Chef's New Boil Zhang -- Appetizer Chapter

Author: Zhang Zhenglong
Publisher:
Publish Date: 2006-01-01
Features: Since the Tang Dynasty's "Tang You Jing Ni, who came up with extraordinary ideas to arrange dishes, forming landscapes with each vessel depicting a scene from the 'Wangchuan Map,' people loved to admire them and couldn't bear to eat," ancient plates that were only for viewing and not eating, or the Sui Dynasty's "look-and-eat" dishes, have greatly changed their function. They are now not only for viewing but also for eating, with excellent color, aroma, and flavor as cold appetizers or cold platters. I prefer to call them "appetizers." It's not just about aligning with Western cuisine, but many dishes labeled as cold platters or cold appetizers are not served cold—they're not chilled. Just like some hot dishes are not served hot when they arrive at the table. Of course, this "Tang Ni," or the Buddhist nun Fan Zheng (her dharma name), "prepared exquisite dishes using fish, meat, cold cuts, preserved meats, sauces, condiments, fruits, and vegetables, in mixed yellow and red colors, arranging them into landscapes. If there are twenty or more guests, each person gets a scene, forming a 'miniature Wangchuan Map.' She can be considered the grandmother of Chinese cold 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, featuring fish, meat, cold cuts, preserved meats, sauces, condiments, fruits, and vegetables, with a wide variety of delicious flavors. In terms of cooking techniques, it inherits the tradition while greatly expanding creative possibilities, truly deserving of being a standout among the new generation of culinary masters. I am willing to promote and review it, allowing it to flourish and also providing a foundation for you to draw inspiration and innovate further.