Master Sichuan Cuisine: 100 Questions - Spicy and Numbing Edition

Author: Liu Zihua et al.
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Features: The experienced chefs share their insights without reservation, and all cooking secrets are fully disclosed. This book provides a detailed and highly personalized explanation of the technical aspects of renowned Sichuan dishes that are beloved by people. It breaks away from the conventional writing style of most recipes, adopting a fresh perspective that guides readers to understand the essence of flavorful dish creation rather than simply teaching them how to cook. Spiciness and numbingness are unique characteristics of Sichuan cuisine, often lauded by those who enjoy it. However, how to properly balance these flavors to achieve the authentic essence of Sichuan cuisine, and how to achieve the best spicy and numbing effect through Sichuan cooking techniques, should be common knowledge and essential skills for every chef specializing in Sichuan cuisine. Some Sichuan dishes, when made, are deemed "amateurish" by industry professionals—why does this happen? Practice tells us that the fundamental reason lies in the lack of proficiency and mastery of cooking techniques among some Sichuan chefs, as well as insufficient control over the "flame" in flavorful dish creation. This "flame" encompasses various aspects, including the selection of ingredients, knife skills for shaping, seasoning blends, and the application of heat. With over three decades of experience in learning to cook Sichuan cuisine, the author has summarized a set of practical operational knowledge and cooking techniques. In this book, he provides a detailed and highly personalized explanation of the technical aspects of beloved and renowned Sichuan dishes, breaking away from the conventional writing style of most recipes and adopting a fresh perspective. Instead of simply teaching readers how to cook, he guides them to understand the true essence of flavorful dish creation.