Classic Cuisine -- Traditional Beijing Cuisine

Author: Walnut
Publisher:
Publish Date: 2004-11-01
Features: The culinary techniques of our country have a long history. Since ancient times, when our ancestors learned to roast food with fire and season it with salt, they gradually moved away from the primitive state of ignorance into the era of culinary development, which spanned about four thousand years. After that, it went through stages of formation, development, and prosperity, accumulating rich experience in cooking and forming unique, superior skills. Internationally, it is renowned as the "Kingdom of Cuisine," one of the valuable cultural heritages of our motherland. The traditional is often the classic, and the classic is often eternal. Only the classic can be passed down through generations and continuously flourish. For this reason, the principle of selecting dishes in this series is classic and traditional. Of course, with the development of the times and society, people's needs are also constantly changing. Therefore, while emphasizing classic and tradition, we have also considered the modernization, family-oriented nature, and fashion of traditional flavors in modern life, aiming to better serve modern people with traditional elements. This book can not only serve as a reference tool for professional culinary staff in small and medium-sized restaurants but also as a cooking guide for families in urban and rural areas for daily use.