Family Sichuan Cuisine

Author: Luo Changsong
Publisher:
Publish Date: 1985-04-01
Features: This is a cookbook suitable for various family needs. It differs from Mass Sichuan Cuisine and has its own unique characteristics, consisting of three main parts: cooking knowledge Q&A, home banquet tables, and recipes. If you are hosting a home banquet, you can find sixteen Sichuan-style banquet tables suitable for different seasons—spring, summer, autumn, and winter—in the book. Whether a dish can be made to be excellent in color, aroma, taste, appearance, and texture depends on both cooking techniques and the quality of the ingredients, as well as their appropriateness for the dish. Animal and plant-based ingredients will vary in texture, such as tenderness and fatness, depending on the season and different parts of the ingredient.