Chinese cooking techniques/中式烹调工艺

This book is written according to the teaching syllabus of Chinese cooking techniques for higher vocational colleges and colleges majoring in culinary arts and nutrition, as well as the national skills assessment standards. It is written in accordance with the principles of scientificity, rationality, practicality, relevance, timeliness, and effectiveness. The content covers knowledge of hot dish cooking and mainly introduces the basic cooking techniques of grain, vegetable, fruit, livestock, poultry, and aquatic dishes, including stir-frying, deep-frying, pan-frying, braising, roasting, stewing, steaming, roasting, smoking, honey glazing, and candied food.

本书根据高职高专烹饪工艺与营养专业中式烹调工艺课程的教学大纲及国家技能鉴定标准，按科学性、合理性、实用性、针对性、适时性、有效性原则编写，内容涵盖热菜烹调知识，主要介绍粮食类、蔬菜类、果品类、畜类、禽类、水产类菜品的基础烹调技术，包括炒爆、炸煎、熘烹、烧扒、氽炖、蒸烤熏、蜜汁、拔丝等工艺。