Appetizer

Author: Xiao Zonglong
Publisher:
Publish Date: 2000-12-01
Features: China is vast and rich in resources, and its cooking styles vary greatly across different regions, with flavors differing between the east (sour), south (sweet), west (spicy), and north (salty). Traditional Chinese cuisine has evolved over the centuries through the fusion of culinary artistry by gourmet experts, along with their own experience and creativity, gradually becoming the healthful dishes we enjoy today. Modern gastronomy not only adapts to seasonal changes in fruits and vegetables—such as favoring light and refreshing foods in summer or nourishing dishes in spring and autumn—but also accounts for age-related preferences, like tender and soft foods for the young and crispy textures for the young at heart. This book compiles the essence of various cooking traditions, presenting the masters' skills in blending color, aroma, and flavor on the pages for you. We hope readers will not only admire these techniques but also learn to prepare and cook them, deepening their understanding and appreciation of China's culinary artistry.