Essence of Suzhou Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2004-03-01
Features: The book categorizes dishes into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. With concise text and exquisite color illustrations, it provides detailed introductions and demonstrations of the ingredients, proportions, preparation methods, and characteristics of each dish, accompanied by pictures for key preparation steps. The content is comprehensive, scientific, systematic, practical, and visually engaging. It serves not only as a teaching material for culinary schools across the country but also as a valuable guide for cooking enthusiasts and housewives. This series, "Teach Yourself to Cook Famous Dishes," is co-authored by renowned Chinese culinary masters, instructors, and over ten cooking experts from various regions. The dishes introduced in this volume are carefully selected from those with distinctive local flavors, encompassing both time-honored traditional dishes and innovative creations, presenting a comprehensive collection of Chinese Suzhou cuisine. It not only reflects the excellence of traditional and contemporary Chinese culinary masterpieces but also embodies the scientific, cultural, and artistic aspects of Chinese cooking, making it a quintessential example of Chinese culinary heritage. The book categorizes dishes into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. This book uses concise text and beautiful color illustrations to provide detailed introductions and demonstrations of the ingredients, proportions, preparation methods, and characteristics of each dish, with pictures for key preparation steps. The content is comprehensive, scientific, systematic, practical, and visually engaging. It can serve not only as a teaching material for culinary schools, cooking 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. Moreover, it is a valuable guide for cooking enthusiasts, gourmands, and housewives both domestically and internationally.