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Author: Zhang Jiawei
Publisher:
Publish Date: 2002-10-01
Features: This book is divided into three parts, introducing over 300 modern meat and vegetable recipes:
Part 1 introduces "Fish Recipes" with 100 dishes, Part 2 introduces "Meat Recipes" with 133 dishes, and Part 3 introduces "Chicken Recipes" with 100 dishes. The book primarily features Jiangsu, Zhejiang, and Shanghai cooking methods, while also incorporating culinary techniques from regional specialties and innovative dishes. The recipes are designed to be easily accessible with readily available ingredients and simple procedures, accompanied by beautiful photos of featured and innovative dishes. The text is easy to understand, making it suitable for readers with a junior high school education or higher.