Local Specialty Foods: 260 Varieties

Author: Ye Lianhai
Publisher:
Publish Date: 2001-10-01
Features: This book is rich in content and scientifically practical, suitable for families, food enthusiasts, and restaurants of all sizes to read and use. It can also serve as teaching materials and a dietary guide for relevant institutions, training programs, and travelers. With its vast territory and large population, China exhibits diverse natural conditions, economic and cultural development levels, and living habits across different regions. As a result, variations have emerged in the selection of ingredients, cooking methods, and flavors, forming distinct local characteristics and flavors. This book collects the essence of characteristic cuisine from all parts of China, including 260 famous dishes that are most representative and popular among the masses from 22 provinces, municipalities, and autonomous regions (such as Beijing, Tianjin, Shanghai, Shandong, Jiangsu, Guangdong, Sichuan, Inner Mongolia, Xinjiang), as well as from 13 ethnic minorities (such as the Hui, Zhuang, Tibetan, Korean, and Miao). Each dish is elaborately described with detailed ingredient ratios and preparation methods, and brief introductions to the final product’s characteristics are provided. Some items are also accompanied by exquisite color illustrations.