Self-taught how to make seafood dishes

Author: Wang Yiwei
Publisher:
Publish Date: 2002-10-01
Features: Chinese culinary techniques have a long and profound history, with a wide range of ingredients and meticulous selection. The knife skills are exquisite and diverse, emphasizing flavor balance, attention to heat control, clever ingredient combinations, and varied cooking methods. The variety is abundant, with endless possibilities, representing the crystallization of the diligence and wisdom of the Chinese nation and serving as an important part of China's valuable cultural heritage. It enriches the lives of the people and enjoys worldwide acclaim. This book integrates raw material knowledge, dry ingredient soaking, utensils, knife skills, knife shaping, oil temperature, heat control, cooking methods, marinating and thickening, thickening, seasonings, flavor profiles, soup making, dish naming, and classic recipes from different regions of China. The content is comprehensive, highly practical, easy to understand, and clear, enabling beginners to fully grasp the fundamental knowledge and basic techniques of Chinese cooking. It helps learners not only "know how" but also "understand why," achieving the effect of generalizing from specific examples and applying knowledge in various contexts.