100 Classic Sichuan Dishes

Author: Jiang Xinwei, Hou Xiangguo, Editors
Publisher:
Publish Date: 2000-01-01
Features: Sichuan cuisine is one of the most renowned culinary traditions in China, renowned for its motto "one dish, one style; a hundred dishes, a hundred flavors." It stands as a unique gem in the tapestry of Chinese culinary culture. With the deepening of China's opening-up and the development of tourism, the demand for chefs skilled in Sichuan cuisine has grown. This book is published with the aim of contributing to the promotion of China's traditional food culture. The book selects representative dishes from Sichuan cuisine, categorized into six major groups: mountain delicacies and seafood, livestock dishes, poultry and egg dishes, aquatic dishes, sweet dishes, and other categories, totaling 100 recipes. Each dish is accompanied by exquisite color illustrations, blending systematic organization, practicality, scientific rigor, and aesthetic appeal. It serves as both a teaching resource for culinary professionals and a reference for enthusiasts. Based on extensive collection, the book highlights premium dishes while emphasizing innovation on the foundation of tradition, catering to the evolving needs of Sichuan cuisine.