Sichuan cuisine

The Food of Si-chuan

Meal by meal, experience the essence of Chinese cuisine, and day by day, experience the flavors of everyday life. British food writer Fuchsia Crowe, obsessed with Chinese cuisine, traveled thousands of miles to Sichuan to delve into the origins, development, and cooking techniques of Sichuan cuisine.
In Sichuan Cuisine, Fuchsia Chan brings together over 20 years of experience, capturing her extensive observations and analyses of the region's environment, history, culture, and people. The book covers 200 classic Sichuan recipes, 56 cooking methods, and 23 unique seasonings. From pots and pans to ingredients and spices; from familiar dishes like fish-flavored shredded pork, Kung Pao chicken, husband and wife lung slices, and boiled beef, to unique local specialties like Zigong pan-fried chicken, Qiaotou Yinen, live tofu pudding, Emei tofu pudding, and egg cakes. Amidst these myriad flavors, she savors the vibrant life.
Exploring Sichuan cuisine through Fuchsia's eyes will help the world better understand China, and allow Chinese people to understand their own culture and their three meals a day from a global perspective.
Enjoy a Chinese feast and rediscover China at the table. Transcend mountains and rivers, break through cultural barriers, and interpret the world of Sichuan cuisine through the eyes of a British person, discovering the familiar yet unfamiliar aspects of Chinese cuisine. Explore the regional history and cultural landscape behind this cuisine. Why do Sichuan people love spicy food so much? Why is Sichuan cuisine so popular? To which dynasty can the ingredients of Sichuan cuisine be traced? What's in a Sichuanese kitchen? ... A cultural tour, cooking tips, and private recipes: the food and the cultural roots behind it, all gathered in one volume.
★ A blockbuster new work from Fuchsia Crocus, author of "Shark's Fin and Sichuan Peppercorn," a compilation of her 20 years of Sichuan cuisine experience. British gourmet Fuchsia Crocus, who holds a bachelor's degree from Cambridge University, traveled thousands of miles to Chengdu, Sichuan, solely to experience the delicious flavors of Sichuan cuisine. Through professional study and dedicated research, she has become a leading expert on Sichuan cuisine in the UK and a true ambassador for Chinese culinary culture. A four-time winner of the James Beard Award, the Oscars of the culinary world, and described by Chen Xiaoqing as "a true expert on Chinese cuisine," Fuchsia Crocus has dedicated over 20 years to the study of Chinese cuisine and food culture.
★56 Techniques, 200 Dishes: Savor Life Here. This collection includes 200 classic Sichuan recipes, 56 cooking methods, and 23 unique seasonings. From familiar dishes like Fish-Fragrant Shredded Pork, Kung Pao Chicken, Husband and Wife Lung Slices, and Boiled Beef, to Sichuanese specialties like Zigong Pan-Fried Chicken, Qiaotou Yinen, Live Tofu Pudding, Emei Tofu Pudding, and Egg Cake. From pots and pans, cooking methods, ingredients, spices, and cooking tips... enjoying home-cooked Sichuan cuisine is the true "comfort."
Highly acclaimed. This book was named "The New York Times' Food Book of the Year" in 2019, "National Public Radio's Most Popular Book" in 2019, "The Guardian's Best Food Book" in 2019, "Condé Nast Traveler's Best Food and Travel Book of 2019," and "Chowhound's Best Food Book of Fall 2019."
★The professional content and recipes in the book have been reviewed and approved by Chinese cooking master Lan Guijun to further ensure its authority.

2020-12-01

中信出版集团

496

9787521716900