Sichuan-style braised meat

Author: Zhang Zhengxiong
Publisher:
Publish Date: 2003-06-01
Features: Authentic Sichuan Home-Style Cuisine Series. Braising, as one of the common cooking methods in Sichuan cuisine, has a significant influence in the cuisine. It can be found in restaurants and alleys alike. Due to the convenience of ingredients, its suitability for both meat and vegetables, its delicious taste, and its versatility across seasons and budgets, braised dishes have gained the deep love of. It can be said without exaggeration that every Sichuan cuisine restaurant has a braising pot, and every Sichuan cuisine banquet cannot do without braised dishes. Especially in recent years, with the development of Sichuan cuisine, the long-standing braising technique has also been revitalized. It has broken the old stereotype of braising as the sole cooking method and introduced many new braised dishes that are further processed after the initial braising. These dishes are similar to traditional braised dishes yet distinct, retaining the charm of braising while adding a touch of brilliance. This book focuses on the classification, preparation process, storage, and preservation of Sichuan-style braised dishes. It also provides detailed introductions to the cooking processes of braised finished products and their secondary processing, categorized by poultry, meat, bean products, aquatic products, seafood, and vegetarian dishes. Some are traditional dishes, some are innovative, and many are lesser-known dishes that are worth trying for braising. It is believed that the publication of this book will forever satisfy the cravings of food lovers for delicious braised dishes.