Taiwanese cuisine old shop.

Author: Deng Suxin
Publisher:
Publish Date: 2003-01-01
Features: Taiwanese cuisine primarily features seafood, emphasizing freshness and original flavors. Head chef Lin Junsheng has been in the kitchen since he was 16, and his cooking methods focus on preserving the ingredients' natural taste. Examples include poaching oyster omelets and drizzling them with sauce, or simply sprinkling some pepper salt on grilled salmon heads for immediate consumption. These techniques are also very suitable for home cooking. On the 30th anniversary of Maoyuan, we are pleased to provide the recipes in this book, allowing you to cook a full Taiwanese feast at home or prepare small dishes to satisfy your family's cravings.