Teaching dish: Cantonese cuisine

Author: Teaching and Research Office of the Ministry of Labor and Social Security
Publisher:
Publish Date: 2001-07-01
Features: Teaching Material for Culinary Program in National Secondary Vocational and Technical Schools: The content of this book is organized by cooking methods, divided into 9 chapters, including steaming, stewing, braising, deep-frying, grilling, pan-frying, pickling, roasting, and more than ten categories, with 200 representative Cantonese dishes carefully selected.