Sichuan folk popular dishes. Issue 2

Author: Li Leqing
Publisher:
Publish Date: 2004-01-01
Features: This book selects and compiles over 200 dishes, most of which are signature, staple, and specialty dishes from Sichuan cuisine restaurants and eateries across various regions of Sichuan. The book features a strong local flavor. It provides detailed introductions to these dishes, including their origins, ingredients, preparation methods, characteristics, and key techniques. The content is practical, easy to follow, and serves as an excellent reference for professionals in the Sichuan cuisine dining industry and