Food Talk

Author: Chen Zhao
Publisher:
Publish Date: 2003-08-01
Features: China is widely recognized as the "Kingdom of Cuisine," and Chinese dishes excel in color, aroma, taste, utensils, presentation, and fame. As an art, Chinese cuisine particularly pursues perfect flavors. Its distinctive cooking method involves combining multiple main ingredients, accompaniments, and seasonings in an orderly and distinct manner, achieving the principle of "letting flavors emerge when present and infusing flavors when absent," ultimately reaching the supreme realm of "harmonizing the five flavors." The author not only deeply understands the essence of Chinese culinary art but is also well-versed in its long history and profound cultural heritage. The book is divided into five parts: "Staples and Snacks," "Famous Dishes," "Seasonings and Fruits," "Tea and Beverages," and "Epilogue," discussing the past and present with a lively and engaging tone. With extensive experience and a broad perspective, the author makes a rational comparison between Eastern and Western dietary lifestyles, pointing out that Chinese cuisine should prioritize environmental protection, hygiene, and health, vigorously develop colorful foods, protect ecological balance, and prohibit the consumption of wild animals—issues that are particularly worth attention in the post-SARS era. This book is part of the "Chinese Folk Culture" series, featuring exquisite color illustrations and high-quality production, offering readers a fresh and delightful experience.