Family Sichuan Cuisine. Latest Version

Author: Luo Changsong
Publisher:
Publish Date: 1985-01-01
Features: The content of this book is divided into three parts: Culinary Common Knowledge Q&A, Home Banquet Table Arrangement Methods, and Recipes. The recipes include over 210 dishes. To meet the increasing demands of people's material living standards, the selection focuses mainly on chicken, fish, duck, beef, lamb, and rabbit meat.