Chef Zhang's New Cooking: Appetizer Chapter

Author: Zhang Zhenglong, Zhang Zhengdong
Publisher:
Publish Date: 2006-01-01
Features: Do you have to go to great lengths to cook, sweating profusely? Can't it be a bit easier, more spontaneous? Of course! Check out "Chef's New Ideas" prepared by the Zhang brothers, Zhang Zhengdong and Zhang Zhenglong! This is an innovative cookbook that proposes new ideas in cooking techniques and thinking for your reference, and also provides over a hundred appetizer recipes, teaching you these delicious dishes in the style of "main character, supporting character, skill, and commentary." With it, you can easily make the dining table lively and colorful! Since the Tang Dynasty's "Nun Tang Youjing, who created extraordinary ideas on plates, arranging them into landscapes, with each dish occupying a scene from the "Wangchuan Map," people loved to admire them and couldn't bear to eat," ancient plates that were only for looking at, or the "look-and-eat" of the Sui Dynasty, have greatly changed their function, becoming cold dishes and cold platters that are both visually appealing and delicious. I would rather call them "appetizers." It's not primarily about aligning with Western cuisine, but many so-called cold dishes or cold platters are not served cold, just like some hot dishes are not served hot when served. Of course, this "Tang Ni," or the Buddhist nun Fan Zheng (her dharma name), "cooked with exquisite skill, using preserved fish, pickled vegetables, sliced meat, dried meat, sauces, condiments, fruits, and vegetables, in yellow, red, and mixed colors, arranging them into scenes. If there were twenty people seated, each person would represent a scene, forming a small "Wangchuan Map," which can be considered the ancestor and grandmother of Chinese appetizers." The "Chef's New 'Cooking' Zhang – Appetizer Edition" presented to you today is the crystallization of the Zhang brothers' years of culinary innovation. It is not only innovative but also easy to understand and operate, featuring preserved fish, pickled vegetables, sliced meat, dried meat, sauces, condiments, fruits, and vegetables, with a variety of options and delicious flavors. In terms of preparation, it inherits the tradition of culinary techniques while greatly expanding creative possibilities, truly deserving of being a standout among the new generation of culinary masters. I am willing to promote and review it, allowing it to flourish and also providing a foundation for you to draw inspiration and innovate further.