Yangzhou Kung Fu Cuisine

Author: Yang Cungen
Publisher:
Publish Date: 2006-10-01
Features: This book selects over a hundred varieties, covering the traditional delicacies from the region east of the Huai River and north of the Yangtze River, centered around Yangzhou. These exquisite dishes are diverse and delightful. Closing the book, one can almost imagine the fish and shrimp leaping by the shores of Hongze Lake and smell the fragrant lotus roots of the water towns in northern Jiangsu. These culinary treasures embody the characteristics of Yangzhou cuisine: strict ingredient selection, meticulous preparation, emphasis on high-heat cooking, and long braising. The regional cultural flavor is striking. This book is suitable for teaching, training, and reference for culinary enthusiasts. It is also ideal for home dining needs. The simple-to-learn recipes and easy-to-understand introductions can add color to your family table, making your taste buds dance and satisfying your cravings.