Hot pot
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库存22件
湖北武汉
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作者大琦
出版社五洲传播出版社
ISBN9787508548159
出版时间2022-04
装帧其他
开本16开
定价128元
货号9787508548159
上书时间2024-11-22
商品详情
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作者简介
大琦，山东人，旅美作者，热爱美食和文字。著有《中国城市：成都印象》《中国城市：杭州印象》《地图上的中国：食在中国》。
目录
Preface
Chapter I Hotpot and Food Utensils
Section 1 The Way to Eat over 1,000 Years
Section 2 From the Double-flavor Hotpot to Nine-grid Cauldron
Chapter Ⅱ Long History of Hotpot Culture
Section 1 The Initial Recordation of Hotpot
Section 2 Highly Favored and Promoted by the Royal Family
Section 3 The Increasing Particularity of Eating Hotpot
Chapter Ⅲ So Large Is the Catering World
Section 1 Instant-boiled Mutton in Old Beijing
Section 2 Sichuan and Chongqing Hotpot: The Taste of Ordinary People Goes beyond the Class
Section 3 Cantonese-style Hotpot: Back to Nature
Section 4 Hotpot in Jiangsu and Zhejiang provinces: Simple, Light and Fresh
Section 5 Yunnan Hotpot and Guizhou Hotpot: Peculiar Flavor on the Plateau
Section 6 Regional Featured Hotpot
Section 7 Condiment Sauce Is the Essence of Hotpot
Chapter Ⅳ External Influence and Self-Integration of Chinese Food
Section 1 Influence of the Silk Road on Chinese Food
Section 2 Dietary Integration Driven by Population Migration
Section 3 A Panorama of Hotpots around the World
Chapter Ⅴ Food is the First Necessity of People
Section 1 Belief in ‘Eating
Section 2 Speties of Eight Major Cuisines
Section 3 Chinese Food towards the World
Appendix A Brief Chinese Chronology
内容摘要
烤和煮，作为最古老的两种烹饪方式，在中国已经延续发展了几千年。火锅，作为“煮文化”的集大成者，经过几千年的演变，早已风靡中国的大江南北，从烹饪器具到所用食材，不同地区又各有讲究。同样热气腾腾的火锅，或麻辣鲜香，或清淡滋补，人们充分利用所在地域的物产优势，开发了不同种类的火锅。不同吃法的背后，是人们“道法自然”的古朴智慧。如今，火锅已经成为中国的美食符号，本书以美食为载体介绍中国的煮文化，像熊猫和京剧一样，为世界认识中国，打开了一扇香气四溢的窗。
主编推荐
火锅不同口味搭配不同食材带来各种排列组合的美味不变的是酣畅淋漓的快乐是烟火气里的生活
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