Essence of Sichuan Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2004-03-01
Features: A series of books teaching you how to cook famous dishes. This album is co-authored by a renowned Chinese culinary master, a culinary lecturer, and over ten cooking masters from various regions. The Sichuan dishes introduced are carefully selected from the most flavorful local specialties, including both time-honored traditional dishes and innovative creations of recent years, encompassing the entirety of Chinese Sichuan cuisine. It not only reflects the exquisite essence of China's traditional and contemporary gourmet dishes but also demonstrates the scientific, cultural, and artistic aspects of Chinese cooking, making it a quintessential example of Chinese culinary heritage.
This series of books, "Teaching You to Cook Famous Dishes," is co-authored by a renowned Chinese culinary master, a culinary lecturer, and over ten cooking masters from various regions. The Sichuan dishes introduced are carefully selected from the most flavorful local specialties, including both time-honored traditional dishes and innovative creations of recent years, encompassing the entirety of Chinese Sichuan cuisine. It not only reflects the exquisite essence of China's traditional and contemporary gourmet dishes but also demonstrates the scientific, cultural, and artistic aspects of Chinese cooking, making it a quintessential example of Chinese culinary heritage.
The categorization of dishes in the book follows five major categories: 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, cooking methods, and characteristics of each dish, including illustrative photos for key preparation steps. The content is comprehensive, scientific, systematic, practical, and richly illustrated, making it suitable not only as a teaching material for culinary schools, vocational training centers, and chef training programs across the country but also as a reference for evaluating and assessing chef skills by dietary and labor authorities. Furthermore, it serves as an excellent guide and companion for culinary enthusiasts, food aficionados, and housewives both domestically and internationally.