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Published by NAi Publishers September 2006, 2006
ISBN 10: 9056625004ISBN 13: 9789056625009
Seller: Montclair Book Center, Montclair, NJ, U.S.A.
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Paperback. Condition: USED Very Good.
Published by Sichuan Science and Technology Press, 2000
ISBN 10: 7536451954ISBN 13: 9787536451957
Seller: liu xing, Nanjing JiangSu, JS, China
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paperback. Condition: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pub Date :2003-07-01 Pages: 2003 Publisher: Sichuan Science and Technology Press. basic information about the title: raw material selection Sichuan master cooking techniques Britannica Price: 23 yuan of: Huang Jiaming editor of Press: Sichuan Science and Technology Publishing House Publication Date: 2003 -7-1ISBN: 9787536451957 words: Page :2003-01-01 Edition: Binding: Folio: Product ID: 390204 edit the recommended the executive summary cooking raw types of their nature by source animal. vegetable. mineral three species. Each cooking ingredients has its growth. maturation. aging period. Far that is talked about in the writings of the Zhou Dynasty Meng of the eclipse of the wheat and sheep muong xia eclipse beans and chicken. Mengqiu of eclipse Ma and dogs. MENG Dong eclipse millet *. Visible in particular about eating seasonal. ancient quite focus on seasonal Optional material. Sichuan vast land. abundant. extremely rich in raw materials for Sichuan cooking. Preparation. spirit attitude to inherit and carry forward the outstanding cultural heritage of the motherland cooking techniques. to take research. specifically Syria. detailing explore. lists and other methods. and strive points clear narrative understandable and systematic. in order to achieve not only help the interbank the Education Postgraduate purposes. but also benefit from the beginner scholar also provide counseling for professional training materials. this is our purpose. Contents Introduction cooking technology overview and task of the motherland precious legacy of the first cooking techniques overview of cooking techniques. the task of cooking techniques Sichuan style place. Sichuan history. cuisine consisting of three Sichuan raw Fourth. the art of knife five ingredients affordable six. Sichuan seasoning seven. Cooking Methods eight. dishes evolution of the first section of the nation's major regional cuisines. Beijing cuisine. Cantonese. Shanghainese four. Yangzhou V. Jiangsu cuisine six. Fujian . Hunan eight. Shandong nine. Diancai ten Gui dish XI Qian Cai twelve. Huicai thirteen. Hubei dishes Chapter Introduction to cooking ingredients (1) vegetable raw materials. vegetables. cooking fruits and flowers and three cereal. dried beans five. dried fruit and candied class six. vegetable fats seven. dry and fresh raw VIII starchy Section 2 animal feed. livestock meat and livestock viscera products . fourth chapter raw Chapter preservation and storage of raw materials. sub-file and select the initial processing of Chapter VI of raw materials Chapter VII Chapter VIII of cooking ingredients and health foodborne illness and prevention IX kitchen set and health of introduction Huang Jiaming July 1933 Chengdu Health. The 1949 leather graduating Chengdu expert appointed high long do act as servants. In 1952. with volunteers entry into any culture and education. instructors. Studying in Guilin step school in 1955 and later transferred to the Nanjing Military Academy exercises division work. After 1960 in the the Wenjiang District Catering Services as diet section chief in charge of the work of chef training. education. assessment. and labor. Established in 1984 in Chengdu. the Sichuan Wind Park art salon. Nakagawa outside Sichuan. Jing Jue. Shudu Sichuan and Guangdong Restaurant. a revolving restaurant. the three Gu Park Sichuan enterprises. Over the same period. and was ordered to Beijing. organized by Beijing Nakagawa International Food Festival. in the Haidian District of Beijing. first run from Beijing - Sichuan associates of Wenjun restaurant has been serving as the technical director of the Chengdu Tang and Song Restaurant in 2000 . 41 Over the years. the heritage of traditional Sichuan done a lot of work. Training chefs thousand; the existing apprentice Tusun nearly ten thousand people. A pioneer in Sichuan Sichuan and Guangdong combination. the Sichuan. snack.
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