New Sichuan Cuisine Classic. Cold Dishes

Author: Wang Shengwu
Publisher:
Publish Date: 2002-07-01
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 systems," Sichuan Cuisine has gained international acclaim. However, with societal progress and transformation, traditional Sichuan Cuisine faced unprecedented challenges in the mid-1990s, and the industry entered a downturn. In response to this challenge, New Sichuan Cuisine emerged, spearheaded by a group of modern large-scale Sichuan Cuisine enterprises, igniting a lasting wave of renewed popularity in the cuisine. New Sichuan Cuisine is a self-reflective and elevating evolution of traditional Sichuan Cuisine, an innovation built upon a thorough inheritance of its roots, a creative expression that captures the essence of Sichuan Cuisine, a comprehensive and in-depth reorganization and advancement of the cuisine, a revolution in the history of Sichuan Cuisine, and a marker of its entry into a new stage and higher level. This series collects 864 signature dishes from over 20 representative enterprises in the Sichuan Cuisine industry, all crafted by master and renowned Sichuan chefs. It is the most comprehensive compilation and showcase of New Sichuan Cuisine to date.