Chef's New Boil Zhang. Main Course Part

Author: Zhang Zhenglong, Zhang Zhengdong
Publisher:
Publish Date: 2006-01-01
Features: The profound depth of Chinese cuisine lies not only in the variety of cooking techniques such as frying, pan-frying, quick-frying, and stir-frying, but also in how the entire meal is like a well-composed article, with a coherent flow, harmonious transitions, and a well-organized presentation. The colors and arrangements are meticulous, ensuring everything fits perfectly. Delicate ingredients like shark fin, abalone, and tripe are not shunned for their high cost, while simple vegetables like radishes and carrots are not considered humble. When the number of dishes is small, quality must be prioritized; when the number is large, practicality and abundance are key. The coordination of color, shape, and serving utensils between dishes should be harmonious and vibrant, stimulating the appetite and bringing great satisfaction. After tasting the appetizers prepared by the Zhang brothers, we should also appreciate their main dishes (including head dishes, hot dishes, desserts, and rice dishes). This book features nearly 80 dishes, illustrated with images and descriptions. In addition to their new "stewed" creations, it also showcases their innovative ideas, concepts, and culinary styles. Not only can fellow chefs draw inspiration from it, but home cooks can also follow the examples and perhaps even learn a thing or two! Among the older generation of renowned chefs, "Beijing, Guangdong, Sichuan, and Yangzhou" schools are highly regarded. However, the new generation of chefs, having learned more, seen more, and tasted more, integrates different culinary traditions while developing their own unique styles within a specific cuisine. After carefully reading this "Main Dishes" section, will you gain any new insights in this regard?