Huizhou cuisine

Author: Shao Zhihui et al.
Publisher:
Publish Date: 2005-05-01
Features: The book Hui Cuisine boasts over 210,000 words and is a project supported by the National Social Science Fund, serving as part of the Complete Collection of Huizhou Culture. It is a groundbreaking in the history of Huizhou cuisine publication. The book is divided into ten chapters: The Formation of Huizhou Cuisine Characteristics, Folk Food Customs of Huizhou, Huizhou-Style Dishes, Huizhou-Style Snacks, The Evolution of Huizhou Restaurants, The Management of Huizhou Restaurants, The Distribution of Huizhou Restaurant Industry, Famous Huizhou Restaurants and Chefs, Food Culture and Humanistic Anecdotes of Huizhou, and the Characteristics and Innovations of Huizhou Cuisine.
The book Hui Cuisine is renowned for its contributions. Its three main "claims to fame" are as follows: First, it updates the traditional description of Huizhou cuisine characteristics from "heavy oil, heavy color, and heavy firework" to ", " (emphasizing the use of oil and color while valuing the mastery of firework and skillfully preserving the original essence), aligning with the principles of "scientific development." Second, it presents a more comprehensive and reasonable explanation of the "causes of Huizhou cuisine characteristics," including factors such as the geographical environment of Huizhou, the natural resources of mountainous areas, the influence of Huizhou folk customs, the driving force of Huizhou merchants' business needs, and the promotion of food market competition. Third, due to its extensive research and accumulation, the book is rich in material and substantial. Because of its clear and engaging writing style, it is both enjoyable and accessible to both scholars and the general public.