The author of this book, Master Wu Qian, has been engaged in cooking for more than 60 years. He has accumulated rich practical experience and formed a unique cooking style. He is one of the first batch of "Senior Registered Chinese Cooking Masters" in Sichuan Province and has won honorary titles such as "Master of Sichuan Cuisine Cooking" and "Respected Teacher of the Chinese Cooking Master Hall of Fame". This book is divided into 3 chapters, namely Sichuan cuisine cooking, Sichuan classic dishes and Sichuan white case seasoning skills. This book starts with the common flavors of Sichuan cuisine, and then describes the cooking methods of Sichuan cuisine, the formula and production of common seasonings, the raw material formula and production of classic Sichuan dishes, the design of banquets and the principles of side dishes, and the seasoning skills of Sichuan white case food. It can be used as a reference for cooks, catering, Sichuan cuisine lovers and practitioners.
本书作者吴奇安大师，从事烹饪工作至今已有六十余载，积累了丰富的实践经验，形成了独特的厨艺风格，是四川省首批“资深级注册中国烹饪大师”，获有“川菜烹饪大师”“中国烹饪大师名人堂尊师”等荣誉称号。本书共分为3章，分别是川味烹饪、川味经典菜品和川味白案调味技巧。本书以川味常用味型开篇，依次讲述了川味的烹饪方法、常见调味料的配方与制作、经典川味菜品的原料配方与制作、筵席的设计与配菜的原则和川味白案食品的调味技巧，可供烹饪、餐饮、川菜爱好者和从业者参考。
本书作者吴奇安大师，从事烹饪工作至今已有六十余载，积累了丰富的实践经验，形成了独特的厨艺风格，是四川省首批“资深级注册中国烹饪大师”，获有“川菜烹饪大师”“中国烹饪大师名人堂尊师”等荣誉称号。本书共分为3章，分别是川味烹饪、川味经典菜品和川味白案调味技巧。本书以川味常用味型开篇，依次讲述了川味的烹饪方法、常见调味料的配方与制作、经典川味菜品的原料配方与制作、筵席的设计与配菜的原则和川味白案食品的调味技巧，可供烹饪、餐饮、川菜爱好者和从业者参考。
