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図書

家常粤菜

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家常粤菜

Material type
図書
Author
黄志春编著
Publisher
湖北科学技术出版社
Publication date
2001.9
Material Format
Paper
Capacity, size, etc.
21cm
NDC
-
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Notes on use

Note (General):

粤菜由广州菜、潮州菜和东江菜三个地方流派组成,是我国四大菜系之一。粤菜烹调技法多样善变,运用熬、煲、炖、蒸、炸、烩等手法。代表名菜有:鼎湖上素、大良炒鲜奶、椒盐蛇骨、烤乳猪等。

Related materials as well as pre- and post-revision versions

厨艺一点通 : 地方特色家常菜系列Leave the NDL website.

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Paper

Material Type
図書
ISBN
7535226485
Title Transcription
カジョウ エツサイ
Author/Editor
黄志春编著
Author Heading
黄, 志春 コウ, シシュン
方, 爱平 ホウ, アイヘイ
Publication, Distribution, etc.
Publication Date
2001.9
Publication Date (W3CDTF)
2001
Size
21cm