Chinese food culture has a long history, and its inheritance has never stopped. Traditional skills are passed down from generation to generation and continue to flourish. Without the legacy passed down by the older generation, there would be no chef's cooking with diverse dishes, unique tastes and classic flavors today.
Huaiyang cuisine occupies an extremely important position in the catering industry. Many dishes in the first banquet of the founding of the People's Republic of China belong to Huaiyang cuisine. This book is organized and compiled by Li Yufen, a national treasure cooking master and a leading Huaiyang cuisine master. It covers the history and development of Huaiyang cuisine, focusing on the historical origins, culture, inheritance and representative dishes of Huaiyang cuisine in the Beijing Dynasty, making a contribution to the inheritance of the past and the future.
Reader comments
A very very very useful book! Very practical and comprehensive. Although I didn't read much of the second half, the first half was already very good.
A very very very useful book! Very practical and comprehensive. Although I didn't read much of the second half, the first half was already very good.