Liaodong Honglou Banquet

Author: Zhang
Publisher:
Publish Date: 2006-09-01
Features: Dream of the Red Chamber is the first of China's Four Great Classical Novels, a true historical scroll of aristocratic life during the late Ming and early Qing dynasties, a model of the fusion of Manchu and Han cultures, and an "encyclopedia" that stands tall in the world of literature, reflecting feudal Chinese society. This book presents a selection of dishes and delicacies from the Liaodong Red Chamber Feast, organized into seven chapters based on the banquet sequence: "Offering Fragrant Tea," "Liaodong Light Dishes," "Jia Mansion Cold Platters," "Ningrong Grand Dishes," "Liaodong Stir-fries," "Qiahong Fine Pastries," and "Nourishing Soup and Porridge," totaling 230 items. Each chapter begins with an overview and commentary based on the original Dream of the Red Chamber. The dishes are illustrated with vivid images, exuding an ancient and elegant charm, with delicate craftsmanship, emphasizing nutritional balance and health preservation to highlight the distinctive style of Red Chamber culture. To facilitate learning and practice for industry professionals and culinary enthusiasts, this book provides detailed information on ingredient proportions, preparation methods, and technical key points. It also allows the combination of dishes from each chapter to create various levels of Red Chamber banquets, showcasing the vast and profound depth of Chinese culinary culture with a creative blend of simplicity, practicality, tradition, and modernity. Dream of the Red Chamber is the first of China's Four Great Classical Novels, a true historical scroll of aristocratic life during the late Ming and early Qing dynasties, a model of the fusion of Manchu and Han cultures, and an "encyclopedia" that stands tall in the world of literature, reflecting feudal Chinese society. This book presents a selection of dishes and delicacies from the Liaodong Red Chamber Feast, organized into seven chapters based on the banquet sequence: "Offering Fragrant Tea," "Liaodong Light Dishes," "Jia Mansion Cold Platters," "Ningrong Grand Dishes," "Liaodong Stir-fries," "Qiahong Fine Pastries," and "Nourishing Soup and Porridge," totaling 230 items. Each chapter begins with an overview and commentary based on the original Dream of the Red Chamber. The dishes are illustrated with vivid images, exuding an ancient and elegant charm, with delicate craftsmanship, emphasizing nutritional balance and health preservation to highlight the distinctive style of Red Chamber culture. To facilitate learning and practice for industry professionals and culinary enthusiasts, this book provides detailed information on ingredient proportions, preparation methods, and technical key points. It also allows the combination of dishes from each chapter to create various levels of Red Chamber banquets, showcasing the vast and profound depth of Chinese culinary culture with a creative blend of simplicity, practicality, tradition, and modernity.