Screen Library川菜 = The food of Sichuan
Saved in:
| Main Authors: | |
|---|---|
| Group Author: | |
| Published: |
中信出版集团股份有限公司
|
| Publisher Address: | 北京 |
| Publication Dates: | 2020 |
| Literature type: | Book |
| Language: | Chinese |
| Subjects: | |
| Carrier Form: | 483页: 图 ; 23cm |
| ISBN: | 978-7-5217-1690-0 |
| Index Number: | TS972 |
| CLC: | TS972.182.71 |
| Call Number: | TS972.182.71/7438 |
| Contents: | 本书涵盖200道经典川菜食谱、56种烹饪手法、23种独特调味。从锅碗瓢盆到配料香料；从大众熟知的鱼香肉丝、宫保鸡丁、夫妻肺片、水煮牛肉，到当地才能吃到的自贡小煎鸡、桥头一嫩、活水豆花、峨眉豆腐脑、蛋烘糕。在诸多滋味中，也尝到了活色生香的生活。 |