Minnan and Cantonese-style home cooking

Author: Chen Zhongming
Publisher:
Publish Date: 2007-01-01
Features: Min-Yue cuisine is a major culinary system, alongside Jing-Lu, Chuan-Xiang, and Huai-Yang, forming China's Four Great Culinary Systems. "Local cuisine," as the name suggests, refers to dishes originating from rural areas, popular among the local populace, and having a certain influence. This book is part of the "Hometown Local Cuisine Series," introducing the methods and techniques for preparing Min-Yue local dishes. The culinary techniques of Min-Yue local cuisine not only inherit the fine traditions of Chinese cooking but also exhibit strong Southern regional characteristics. Despite each dish having its own unique features, they still form a complete and unified system. The existence of different styles makes it feel versatile, skillfully executed, and always fresh, never tiring even after repeated tastings. The cooking of Min-Yue local cuisine has four distinct characteristics. First, meticulous knife skills are employed; second, soups and stews are predominant, offering a fresh and light flavor; third, the seasoning is unique, both sweet and fragrant; fourth, the cooking is delicate and diverse.