▵▵▵One-click ordering for new issues. The weather is getting hotter in May. People’s leisure time is gradually increasing. Snacks have become the best choice for people inside and outside meals. In this issue’s special topics and special planning, we focus on the innovation of tr

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One-click order for new issues

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 DNA

MANAGEMENT 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 fruits

TOPIC 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

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editor| Miss Owl