New Guide to International and Chinese Seasonings

Author: Li Jing, Zhang Yunfu
Publisher:
Publish Date: 2004-01-01
Features: This book is developed based on practicality, development requirements, and the principles of reform and innovation, introducing 141 types of flavoring sauces made from Chinese and foreign seasonings. It covers the preparation, mixing, and usage methods of these sauces, making it clear and easy for readers to understand. What makes it particularly novel is that the flavoring sauces listed in this book emphasize nutrition on the basis of innovation, using coarse grains that were rarely used in the past to make thick juice bases. The book also combines new flavoring sauces that are currently being developed in both northern and southern China, as well as in Europe and North America, reflecting the philosophy of "making use of others for ourselves, blending the north and south, applying foreign techniques to China, and combining Chinese and Western methods."