Gold Medal Homemade Dishes

The book is a comprehensive collection of 1288 recipes of pan-fried, stir-fried, boiled, dry-braid as well as cold and dressed homemade dishes which fall into categories of aquatic product, meat and poultry, vegetable and fruit and dried food. Featured introduction of Cantonese cuisine, with an emphasis on Guangzhou cuisine, one of the three mainstream varieties of Cantonese cuisine including three sub-categories, Shunde dishes, sheep city dishes and contemporary Cantonese dishes to highlight the Cantonese cooking style. Guangzhou Cuisine Shunde dishes:Shunde Gong (Aquatic products and homemade dishes) Representative dishes:Fried brewed dace; fried and roasted fish mouth; pickled chicken neck Sheep city dishes:Peach Restaurant (Michelin 2 star) (Classical dishes invented by late Qing gourmet official Jiang Kongyin)Representative dishes:Five snake thick soup; glass shrimp ball; Contemporary Cantonese dishesSun Tung Lok (Michelin 2 star) (Won the Michelin 3 star with innovation of fashionable Cantonese dishes based on traditional dishes)Representative dishes:Hundred-flower suckling pig parts; beef rib with barbecue sauce Healthy Cantonese dishes:The Chairman (Michelin 1 star) (A legendary and highly reputable restaurant known for locally sourced ingredients and refusal of MSG) as well as information on the properties, flavor, nutrient content and selection tips of dozens of ingredients.The classification is clear and definite, with collection of classic traditional dishes and creative new ones.The packaging is elegant and exquisite, with the honor of the king, and it is precious reference work for the family soup.