Local Specialty Dishes 400 Types

Author: Ye Lianhai
Publisher:
Publish Date: 2004-01-01
Features: This book collects the essence of characteristic dishes from various regions in China, including 34 provinces, municipalities, autonomous regions, and special administrative regions such as Beijing, Tianjin, Shanghai, Chongqing, Shandong, Jiangsu, Guangdong, Sichuan, Hunan, Inner Mongolia, Xinjiang, Taiwan, Hong Kong, and Macau, as well as several ethnic minority groups such as the Hui, Korean, Miao, and Bai. It features 400 renowned and popular dishes that are highly favored by the public. The book provides detailed information on the ingredients and ratios, as well as the preparation methods for each dish, and briefly introduces the characteristics of the finished dishes and key cooking techniques. Some dishes are also accompanied by exquisite color illustrations. The book is rich in content, scientific, and practical, making it suitable for families, food enthusiasts, and restaurants of all sizes. It can also serve as a teaching reference and dietary guide for schools, training programs, and travelers. The book categorizes the 400 dishes into three major groups: Northern, Southern, and Ethnic Specialty, offering a wide selection for your choice.