Xiang Mei Feast

Author: Liu Guochu
Publisher:
Publishing Date: 2005-01-01
Features: This book is edited by Liu Guochu, Vice President of the Provincial Culinary Association and Chairman of Changsha Food Group, with contributions from several renowned Hunan cuisine masters such as Wang Mochuan, Xu Juyun, Zhang Lixing, and Nie Houzhong. It is divided into eight major sections: time, rhyme, space, characters, gateways, stories, fashion, and nostalgia. From a cultural perspective, the book provides a systematic review and summary of the formation and development of Hunan cuisine, accompanied by numerous exquisite illustrations. At the end, it includes classic Hunan cuisine recipes, making it highly engaging to read. With so many Hunan cuisine masters contributing to the cultural summary of this increasingly celebrated cuisine, if you treat this book merely as a recipe guide and miss its essence, it would be like eating shark fin without knowing its value. However, don’t label this book as "Hunan-Xiang culture" either, because culture isn’t something you can eat, nor will it fill your stomach. In reality, the true intention is still about "food." He shares some fascinating stories and anecdotes about Hunan cuisine, with the ultimate goal of inspiring readers to become happy "food lovers" who are utterly captivated by a plate of chili peppers, stinky tofu, and become lost in the world. Even if they travel to the ends of the earth, they will never forget the steamed buns from De Yuan or the noodles from Yang Yuxing. Of course, what they won’t forget is this book that quenches thirst with the sight of plums and satisfies hunger with the image of a painted cake—the "Feast of Hunan Cuisine," which leaves you craving more.