Teaching dish: Huaiyang Cuisine

Author: Zhu Nian
Publisher:
Publish Date: 2001-06-01
Features: This book is an internship textbook for the culinary program in secondary vocational and technical schools. The main content includes: fried and braised dishes, stir-fried dishes, quick-fried dishes, pan-fried, baked, and pasted dishes, stewed dishes, braised dishes, braised and stewed dishes, boiled and stewed dishes, steamed dishes, poached dishes, frozen, marinated, pickled, and drunken dishes, sauce and braised dishes, pulled sugar, sugar-coated, and honey-glazed dishes, etc. This book is also suitable as a vocational training textbook and self-study material for employees. The book was written by Zhu Nian of Yangzhou Coal Culinary Technology School, with chief review by Zhou Miaolin of Nanjing Tourism School, and participated in the review by Xu Shu and Wang Zhen.