Chinese Cooking Process

This book is a new type of school-based teaching material written to meet the needs of the construction of national secondary vocational demonstration schools and to develop high-quality and skilled personnel training in the field of cooking. This book has a total of 33 projects and more than 100 tasks. The main contents include eight major cuisines representing hot dishes, cold dishes, assorted colors, and special local flavors. Each project is equipped with practical training questions for project development and training, so that students can integrate what they have learned. This book can be used as a training base for high-skilled talents, higher vocational colleges, and technical colleges and universities for cooking professional teaching and training books.