Manhan Quanxi. Issue 2

Author: Wang Jin
Publisher:
Publish Date: 2005-10-01
Features: CCTV, Qingdao TV, and the China Culinary Association have compiled valuable, meaningful, and interesting materials and photographs from the "Full Han and Manchu Feast National TV Culinary Competition" and the "First National TV Culinary Competition" into this book. The development of Chinese cuisine reached its peak with the "Full Han and Manchu Feast." It emerged in the mid-Qing Dynasty, gathering treasures from all over the world and combining culinary techniques from the Manchu, Han, Mongolian, and Hui ethnic groups. Ordinary ingredients and wild delicacies were meticulously prepared. Legend has it that enjoying this feast took 2-3 days, with over 230 dishes and snacks. At the time, due to differences in local produce and tastes, the recipes varied, and even the versions passed down to this day differ greatly. There is no need to debate which version is the most authentic. This is a book with high research value in culinary culture and will become a valuable guide and companion for chefs.