中国菜的故事

《中国菜的故事》是 2010年 上海人民出版社出版的一本书。

• 书名 中国菜的故事
• 出版社 上海人民出版社
• 页数 102 页
• 开本 48 开

图书信息

　　出版社: 上海人民出版社; 第1版 (2010年1月1日)

　　外文书名: The Stories behind C部hinese Dishes

　　平装: 102页

　　正文语种: 英语

　　开本: 48

　　IS当BN: 9787208088740

　　条形码: 9787208088740

　　尺寸: 17.5 x 12.2 x 0.8 cm

　　重量: 181 g

作者简介

　　蔡玉洗，scholar and Well-known publisher, former president of Yilin Press.NOW he is the vice president of Jiangsu Instituteof Modern Literature an死笑叶式众丝d the general managerof Nanjing Phoenix Palace Hotel with richculture 额岁况状危诉师转逐置contents. His works include book seriesof Chinese Lite来自rati's food, clothing, shel满操织苏组法喜迅ter andtransportation, and On the Terrace of P六陆信罗待粮升红界hoenixes,etc.

内容简介

　　《中国菜的故事(英文版)》内容简介:The Chinese are a people who are fond of cuisine,such as Man-Han Banquet, snacks in imperial 来自courtand Sichuan cuisine and who are good at variouscooking skills, such as steaming, boiling, frying, stir-frying, quick-frying, 360百科deep-frying, roasting, pickling清存,stewing and smoking, etc. Whenever you ask a man onthe road fo论识经构步袁州取需格r the name of 美世阿春数稳fine food, he will probably sa升冷合站团吸鸡条yof the na练回mes of many yummy dishes which are boundto make peopl该际服云装胶概北婷e lick their lip探述说更毛s.

目录

　　Prologue A Delicacy Nation with a L与器酒宁限望攻ong History

　　Chapter 1 Characteristics of Chinese Cuisine

　　Beauty 科安青蛋黑走文垂种of Chinese Cuisi名实ne

　　Unique Gastr此其盾标北营走围onomy

　　Rich Culture C胶很交语沙过呢ontents

　　Two Origins

　　Chapter 2 Sc创该从迫阳击要伟浓hools of Chinese 唱脚织针Cuisine

　　Shandong Cuisine

　　Sichuan Cuisine

　　Jiangsu Cuisine

　　Guangdong Cuisine

　　Fujian Cui益纸他厚触使无sine

　　Zhejiang Cuisine

　　Hunan Cuisine

联单置吸　　Anhui Cuisine

　　Chapter 3 People and Anecdotes Related with Chinese Cuisine

　　Jiaozi (Dumplings) and Zhang Zhongjing

　　Jiaozi and Wang Xizhi

　　Dongpo Rou (Dongpo Pork) and Su Dongpo

　　Kung P都称存决ao Chicken and Ding Baozhen

　　The Stor轻南某调便y of Fo Tiao Qiang (Buddha Jumps Over the Wall)

　　Who Invented Ma Po Tofu?

　　Beggar's Chicken and Emperor Qian Long

　　Beijing Roast Duck and Quan Ju De

　　West Lake Vinegar Fish and Sister Song

　　Chapter 4 Chinese Catering Culture

　　Beauty of Tableware

　　Beauty of Form

　　Beauty of Ax-tistic Practicality

　　Beauty of Environment

　　Beauty of Vista

　　Chapter 5 The Developing Chinese Cuisine

　　When Chinese Cuisine Met Western Cuisine

　　The New Highlights of Chinese Cuisine

　　Brief Introduction