New Sichuan Cuisine Classics. Snacks

Author: Wang Shengwu
Publisher:
Publish Date: 2002-08-01
Features: New Sichuan Cuisine, which represents a new phase of development in Sichuan Cuisine since 1996. Renowned as the "foremost among the four great culinary traditions," Sichuan Cuisine has gained worldwide fame. However, with societal development and changes, traditional Sichuan Cuisine faced unprecedented challenges in the mid-1990s, and the Sichuan culinary industry entered a low point. In response to this challenge, New Sichuan Cuisine emerged, represented by a group of modern large-scale Sichuan restaurants, initiating a lasting wave of renewed interest in Sichuan Cuisine that continues to this day. New Sichuan Cuisine is a conscious reflection and elevation of traditional Sichuan culinary principles, an innovation built upon a thorough inheritance of tradition, a creative expression that captures the essence of Sichuan Cuisine, a comprehensive and in-depth reorganization and development of the cuisine, a revolution in the history of Sichuan Cuisine, and a sign of its entry into a new stage and higher level. This book collects 864 representative dishes from over 20 leading enterprises in the Sichuan culinary industry, all crafted by master and renowned Sichuan chefs, representing the most comprehensive collection and showcase of New Sichuan Cuisine to date.