"After four years since the publication of 'Simple Cooking 1, ’ the Chaoshan chef Lin Zhenbiao has gained new insights into the art of simple cooking. Simple cooking is not only about maximizing the retention of the original flavor and nutritional value of ingredients, but also represents a natural lifestyle and is a necessary requirement and trend for the health, national rejuvenation, and prosperity of the Chinese people in the new era." This book continues the humorous tone of the previous work and introduces the latest research results of the Simple Cooking Studio to readers. The book is divided into six parts. The first part discusses the principles, reasons, and levels of simple Chaoshan cuisine from multiple perspectives. The second to sixth parts introduce the common simple cooking methods and creative insights of fish, meat, seafood, vegetables, and rice ingredients in turn. With vivid synesthetic experiences and refreshing illustrations, readers can immerse themselves in the fascinating charm of simple cooking.
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