Chinese Cuisine 150A(deg) - Sichuan and Guangdong Flavor

Chinese Cuisine 150A(deg) is a food culture book produced by Hong Kong and China Gas to celebrate the 150th anniversary of the company. The author visits ten famous cities in China for gourmet food. The book is divided into three volumes. Volume I:Sichuan and Guangdong Flavor, including Chengdu, Shunde and Hong Kong; Volume II:Riverside Dishes, including Wuhan, Nanjing, Hangzhou and Huangshan; Volume III:Northern Classics, including Jinan, Harbin and Xi'an. Whenever entering into a city, you can taste the character of it. The text will give a description of the city's appearance, in order to deepen the impression through the north and the south.Every chef has a first famous dish through which we can see the character of the chef. The chef who is good at cutting skill has the highest seriousness. Fresh ingredients reflect the personality of sparing no efforts searching for food. It is necessary to have an extraordinary sense of smell for fine flavor. Details reflect the image of a master. In order to highlight the different personalities of dishes, featured dishes are carefully selected in the book based on local ingredients. It contains all the Chinese cooking methods ranging from frying, stir-frying, boiling, simmering, stewing, quick-frying, roasting, immersing and smoke seasoning for snacks, cold dishes, hot meat dishes, soups and desserts.