This book begins its journey into the geography of fermentation in Yunnan and Guizhou in southwestern my country, two regions renowned for their rich heritage of fermented foods and techniques and popular tourist destinations. Chapters 1 and 2 introduce the basics of fermentation, Chapter 3 explores fermentation in Yunnan, Chapter 4 in Guizhou, and Chapter 5 features interviews with fermentation experts.
本书从我国西南地区的云南、贵州开启这趟发酵地理的旅程, 两地保留众多传统发酵食物和技艺, 而且也是旅游的热点区块。第一章和第二章介绍发酵的基础知识, 第三章介绍云南的发酵情况, 第四章介绍贵州的发酵情况, 第五章为发酵人物的访谈。
本书从我国西南地区的云南、贵州开启这趟发酵地理的旅程, 两地保留众多传统发酵食物和技艺, 而且也是旅游的热点区块。第一章和第二章介绍发酵的基础知识, 第三章介绍云南的发酵情况, 第四章介绍贵州的发酵情况, 第五章为发酵人物的访谈。
