Rare Delicacies in Steps

Ms. Jiang Xianzhu, a master chef whose grandfather Jiang Kongyin was a court historian and a renowned gastronomist in Guangzhou in the last century, learned cooking after famous gastronomist Chen Mengyin. With close attention to details and meticulosity she introduces nearly 40 dishes involving rare ingredients like sea cucumber, abalone and fish gelatin. From preliminary preparation to cooking she dissects the process into clear steps. Even new cooks can follow suit and create delectable dishes.