Lao Feng Talks About Eating

Author: Nie Fengqiao
Publisher:
Publish Date: 2007-01-01
Features: Chinese cuisine is renowned worldwide due to its countless delicacies, which are all composed of various cooking ingredients. There are numerous types of ingredients, but they can be summarized into four main categories: main ingredients, auxiliary ingredients, flavoring ingredients, and supplementary ingredients. The first three categories are well understood, while the fourth consists of those that are neither main ingredients, nor auxiliary ingredients, nor flavoring ingredients, yet are indispensable. Examples include colorings, yeast, starch, and fats. In short, the four essential elements that constitute delicious dishes are: main, auxiliary, flavoring, and supplementary—none of which can be missing.
—Fengqiao
This book is a collection of articles published by the author in publications such as the "Shen Zhou" column of the People's Daily (Overseas Edition) and other periodicals. The content covers all aspects of cooking and dining, such as "The Civilization of Cooking," "The Three-Flavored Study and the Beauty of Cooking," "The Cooking Aesthetics of Childbirth," "Eating with the Tongue," "The Anatomy of Fish and Cooking," "Return of Soy Milk," and "The Watermelon Peel Economy," all of which are mouth-watering to read.
Features of the Book:
1. The author's over thirty years of theoretical research and practical experience in cooking have been recognized by overseas scholars as the "Person of Chinese Culinary Ingredient Studies." His series " from the Vegetable Kitchen" was serialized in Japan's "Round Table" magazine for five years.
2. This book is a collection of articles from the author's column in the China Traditional Chinese Medicine News. The articles are easy to understand and rich in depth.
(Note: The line breaks and quotation marks are preserved as per the original text.)