Chuan Xiang Flavor Earth Cuisine

Author: Chen Zhongming
Publisher:
Publish Date: 2007-01-01
Features: Sichuan-Hunan cuisine is a major culinary system, alongside Beijing-Lu cuisine, Min-Yue cuisine, and Huaiyang cuisine, forming China's four great flavor cuisines. "Local cuisine," as the name suggests, refers to dishes originating from rural areas, popular among the local populace, and having a certain influence. Local cuisine is deeply rooted in the homes of ordinary villagers, much like folk traditions, and is limited by its dissemination conditions and the research community. Although some local dishes have been discovered and developed as regional specialty dishes, there are still many that remain "unknown to the world." Studying local cuisine is not only necessary for adapting to the market economy but also essential for researching the development of Chinese cooking. Local cuisine is the source of all commercially oriented dishes. Researching and organizing local cuisine is done for commercial applications. Developing local cuisine is one of the major tasks that managers in the catering industry have recognized. This book is part of the "Hometown Local Cuisine Series," introducing the methods and techniques for making Sichuan-Hunan local dishes.