Grilling, Preserved Meat with Soy Sauce and Smoke

Author: Cai Lianjing
Publisher:
Publish Date: 2006-02-01
Features: The art of braising, roasting, pickling, and smoking originated from the folk and became specialized in the culinary world. It has gained fame both east and west, spread north and south, and is renowned both at home and abroad. Author Mr. Cai Lianjing has been engaged in this field for over twenty years, specializing in the culinary arts of braising, roasting, pickling, and smoking. He has absorbed the strengths of various schools, inheriting tradition without being rigid, innovating while staying true to the essence. This book is the culmination of Mr. Cai's long-term experience and is his debut work. The techniques and insights presented in the book reflect his spirit of openness with fellow apprentices; his straightforward and vivid writing style reflects his humility and lack of vanity in showcasing his skills. The book is rich in content, practical, and written in fluent language with illustrations. It strives for depth while remaining accessible and easy to understand, making it a highly useful professional reference for beginners and intermediate practitioners. At the same time, it serves as a guide for the general public to try their hand at these culinary arts. This book is a cookbook, divided into eight main parts: Basics, Grilling, Preserved Meats, Smoking, Pickling, Plating, Snacks, and Appendices.