Chinese Cuisine Cooking Technology

Author: Duan Shihong
Publisher:
Publish Date: 2006-07-01
Features: Culinary Technology of Chinese Cuisine is a major course for students studying culinary arts and restaurant management. It is an independent discipline that emphasizes the integration of theory with practice in teaching. It is a specialized knowledge and technical craft that learners must master and become proficient in. With this understanding, and considering the benefits for teaching as well as the desire to help learners acquire this knowledge and craft, I have compiled this textbook based on 34 years of practical experience in culinary work and culinary education. It is intended for use as a teaching material in culinary and restaurant management programs at universities, as well as a reference for culinary enthusiasts.