Sichuan folk cuisine

Author: Li Leqing
Publisher:
Publish Date: 2003-09-01
Features: This book selects and compiles over 200 dishes, most of which are signature, staple, and specialty dishes from Sichuan cuisine restaurants and eateries across various regions of Sichuan. The local characteristics are very strong. The book provides detailed introductions to these dishes, including their origins, ingredients, preparation methods, features, and key techniques. It is practical, easy to operate, and serves as an excellent reference for professionals in the Sichuan cuisine catering industry and