Cooking Skills--Masterpieces

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Features: A qualified chef or pastry chef, in addition to the requirements of professional ethics, must master solid operational skills and systematic culinary theory. They must recognize and be familiar with relevant traditional specialties, and be able to create extraordinary dishes using ordinary ingredients such as greens and tofu. To become a qualified chef requires arduous effort. Chefs must value the traditional techniques of Chinese cuisine and practice them diligently, building upon inheritance to innovate and promote its development. This series of books is compiled and produced with the above spirit in mind. Divided into six major components of traditional Chinese banquets—Cold Dishes, Stir-fried Dishes, Sweet Dishes, Major Dishes, Soup Dishes, and Pastries—each section contains one hundred varieties. These dishes are essential for professional chefs to master. Drawn from all directions (north, south, east, west, and central), they are not bound by regional styles or schools, making them adaptable for use everywhere. "Adopt what works" is the principle, allowing for modifications to suit local conditions and individual needs. The series primarily features illustrations with brief textual explanations, where main ingredients can be changed, and auxiliary ingredients are flexible. A companion DVD with operational demonstrations is included at the end of the book. The dishes selected in the series are grounded in simplicity and practicality, avoiding excessive complexity or extravagance. However, once mastered, they enable chefs to generalize and apply knowledge broadly, becoming skilled professionals. Thus, the series is named A Chef's Journey to Mastery. Out of concern for the development of Chinese cuisine, Zhongshan Hotel in Jiangsu Province took charge of producing Major Dishes, Sweet Dishes, and Pastries. Yangzhou New Century Hotel was responsible for Stir-fried Dishes, while Yangzhou Shitabu Hotel handled Cold Dishes. Yangzhou Yangzhou Hotel managed the production of Soup Dishes.