Learn to Cook Chinese Food: Rice and Flour Category

Author: Editorial Committee of "Cooking Chinese Dishes"
Publisher:
Publishing Date: 2000-01-01
Features: The "Cooking Chinese Dishes" series consists of nine volumes, including seafood, meat dishes, vegetable dishes, bean products, soups, cold dishes, pastries, poultry and eggs, and home banquets. This volume is one of the "Cooking Chinese Dishes" series, collecting forty methods for making rice and noodle dishes. Rice and noodle dishes are indispensable to every Chinese meal, and when cleverly paired with various dishes, they enrich food variety while adhering to dietary balance principles. A single dough or rice ball, combined with vegetables and fruits, can be creatively transformed into countless rice and noodle dishes with different textures, flavors, and shapes, which is another distinction between Chinese food and Western cuisine.