New Sichuan Cuisine Classic · Steamed Dishes

Author: Wang Shengwu
Publisher:
Publish Date: 2002-08-01
Features: Cloth Catering Series · Chefs Must-Read Series. New Sichuan Cuisine is a new stage of development that Sichuan cuisine entered after 1996. Renowned as the first of the four major culinary systems, Sichuan cuisine has gained worldwide fame. However, with the development and changes in society, traditional Sichuan cuisine faced unprecedented challenges in the mid-1990s, and the Sichuan cuisine industry entered a low point. In response to this challenge, New Sichuan Cuisine emerged, represented by a group of modern large-scale Sichuan cuisine enterprises, launching a new round of Sichuan cuisine fever that has lasted to this day. New Sichuan Cuisine is a conscious reflection and elevation of traditional Sichuan cuisine, an innovation built on a thorough inheritance of tradition, a creative expression of its essence, a comprehensive and in-depth reorganization and development of Sichuan cuisine, a revolution in the history of Sichuan cuisine, and a sign of Sichuan cuisine entering a new stage and a new height. This book collects 864 representative dishes from over 20 representative enterprises in the Sichuan cuisine industry, all crafted by Sichuan cuisine masters and renowned chefs, representing the most comprehensive collection and showcase of New Sichuan Cuisine to date.
New Sichuan Cuisine is a new stage of development that Sichuan cuisine entered after 1996. Renowned as the first of the four major culinary systems, Sichuan cuisine has gained worldwide fame. However, with the development and changes in society, traditional Sichuan cuisine faced unprecedented challenges in the mid-1990s, and the Sichuan cuisine industry entered a low point. In response to this challenge, New Sichuan Cuisine emerged, represented by a group of modern large-scale Sichuan cuisine enterprises, launching a new round of Sichuan cuisine fever that has lasted to this day. New Sichuan Cuisine is a conscious reflection and elevation of traditional Sichuan cuisine, an innovation built on a thorough inheritance of tradition, a creative expression of its essence, a comprehensive and in-depth reorganization and development of Sichuan cuisine, a revolution in the history of Sichuan cuisine, and a sign of Sichuan cuisine entering a new stage and a new height. This book collects 864 representative dishes from over 20 representative enterprises in the Sichuan cuisine industry, all crafted by Sichuan cuisine masters and renowned chefs, representing the most comprehensive collection and showcase of New Sichuan Cuisine to date.