Teach you how to make kimchi.

Author: Ji Buchun Publication Date: 1993 0 1 Edition,No. 1 Issue.

Processing technology of smoked barbecue for livestock and poultry

Author: edited by He Chaozong. Date of publication: April 1988 edition 1.

Lu, Zao, Xun, La, Kao, Shao.

Author: Li Guang Edited and published on February, 2003

Keywords: recipes China recipes

Introduction: This book mainly introduces the preparation methods of various dishes such as marinated vegetables, rotten vegetables, smoked vegetables, preserved vegetables, roasted vegetables and barbecue dishes.

Traditional pot-stewed

Author: edited by Chen Zhongliang. Publication date: April 2000, version 1.

Keywords: food, stewed cooking methods

Specially recommended:

Classic pot-stewed meal

Author: Ding Jianxin Publication date: 2005

Keywords: cold dishes (theme: menu location: China) cold dishes menu.

Introduction: This book introduces how to change 60 kinds of marinated vegetables with a pot of memorable marinade from the aspects of pretreatment of various ingredients, preservation of marinade and the length of marinating time. The book contains all kinds of home cooking ingredients and introduces the secret recipe of ancestral marinade.

Detailed production method of Sichuan-style pot-stewed dishes (yes, I recommend you to have a look)

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