Sichuan cuisine production process

Author: Gong Xingde
Publisher:
Publish Date: 2005-01-01
Features: This book is a teaching material for culinary majors in national higher vocational and technical schools, suitable for various vocational colleges, technical institutes, and senior technical schools with culinary programs. The main content includes: the current status and development trends of Sichuan cuisine, seasoning, cooking methods, refined processing techniques of Sichuan cuisine, and innovative dishes. This book can also be used for training advanced culinary skill professionals. It comes with a CD-ROM. This book is edited by Gong Xingde, with contributions from Chen Kesheng, Li Xiumin, Zhang Shuchang, Zhou Hong, Zhao Pinjie, and Zhang Wen, and reviewed by Zhou Junliang.