Jiangsu Cuisine (Intermediate) ()

Author: Organized and compiled by the Teaching Materials Office of the Ministry of Labor and Social Security
Publisher:
Publishing Date: 2003-03-01
Features:
This book consists of four parts: the origins and characteristics of Jiangsu cuisine, basic requirements for identification, identification dish preparation, and an appendix. Among them, the identification dish section collects 40 dishes for the intermediate Chinese chef assessment in various regions of Jiangsu Province. The content covers techniques such as frying, quick-frying, deep-frying, stir-frying, pan-frying, braising, steaming, boiling, pasting, pulling sugar, sugar-coating, various flower knife techniques, and complex cold dish plating skills, suitable for the skill operations and requirements of intermediate Chinese chefs. Combined with training and self-study features, a scoring table is provided after each identification dish for readers to self-evaluate.