新書推薦：
《
范怨武讲透中医基础理论（全2册，中医临床医生范怨武历经四年精心创作）
》
售價：HK$
118.8
《
怪诞行为学·漫画版——战胜拖延症
》
售價：HK$
41.8
《
四海资身笔一枝：唐寅的书画人生【全球33家顶级机构珍藏，全景展现“江南第一风流才子”的艺术世界】
》
售價：HK$
184.8
《
50岁后的家庭生活：中老年人的日常活动、家务劳动与孩童照料
》
售價：HK$
140.8
《
壹卷Yebook——《正义论》导读（ 理解《正义论》关于哲学、科学、社会、历史和人类未来的批判性思考
》
售價：HK$
90.2
《
红楼梦脂评汇校本（平装版 全八册）
》
售價：HK$
327.8
《
万物皆有时：中世纪的时间与生活
》
售價：HK$
96.8
《
英特纳雄耐尔——《国际歌》的诞生与中国革命
》
售價：HK$
184.8
|
| 編輯推薦： |
火锅
不同口味
搭配不同食材
带来各种排列组合的美味
不变的
是酣畅淋漓的快乐
是烟火气里的生活
|
| 內容簡介： |
烤和煮，作为最古老的两种烹饪方式，在中国已经延续发展了几千年。火锅，作为“煮文化”的集大成者，经过几千年的演变，早已风靡中国的大江南北，从烹饪器具到所用食材，不同地区又各有讲究。同样热气腾腾的火锅，或麻辣鲜香，或清淡滋补，人们充分利用所在地域的物产优势，开发了不同种类的火锅。不同吃法的背后，是人们“道法自然”的古朴智慧。如今，火锅已经成为中国的美食符号，像熊猫和京剧一样，为世界认识中国，打开了一扇香气四溢的窗。
來源：香港大書城megBookStore,http://www.megbook.com.hk
Boiling and broiling represents two time-honored culinary arts that have continued in China over thousands of years. And hot pot， the epitome of “boiling arts”， has experienced thousands of years of evolution and enjoyed huge popularity around this country. Besides， hot pot in different regions develops distinguishing features in terms of utensils and ingredients. With a similarly steaming pot， it can be spicy and flavorful， or delicate and nutritious， depending on people’s various use of local products. Behind these tastes hides Chinese people’s ancient wisdom of “following the law of nature”. Nowadays， hot pot has become a symbol of China like panda and Peking Opera， and a window of taste into which people worldwide can see a clearer image of China.
|
| 關於作者： |
大琦，山东人，旅美作者，热爱美食和文字。著有《中国城市：成都印象》《中国城市：杭州印象》《地图上的中国：食在中国》。
Da Qi
A food and travel writer born in Shan- dong province， China; a super fan of delicacies and writing; and the author of Chinese Cities: Chengdu Impressions， Chi- nese Cities: Hangzhou Impressions and China on the map: Eating in China.
|
| 目錄：
|
.Preface 01
Chapter I Hotpot and Food Utensils
Section 1 The Way to Eat over 1，000 Years 002
Section 2 From the Double-flavor Hotpot to Nine-grid Cauldron 013
Chapter II Long History of Hotpot Culture
Section 1 The Initial Recordation of Hotpot 022
Section 2 Highly Favored and Promoted by the Royal Family 028
Section 3 The Increasing Particularity of Eating Hotpot 036
Chapter III So Large Is the Catering World
Section 1 Instant-boiled Mutton in Old Beijing 042
Section 2 Sichuan and Chongqing Hotpot: The Taste of Ordinary People Goes beyond the Class 060
Section 3 Cantonese-style Hotpot: Back to Nature 094
Section 4 Hotpot in Jiangsu and Zhejiang provinces: Simple， Light and Fresh 114
Section 5 Yunnan Hotpot and Guizhou Hotpot: Peculiar Flavor on the Plateau 121
Section 6 Regional Featured Hotpot 134
Section 7 Condiment Sauce Is the Essence of Hotpot 145
Chapter IV External Influence and
Self-Integration of Chinese Food
Section 1 Influence of the Silk Road on Chinese Food 156
Section 2 Dietary Integration Driven by Population Migration 161
Section 3 A Panorama of Hotpots around the World 167
Chapter V Food is the First Necessity of People
Section 1 Belief in ‘Eating’ 172
Section 2 Specialties of Eight Major Cuisines 178
Section 3 Chinese Food towards the World 207
Appendix A Brief Chinese Chronology 212
|
|
購物車/收銀台(0) | 在線留言板
| 付款方式
| 運費計算
| 聯絡我們
| 幫助中心 |
加入書簽
HOME
新書上架
