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Extraction code: tutj title: a handful of salt under food

Douban score: 7.0

Author:? Zuozhuang [Canada]

Publisher:? chinalight industry press

Year of publication:? 20 16-3

Page:? 224

brief Introduction of the content

Western food made with fresh salt is mostly "matched". Scientific collocation, no one cooks the same taste. Chinese food is mostly "cooked", with one flavor and another flavor, emphasizing the chef's "unity of heart and hand", and experience accounts for a large part. I often mention the amount of seasoning in the menu for nothing, such as "moderate amount", "a little amount" and "a few pieces", which is one of the characteristics of Chinese food.

Eating is an important function of Chinese food and one of the foundations of Chinese food creation. At the same time, it is also a unique food culture phenomenon in the rice writing circle. Among the tens of thousands of dishes that can be named, the special "next meal" has its own characteristics, fresh, salty, soft and glutinous, juicy and few leftovers. This cookbook is my selection of China home cooking. Although some dishes are simple to make, they are selected for recording, while others are not selected because they are too popular, take a long time to make, and the dishes that are repeatedly selected are too regional.

About the author?

Zuo Zhuang is a Chinese Canadian writer and gourmet.

Main Works: Taste, Food Culture, 20 14 Tencent Business Daily, China Good Book;

A handful of salt, food culture, China Best Recipe Award 20 13 World Food Award;

Seventy-two changes, a novel, a chef's love, faith and distance.