Cantonese cuisine, also known as Cantonese cuisine, is the most influential local flavor among the eight major cuisines 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 strong and unique, light and delicious, delicate 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. This book is richly illustrated with text and takes home-cooked Cantonese cuisine as its theme, including both traditional and famous dishes as well as new and innovative dishes. The whole book is divided into ten categories: "Cold dishes", "Livestock meat", "Aquatic products", "Poultry and eggs", "Bean products", "Vegetables and edible fungi", "Soups and stews", "Desserts", "Yan, abalone and ginseng wings" and "Staple foods". There are more than a thousand dishes that are easy to learn, allowing you to enjoy authentic Cantonese delicacies without leaving home. Cantonese cuisine, also known as Cantonese cuisine, is the most influential local flavor among the eight major cuisines 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, delicate 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. This book is richly illustrated with text and takes home-cooked Cantonese cuisine as its theme, including traditional famous dishes as well as new and innovative dishes. The whole book is divided into ten categories: "Cold dishes", "Livestock meat", "Aquatic products", "Poultry and eggs", "Bean products", "Vegetables and edible fungi", "Soups and stews", "Desserts", "Yan, abalone and ginseng wings" and "Staple foods". There are more than a thousand dishes that are easy to learn, allowing you to enjoy authentic Cantonese delicacies without leaving home.
Reader comments
I especially like the rose shredded chicken in the book. It feels very creative and the method is not complicated. I plan to learn how to make it for my children, they will definitely like it. This reminds me of my mother who often cooked Cantonese food for me when I was a child. The taste is still unforgettable. Now with this book, I can also try to cook some authentic Cantonese delicacies for my family.
I especially like the rose shredded chicken in the book. It feels very creative and the method is not complicated. I plan to learn how to make it for my children, they will definitely like it. This reminds me of my mother who often cooked Cantonese food for me when I was a child. The taste is still unforgettable. Now with this book, I can also try to cook some authentic Cantonese delicacies for my family.