Creative congee and rice

Author: Ma Yugu, Editor-in-Chief
Publisher:
Publish Date: 2007-01-01
Features: Making Chinese pastry is not only a technique but also an art. It not only satisfies people's hunger but also brings them visual beauty and a sense of fulfillment. The creation of Chinese pastries requires not only exquisite skills but also the maker's ample imagination and creativity. Within a small space, these little pastries can be transformed into works of art, which demands a solid foundation, rich imagination, and innovative ability from the creator. This series of books has put significant effort into the making of pastries, variations in dough, and shaping techniques. It progresses from simple to complex, is close to daily life, easy to make, and easy to master. Additionally, it includes step-by-step illustrations, which can broaden beginners' horizons and facilitate imitation, helping readers to grasp pastry-making skills more quickly and effectively. This series consists of eight books: Colorful Dumplings, Variety Steamed Buns, All About Pancakes, Infinite Rolls, Creative Porridge and Rice, Exquisite Noodles, Sculpted Pastries, and Stylish Chinese Snacks. During the creation process, National-level judge, Chinese Pastry Master, National-level Senior Pastry Technician, and member of the Heilongjiang Provincial Culinary Association, Fang Shuangling, provided strong support and assistance. At the same time, President Xu Yanming and Head of Education at Harbin Railway Vocational and Technical High School, Yang Yunqiu, offered great support and assistance for the publication of this book.