Sichuan Cuisine Restaurant: 300 Home-Style Sichuan Dishes

Author: Jiang Weili
Publisher:
Publish Date: 2003-07-01
Features: This book provides a detailed introduction to the flavor characteristics of various Sichuan cuisine taste profiles, as well as the preparation methods of over 300 dishes including wild game, seafood, domestic livestock, poultry, tofu, and vegetables. The text is concise and easy to understand, with strong practicality, making it suitable for reference by ordinary households, hotel, and restaurant dining staff.