Self-taught how to make poultry and egg dishes

Author: Wang Yiwei
Publisher:
Publish Date: 2003-02-01
Features: This book integrates raw material knowledge, dry ingredient blooming, utensils, knife skills, knife shaping, oil temperature, heat control, cooking methods, marinating and breading, thickening, seasonings, flavor profiles, soup making, dish naming, and classic recipes of different regional flavors across the country. The content is comprehensive, highly practical, easy to understand, and clear, enabling beginners to fully grasp the fundamental knowledge and basic techniques of Chinese culinary arts. It helps beginners not only "know what" but also "know why," achieving the effect of learning by analogy and generalizing from specific examples.