Master Sichuan Cuisine: 100 Questions on Fresh and Mellow Dishes

Author: Liu Zihua, Xie Lijuan, Liu Ran
Publisher:
Publishing Date: Not available
Features: When it comes to Sichuan cuisine, people immediately think of "Mapo Tofu, Water-Boiled Beef," as well as the delicious "Fish-Fragrant Pork" and "Kung Pao Chicken." If limited to these, then the understanding of Sichuan cuisine would be incomplete. Authentic Sichuan cuisine is rich in flavors, with dozens of styles. This book is a summary of 30 years of culinary experience by Sichuan cuisine masters. It explains the methods and secrets of making 58 fresh and mellow Sichuan dishes in the form of Q&A. Due to the profoundness and richness of Sichuan cuisine, this book only selects representative and iconic dishes. From the origin of the dish names, preparation of ingredients, knife skills and shaping, seasoning and emulsification, to the cooking techniques, as well as the color, aroma, taste, texture, and flavor characteristics of the finished dishes, the authors elaborate and introduce in detail from their personal perspectives and new perspectives in the form of questions and answers. It is hoped that this book will provide some guidance and inspiration for fellow Sichuan cuisine practitioners, especially young chefs. Through this, one can appreciate the richness and depth of authentic Sichuan cuisine, as well as the rigor and excellence of Sichuan cuisine cooking techniques.