作者／譯者：Lucy Lo
出版年份／地：1979年 香港
出版社：Horwitz Group Books Pty Limited
簡介：
For centuries Chinese cooking as an extension of Chinese culture has developed a distinctive and unique style which is all the more interesting of its great variety. There are indeed hundreds of traditional Chinese dishes from different regional cuisines and the ones selected for this book are Lucy Lo’s personal favorites.
Successful Chinese cooking is the result of understanding, careful preparation, technique and inventiveness.
There are six basic flavors in Chinese food: sweet, sour, hot, spicy, pungent and salty. Their distribution, proportion and employment must be balanced and controlled for proper blending.
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