This book was written by Dong Lei and published by Chemical Industry Press. The book is divided into two volumes, the first volume is divided into five chapters: the original flavor and fragrance of flowers, the fragrance of leaves and vegetable fat, fermented milk wine, the fragrance of onion, ginger and garlic, and mustard pepper. The second book is divided into five chapters: foreign metal, soy bean curd, soy sauce curry, multi-flavor compound, and multi-flavor China.
2, "seasoning use daquan"
This is a book published by Rural Reading Press, edited by Zhu Taizhi and Shuang Fu. Including seasoning basics, classic taste, world taste and teaching you to be a seasoning master. The types and nutrition of seasonings, fresh and salty seasonings, sweet and sour seasonings, sauce-flavor seasonings, fish-flavor seasonings, sweet and spicy seasonings and pharmacological seasonings were introduced.
3. Cai Lan Ingredients Dictionary
This book, edited by Chen Zishan and published by Shandong Pictorial Publishing House in 2008, tells Mr. Cai's understanding of the most common and common foods in Chinese and foreign diets-vegetables, fruits, fish and seasoning ingredients. The style of writing is still vivid, the description is still delicate, and the viewpoint is still unique, which is a new successful attempt by Mr. Cai in the creation of food characters.