Chinese cooking techniques -- Main course series textbooks for the culinary profession

Author: Li Jun
Publisher:
Publish Date: 2003-01-01
Features: "Chinese Culinary Techniques" is a core professional course for vocational schools in the culinary program. This book primarily explains the professional basic knowledge required for the culinary program, enabling students to perform skill operations after mastering the theoretical foundations of the profession. It aims to cultivate students' ability to apply culinary knowledge to solve practical problems during the cooking process. The textbook is characterized by its scientific rigor, advanced content, theoretical depth, and practical skills.