Make Chaozhou Cuisine With chef

Teaching programs to create Chaozhou cuisine, the book first outlines the origin of Chaozhou cuisine, cooking characteristics, material handling and sauce application.Then, according to the classification of ingredients, more than 50 Chaozhou cuisines were selected for practical demonstration. The preparation of each dish included recipes, raw materials introduction and characteristics of the dishes, and occasional photo explanations and tips.Finally, a brief description of sauces, food ordering, etc. There are eight chapters in the book, ordering by serving: first cold then hot, first dish then dessert, first salty taste then sweet taste, first fried then stewed, first crisp then frying, first noble then common, matched with color, smell, taste, shape and quality, nearly 20 cooking techniques are used for handling. In Chapter 1-8, there are The Origin and Cuisine of Chaozhou Cuisine, Platter and Cold Dishes, Dried Seafood and Soup, Poultry, Aquatic Products, Vegetables, Rice, Noodles, Desserts, Side Dishes and Sauces