Sichuan Jianghu Cuisine. Issue 2

Author: Wang Xudong
Publisher:
Publish Date: 2003-05-01
Features: Nowadays, Jianghu cuisine has not only lit up the Sichuan region but has also "attacked" major cities across the Yangtze River and along the coast. Even in the northern hinterlands and the Qinghai-Tibet Plateau, you can see the traces of popular and fiery Jianghu cuisine everywhere. Why can Sichuan Jianghu cuisine effortlessly entice the public's taste buds and become the talk of the town in just a few years? The reason lies in the Sichuan Jianghu chefs who have long stuck to the "Jianghu" while also being bold and strategic. Jianghu cuisine has been regarded as a representative of "odd" and "strange" dishes in recent years, and the Jianghu chefs are jokingly called "unconventional geniuses" who use "strange tricks" to create "strange dishes," ultimately allowing us to taste what's popular in the "Jianghu." The Chinese have always valued "food as heaven," so how could they possibly turn away from Jianghu cuisine today? This second volume of Sichuan Jianghu Cuisine is a new work dedicated to the readers since the first volume was published two years ago. The book collects 179 popular or newly created "Jianghu dishes," with detailed introductions for each dish and special notes on key points. Therefore, reading this book will not only help you understand the author's "reasons for being strange" but also allow you to easily learn some "Jianghu dish" cooking methods. Of course, you might also discover the author's "unconventional" way of thinking when cooking, which isn't that a very worthwhile thing?