Briefly introduce my life in Sichuan cuisine. ...

At the beginning of this book, I started with peppers and taught people to "know the spicy taste"; Next, it describes "Ginger is a brother", "Onion that can't be ignored in Sichuan cuisine", "The tone and attitude influenced by garlic", "The cool world in Sichuan cuisine", "A dish of kung fu", "Spring fragrance of leeks", "Simple Sichuan pork" and "Beef and radish are equal to food".

In addition to the endless friendship in Sichuan cuisine, the author has also collected the most authentic Sichuan cuisine practices, and you can also enjoy the stunning Sichuan cuisine cooked by yourself at home.

Adhering to the spirit of harmony, balance and unity in China culture, in cooking, we should conform to the nature of natural things and pursue the fusion and change of color, fragrance, shape and nutrition with care for people, so that people can eat healthily, deliciously and artistically. This is the way of cooking and the way of being a man.

Sichuan food life is also a hundred flavors of life.

About the author ...

Shi Guanghua, in his forties, is a rooster, who has been studying, teaching, buying books and writing books for thousands of years. Good poetry, good wine, delicious food, poetry is not fruit, wine is no better than luxury customers, only eating, every day for more than 40 years, pots and pans, oil and salt sauce vinegar, finally some experience. And this kind of eating, together with poetry, together with wine, together with a lifetime of meticulous acid rot, is called Chinese flavor in diet. With this book, we are looking for people with similar tastes in the world.

catalogue ...

My Sichuan friend (preface) knows the spicy taste. Ginger is the tone and attitude influenced by onion and garlic in three Sichuan dishes of brothers. The cold world in Sichuan cuisine is a dish of kung fu and leeks. When Chunxiang is king, simple pork, beef and radish are equal to gastronomy, and cabbage is easy to pick up! How do bamboo shoots catch 12 river's lake rainy nights and one fish catch 13 good soups? How do you feel the chef's way by picking up five soups?