Author: Lü Xinhe
Publisher:
Publish Date: 2002-07-01
Features: Vocational and Technical Skill Level Training and Assessment Textbook for the Tourism Industry
Designated by the Personnel and Labor Education Department of the China National Tourism Administration: This book is divided into three parts - (Primary), (Intermediate), and (Advanced), with main content including: Basic Knowledge of Culinary Ingredients, Ingredient Processing Techniques, Cold Dish Preparation, and Chinese Cuisine Cooking Techniques.
Chinese cooking
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