DaoSearch

Fanqie library

Browse

Titles
20

Every Fanqie book we index, searchable by title, author or tag.

Filters
Author: Zhang Penteng
Tags
Reset
  1. New Home-Cooked Dishes Zhang Pentengcompleted The charm of cooking lies in "taste with the heart, transform food with the hands, please people with food, and please yourself with food." This series of books uses home-cooked dishes as a well-known brand, including "Selected Home-cooked Meals", "Classic Home-cooked Meals", "New Home-cooked Meals", "Practical Home-cooked Meals", "Home-cooked Stir-fried" and "Home-cooked Soups", a total of 6 books, covering traditional home-cooked dishes and modern innovative versions of delicious home-cooked d —Reads9.2Score—Shelves
  2. Pork, Beef and Mutton Home Cooking Zhang Penteng Zhang Enlaicompleted Home-cooked recipes, as the name suggests, should be home-cooked, practical and popular to meet the daily dietary needs of food lovers in different regions. As the saying goes: "Delicacies from the mountains and seas are as good as the ones cooked daily." Home-cooked dishes are produced at home, stored with food, and present with food. What it transmits is the rich fragrance of the family kitchen, and what it reflects is the deep affection of family life! This book not only explains the commonly —Reads8.4Score—Shelves
  3. Classic Shandong Cuisine Classroom Zhang Pentengcompleted "Classic Shandong Cuisine Classroom" is full of pictures and texts, focusing on home-cooked Shandong cuisine, including 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, edible fungi... Soups and stews", "Desserts", "Yan, abalone and ginseng wings" and "Staple foods", with 500 dishes, with accurate ingredients and detailed methods. Let you enjoy the au —Reads8.4Score—Shelves
  4. Home-Cooked Vegetable and Edible Fungi Dishes Zhang Penteng Zhang Enlaicompleted The biggest feature of "Home Cooking with Vegetables and Edible Mushrooms" is that it combines the details of raw materials in fresh supermarkets, introduces the knowledge of raw materials and cooking methods, and integrates the purchasing guide, nutrition guide and cooking guide to highlight its value. This series of books is divided into "Home-cooked dishes with vegetables and edible fungi", "Home-cooked dishes with pork, beef and mutton", "Home-cooked dishes with poultry, eggs, bean products" —Reads8.3Score—Shelves
  5. Home-Cooked Vegetable and Edible Fungi Dishes Zhang Penteng , Zhang Enlaicompleted The biggest feature of "Home Cooking with Vegetables and Edible Mushrooms" is that it combines the details of raw materials in fresh supermarkets, introduces the knowledge of raw materials and cooking methods, and integrates the purchasing guide, nutrition guide and cooking guide to highlight its value. This series of books is divided into "Home-cooked dishes with vegetables and edible fungi", "Home-cooked dishes with pork, beef and mutton", "Home-cooked dishes with poultry, eggs, bean products" —Reads8.4Score—Shelves
  6. Fish, Shrimp, Crab and Shellfish Home Cooking Zhang Penteng Zhang Enlaicompleted Home-cooked recipes, as the name suggests, should be home-cooked, practical and popular to meet the daily dietary needs of food lovers in different regions. As the saying goes: "Delicacies from the mountains and seas are as good as the ones cooked daily." Home-cooked dishes are produced at home, stored with food, and present with food. What it transmits is the rich fragrance of the family kitchen, and what it reflects is the deep affection of family life! This book not only explains the commonly —Reads8.2Score—Shelves
  7. Classic Huaiyang Cuisine Classroom Zhang Pentengcompleted Due to China's vast territory and abundant resources, the development and formation of cooking dishes are affected by factors such as geographical environment, climate and temperature differences, physical resources, ethnic customs, living habits, economics and politics, information and transportation, etc., Forming different cooking dish systems characterized by dish styles. Sichuan cuisine in the southwest, Shandong cuisine in the Yellow River basin, Cantonese cuisine in the Lingnan region, an —Reads8.2Score—Shelves
  8. Classic Cantonese Cuisine Classroom Zhang Pentengcompleted "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 prac —Reads8.3Score—Shelves
  9. Classic Sichuan Cuisine Classroom Zhang Pentengcompleted Sichuan cuisine, together with Shandong cuisine, Cantonese cuisine and Huaiyang cuisine, is known as the four major cuisines in China. It originated from the ancient Ba and Shu countries and had formed its own characteristics by the Han and Jin Dynasties. After more than two thousand years of condensation, Sichuan cuisine has absorbed the cooking skills of famous masters from the north and the south, and gradually formed a mature and unique cooking art, especially "one dish, one style, one hundr —Reads8.7Score—Shelves
  10. Sichuan Style Home Cooking Zhang Pentengcompleted "Original Chef" includes "Sichuan-style Home Cooking" which introduces the delicious Sichuan cuisine; "Four Seasons Home Cooking" which is compiled according to different seasons and nutrition; "Taste of Private Kitchen" which pays attention to the selection of ingredients, exquisite production and unique taste; "New Popular Dishes" which is based on common household cooking techniques; "Miaoshou Family Meal" is compiled based on the different tastes and nutrition of each family member. In addit —Reads8.3Score—Shelves
  11. Chinese Traditional Dishes Series~~1000 Samples of Home-Cooked Fujian Dishes Zhang Pentengcompleted Fujian cuisine is the abbreviation of Fujian cuisine, which consists of different flavors such as Fuzhou cuisine, southern Fujian cuisine, and western Fujian cuisine. Its elegant, mellow, fresh, meaty and non-greasy flavor makes it unique among many southern cuisines in China. One of the characteristics of Fujian cuisine is that it is good at seasoning. It is sweet but not greasy, sour but not harsh, light but flavorful, and the tastes are endlessly varied and colorful. Fujian cuisine specialize —Reads8.4Score—Shelves
  12. Traditional Chinese Dishes Series~~1000 Samples of Home-Cooked Hunan Dishes Zhang Pentengcompleted Hunan cuisine is the abbreviation of Hunan cuisine. It is a combination of three major genres: Xiangjiang River Basin cuisine, Dongting Lake region cuisine and Xiangxi mountainous area cuisine. Its rich connotations and strong local characteristics are well-known at home and abroad. It is a fragrant flower in my country's culinary garden. "Hunan people are not afraid of spicy food, Guizhou people are not afraid of spicy food, Sichuan people are not afraid of spicy food, and Hubei people are not —Reads8.3Score—Shelves
  13. Chinese Traditional Dishes Series~~1000 Samples of Home-Cooked Cantonese Dishes Zhang Pentengcompleted 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, delicat —Reads8.3Score—Shelves
  14. Traditional Chinese Dishes Series: 1,000 Home-Cooked Zhejiang Dishes Zhang Pentengcompleted Zhejiang cuisine is the abbreviation of Zhejiang cuisine, which is a rich, luxurious and elegant representative of the eight major cuisines in China. Zhejiang is known as "a land of beautiful landscapes" and "a land of culture" with outstanding people and abundant resources. The Zhejiang cuisine produced under such a cultural and natural background is also deeply imprinted with this imprint, which is worthy of tasting and being highly praised. Zhejiang cuisine is composed of local flavors from H —Reads8.3Score—Shelves
  15. Chinese Traditional Dishes Series~~1000 Samples of Home-Cooked Anhui Dishes Zhang Pentengcompleted Hui cuisine is a local cuisine in Anhui Province and one of the eight major cuisines in China. It consists of three local flavors: Wannan cuisine, Yangtze River cuisine, and Huaihe cuisine. It is particularly good at cooking and stewing, emphasizes firework, and emphasizes original flavor. The taste is mainly salty and fresh. It is often supplemented by ham. The dishes of Anhui cuisine include banquet dishes, Japanese dishes, five-standard eight-plate and ten bowl dishes, popular casual dishes, —Reads8.4Score—Shelves
  16. Chinese Traditional Dishes Series~~1000 Samples of Home-Cooked Jiangsu Dishes Zhang Penteng Editor-In-Chiefcompleted Jiangsu cuisine is one of the eight major cuisines in China, represented by the four major local cuisines of Suzhou, Yangzhou, Nanjing and Zhenjiang. It is famous for its "southern sweet" flavor and is known as "the most delicious food in the Southeast" and "the most beautiful in the world". It is famous at home and abroad. The special taste of Jiangsu cuisine is fresh and crispy, original soup, thick but not greasy, mild in taste, salty and sweet. He is good at stewing, braising, roasting, sim —Reads8.5Score—Shelves
  17. Traditional Chinese Dishes Series—1,000 Home-Cooked Northeastern Dishes Zhang Pentengcompleted "1,000 Home-cooked Northeastern Dishes" is illustrated with pictures and texts. It mainly focuses on home-cooked Northeastern dishes, including traditional famous dishes and 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 mushrooms", "soups and stews", "desserts", "yan, abalone and ginseng wings" and "staple foods". There are more than a thousand dishes with —Reads8.4Score—Shelves
  18. 1,000 Home-Cooked Northeastern Dishes Zhang Pentengcompleted "1,000 Home-cooked Northeastern Dishes" is illustrated with pictures and texts. It mainly focuses on home-cooked Northeastern dishes, including traditional famous dishes and 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 mushrooms", "soups and stews", "desserts", "yan, abalone and ginseng wings" and "staple foods". There are more than a thousand dishes with —Reads8.7Score—Shelves
  19. Authentic Popular Cuisine Zhang Penteng Editor-In-Chiefcompleted Nature and health are the most important purposes of our cooking. Although work takes up too much time in our busy lives, after busy work, we might as well put aside our mundane duties and go into the small world of the kitchen to use appropriate ingredients, simple seasonings, and quick cooking methods to create delicious and healthy home-cooked dishes. —Reads8.3Score—Shelves
  20. Refreshing Salad Zhang Pentengcompleted Cold dishes are refreshing and delicious. They not only appetize and relieve cravings, but also relieve hangovers and relieve greasiness. They are healthy delicacies suitable for the whole family all year round. The cold dishes selected in this book are mostly vegetables and fungi in the selection of materials, and the cooking principles of less oil and simple processing are used to retain the natural nutrients of the ingredients. For modern people who are used to eating greasy and meaty dishes, —Reads8.7Score—Shelves