Chongqing local cuisine.1

Author: Deng Kairong
Publisher:
Publish Date: 2002-10-01
Features: Rural cuisine originates from mountainous farmhouses and humble city alleys. It has nurtured the common people and is the source of culinary development. The once-famous "wild cuisine" was born from rural dishes. This book collects 17 rural dishes from the Chongqing region. Some are freshly unearthed, with their original flavors, rough and bold; some are slightly refined and already appearing in village snack stalls; others are dressed up and stand proudly in restaurants and taverns. This book can serve as a read for culinary enthusiasts and also provide material for culinary innovation in the food industry.