Sichuan Steamed Dishes

Author: Luo Guang
Publisher:
Publish Date: 2004-01-01
Features: The Sichuan braised, steamed, and stir-fried dishes in this book originate from folk traditions, embodying a strong local flavor. Sichuan cuisine inherits the traditional style of Sichuan dishes while widely absorbing the essence of other culinary schools, gradually developing its unique new characteristics. This new style combines local features with the preservation of ethnic culture and customs, creating and refining the style and charm of the dishes, forming a unique and fashionable culinary culture. The mountains and rivers of Sichuan have nurtured many ethnic groups, and under the influence of nature, geography, economy, and culture, regionally representative fruits, pickled vegetables, chili peppers, and various spices constitute the main seasonings of the dishes. This series introduces the combination and matching of ingredients, cooking methods, key techniques, and special processing. It allows each exquisite dish to bring endless enjoyment to the diners.