Chef Zhang's New Culinary Creations. Appetizer Chapter

Author: Zhang Zhenglong / Zhang Zhengdong (editors)
Publisher:
Publish Date: 2006-01-01
Features: Since the ancient custom of serving plates that were meant to be admired rather than eaten, or the "" (appreciation-eating) from the Sui Dynasty, the function of these plates underwent a significant change. They became not only visually appealing but also edible, with cold salads and appetizers that were both delicious in color, aroma, and taste. I prefer to call them "appetizers." This is not primarily about aligning with Western cuisine, but rather because many dishes labeled as cold appetizers or cold platters are not served chilled, just as some hot dishes are not served hot when served. Of course, this "Tang Ni" refers to the Buddhist nun Fan Zheng (Buddhist name) who "skillfully prepared" these dishes. She used ingredients like pickled fish, cold cuts, sliced meats, preserved vegetables, sauces, and condiments, mixed with yellow and red vegetables, arranging them into landscapes. If there were twenty or more diners, each person would have a scene, forming a miniature "Wangchuan River Landscape." She can be considered the grandmother of Chinese appetizers. Today, the book "Chef Zhang's New 'Cooking'—Appetizers" presented to you, dear readers, is the crystallization of years of culinary innovation by brothers Zhang Zhenglong and Zhang Zhengdong. It not only innovates but is also easy to understand and operate. It includes pickled fish, cold cuts, sliced meats, preserved vegetables, sauces, condiments, and vegetables, offering a wide variety of delicious options. In terms of cooking techniques, it inherits the tradition while greatly expanding creative possibilities. Truly, they are the outstanding among the new generation of culinary masters. I am willing to promote and review this work, hoping to help it flourish and provide a foundation for you to draw inspiration and innovate further.