Cantonese Cuisine Cooking Techniques. Volume 2

Author: Yan Jinming
Publisher:
Publish Date: 2004-02-01
Features: This book focuses on explaining the recipes and secrets of traditional and modern popular Cantonese sauces, thickened soups, and explores the reasons behind the core techniques of Hong Kong-style new dishes and the essence of Guangdong cuisine. It tells how chefs from Guangzhou and Hong Kong skillfully blend and use various innovative composite seasonings to create delicious dishes, greatly enriching the treasure trove of Cantonese culinary culture. Learning this book enables readers to understand the ratios and applications of various sauces, seasonings, thickened liquids, soup broths, and toppings, grasp the techniques of Hong Kong-style new Cantonese cuisine, improve their cooking skills, and develop a unique culinary style.