Beijing fine cuisine

Author: Beijing Grand Hotel
Publisher:
Publish Date: 2000-09-01
Features: This is a cookbook introducing high-end dishes from Beijing. The book is divided into four categories: hot dishes, cold appetizers, desserts, and snacks, featuring 80 selected premium dishes. Each dish is accompanied by an illustration, with concise text explaining the ingredients, ratios, cooking methods, and characteristics of each dish. It also provides detailed information on essential soup-making techniques for preparing delicious dishes and accurately calculates the nutritional content of each dish. These dishes are carefully selected with high-quality ingredients, crafted by skilled chefs, rooted in regional cuisine while embracing bold innovations. They are extraordinary, exuding a sense of modernity. The book is rich in both text and illustrations, beautifully designed, highly practical, and suitable for culinary professionals and food enthusiasts. It can also serve as a reference for relevant professional teaching. Additionally, it is a great helper for improving family life and elevating dining standards.