Author: Liu Jianguo
Publisher:
Publish Date: 1994-04-01
Features: This book briefly introduces the general knowledge of Cantonese cuisine and specifically teaches the ingredients, preparation methods, characteristics, and key techniques of 160 Cantonese dishes in 5 major categories. It includes traditional Cantonese dishes as well as innovative new Cantonese recipes, serving as a reference for restaurants and canteens, and can also be used by general families for learning and trying to make.
160 Ways of Cooking Cantonese Cuisine
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