Sichuan Cuisine. Beginner

Author: Organized by the Teaching Materials Office of the Ministry of Labor and Social Security
Publisher:
Publishing Date: 2003-01-01
Features: This book consists of three parts: the composition and characteristics of Sichuan cuisine, basic requirements for assessment, and the preparation of assessment dishes. Among them, the assessment dishes section collects 30 dishes for the primary Chinese culinary assessment in various regions of Sichuan Province. The content covers skills and requirements suitable for primary Chinese culinary professionals, including stir-frying, cold salads, dry frying, steamed with rice flour, boiling, stewing, deep-frying, glazing, and caramelizing. Combining training and self-study features, a scoring table is provided after each assessment dish for readers to self-evaluate.