Hot pot cuisine

Author: Cai Kunzhan
Publisher:
Publish Date: 2003-05-01
Features: This book is divided into four major units: Unit 1 elaborates on the origin, development, and preparation of hot pot, including the selection of hot pot ingredients, dipping sauce recipes, and an introduction to hot pot pots; Unit 2 is Chinese hot pot, introducing 16 Chinese hot pot recipes with their legends and cooking methods; Unit 3 is Japanese hot pot, selecting 8 representative Japanese hot pot dishes, covering everything from preparation to dipping sauces and legends; Unit 4 is international hot pot, introducing 8 hot pot dishes from around the world, allowing you to savor global hot pot flavors.