A Dictionary of Chinese Cuisine - (Fifth Edition)

Author: Li Tingzhi
Publisher:
Publish Date: 2006-11-01
Features:
1. This dictionary includes 13 parts such as general cooking, basic nutrition, cooking techniques, plant-based ingredients, animal-based ingredients, snacks, famous dishes, soups and cold drinks, medicinal drinks and diets, fine wines and teas, famous restaurants, supplements, and appendices, with 5,420 entries. The entries are categorized and arranged based on their nature. For easy reference, a "stroke index" is provided at the end of the main text.
2. For entries with multiple names, the more common or appropriate name is used as the entry title, while other names are explained in the definition.
3. In the entries, annotations for variant pronunciations and obscure characters are added only in a few cases, while direct pronunciations and pinyin annotations are generally not provided.
4. For entries with similar meanings or those that can be cross-referenced, "see ×X entry" is used at the end of the definition.
5. For some representative dishes, snacks, pickled foods, etc., "Examples" or "Appendix" are provided at the end of the definition to explain the ingredients or preparation methods for practical purposes.
6. The "stroke index" is arranged in the order of the entries' appearance in each part.
7. For entries with controversial or unresolved meanings, one interpretation is presented as the primary one, while multiple interpretations are included for reference. "One interpretation" or "Alternative interpretation" is used in the definition.
8. In the entries, quantities are generally expressed in metric units, such as kilogram, gram, milligram for weight units, and meter, centimeter, millimeter for length units. However, traditional measurement methods are still used for ancient dishes, snacks, and operational procedures that are difficult to change. The appendix includes a metric and Chinese system conversion table.
9. The directory and index of the supplement section are provided separately.