300 Examples of Hangzhou Home-Style Dishes

Author: Wang Jiyao
Publisher:
Publish Date: 2003-05-01
Features: Hangzhou cuisine, also known as Hangbang cuisine, has long been renowned for forming its own culinary system as early as the Southern Song Dynasty and is recognized as a branch of China's eight major culinary systems. Hangzhou cuisine is deeply loved by people both domestically and internationally for its long history, fresh ingredients, exquisite preparation, and a focus on flavors that are delicate, tender, and well-balanced. It also emphasizes color coordination and adaptability between soft and strong textures. Major cities such as Shanghai, Ningbo, Nanjing, Suzhou, Beijing, and Guangzhou have all opened Hangzhou cuisine restaurants, with continuous streams of visitors coming to Hangzhou to study, taste Hangzhou cuisine, exchange culinary skills, or hire Hang chefs to oversee kitchen operations. This book provides a detailed introduction to the various characteristics of Hangzhou cuisine, as well as cooking methods and features of dishes including vegetables, meat, poultry and eggs, aquatic products, and soy products. The text is clear, concise, and easy to understand, with rich and practical content. It serves as a convenient and successful guide for beginners in Hangzhou cuisine cooking, as well as a valuable reference for professional chefs, households, restaurants, hotels, and Hangzhou cuisine enthusiasts.