- 作 者：蔡玉洗著；周妍译
- 出 版 社：上海：上海人民出版社
- 出版年份：2010
- ISBN：9787208088740
- 注意：在使用云解压之前，请认真核对实际PDF页数与内容!
在线云解压
价格(点数)
购买连接
说明
转为PDF格式
7
（在线云解压服务）
云解压服务说明
1、本站所有的云解压默认都是转为PDF格式，该格式图书只能阅读和打印，不能再次编辑。
云解压下载及付费说明
1、所有的电子图书云解压均转换为PDF格式，支持电脑、手机、平板等各类电子设备阅读；可以任意拷贝文件到不同的阅读设备里进行阅读。
2、云解压在提交订单后一般半小时内处理完成,最晚48小时内处理完成。(非工作日购买会延迟)
Prologue A Delicacy Nation with a Long History 11
Chapter 1 Characteristics of Chinese Cuisine 13
Beauty of Chinese Cuisine 14
Unique Gastronomy 16
Rich Culture Contents 19
Two Origins 21
Chapter 2 Schools of Chinese Cuisine 27
Shandong Cuisine 29
Sichuan Cuisine 30
Jiangsu Cuisine 33
Guangdong Cuisine 35
Fujian Cuisine 36
Zhejiang Cuisine 37
Hunan Cuisine 39
Anhui Cuisine 40
Chapter 3 People and Anecdotes Related with Chinese Cuisine 43
Jiaozi(Dumplings)and Zhang Zhongjing 44
Jiaozi and Wang Xizhi 48
Dongpo Rou(Dongpo Pork)and Su Dongpo 50
Kung Pao Chicken and Ding Baozhen 51
The Story of Fo Tiao Qiang(Buddha Jumps Over the Wall) 52
Who Invented Ma Po Tofu? 55
Beggar's Chicken and Emperor Qian Long 57
Beijing Roast Duck and Quan Ju De 59
West Lake Vinegar Fish and Sister Song 62
Chapter 4 Chinese Catering Culture 65
Beauty of Tableware 66
Beauty of Form 72
Beauty of Artistic Practicality 78
Beauty of Environment 84
Beauty of Vista 88
Chapter 5 The Developing Chinese Cuisine 95
When Chinese Cuisine Met Western Cuisine 96
The New Highlights of Chinese Cuisine 101
Brief Introduction 103