Abalone has long been regarded as a treasure by the Chinese, and Yang Guanyi, the "first brother", has refined the method of making dried abalone, and promoted "Ah Yi Abalone" to overseas and become the top product of Cantonese hunger.
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 dried abalone, the key process of making dried abalone, the key methods of selecting dried abalone and the wonders of aging. There are also abalone dishes that inject new ideas on the basis of the classic original flavor, showing the extraordinary taste power of abalone.
In addition, the book provides a comprehensive range of images on the characteristics, shapes and tastes of dried and fresh abalone from different countries. Count the personality traits of abalone, enrich the tasting vision, and elevate the taste of abalone to the level of food culture.