China's Northern and Southern Famous Cuisine Recipes - (Third Revised Edition)

Author: None
Publisher:
Publish Date: 2006-07-01
Features: This book is divided into two main parts: Part 1 is "Cooking Basics and Techniques," which primarily introduces the preliminary processing of various ingredients, various knife skills, cooking methods, and basic knowledge of food carving. The second part is "Famous Cuisine Recipes from North and South," including the Jiangsu, Cantonese, Shandong, and Sichuan cuisine systems. It is available for food service personnel, canteen management staff, hotel and restaurant operators, food enthusiasts, and cooking enthusiasts to study and reference, and can also serve as professional teaching material for relevant institutions of higher learning.