Handa Chung - Le Guide de la Cuisine Chinoise (French)

This manual is an introduction to the different regional Chinese cuisines, Shandong in the north, Jiangnan in the east, Guangdong in the south and Sichuan in the southwest, with an emphasis on everyday dishes. Great classics such as Mapo tofu, Dongpo pork or Dan Dan noodles, to the more typical ones like beef congee or oyster pancake.

Thematic and technical pages allow you to learn more about the importance of food in Chinese culture, table habits and customs, basic techniques, the different types of restaurants and everything that makes cooking important. heart of all social interactions. The essential for understanding, learning and testing Chinese cuisine.