16 authentic Sichuan dishes

Author: Chen Songru

Press: Golden Shield Press

Publication date: January 1, 22

Edition: 1

Pages: 27

Words: 93,

Printing time: 22.

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

Introduction

This book is compiled by Chen Songru, a famous Sichuan cuisine master in China. The book introduces the historical development and characteristics of Sichuan cuisine, and specifically introduces the production methods of 16 authentic Sichuan cuisine and snacks. The book is rich in content, concise in text, easy to understand, and each case is accompanied by exquisite color photos. It is an authoritative reading for cooking authentic Sichuan cuisine. This book is of great reference value to families, cooking enthusiasts, professional cooking workers and relevant teaching units.

About the author

Comrade Chen Songru used to be the chief technical consultant and the first-class cook of Beijing Sichuan Hotel. He comes from a poor peasant family in Sichuan Province. In 1933, forced by life, Chen Songru, who was only 12 years old, entered a hotel in Chengdu as an apprentice. Because of his ingenuity and humility, he was able to organize and preside over banquets independently at the age of 18. Since then, he has absorbed the strengths of various schools, devoted himself to research, improved his skills rapidly, and gradually formed his own cooking style. By the 195s, he had become one of the famous Sichuan chefs.

Contents

1. 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

6. Vegetarian dishes

7 Other (including snacks).