《中國菜的故事》是 2010年 上海人民出版社出版的一本書。
基本介紹
- 書名：中國菜的故事
- 頁數：102頁
- 出版社：上海人民出版社
- 開本：48
圖書信息,作者簡介,內容簡介,目錄,
圖書信息
出版社: 上海人民出版社; 第1版 (2010年1月1日)
外文書名: The Stories behind Chinese Dishes
平裝: 102頁
正文語種: 英語
開本: 48
ISBN: 9787208088740
條形碼: 9787208088740
尺寸: 17.5 x 12.2 x 0.8 cm
重量: 181 g
作者簡介
蔡玉洗，scholar and Well-known publisher, former president of Yilin Press.NOW he is the vice president of Jiangsu Instituteof Modern Literature and the general managerof Nanjing Phoenix Palace Hotel with richculture contents. His works include book seriesof Chinese Literati's food, clothing, shelter andtransportation, and On the Terrace of Phoenixes,etc.
內容簡介
《中國菜的故事(英文版)》內容簡介：The Chinese are a people who are fond of cuisine,such as Man-Han Banquet, snacks in imperial courtand Sichuan cuisine and who are good at variouscooking skills, such as steaming, boiling, frying, stir-frying, quick-frying, deep-frying, roasting, pickling,stewing and smoking, etc. Whenever you ask a man onthe road for the name of fine food, he will probably sayof the names of many yummy dishes which are boundto make people lick their lips.
目錄
Prologue A Delicacy Nation with a Long History
Chapter 1 Characteristics of Chinese Cuisine
Beauty of Chinese Cuisine
Unique Gastronomy
Rich Culture Contents
Two Origins
Chapter 2 Schools of Chinese Cuisine
Shandong Cuisine
Sichuan Cuisine
Jiangsu Cuisine
Guangdong Cuisine
Fujian Cuisine
Zhejiang Cuisine
Hunan Cuisine
Anhui Cuisine
Chapter 3 People and Anecdotes Related with Chinese Cuisine
Jiaozi (Dumplings) and Zhang Zhongjing
Jiaozi and Wang Xizhi
Dongpo Rou (Dongpo Pork) and Su Dongpo
Kung Pao Chicken and Ding Baozhen
The Story of Fo Tiao Qiang (Buddha Jumps Over the Wall)
Who Invented Ma Po Tofu?
Beggar's Chicken and Emperor Qian Long
Beijing Roast Duck and Quan Ju De
West Lake Vinegar Fish and Sister Song
Chapter 4 Chinese Catering Culture
Beauty of Tableware
Beauty of Form
Beauty of Ax-tistic Practicality
Beauty of Environment
Beauty of Vista
Chapter 5 The Developing Chinese Cuisine
When Chinese Cuisine Met Western Cuisine
The New Highlights of Chinese Cuisine
Brief Introduction
