Small restaurant's signature cold dish

Author: Yuan Xinyu
Publisher:
Publish Date: 2005-01-01
Features: The greatest feature of this book series is that it introduces market-promoting dishes suitable for small and medium-sized restaurants, combined with their characteristics. "Cold Dishes for Small Restaurant Masters" is organized by ingredients into four major categories: meat, poultry, aquatic products, and vegetarian dishes, featuring 177 cold dish recipes. The book inherits and breaks through traditional culinary practices in dish composition, ingredient pairing, and flavor profiles, highlighting the unique style and techniques of modern Sichuan cuisine. It serves as an important reference for small and medium-sized restaurants in developing their menus. It also provides some assistance for large restaurants in establishing their culinary style.