Chinese Culinary Arts Cantonese Cuisine Tutorial/中国烹饪工艺学粤菜教程

This book mainly introduces the Cantonese cooking techniques in Chinese cooking techniques, including the process from raw material selection to finished products, involving the primary processing of fresh raw materials, the swelling of dry raw materials, the fine processing of Beijing-style raw materials, the side dish process, and the pre-cooking preparation of ingredients.

本书主要介绍了中国烹饪工艺中的粤菜烹饪工艺，内容包括从原料选择到制成成品，涉及鲜活原料初加工工艺、干货原料涨发工艺、京饪原料精加工工艺、配菜工艺、食材烹前预制工艺等。