Classic Cantonese Cuisine Classroom

"Classic Cantonese Cuisine Classroom" is illustrated with pictures and texts, focusing on home-cooked Cantonese cuisine, including both traditional famous dishes and new and innovative dishes. The book is divided into 10 categories: "Cold dishes", "Livestock meat", "Aquatic products", "Poultry eggs", "Bean products", "Vegetables and edible fungi", "Soups and stews", "Desserts", "Yan, abalone and ginseng wings" and "Staple foods". There are 500 dishes, which are easy to learn, economical and practical. You can enjoy authentic Cantonese cuisine without leaving home. Cantonese cuisine, also known as Guangdong cuisine, is known as the four major cuisines in China along with Sichuan cuisine, Shandong cuisine and Huaiyang cuisine. It is one of the most influential local flavors in China. It is unique with its unique dishes and flavor, exquisite cooking skills and extensive fusion, and has been unanimously recognized and praised by gourmets at home and abroad. Cantonese cuisine consists of three major flavor schools: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. It has the characteristics of fresh and unique, light and delicious, exquisite dim sum, and luxurious dishes. Its techniques are based on the strengths of Western cooking, change with the times, are good at innovation, and are rich in tropical style.