This book begins by introducing fundamental cooking knowledge and techniques, such as cooking methods for various cookware, principles for selection and use, essential seasonings for cooking, methods for using classic sauces, and tips for improving cooking efficiency. This content helps readers build a solid foundation in cooking and improve their skills. The book then proceeds to introduce various staple foods, soups, hot dishes, and cold dishes in chapters, including noodles, rice, porridge, poultry and livestock soups, vegetable soups, seafood soups, sweet soups, and various hot and cold dishes, both meat and vegetarian.
本书首先介绍了烹饪基础知识和技巧，如各式锅具的烹饪方式、选购与使用原则，下厨一定要有的调味料，经典调味酱的使用方法，提高料理效率的诀窍等，这些内容有助于读者建立坚实的烹饪基础，提升烹饪技能。接下来分章节介绍了各类主食、汤品、热菜和凉菜，包括面、饭、粥，禽畜汤、蔬菜汤、水产汤、甜汤，以及各种荤素热菜、凉菜。
本书首先介绍了烹饪基础知识和技巧，如各式锅具的烹饪方式、选购与使用原则，下厨一定要有的调味料，经典调味酱的使用方法，提高料理效率的诀窍等，这些内容有助于读者建立坚实的烹饪基础，提升烹饪技能。接下来分章节介绍了各类主食、汤品、热菜和凉菜，包括面、饭、粥，禽畜汤、蔬菜汤、水产汤、甜汤，以及各种荤素热菜、凉菜。
