This book takes a practical approach, dividing the dishes into three parts based on their preparation methods: cold dishes, braised and pickled dishes, and pickled vegetables. The first part details common methods for making cold dishes, including seasonings, sauces, and platters. It also categorizes nearly 150 cold dishes into three sections: vegetarian cold dishes, meat cold dishes, and nutritious salads, explaining cooking tips. The second part focuses on the steps and techniques for making braised and pickled dishes, detailing nearly 100 classic recipes. The third part introduces the encyclopedia of pickled vegetables, explaining their culture, nutritional value, and important considerations, ensuring you are well-prepared before making your own. The book presents detailed recipes for over 100 classic pickled vegetables and meat dishes, satisfying your craving for delicious pickled foods.
本书从实际生活出发，将菜品根据做法分为凉拌菜、卤酱菜和腌泡菜三篇：在第一篇中，详细介绍了凉菜的常见制法、调味料、调味汁、拼盘等美食知识，并根据饭桌上常用的食材，按照凉拌素菜、凉拌荤菜和营养沙拉三部分，分类讲解了近150道凉菜的烹饪窍门；第二篇从卤菜和酱菜的制作步骤与要领讲起，详细介绍了近100道卤、酱凉菜的做法，道道经典；第三篇从泡菜百科讲起，讲解了泡菜的文化、泡菜的营养以及做泡菜的注意事项，让你在做泡菜前就做好充分准备。书中详细呈现了腌泡素菜、腌泡荤菜等100余款多种经典泡菜的做法，满足你对泡菜美食的热
本书从实际生活出发，将菜品根据做法分为凉拌菜、卤酱菜和腌泡菜三篇：在第一篇中，详细介绍了凉菜的常见制法、调味料、调味汁、拼盘等美食知识，并根据饭桌上常用的食材，按照凉拌素菜、凉拌荤菜和营养沙拉三部分，分类讲解了近150道凉菜的烹饪窍门；第二篇从卤菜和酱菜的制作步骤与要领讲起，详细介绍了近100道卤、酱凉菜的做法，道道经典；第三篇从泡菜百科讲起，讲解了泡菜的文化、泡菜的营养以及做泡菜的注意事项，让你在做泡菜前就做好充分准备。书中详细呈现了腌泡素菜、腌泡荤菜等100余款多种经典泡菜的做法，满足你对泡菜美食的热
