| 作 者： | 张媛 |
| 出版社： | 重庆大学出版社 |
| 丛编项： | |
| 版权说明： | 本书为公共版权或经版权方授权，请支持正版图书 |
| 标 签： | 暂缺 |
| ISBN | 出版时间 | 包装 | 开本 | 页数 | 字数 |
|---|---|---|---|---|---|
| 未知 | 暂无 | 暂无 | 未知 | 0 | 暂无 |
CHAPTER I PROFILE
Passage A Chinese Cuisine
Passage B Sichuan Cuisine
Passage C A Glimpse of Sichuan Markets-An Excerpt from Fuchsia Dunlop's Shark's Fin and Sichuan Pepper
CHAPTER II FOOD FOR SPECIAL OCCASIONS
Passage A Twenty-Four Solar Terms and Eating Customs
Passage B Eating Customs in Chinese Traditional Festivals
Passage C Food for Important Occasions in Life
CHAPTER III DINING ETIQUETTE
Passage A Chinese Dining Etiquette and Table Manners
Passage B Folk Beliefs about Dining
Passage C A Sip of Sichuan 34
CHAPTER IV KITCHENWARE
Passage A Chinese Kitchen Utensils
Passage B Chinese Cleaver
Passage C Chinese Wok
CHAPTER V INGREDIENTS
Passage A Freshness of Ingredients
Passage B Yin and Yang Foods as Home Remedy
Passage C Sichuan Food Ingredients
CHAPTER VI SEASONINGS AND SPICES
Passage A Sichuan Traditional Seasonings
Passage B The Soul of Sichuan Cuisine
Passage C The Secret of Spiciness in Sichuan Cuisine
CHAPTER VII FLAVORING
Passage A The Flavors of Chinese Cuisine
Passage B Flavors of Sichuan
Passage C Ma-A Numbing and Tingling Sensation
CHAPTER VIII COOKING METHODS
Passage A The History of Chinese Cooking Methods
Passage B The Origin of the Unique Chinese Cooking Method-Stir-Frying
Passage C The Innovation of Sichuan Cuisine Cooking Methods
CHAPTER IX NOTABLE FOODS
Passage A Notable Foods in China's Eight Famous Cuisines
Passage B Chinese Noodles
Passage C Sichuan Hot Pot-An Excerpt from Fuchsia Dunlop's The Food of Stchuan
GLOSSARY
