Eating Master -- Xianqu Workshop 06

Author: Wang Dongguang
Publisher:
Publish Date: 2005-12-01
Features: In Beijing, there are many people known as "food connoisseurs." Who qualifies as a "food connoisseur"? A "food connoisseur" is not a chef; they have a set of "beliefs." Once you understand these "beliefs," you will know the uniqueness of "food connoisseurs." The cultural relic expert Mr. Wang Shixiang and his two elderly family members are "food connoisseurs." The author tells their stories here. To introduce "food connoisseurs," one cannot fail to mention how they procure, prepare, and enjoy their food with great (particular attention to detail). The dishes introduced in this book mostly do not require expensive ingredients. Some are traditional Beijing home-style dishes that are rare to see today, while others are unique due to modifications by the "food connoisseurs." There are also dishes that leave those fortunate enough to taste them unforgettable, frequently recommended in newspapers and magazines, yet available only in this one place in the vast city of Beijing. It is a pleasure that the author has shared the essential techniques for making these dishes with us. If you follow along and practice, you too can become a "food connoisseur." From this book, you can also learn about the charm of old Beijing and glimpses of the lives of the Manchu people. However, it is primarily a book that satisfies the cravings of "gluttons," especially for readers who are passionate about cooking and have some experience in it.