Tianfu

Author: Peng Fayan
Publisher:
Publish Date: 2003-09-01
Features: The main features of this book are:
1. Pickled vegetables in jars, where saltwater is boiled with spices such as Sichuan peppercorns, dried red peppers, and other aromatics, then the ingredients are placed in the jar to soak and absorb the flavor, resulting in a crisp, sour, and salty taste. Dishes combining pickled vegetables in jars with other ingredients create unique flavors and tastes, such as "Spicy Pickled Crab" and "Pickled Shrimp in a Basket."
2. Dried salt vegetables in jars, which are dehydrated after brining, dried in the sun, then sealed in jars for storage, or made by fermenting, seasoning, and packing the ingredients into jars for sealing. Examples include fermented tofu, fermented black beans, dried fermented beans, and dried eggplant. These are common household cooking ingredients, and the dishes prepared with them are deeply loved by people, such as "Dry Pickled Fish with Preserved Vegetables."
3. Using jars as utensils to stew dishes with different styles and flavors, such as "Stewed Sea Cucumber in a Jar" and "Stewed Chicken in a Jar."