Introduction to Chinese Cuisine

Author: Wang Xiaomin Jia Renwei
Publisher:
Publish Date: 2005-09-01
Features: "An Introduction to Chinese Cuisine" is a required course for culinary majors and serves as an introductory program for systematically mastering knowledge of Chinese cuisine. "An Introduction to Chinese Cuisine" takes Chinese cuisine and the culture it has created as its research subject, exploring the historical process of its emergence and development, the formation and evolution of culinary flavor schools, and the characteristics of each school's flavors. It also examines the cultural heritage, scientific concepts, artistic expressions of Chinese cuisine, customs and habits that arise in the process of daily eating, and the prospects for the future development of Chinese cuisine. Through the study of these contents, the aim is to reveal the main characteristics of Chinese cuisine, promote the excellent culture of Chinese cuisine, and further promote the healthy and rapid development of Chinese cuisine in the context of reform and opening-up.