160 Authentic Sichuan Dishes

Author: Edited by Chen Songru

Publisher: Golden Shield Publishing House

Publication Date: 2002-1-1

Edition: 1

Number of pages: 207

Number of words: 93000

Printing time: 2003-1-17

I S B N: 9787800223839 Editor's recommendation

This book introduces the historical development and characteristics of Sichuan cuisine, and specifically introduces 160 authentic Sichuan dishes and snacks making methods.

The book is rich in content, concise and easy to understand, and each example is accompanied by exquisite color photos. It is an authoritative reading for cooking authentic Sichuan cuisine.

Introduction

This book is edited by Chen Songru, a famous Sichuan cuisine master in my country. The book introduces the historical development and characteristics of Sichuan cuisine, and details the preparation methods of 160 authentic Sichuan dishes and snacks. The book is rich in content, concise and easy to understand, and each example is accompanied by exquisite color photos. It is an authoritative book for cooking authentic Sichuan cuisine. This book has high learning reference value for families, cooking enthusiasts, professional cooking workers and related teaching units.

About the author

Comrade Chen Songru, once served as the general technical consultant of Sichuan Hotel in Beijing and a first-class chef. He was born into a poor peasant family in Sichuan Province. In 1933, forced by life, Chen Songru, who was only 12 years old, entered a restaurant in Chengdu as an apprentice. Due to his ingenuity and humility to ask for advice, he was able to independently organize and host banquets at the age of 18. After that, he learned from the strengths of various schools, studied with great concentration, rapidly improved his skills, and gradually formed his own cooking style. By the 1950s, he had become one of the famous Sichuan chefs famous throughout Sichuan.

Contents

1. The historical development and characteristics of Sichuan cuisine

2. Examples of Sichuan cuisine

1 Cold dishes

2 Pork, beef

3 Chicken, duck

4 Fish, shrimp, scallops

5 Delicacies from mountains and seas

6 Vegetarian dishes

7 Others (including snacks)

Appendix: Grits