This book focuses on the daily dietary needs of families, systematically dividing dishes into five categories: meat, poultry and eggs, seafood, vegetables, and soy products. It includes over 200 classic and creative dishes, such as sweet and sour pork ribs, Kung Pao chicken, and steamed sea bass. For each dish, the book provides step-by-step analysis of key aspects such as ingredient preparation, cooking time and temperature control, and seasoning techniques. It also incorporates practical nutritional knowledge, such as the principle of nutritional balance in ingredient pairings, while fully considering the convenience needs of modern kitchens. Furthermore, the recipes balance tradition and innovation—preserving the essence of traditional flavors while adding novel pairing ideas, and covering the characteristics of both northern and southern cuisines to satisfy diverse taste preferences. Detailed steps, from ingredient preparation to cooking details, are explained step-by-step, ensuring readers can clearly follow the instructions, transforming the challenge of making delicious home-cooked meals into an easily mastered skill.
本书聚焦家庭日常饮食需求，将菜肴系统划分为畜肉、禽蛋、水产、蔬菜、豆制品五大类别，收录糖醋排骨、宫保鸡丁、清蒸鲈鱼等200余道经典与创意菜品。书中对每道菜肴均分步解析食材预处理、火候把控、调味技巧等关键环节，同时融入实用营养学知识，如食材搭配的营养均衡原理，还充分兼顾现代厨房的便捷需求。此外，菜式设计兼顾传统与创新——既保留老味道的精髓，又加入新颖搭配思路，且覆盖南北风味特色，满足不同口味偏好。详尽的步骤从食材准备到烹饪细节逐一说明，确保读者能清晰跟随操作，让做出美味家常菜从“难题”变为可轻松掌握的技能。
本书聚焦家庭日常饮食需求，将菜肴系统划分为畜肉、禽蛋、水产、蔬菜、豆制品五大类别，收录糖醋排骨、宫保鸡丁、清蒸鲈鱼等200余道经典与创意菜品。书中对每道菜肴均分步解析食材预处理、火候把控、调味技巧等关键环节，同时融入实用营养学知识，如食材搭配的营养均衡原理，还充分兼顾现代厨房的便捷需求。此外，菜式设计兼顾传统与创新——既保留老味道的精髓，又加入新颖搭配思路，且覆盖南北风味特色，满足不同口味偏好。详尽的步骤从食材准备到烹饪细节逐一说明，确保读者能清晰跟随操作，让做出美味家常菜从“难题”变为可轻松掌握的技能。
