Haihai Chaozhou Cuisine

Author: Shanghai Guangda Shuxian Zhongjin International Hotel
Publisher:
Publish Date: 2001-01-01
Features: Chaozhou cuisine is a representative dish of Chaozhou, Guangdong, showcasing local characteristics. Chaozhou is located at the border of Fujian and Guangdong, with the sea on its eastern side, abundant in seafood. Therefore, Chaozhou cuisine excels in seafood preparation. It uses a wide variety of ingredients, selects them meticulously, and employs refined techniques, ( is a Chinese phrase meaning "good at change," which should be translated as "good at variation"). The flavors are ( means "" in Chinese, meaning "" in English, which should be translated as "" in English, but since it's a Chinese phrase, it should remain unchanged), clear yet not bland, fresh yet not vulgar, tender yet not raw, and greasy yet not oily. In summer and autumn, it emphasizes lightness, while in winter and spring, it leans toward richness. It is skilled in stir-frying and requires precise mastery of heat and oil. Chaozhou cuisine combines the strengths of Fujian and Guangdong, forming its own unique style. Chaozhou cuisine is renowned as an important part of Cantonese cuisine, and The Sea School of Chaozhou Cuisine is a collection of Chaozhou dishes prepared by famous chefs in Shanghai. The content of this book is divided into nine major categories: cold dishes, seafood and river fish, poultry, exquisite stir-fries, soups, meat, clay pot dishes, vegetables, and snacks. It features 122 representative Chaozhou dishes suitable for home cooking, with concise introductions to the ingredients, preparation methods, and characteristics of each dish, accompanied by beautiful color illustrations. The book is rich in content, exquisitely designed, easy to understand, and highly practical, making it suitable for families to read and use. It is also a valuable collection for food enthusiasts, as well as a reference for culinary professionals and vocational training.