Shanghai Cuisine
Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
ISBN:  

9786130536022


Pages:   96
Publication Date:   22 June 2010
Format:   Paperback
Availability:   In Print   Availability explained
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Shanghai Cuisine


Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! Shanghai does not have a definitive cuisine of its own, but modifies those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). What can be called Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are drunken with spirits and are briskly cooked/steamed or served raw. Salted meats and preserved vegetables are also commonly used to adjuntify the dish.

Full Product Details

Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
Imprint:   VDM Publishing House
Dimensions:   Width: 22.90cm , Height: 0.50cm , Length: 15.20cm
Weight:   0.153kg
ISBN:  

9786130536022


ISBN 10:   613053602
Pages:   96
Publication Date:   22 June 2010
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Tab Content 6

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