The Taste of China: Roundup of China's Eight Cuisines - 9789671287958 - Han Culture

The Taste of China: Roundup of China's Eight Cuisines - 9789671287958 - Han Culture

ISBN: 9789671287958
Publisher: Han Culture
Stock Availability: In stock, usually dispatch within 1 to 2 working days
Format: Paperback
Regular price
RM65.60
Regular price
RM80.00
Sale price
RM65.60
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Product Description

China is one of the birthplaces of human civilizations. The Chinese nation has created a splendid culture through long-term production and arduous practice.Chinese cooking, an integral part of Chinese culture, boasts a long history and rich connotation.Chinese cooking, a valuable asset of Chinese culture, is known to the world for its superb skills, diverse flavors and therapeutic effect. To develop and disseminate traditional Chinese food culture, to help our foreign friends get a better understanding of Chinese cuisine culture, the author combines traditional Chinese food culture with the Malaysian eating habits. The book is divided into three parts, including the outline of Chinese cooking and the making of eight famous Chinese cuisines with detailed text and beautiful illustrations. When selecting the dishes, both the raw materials and taste are taken into consideration. With the highlight of green cooking method and its feasibility, the book is suitable for people who love to cook. Chinese Cooking Master Li Xin, Associate Professor and Vice President of the School of Tourism and Culinary Arts of Zhejiang Business College, spent two years writing the book. This book is translated into English by Ms. Xiong Yuan, lecturer of the School of International Studies of Zhejiang Business College. The food culture, eating habits, cooking techniques and recipe quantitative standards in the book are decided by Ms. Yang Liu, President of the World Association of Chinese Cuisine and Mr. He Yeke, Secretary-General of Zhejiang Province Dining Industry Association after deliberate consideration. China Cuisine Association, Department of Commerce of Zhejiang Province, Department of Culture of Zhejiang Province, Zhejiang Business College and Zhejiang Province Dining Industry Association have provided their support and assistance during the publishing process.

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