Chinese Cuisine Dictionary

Author: Li Tingzhi
Publisher:
Publish Date: 2004-08-01
Features: This dictionary includes 13 parts such as general cooking, nutritional basics, cooking techniques, plant-based ingredients, animal-based ingredients, snacks and pastries, famous dishes, soups and cold drinks, medicinal beverages and diets, fine wines and teas, renowned restaurants, supplements, and appendices, with a total of 5,420 entries. Entries are categorized and arranged based on their nature. For easy reference, a "stroke index" is appended at the end of the main text. For entries with multiple names, the more common or appropriate name is used as the entry title, while other names are explained in the definition. In the entries, annotations for variant pronunciations and obscure characters are added sparingly, and direct phonetic and Pinyin annotations are generally not provided. For entries with similar meanings or those that can be cross-referenced, "See XX" is used at the end of the definition. For representative dishes, snacks, pickled foods, etc., "Example" or "Appendix" is used at the end of the definition to explain the ingredients or preparation methods. The "stroke index" is arranged in the order of entry appearance for each part. For entries with conflicting opinions or those difficult to conclude, a primary interpretation is adopted while multiple interpretations are presented for reference, indicated by phrases like "One view" or "Alternative view." Numbers in the entries are generally expressed in metric units, such as kilogram, gram, milligram for weight units, and meter, centimeter, millimeter for length units. However, traditional counting methods are retained for ancient dishes, pastries, and operational procedures that are hard to change. The appendix includes a metric and Chinese system conversion table. The directory and index of the supplement section are separately appended.