Festive Feast with My Beloved

The author, Feng Xiaoyi, attaches great importance to friendly gathering and celebration with family, and insists on cooking food in person to make friends with food.This book is divided into 6 festive themes, including Dongzhi Festival, reunion dinner, year beginning dinner, Qingming Festival, Mid-Autumn Festival, Christmas and New Year's feast buffet, and aimed at different festivals, design menu applicable for festival with the diversified cooking methods, such as decocting, frying, boiling, frying, braising, stewing, and braising etc., where dish is delicate, served to the guest for enjoyment, which makes people hardly bear to put it down.Cooking methods and ingredients provided by the author take being the simplest, most convenient, and the most delicious as big premise, and it is free from preparation taking great pains, which can also be handled by general housewives, and recipe is detailed, so that you can easily prepare dish and enjoy the taste.Partial menu:Dongzhi Festival- salt roasted chicken based on ancient method, freshly cooked Braised Dongpo Pork, crystal beef tendon...reunion dinner- Shark's Fin with Shredded Abalone Braised goose web, red wine baked oyster, fragrant lotus root cake...year beginning dinner- sliced chicken with double juice, taro curd braised pork hand, ginger and green onion baked carp...Qingming Festival- home fried eggs angle, fried dace floss with buckwheat, dried scallop with tofu skin...Mid-Autumn Festival- henry steudnera tuber braised duck, sliced eel with lemon honey, boiled homemade smoked pork feet...Christmas and New Year's feast buffet- cheese baked subsulcata, baked Christmas goose, spiced salt baked prawn...