Northeast Hot Pot - Personalized Local Cuisine (01)

Author: None
Publisher:
Publish Date: 2006-04-01
Features: Stews are a major feature of Northeast cuisine. Delicious stews are cooked in large iron pots over firewood, a scene that is rarely seen in homes today. However, if you visit a Northeast restaurant with some scale, you will inevitably see a row of stoves on one side of the entrance, with several large pots simmering, the mouthwatering aroma filling the air from a distance. Pork with vermicelli, green beans with ribs, cabbage with potatoes, chicken with mushrooms, eel with eggplant, and pickled cabbage with blood sausage. When it comes to stews, it is a very (everyday) cooking method. No need for refined seasonings or complicated procedures—just cut the vegetables and meat into large pieces, toss them all into a large iron pot, and let them simmer away. The result is surprisingly delicious, full of soup and vegetables.
This book, part of the Personal Specialty Cuisine series, "Northeast Wild Stew," collects 100 classic dishes with distinct Northeast characteristics. Each dish includes scientific nutritional analysis of ingredients, detailed step-by-step cooking instructions with illustrations, and warm cooking tips. Easy to learn, it allows you to effortlessly prepare a variety of nutritious and personalized regional dishes for your family.