Savor the abalone
Abalone has long been regarded as a treasure by the Chinese, and it has become the top product of Cantonese cuisine by Yang Guanyi, the "first brother", who studied the method of making dried abalone and promoted it overseas.
With 30 years of experience in abalone cooking, he will talk about the culture, production methods and taste characteristics of abalone, and talk about the key process of making fresh abalone into dried abalone, the key methods of selecting dried abalone and the wonders of aging, as well as the abalone dishes that inject new ideas on the basis of classic original flavors, showing the extraordinary taste power of abalone.
In addition, this book provides a comprehensive range of images on the characteristics, shapes and tastes of dried and fresh abalone from different countries, detailing the personality characteristics of abalone, enriching the viewing horizon and elevating the taste of abalone to the level of food culture.
Inheritance – Continuing the delicious taste of abalone!
富臨飯店
2024-07-15
Publisher
WAN LI BOOK COMPANY LIMITED
Publisher
Danny Leung
Deputy General Manager and Deputy Editor-in-Chief
dannyleung@wanlibk.com
(852) 25978638
(852) 25655539
20/F., North Point Industrial Building, 499 King's Road, North Point, Hong Kong
