This book is based on the development and innovation of traditional Sichuan cuisine in the Bayu region and caters to market demand. It selects iconic, well-known, and influential Jianghu dishes from the regional cuisine as a carrier to present its production standards. This book is written in accordance with the talent training goals of the Chinese cuisine cooking major in secondary vocational schools and the needs of professional teaching reform, and focuses on cultivating professional skills and comprehensive professional qualities. Starting from seafood, poultry, livestock, and other types of raw materials, it selects 50 representative dishes, and explains the production of the dishes in all aspects from the aspects of dish culture, original scientific standards, process production process, and dish characteristics. Its easy-to-understand and easy-to-operate features will be an indispensable reference for the majority of catering operators, food lovers, cooking practitioners, catering training institutions, and catering vocational schools.
本书根据传统川菜在巴渝地区的发展与创新，迎合市场需求，选取地域菜系中具有标志性、知名度较高，深广影响力的江湖菜菜品为载体呈现其制作标准。本书根据中等职业学校中餐烹饪专业人才培养目标以及专业教学改革的需要，坚持以培养职业技能和专业综合素养为重点进行编写，内容从海河鲜类、家禽、家畜和其他类原料菜肴出发，选择具有代表性的五十道菜肴，从菜肴文化，原科标准，工艺制作流程，菜肴特点等方面全方位进行菜肴制作详解，其易懂、易操作的特点将是广大餐饮经营者、美食爱好者、烹妊从业者、餐饮培训机构、餐饮类职业院校不可或缺参考资料
本书根据传统川菜在巴渝地区的发展与创新，迎合市场需求，选取地域菜系中具有标志性、知名度较高，深广影响力的江湖菜菜品为载体呈现其制作标准。本书根据中等职业学校中餐烹饪专业人才培养目标以及专业教学改革的需要，坚持以培养职业技能和专业综合素养为重点进行编写，内容从海河鲜类、家禽、家畜和其他类原料菜肴出发，选择具有代表性的五十道菜肴，从菜肴文化，原科标准，工艺制作流程，菜肴特点等方面全方位进行菜肴制作详解，其易懂、易操作的特点将是广大餐饮经营者、美食爱好者、烹妊从业者、餐饮培训机构、餐饮类职业院校不可或缺参考资料
