Chef Zhang's New Cooking: Pastries

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 easier and more spontaneous? Of course! Check out "Chef’s New Ideas" prepared by 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 delicious snacks and dishes. It teaches you how to make these delicacies in the style of "Main Ingredient, Supporting Ingredients, Techniques, and Comments." With it, you can easily make your dining table lively and colorful!
Since our ancestors developed the concept of separating small portion foods from main meals, calling those with sauce "snacks" and those without "dishes," snacks have also been referred to as "small foods," "from food," and even "snacks," "small bites," or "small mouths." Despite many emperors, nobles, and tycoons privately loving snacks and dishes, they remained difficult to elevate to a refined status. However, the vitality of snacks and dishes has been strong, enduring to this day. For example, "mantou" (steamed buns): When Zhuge Liang led troops and captured Meng Huo seven times, returning to Lushui, the spirits wailed, so he used flour to make the skin and beef or mutton as the filling, creating "barbarian heads." Due to its unrefined name, it was later renamed "mantou." Over a thousand years later, its varieties and flavors are so diverse that they could fill an entire book. Even "tofu brain," "fried twist," "crispy thin crackers," and "cold jelly" can be called "commoner’s snacks."
Take (Yangzhou dry silk), (Sichuan), (Beijing pea paste), (Guangzhou), (Jinan ), (Tianjin )—they are widely known and have spread far and wide. Even though they are beloved by all. This book explains the exquisite methods of classic, healthy snacks in simple and easy-to-understand language, accompanied by beautiful dish photos. Each snack includes the main ingredient, supporting ingredients, and techniques, succinctly explaining the scientific principles, highlighting the key steps, and offering strong practical value and operability.