Handmade Noodle Dishes (1)

Author: Beijing Vocational Education Textbook Development Leading Group Office
Publisher:
Publish Date: 2006-12-01
Features: "Beijing Reading for All Project New Rural Culture Construction Series: Skillful Hands in Making Noodles (1)" was written by some teachers from Changping Vocational School, Yanqing Vocational School, and Mentougou District Vocational School, who summarized their experience in culinary course training for farmers in recent years and collected representative and replicable rural noodle dishes from various parts of the Beijing suburbs. It is characterized by concise language, easy-to-understand content, illustrations, and lively style. Each dish is detailed with step-by-step instructions, key techniques, and nutritional knowledge, making it easy to learn and master. "Beijing Reading for All Project New Rural Culture Construction Series: Skillful Hands in Making Noodles (1)" was edited by Min Xia as the chief editor and Li Xueyuan as the deputy editor. Li Xueyuan was responsible for writing part of the content in "Flatbread Chapter," "Cake Chapter," "Dumpling Chapter," "Noodle Chapter," and "Congee Chapter," totaling 12 varieties; Xu Yanwen wrote all of the content in "Soup Chapter," as well as part of the content in "Wrap Chapter," "Flatbread Chapter," "Dumpling Chapter," "Congee Chapter," "Noodle Chapter," "Rice Chapter," and "Cake Chapter," totaling 13 varieties; Wang Fushan, Liu Rui, and Ma Chunle were responsible for writing part of the content in "Wrap Chapter," "Flatbread Chapter," "Dumpling Chapter," "Congee Chapter," "Noodle Chapter," "Rice Chapter," and "Cake Chapter," totaling 11 varieties.