Teaching dish: Shandong Cuisine

Author: Wang Shuwen
Publisher:
Publish Date: 2001-07-01
Features: This book is the practical training textbook for the culinary program in secondary vocational and technical schools. Based on the previous edition, it incorporates the latest developments in Shandong cuisine (Lu Cuisine) and carefully selects 220 representative examples of Lu Cuisine. This book is also suitable as a vocational training textbook and for self-study by employees. The book is edited by Wang Shuwen of Shandong Provincial Food and Beverage Vocational and Technical School, with contributions from Wang Zhixin, Wang Zhongmin, Li Zhigang, Wang Zhencai, Li Changmao, Sun Jian, Biao Shousen, Ren Mengchun, Zhang Xianke, Wang Jianming, and Wang Xiuting. It was reviewed by Wang Jianzhong and Wang Weizhong of the Training Center of Tianjin Municipal Bureau of Government Administration.