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by Handa Cheng (Author)
Este manual es una introducción a las distintas cocinas regionales chinas: Shandong, en el norte; Jiangnan, en el este; Guangdong, en el sur; y Sichuan, en el sudoeste, con hincapié en la cocina cotidiana. Tofu, arroz y huevos, carne, pescado y verduras, sopas y fideos, dumplings y bao zi, e incluso platos fríos o dulces y condimentos tienen su sección en estas páginas. Veremos desfilar desde los grandes clásicos, como el mapo tofu, el cerdo Dongpo o los fideos dan dan, hasta los platos más tradicionales, como el congee de ternera o la tortilla con ostras. Las páginas temáticas y técnicas proporcionan las claves para comprender la importancia de la comida en la cultura china: los modales y las costumbres en la mesa, las técnicas básicas, los distintos tipos de restaurantes y todo aquello que hace que la cocina desempeñe un papel central en las relaciones sociales. UNA GUÍA ESENCIAL PARA COMPRENDER, APRENDER Y DISFRUTAR LA COCINA CHINA.
This manual is an introduction to the various 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 cooking. Tofu, rice and eggs, meat, fish and vegetables, soups and noodles, dumplings and bao zi, and even cold dishes, sweets, and condiments each have their section within these pages. You will encounter both great classics, such as mapo tofu, Dongpo pork, and dan dan noodles, and more traditional dishes, like beef congee or oyster omelet. Themed and technical pages provide key insights into the importance of food in Chinese culture: table manners and customs, basic techniques, different types of restaurants, and everything that makes cuisine a central element of social relationships. AN ESSENTIAL GUIDE TO UNDERSTAND, LEARN, AND ENJOY CHINESE CUISINE.Author Biography
Handa Cheng was born and lived in China in the Jiangnan region until the age of 11, before moving to Paris. Having made a career in UX design, he decided to devote himself to his passion: Chinese cuisine. Through his Instagram, his newsletter, and the food tours he leads in Paris, he shares his knowledge with as many people as possible.
