Court Cuisine Production Techniques

Author: Zhao Ziyou
Publisher:
Publishing Date: 2005-06-01
Features: This book is a teaching material for culinary majors in higher vocational and technical colleges across the country, suitable for various higher vocational colleges, technical institutes, and senior technical schools. The book is divided into five chapters: An Overview of Imperial Cuisine, The Full Han and Man Banquet, The Cooking Characteristics of Imperial Cuisine, The Preparation of Imperial Cuisine, and The Banquet Design of Imperial Cuisine. This book can also be used for training advanced technical talents. The book is written by Zhao Ziyou, Li Fengyan, Li Qingshan, Wang Zhongxue, Xu Yanwen, Wu Yuzhong, Li Yunxia, and Wang Yiyuan, with Zhao Ziyou as the chief editor. The book is reviewed by Li Gang.