作品简介
《金牌川菜》是专为川菜厨师和广大的厨艺爱好者精心打造的正宗川菜美食书。书中四川饭店总厨师长郝振江将二十多年厨艺经验分享给读者。书中有老百姓平时吃不到的国宴名菜的详细做法和名菜故事；有红遍全国的热门川菜的经典做法；有用料讲究的四川小吃做法，还有*正宗的四川（重庆）火锅的各式调制方法。书中不仅菜品做法介绍详细清晰，原材料方便购买，郝大厨还跟广大读者分享了近200条制作川菜的诀窍，除此之外，《金牌川菜》还详细地介绍了每道菜的摆盘要点，刀工要点，菜的咸、麻、辣、甜、酸等口味的直观标示，使读者一目了然。
郝振江，国家中式烹调高级技师，国家名厨，中国烹饪名师，北京市烹饪大师，金牌厨师长，国家名厨编委会荣誉委员，参与多档电视节目录制，是中央电视台《回家吃饭》《食尚大转盘》和北京卫视《养生堂——养生厨房》节目的常驻嘉宾，现任北京市四川饭店行政总厨。
师承中国烹饪大师郑绍武先生，精通川菜的烹调研发，融会贯通，敢于创新，在发扬光大川菜的同时，对王府菜、红楼菜颇有研究，创造了四川饭店独具风格的王府菜，深受业内人士和宾客的赞许。
Introduction of works
"Golden Sichuan Cuisine" is an authentic Sichuan food book specially designed for Sichuan chefs and cooking lovers. In the book, Hao Zhenjiang, the chief chef of Sichuan Hotel, shares more than 20 years of cooking experience with readers. In the book, there are details and stories of famous dishes that ordinary people can not eat at state banquets; There are popular Sichuan cuisine classic recipes throughout the country; There are Sichuan snacks with special materials, as well as the most authentic Sichuan (Chongqing) hot pot of various concoctions. In the book, not only the dishes are detailed and clear, the raw materials are convenient to buy, Chef Hao also shares nearly 200 tips for making Sichuan food with the majority of readers, in addition, "Gold Sichuan Food" also introduces in detail the main points of each dish, knife points, and intuitive signs of salty, numbing, spicy, sweet, sour and other tastes of the dish, so that readers can see at a glance.
Hao Zhenjiang, national senior Chinese cooking technician, National famous Chef, Chinese famous Chef, Beijing Cooking Master, gold chef, honorary member of the National Famous Chef Editorial Committee, participated in the recording of many TV programs, and was the permanent guest of CCTV's "Home for Dinner", "Food Style Turntable" and Beijing Satellite TV's "Yangshengtang -- Health Kitchen". He is currently the executive Chef of Sichuan Hotel, Beijing.
Under the guidance of Chinese cooking master Mr. Zheng Shaowu, he is proficient in the research and development of Sichuan cuisine, and has the courage to innovate. While carrying forward Sichuan cuisine, he has done a lot of research on royal house cuisine and Red House cuisine, and created a unique style of royal House cuisine in Sichuan hotels, which is praised by industry insiders and guests.
