Essence of Jing Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2004-11-01
Features: This book is co-authored by a renowned Chinese culinary master, a cooking lecturer, and over ten cooking masters from various regions. The 66 Beijing cuisine recipes introduced are all exquisite local dishes with distinctive flavors. They include both time-honored traditional dishes and innovative modern masterpieces, encompassing the entirety of Chinese Beijing cuisine. It not only reflects the essence of traditional and contemporary Chinese delicacies but also embodies the scientific, cultural, and artistic aspects of Chinese cooking. The dishes in the book are categorized into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. With concise text and exquisite color illustrations, the book provides detailed introductions and demonstrations of the ingredients, proportions, preparation methods, and final characteristics of each dish, including illustrative photos for key preparation steps. The content is comprehensive, scientific, systematic, and practical, making it suitable as a textbook for culinary colleges, cooking skill training centers, and chef training programs across the country. Additionally, the book serves as a reference for dietary and labor authorities in evaluating and assessing chef skills, as well as a valuable guide for culinary enthusiasts, gourmands, and housewives both domestically and internationally.