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Showing posts with label 300zhong. Show all posts
Showing posts with label 300zhong. Show all posts
Thursday, July 3, 2014
300 Kinds of Hunan
300 Kinds of Sichuan
Today the rapid development of Sichuan, the Sichuan Museum throughout the world. Its chili, pepper, pepper, creating a spicy, hemp, sour, painted Sunburn population, as other cuisine incomparable.
Cantonese dishes from Guangzhou, Chaozhou, Dongjiang dishes composed of three kinds of local flavor, are required to master the furnace and oil right into the dish clean and light, fresh and impressive, tender but not raw, not greasy oil.
Min chopper workers rigorous, fine finish, especially "bad": the most characteristic, the "pretenders", "steamed sea bream" in cooking have a seat at the altar.
Jiangsu cuisine focusing on color, exquisite styling, more dishes made with duck prestigious. "Squirrel mandarin fish", "watermelon chicken" wonderful foothold there, the dishes were all fine.
Zhejiang cuisine exquisite fire power, heavy heavy color, such as its food scene, a lot of housekeeping dishes are from reality, Living, it is in the sights atmosphere goods "Xihucuyu", "Pork "enjoy the food culture of infinite charm.
Hunan Xiang good hot and sour, pay attention to affordable, its "spicy chicken", "rock candy lian" as representative.
Anhui is the choice of materials is characterized by simple, pay attention to fire power, heavy heavy color, full-bodied taste, keeping the original, in the art of good cooking roasting, stewing, and explosion, cooking less. The famous cuisine varieties of "Fuliji chicken", "milk fat jade fish", "Pteris shrimp row" and so on.
Today, we are from each Cuisine, the vegetables were selected out of 300 years, they have representation, practical, easy to learn, easy to operate, once read, had to do a great temptation. In fact, this is why we launched a series of mind.
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300 kinds of Shandong
Today the rapid development of Sichuan, the Sichuan Museum throughout the world. Its chili, pepper, pepper, creating a spicy, hemp, sour, painted Sunburn population, as other cuisine incomparable.
Cantonese dishes from Guangzhou, Chaozhou, Dongjiang dishes composed of three kinds of local flavor, are required to master the furnace and oil right into the dish clean and light, fresh and impressive, tender but not raw, not greasy oil.
Min chopper workers rigorous, fine finish, especially "bad": the most characteristic, the "pretenders", "steamed sea bream" in cooking have a seat at the altar.
Jiangsu cuisine focusing on color, exquisite styling, more dishes made with duck prestigious. "Squirrel mandarin fish", "watermelon chicken" wonderful foothold there, the dishes were all fine.
Zhejiang cuisine exquisite fire power, heavy heavy color, such as its food scene, a lot of housekeeping dishes are from reality, Living, it is in the sights atmosphere goods "Xihucuyu", "Pork "enjoy the food culture of infinite charm.
Hunan Xiang good hot and sour, pay attention to affordable, its "spicy chicken", "rock candy lian" as representative.
Anhui is the choice of materials is characterized by simple, pay attention to fire power, heavy heavy color, full-bodied taste, keeping the original, in the art of good cooking roasting, stewing, and explosion, cooking less. The famous cuisine varieties of "Fuliji chicken", "milk fat jade fish", "Pteris shrimp row" and so on.
Today, we are from each Cuisine, the vegetables were selected out of 300 years, they have representation, practical, easy to learn, easy to operate, once read, had to do a great temptation. In fact, this is why we launched a series of mind.
Nopass
300 Kinds of Fujian
This book is one of the "new eight Cuisine" series, introduces Fujian culled from 300 raw vegetables of unusual and simple techniques to let you appreciate the creative combination of Fujian. These dishes are representative, practicality, feasibility, once read, had to do a great temptation.
Editor's Choice
Min chopper workers rigorous election Tu fine, especially "bad" the most characteristic, the "pretenders", "steamed sea bream" in cooking altar has a seat.
This book is one of the "new eight Cuisine" series, introduces Fujian culled from 300 raw vegetables of unusual and simple techniques to let you appreciate the creative combination of Fujian. These dishes are representative, practicality, feasibility, once read, had to do a great temptation.
Nopass
300 Kinds of Anhui
Anhui is the choice of materials is characterized by simple, pay attention to fire power, heavy heavy color, full-bodied taste, keeping the original, in the art of good cooking roasting, stewing, and explosion, cooking less. The famous cuisine varieties of "Fuliji chicken", "milk fat jade fish", "Pteris shrimp row" and so on.
This book is one of the "new eight Cuisine" series, introduces culled from 300 Slices of unusual vegetables raw and simple techniques to let you savor creative combinations of Anhui cuisine. These dishes are representative, practicality, feasibility, once read, had to do a great temptation. The book meat, vegetables, poultry, fish, classification schedule, listed separately for each dish Ingredients, accessories, spices, preparation method and characteristics of the content concise, easy to make, very suitable for home use.
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300 Kinds of Jiangsu Cuisine
Jiangsu cuisine focusing on color, exquisite styling, more dishes made with duck prestigious. "Squirrel mandarin fish", "watermelon chicken" wonderful foothold there, the dishes were all fine.
This book is one of the "new eight Cuisine" series, introduces the Jiangsu cuisine culled from 300 to grow vegetables in unusual materials and simple techniques to let you savor creative combinations of Jiangsu cuisine. These dishes are representative, practicality, feasibility, once read, had to do a great temptation.
300 kinds of Jiangsu cuisine life had to do editorial directory 1 basic information 2 Commodity Description Introduction recommended directory 1 basic information publishing house: Tianjin Science and Technology Translation Publishing Company; first...
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