This book gives a detailed introduction to the basic flavors, single flavors, compound flavors, tastes and flavors commonly used in Hongyan dishes, and explains in detail the seasoning knowledge of more than a hundred flavor types. In terms of making white rice cakes, based on the characteristics of meat fillings, vegetarian fillings, mixed fillings, sweetness, saltyness, sweet and salty tastes in northern and southern style pastries and noodles, the knowledge on mixing fillings of more than 60 kinds of fillings is introduced.
