Chinese cooking skills training

Author: Xu Cheng
Publisher:
Publish Date: 2002-01-01
Features: This book is a teaching material for the culinary program in secondary vocational and technical schools across the country. It organizes content around over 30 Chinese cooking techniques such as frying, stir-frying, quick-frying, (sautéing), pan-frying, and pasting. Through more than 150 recipes, it provides detailed explanations of ingredient selection, process flow, preparation steps, product characteristics, and key operational techniques for Chinese dishes. The concepts are precise, the expressions are clear, the content is presented in a progressive and easy-to-understand manner, making it both scientifically sound and highly readable. It serves as a relatively practical textbook for culinary professional skill training.
Introduction: This book is a teaching material for the culinary program in secondary vocational and technical schools across the country. It organizes content around over 30 Chinese cooking techniques such as frying, stir-frying, quick-frying, (sautéing), pan-frying, and pasting. Through more than 150 recipes, it provides detailed explanations of ingredient selection, process flow, preparation steps, product characteristics, and key operational techniques for Chinese dishes. The concepts are precise, the expressions are clear, the content is presented in a progressive and easy-to-understand manner, making it both scientifically sound and highly readable. It serves as a relatively practical textbook for culinary professional skill training.