CHAPTER I PROFILE Passage A Chinese Cuisine Passage B Sichuan Cuisine Passage C A Glimpse of Sichuan Markets-An Excerpt from Fuchsia Dunlop's Shark's Fin and Sichuan Pepper CHAPTER II FOOD FOR SPECIAL OCCASIONS Passage A Twenty-Four Solar Terms and Eating Customs Passage B Eating Customs in Chinese Traditional Festivals Passage C Food for Important Occasions in Life CHAPTER III DINING ETIQUETTE Passage A Chinese Dining Etiquette and Table Manners Passage B Folk Beliefs about Dining Passage C A Sip of Sichuan 34 CHAPTER IV KITCHENWARE Passage A Chinese Kitchen Utensils Passage B Chinese Cleaver Passage C Chinese Wok CHAPTER V INGREDIENTS Passage A Freshness of Ingredients Passage B Yin and Yang Foods as Home Remedy Passage C Sichuan Food Ingredients CHAPTER VI SEASONINGS AND SPICES Passage A Sichuan Traditional Seasonings Passage B The Soul of Sichuan Cuisine Passage C The Secret of Spiciness in Sichuan Cuisine CHAPTER VII FLAVORING Passage A The Flavors of Chinese Cuisine Passage B Flavors of Sichuan Passage C Ma-A Numbing and Tingling Sensation CHAPTER VIII COOKING METHODS Passage A The History of Chinese Cooking Methods Passage B The Origin of the Unique Chinese Cooking Method-Stir-Frying Passage C The Innovation of Sichuan Cuisine Cooking Methods CHAPTER IX NOTABLE FOODS Passage A Notable Foods in China's Eight Famous Cuisines Passage B Chinese Noodles Passage C Sichuan Hot Pot-An Excerpt from Fuchsia Dunlop's The Food of Stchuan GLOSSARY
鄂公網(wǎng)安備 42010302001612號 