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Entering May
The weather is getting hotter
People’s leisure time is gradually increasing
Snacks have become the best choice for people inside and outside meals
Special topics and special planning in this issue
We start from the traditional snacks In terms of innovation and marketing management of snack brands,
strives to present a
brand new scenario-based and refined snack generation
snacks are not small
snacks also have great wisdom
snack generation
play an ode to joy together
" Chinese cooking 》2018 Issue 5 (total 441 issues) Table of Contents
FEATURES Special Topics
8 Small guy with great wisdom
Chinese snack culture is broad and profound, with countless classic representatives from all over the world. With the upgrading of consumption and people's pursuit of exquisite food, many snacks are made by creative chefs with great appearance, novelty and artistic conception. In this special issue, more than thirty snacks combine Chinese, Western and local flavors. It not only passed down ordinary snacks with the times, but also set off a new trend of "snack generation".
0 The most beautiful Tainan flavor 2 Magnificent Cantonese delicacies colliding with old and new 4 A heart of Yunnan with a cloud-like flavor 6 Common people’s snacks are also fashionable 8 Alley snacks 0 Soft wind and rain moistening the south of the Yangtze River 2 Fresh abalone helps to upgrade the delicious food 4 Green food in late spring, spring is gone and summer is still fresh 6 Small fragrant green, red crispy hands SPECIAL PLAN specially planned
28 Ode to joy in snacks
All foods other than dinner are in the area governed by snacks. It is like sunshine, air, and water. You naturally accept its existence and nourishment. You don’t need to think about it, and you will never forget it.
FOCUS focuses on
6 Let’s go to the scene-based and exquisite snack generation with you - Notes on the eighth seat of the "Chinese Cooking" Food Enjoyment Conference
2 DNAMANAGEMENT management
8 Are there any bosses in the world who do not engage in corporate culture COOKING SKILL Discussion
0 AKEN Western Food School: Classic French Cuisine (Seventeen) 4 Taste of Luzhou (V) 6 Botanist's Pot·Sun Dasheng's Peach and Hole Melting pears, Chinese people’s extreme understanding of fruitsTOPIC topic
70 How to avoid uncomfortable behavior in Chinese restaurants
LIFE OF CUISINE Dining Life
74 Yang Zhansheng: Seeking the way through mountains and building bridges when encountering water
77 Selected Works of Yang Zhansheng
VIEWPOINTViewpoint
80 Diners The most important thing when choosing a restaurant What
CHEF RECOMMEND Signature Dishes
82 Encounter Jinling Zhenwei
86 Delicious dishes with lingering fragrance
DELICACIES
88 Have a light and delicious meal
92 Fun Kitchen (17)
94 Ronghui Xiamen Delicious
HOME STYLE FARE Home Cooking Table
96 Lao Lu flavor new trend
98 The fragrance of wild flowers and grass is the time to eat in spring.
BAKERY WORLD Pastry World
00 Nostalgic Dim Sum Gathering in the Phoenix MASTER CHEF CLASS Master Lecture Hall
04 Creative Master Cloud Classroom (5) WESTERN FOOD Paintings about Western Food
08 Food is a plate of worthy taste FOOD FASHION IN GLOBEGlobe Food Shang
14 Romantic cherry blossoms, Kansai gourmet chasing COLUMN column
18 Qinxing the old taste·The lost "stewed food" and "frozen food" 22 Hu Pengyoudao·Is it soft-fried or fried chicken 23 Dong said Food · Standardization, Deliciousness and Chefs 24 Taste of the South of the Yangtze River · Ningbo Sichuan Wu 26 True Cantonese Flavor · Salt-Baked Fresh Abalone 27 Written Talk on Fasting · Falling in Love with a Horse 28 Notes on Food and Shadows · Happy Bread and Worcestershire Sauce Covered with Chicken Feathers INTERACTIONS Editorial and reading correspondence
34 Letters from readers, etc. 3 35 Editor's notes, etc. 4 INFORMATION information
36 New knowledge, digital reading, etc. 39 BOOKSTORE Reading
44 "Ideal cooking props" and other 3 ★ The above content is excerpted from "Chinese Cooking" 2018 May issue, please forward it to your circle of friends. All content on this WeChat ID is unauthorized and is not allowed to be reproduced. Any infringement will be prosecuted. If you need to reprint, please communicate in advance and obtain authorization before reprinting. When reprinting, please indicate the source and author's signature in a prominent position.
editor| Miss Owl
