Chinese Sticky Foods 500 Types

Author: Ma Fengqin et al.
Publisher:
Publish Date: 2000-02-01
Features: To summarize and showcase China's traditional sticky food culture, this book serves as a professional reference for experts and a convenient, user-friendly recipe guide for general readers. We attempted to compile this book. During the selection process, we strived to achieve the following: extensive coverage, a wide variety of items, detailed categorization, easy-to-use references, and strong practical value. Special attention was given to the following points:
1. The sticky food items included in this book are designed to be comprehensive and representative. Efforts were made to select domestic regional traditional flavors, renowned chefs, famous stores, branded products, innovative items, and ethnic varieties. Special attention was also paid to including some household recipes to showcase the full spectrum of China's sticky food.
2. The purpose of compiling this book is "application." Therefore, the quantities of ingredients and the production processes are described in detail. Similar items with different techniques, ingredients, or variations in ingredient quantities were also included for comparison, to understand the authors' intentions and facilitate learning.
3. To enhance readers' appreciation of life, brief introductions were provided on the origins of famous stores, chefs, and branded products, as well as related anecdotes and legends, wherever possible, in the form of short notes. This also aims to leave a trace of history for China's sticky food culture.
Due to the compilers' limited expertise, especially the lack of precedent for books dedicated solely to "sticky food," this book is purely an attempt, akin to "throwing a brick to attract jade." Therefore, errors, omissions, and inaccuracies are inevitable. We sincerely hope that renowned chefs, experts, and readers will provide constructive criticism and corrections.