Sichuan Cuisine Cooking Techniques: Spicy and Hot (Volumes 1 and 2): The Spicy and Hot Section

Author: Liu Zihua
Publisher:
Publish Date: 2003-08-01
Features: Master's Soliloquy · Thirty Years of Culinary Discourse. Sichuan cuisine has always favored rich flavors, while the food of the Ba people emphasizes pungency and spiciness. Combining rich flavors with pungency and spiciness in one dish embodies the essence of Sichuan cuisine. Pungency and spiciness are a defining characteristic of Sichuan cuisine, a topic often discussed by those who love it. However, what truly constitutes the pungency and spiciness of authentic Sichuan cuisine? How can the cooking process achieve the genuine effect of pungency and spiciness? This is common knowledge and a skill that every professional Sichuan chef should master. The author of this book has been engaged in Sichuan cuisine cooking for thirty years and has summarized a set of practical operational methods and techniques. Each technical issue is elaborated in detail, abandoning the traditional formulaic approach to writing and adopting a fresh perspective. Instead of teaching you how to cook, it encourages you to discover the answers on your own—just as a master guides you in, but the practice depends on the individual.