This book focuses on more than 20 cooking methods commonly used in Chinese hot dishes, and explains the selection of ingredients and the production process of 44 hot dishes. Each dish is written in five parts: cooking method, preparation of ingredients, skill training, expansion space, and warm tips.
本书围绕中餐热菜制作常用的二十余种烹调方法，对44道热菜菜品的选料、制作过程进行讲解。每道菜品按烹调方法、准备原料、技能训练、拓展空间、温馨提示五部分展开写作。
本书围绕中餐热菜制作常用的二十余种烹调方法，对44道热菜菜品的选料、制作过程进行讲解。每道菜品按烹调方法、准备原料、技能训练、拓展空间、温馨提示五部分展开写作。
