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Extraction code: wji3 Title: Caiwang
Author: Huang Li
Publication year: August 2009
Page count: 344
Content introduction:
Description: Hong Kong-style cuisine pays attention to the original flavor of ingredients, clear but not light, fresh but not vulgar, tender but not raw. Because of the emphasis on "original flavor", the choice of ingredients is very wide, and vegetables, radishes and abalone wings are all commonly used materials; Due to historical reasons, it has absorbed many elements such as Japanese food and European food, and is a specialty of combining eastern and western cuisine.
As a side dish, Wang Jingxuan has tasted more than a thousand mouthwatering Hong Kong-style delicacies, which are convenient to make, rich and colorful in taste, nutritious and healthy, and very suitable for urban people to refer to in the kitchen. The book also shares cooking knowledge such as health care efficacy, material selection, processing, identification and purchase of seafood. A book in hand can not only make a good dish, but also draw inferences from others and create your own private kitchen.