Yue Cuisine Making Process

Author: Xie Feiming
Publisher:
Publish Date: 2005-05-01
Features: This book is a teaching material for culinary majors in higher vocational and technical colleges across the country, suitable for various vocational colleges, technical institutes, and senior technical schools. It primarily introduces the formation and development of Cantonese cuisine, the culinary techniques of Cantonese cooking, as well as various cooking methods such as steaming, boiling, stewing, stir-frying, braising, grilling, pan-frying, deep-frying, roasting, poaching, grilling, clearing, simmering, stewing, braising, roasting, and baking. This book can also serve as a training manual for advanced technical personnel. The book was written by Xie Feiming.