Selected recipes from the four major culinary traditions

Author: Wu Jie
Publisher:
Publish Date: 2000-09-01
Features: To adapt to the development of the culinary industry and to inherit and promote the valuable legacy of food culture, the author collaborated with several masters domestically and renowned chefs from various regions with special second-class or higher qualifications to compile this book. It provides detailed introductions to the formation, production techniques, and characteristics of famous representative dishes from the four major culinary systems of Lu, Yue, Chuan, and Su, accompanied by color illustrations. Easy to understand, with readily available ingredients, it is a highly practical culinary textbook suitable not only for professional chefs in hotels, restaurants, and catering establishments but also serves as a gourmet recipe book for housewives.