Chef Training - Beetroot Edition ()

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Features: Chinese culinary culture is an important part of the Chinese nation. The food culture of the Chinese nation is renowned worldwide and has stood the test of time. The rich variety of Chinese dishes and snacks is dazzling and endless, and the numerous schools of Chinese cuisine and the exquisite techniques are also breathtaking. A qualified chef or pastry chef must, in addition to professional ethics, master solid operational skills and systematic culinary theory, recognize and be familiar with relevant traditional characteristics, and be able to create extraordinary dishes from ordinary ingredients such as greens and tofu. To become a qualified chef requires arduous effort. Chefs must value the traditional culinary techniques of China and practice them diligently, innovating and promoting them on the basis of inheritance. This series of books is compiled and produced with this spirit in mind. Divided into six major components of traditional Chinese banquets—Cold Dishes, Stir-fried Dishes, Sweet Dishes, Main Courses, Soup Dishes, and Snacks—each section contains 100 varieties. These dishes are essential for professional chefs to master. Drawn from all directions, they are not bound by regional schools or styles, making them adaptable for use in any area. They can be modified according to local conditions and personal preferences. The series primarily features images, supplemented by brief textual explanations. Both main ingredients and auxiliary ingredients can be varied. A companion DVD with operational demonstrations is included for reference. The dishes selected in this series are practical and unpretentious, avoiding excessive complexity or expense. However, once mastered, they allow for extrapolation and broader understanding, enabling one to become a qualified chef.