Sichuan Hot Dish Preparation Techniques

This book mainly introduces the traditional Sichuan hot dishes, taking the classification of main ingredients as the main line, including five items: poultry, livestock, aquatic products, vegetarian dishes, and beets. In order to facilitate teaching and practitioners to master the production methods and processes of specific dishes, this book gradually introduces the understanding of raw material characteristics, dish culture, production processes, precautions, expansion and extension, etc., Especially using a large number of pictures to improve the practicality and operability of the book. This book can be used as a professional Chinese cooking textbook for higher vocational colleges and secondary vocational schools, as well as a vocational training textbook. It can also provide Sichuan cuisine lovers with methods of making traditional Sichuan cuisine.