《潮菜心解》内容简介

　　本书为潮菜高端料理的领军人物钟成泉多年烹饪经验的精髓，依六品（米面粿、鸡鹅鸭、鱼虾蟹、猪牛羊、瓜果蔬、甜食）、四节（名师名菜、传统名菜、时令名菜、品味名菜）编排108道经典潮菜的菜谱。每道菜的“心解”部分，作者结合个人的饮食人生、江湖见闻，用感悟去点评分析菜肴的烹制法，乃全书亮点。

　　《舌尖上的中国》《风味人间》总导演陈晓卿亲笔推荐，《舌尖上的中国》《风味人间》总顾问沈宏非、著名作家兼美食家沈嘉禄倾情作序。

　　作者简介

　　钟成泉，潮商学潮菜学术研究专委会主任、韩山师范学院客座教授、汕头东海酒家创始掌门人，潮菜高端料理的领军人物。已出版专著《饮和食德——传统潮菜的传承与坚持》《饮和食德——老店老铺》。

"Chao CAI Xin Jie" content brief introduction

This book is the essence of many years of cooking experience of Chung Chengquan, a leader in high-end cuisine of tide dishes. It arranges 108 classic recipes of tide dishes according to six products (rice noodles, chicken, goose and duck, fish, shrimp and crab, pig, cattle and sheep, melons and fruits, sweets) and four sections (famous chef's famous dishes, traditional famous dishes, seasonal famous dishes, and taste famous dishes). In the "heart explanation" part of each dish, the author reviews and analyzes the cooking method of dishes with his personal food life and what he has seen, which is the highlight of the book.

"A Bite of China" "Flavor Man" general director Chen Xiaoqing personally recommended, "A Bite of China" "Flavor Man" general consultant Shen Hongfei, famous writer and gourmet Shen Jialu love to write the preface.

About the author

Zhong Chengquan, director of Chaoshang School, visiting professor of Hanshan Normal University, founder of Donghai Restaurant in Shantou, leader of Chaoshan high-end cuisine. He has published monographs "Drink and Food Ethics - Inheritance and Persistence of traditional Fashionable dishes" and "Drink and food Ethics - Old Shop".