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Author: Mei Wei
Publisher: DeepLogic
ISBN:
Category : Cooking
Languages : en
Pages :
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Book Description
This book is the Volume of Hunan Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine，Jiangsu Cuisine， Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine，Beijing Cuisine，Shanghai Cuisine，Northeastern China Cuisine，Shanxi Cuisine，Henan Cuisine，Hubei Cuisine，Jiangxi Cuisine，Shaanxi Cuisine，Yunnan and Guizhou Cuisine, Minority Groups Cuisine，Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.
Author: Mei Wei
Publisher: DeepLogic
ISBN:
Category : Cooking
Languages : en
Pages :
Get Book
Book Description
This book is the Volume of Hunan Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine，Jiangsu Cuisine， Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine，Beijing Cuisine，Shanghai Cuisine，Northeastern China Cuisine，Shanxi Cuisine，Henan Cuisine，Hubei Cuisine，Jiangxi Cuisine，Shaanxi Cuisine，Yunnan and Guizhou Cuisine, Minority Groups Cuisine，Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.
Author: Henry Chung
Publisher: Three Rivers Press
ISBN: 9780517533260
Category : Cooking
Languages : en
Pages : 145
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Book Description
A collection of recipes from the province of Hunan which have been adapted for use in the American kitchen with illustrated step-by-step instructions, advice on cooking utensils and ingredients
Author: Fuchsia Dunlop
Publisher: W. W. Norton
ISBN: 9780393062229
Category : Cooking
Languages : en
Pages : 304
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Book Description
Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.
Author: https://www.chinesestandard.net
Publisher: https://www.chinesestandard.net
ISBN:
Category : Law
Languages : en
Pages : 7291
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Book Description
This document provides the comprehensive list of Chinese National Standards and Industry Standards (Total 17,000 standards).
Author: https://www.chinesestandard.net
Publisher: https://www.chinesestandard.net
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 1601
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Book Description
This document provides the comprehensive list of Chinese Industry Standards - Category: MT; MT/T; MTT.
Author: https://www.chinesestandard.net
Publisher: https://www.chinesestandard.net
ISBN:
Category : Social Science
Languages : en
Pages : 371
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Book Description
This document provides the comprehensive list of Chinese National Standards - Category: GB, GB/T Series of year 2013.
Author: Guojun Zeng
Publisher: Springer
ISBN: 9811309868
Category : Business & Economics
Languages : en
Pages : 126
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Book Description
This book explores the paradox of the hospitality industry: customers demand not only personal and innovative tourism products and services, but also cost-effective ones. Enterprises have the option to meet the former demand by offering authentic products and services while the latter could be achieved through standardization. Although it seems ideal to combine both concepts, they seemingly contradict each other leading to suppliers facing an authenticity-standardization paradox. The authors identify, analyze, and provide solutions for this authenticity-standardization paradox based on a series of case studies of restaurants in China. This book will be of interest to scholars, business owners, and consultants.
Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617846
Category : Cooking
Languages : en
Pages : 357
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Book Description
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
Author: Haiming Liu
Publisher: Rutgers University Press
ISBN: 0813574765
Category : Social Science
Languages : en
Pages : 216
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Book Description
Received an Honorable Mention for the 2015-2016 Asian/Pacific American Awards for Literature, Adult Non-Fiction category Finalist in the Culinary History category of the 2016 Gourmand World Cookbook Awards From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso’s chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans. Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed—not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang’s and a consideration of how Chinese food culture continues to spread around the globe. Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
Author: Ni Hao
Publisher: DeepLogic
ISBN:
Category : Travel
Languages : en
Pages :
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Book Description
This book is the volume of ''Travel Guide of Shanghai'' among a series of travel books (''Travelling in China''). Its content is detailed and vivid.
