China North and South Famous Cuisine (4th Edition) tells the story of China's food culture, with a long history and profound knowledge. "Eight major cuisines" are the essence of China's food culture, with a long history and famous at home and abroad. The Complete Collection of China's Northern and Southern Famous Cuisine (4th Edition) was compiled and revised by master chef, the "Eight Cuisine" organized by the Military Supplies Department of the Air Force Logistics Department of China People's Liberation Army. It is a monograph on authentic Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. According to the principle of "inheriting Chinese cooking skills", the development of modern cooking technology and people's nutritional needs, China Nanbei Famous Cuisine Cooking Book (the fourth revised edition) introduces the basic knowledge, operating skills and dietary taboos in detail. According to the principle of "gathering the essence of famous dishes in the north and south", more than 920 kinds of famous dishes in the "eight major cuisines" are selected, and the raw material ratio, operation method, flavor characteristics and famous food allusions of each dish are introduced in detail, with 64 exquisite color pictures and 19 illustrations. With a book in hand, you can easily learn to be a China. "Eight major cuisines" are authentic famous dishes with excellent color, fragrance, taste and shape and rich nutrition, which add beautiful enjoyment to your life.

China North and South Famous Cuisine (4th Edition) is rich in content, illustrated, easy to understand, scientific, knowledgeable, practical and interesting. Suitable for families and restaurants, and can also be used as professional training materials for catering industry personnel and related colleges and vocational training courses.