Chinese Northern and Southern Famous Dishes

Author: Tian Changqing
Publisher:
Publish Date: 2006-09-01
Features: Cooking is a comprehensive science, a part of social culture, and a unique skill. China has a vast territory, abundant resources, a long history of cooking, exquisite craftsmanship, diverse culinary schools, and distinctive flavors. It enjoys a high reputation internationally. In recent years, many professional books such as recipe books, cookbooks, and cooking techniques have been published in society, playing a proper role in popularizing and improving cooking knowledge. To enable a broad readership to obtain a comprehensive and reliable practical science and technology book on cooking, experts were invited to oversee the writing of this North and South Famous Chinese Cuisine. This book provides a detailed introduction to the basic knowledge and techniques of cooking, specifically teaching more than 600 famous dishes with different flavors from northern and southern China. The northern and southern culinary schools reflect the new characteristics and conditions of Chinese cuisine. North and South Famous Chinese Cuisine is divided into two main parts: Part 1 is "Basic Cooking Knowledge and Operational Techniques"; Part 2 is "North and South Famous Dishes," including more than ten categories such as Sichuan cuisine, Guangdong cuisine, Hunan cuisine, Hubei cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Beijing cuisine, and Shanghai cuisine. The selected dishes are comprehensive, with diverse styles and schools, catering to various levels of ingredients, and ranging in difficulty of operation. Whether traditional delicacies or innovative dishes, they are chosen based on their widespread popularity and reputation. The ingredients are listed accurately, the preparation methods are elaborated in detail, and the characteristics are vividly described. Through North and South Famous Chinese Cuisine, readers not only can master systematic cooking knowledge but also learn to make various exquisite dishes with color, aroma, taste, appearance, and utensils, adding aesthetic enjoyment to their lives. Moreover, it strives to focus on ordinary households, fully considering the living standards and market conditions of most people. From ingredient selection to cooking, it emphasizes "readily available" and "delicious without high cost," aiming to make the content specific and easy to understand and practice at a glance.