Download Traditional Chinese Foods by Li Zaigu (.PDF)

Traditional Chinese Foods: Production and Research Progress by Li Zaigui, Tan Hongzhuo
Requirements: .PDF reader, 6.5 MB
Overview: It is generally admitted that the expression ‘traditional food’ refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people’s diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people’s historical background and to the environment in which they live.
Genre: Non-Fiction > Food & Drink

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