Sichuan-style popular pickles

Author: Lan Wenqi
Publisher:
Publish Date: 2003-01-01
Features: This book is one of the "Cloth and Food Series · Famous Sichuan Cuisine Chefs" series. With the Cloth and Food Series in hand, you can explore the world of Sichuan cuisine and enjoy the delicious flavors prepared by Sichuan masters and renowned chefs. The book provides detailed introductions to the ingredients and cooking procedures of each dish, key techniques, the historical evolution of the dishes, and their nutritional characteristics. Sichuan cuisine features a wide range of ingredients, meticulous cutting and preparation, rich flavors, and is known for its pungency and spiciness. It offers diverse flavor profiles, skillful variations in cooking methods, attention to heat control, delicate preparation, and harmonious presentation. Its distinctive characteristics have gained fame both domestically and internationally, earning it the reputation of "Food in China, Flavor in Sichuan."