Chinese cooking techniques

Author: Jiang Weizhong
Publisher:
Publish Date: 2005-07-01
Features: This book is a teaching material for culinary majors in higher vocational and technical colleges across the country, suitable for various vocational colleges, technician colleges, and senior technical schools. It primarily introduces topics such as knife skills and shaping techniques, clothing and furuncle techniques, heat control techniques, preliminary preparation techniques, soup-making techniques, seasoning techniques, dish-arranging techniques, thickening techniques, cooking methods, and dish presentation techniques. This book can also be used for advanced technical talent training. It was written by Jiang Weizhong and reviewed by Ge Huiwei.