Sichuan Hot Pot Map

Author: Jiang Weili (Compiler)
Publisher:
Publish Date: 2001-01-01
Features: During the compilation of this book, we received great support and assistance from Ms. Liang Songyu of Chengdu Yunlong Hotel and General Manager Wu Junwei of Shanghai Hongxin Hot Pot Restaurant, along with all their staff. We extend our sincere gratitude to them one by one. Due to the author's limited culinary skills and theoretical knowledge, errors are inevitable. We kindly ask readers to point them out. Chinese culinary culture has a long and profound history. Sichuan hot pot is a part of the food science and technology of Ba-Shu cuisine, a small flower in the vast garden of Chinese cooking. This book provides detailed instructions on the preparation of various Sichuan hot pots, Sichuan medicinal hot pot, Sichuan clay pot dishes, as well as various soups, broths, and dipping sauces. With illustrations and clear explanations, it aims to serve as a reference for culinary professionals and hot pot enthusiasts.