Chef's New Boil Zhang: Main Course Part

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 and 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 main dish delicacies, 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! The depth of Chinese cuisine lies not only in the variety of cooking techniques like frying, pan-frying, stir-frying, and quick-frying, but also in how a full meal is like a piece of writing, with coherence, transitions, and a harmonious color and shape coordination. Delicacies like shark fin, abalone, and tripe are not afraid of being expensive, while vegetables like greens and radishes are not ashamed of being affordable. When there are fewer dishes, the quality should be exquisite; when there are more, they should be practical and abundant. The combination of color, shape, and utensils between dishes should be coordinated and colorful, stimulating the appetite and making the meal enjoyable. After tasting the appetizers by Zhang Zhenglong and Zhang Zhengdong, we should also appreciate the main dishes they have prepared (including head dishes, hot dishes, desserts, and side dishes). Here, nearly 80 dishes are selected with illustrations and descriptions. In addition to the new "Zhang" cooking style, there are also their new ideas, concepts, and approaches, which can not only serve as references for fellow chefs but also for house husbands and wives who can follow suit and perhaps learn a thing or two! Among the older generation of top chefs, "Beijing, Guangdong, Sichuan, and Yangzhou" are highly regarded. The new generation of chefs, having learned more, seen more, and eaten more, integrate and develop within the framework of a particular cuisine. After carefully reading this "Main Dishes" section, have you gained any new insights in this regard? The depth of Chinese cuisine lies not only in the variety of cooking techniques like frying, pan-frying, stir-frying, and quick-frying, but also in how a full meal is like a piece of writing, with coherence, transitions, and a harmonious color and shape coordination. Delicacies like shark fin, abalone, and tripe are not afraid of being expensive, while vegetables like greens and radishes are not ashamed of being affordable. When there are fewer dishes, the quality should be exquisite; when there are more, they should be practical and abundant. The combination of color, shape, and utensils between dishes should be coordinated and colorful, stimulating the appetite and making the meal enjoyable. After tasting the appetizers by Zhang Zhenglong and Zhang Zhengdong, we should also appreciate the main dishes they have prepared (including head dishes, hot dishes, desserts, and side dishes). Here, nearly 80 dishes are selected with illustrations and descriptions. In addition to the new "Zhang" cooking style, there are also their new ideas, concepts, and approaches, which can not only serve as references for fellow chefs but also for house husbands and wives who can follow suit and perhaps learn a thing or two! Among the older generation of top chefs, "Beijing, Guangdong, Sichuan, and Yangzhou" are highly regarded. The new generation of chefs, having learned more, seen more, and eaten more, integrate and develop within the framework of a particular cuisine. After carefully reading this "Main Dishes" section, have you gained any new insights in this regard?