Fillings
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Summary
Editor's review
As an editor, I believe the book's distinctive value lies in its academic approach of "making much of a small topic," combined with its practical orientation. It moves beyond the realm of simple recipe collections, elevating food to the level of cultural observation. The analysis of differences between northern and southern fillings not only reveals how geography and local produce shape cuisine but also reflects the life philosophies of different regions; the comparative discussion of home production and industrial manufacturing processes embodies a dialogue between traditional craft and the modern food industry. The writing is solid and plain, with fairly detailed sourcing. Although literary quality is not its primary pursuit, the density of knowledge and structured information it presents offer a substantial text for readers who wish to understand the underlying logic of Chinese food culture.
Overall, this is a food-culture book with a research character. It may not deliver a dramatic reading experience, but it can satisfy readers' curiosity and inquiry into "how something ordinary becomes extraordinary," and it is suited to slow reading, savoring, and reflection.
Who it's for
A good fit for
- Enthusiasts with a strong interest in Chinese food culture who wish to learn about its history and details
- Culinary professionals or culinary students seeking supplementary professional knowledge and inspiration
- Readers who enjoy discovering cultural depth and traces of social change in everyday things
- Home cooks looking for cooking inspiration who also wish to understand the principles behind it
Not a good fit for
- Pure literature readers expecting fiction or lyrical essays
- Pragmatists who only need quick, simple recipes and have no interest in theory or cultural background
Reading tips
- Read in chapter order, first building an overall cultural framework for understanding the "filling," then delving into specific techniques
- Compare what you read with your own regional food experiences as you go; this will deepen your understanding
- Try putting the specific techniques described in the book into practice in the kitchen to unite knowledge and action
About the publisher
Jilin Science and Technology Press is a comprehensive science and technology publisher known for popular life and science books, with its output centered on health and wellness, popular science, cookbooks, and pregnancy and parenting. Among its titles, the Illustrated Classics series to which The Illustrated Yellow Emperor's Inner Canon belongs, along with titles such as Eating Right or Wrong for Diabetes and The 60-Week Pregnancy Nutrition and Health Encyclopedia, reflects a practical approach aimed at everyday life. Its popular science list includes Are Birds Descendants of Dinosaurs?, The Wonderful World of Plants, Is There a Corner in the Depths of the Universe?, and the Big Scientists Talk About Small Science series. Its authors include the Illustrated Classics Editorial Board, Kuang Tingyun, Huang Chunhui, Gao Ying, Guo Hongwei, Li Ning, Zhang Ye, and the Diet and Life Editorial Board. The press emphasizes combining illustrations with text and step-by-step presentation, as in Home-Style Sichuan Cuisine (3-Step Illustrated Edition), making books easier for general readers to understand and use; other publishing background information is limited in publicly available sources.
Contents
- 版权信息
- 前言
- 壹 家常馅料之基础
- 家常馅料基础知识
- 家常馅料常用原料
- 家常馅料必知面团
- 家常馅料加工窍门
- 家常馅料调制方法
- 贰 家常馅料之应用
- 水饺 胡萝卜牛肉馅
- 煎饺 鲜贝蛋瓜馅
- 包子 蟹肉香葱馅
- 烧卖 鲜虾皮冻馅
- 馅饼 牛肉洋葱馅
- 盒子 双鲜韭菜馅
- 汤圆 黑芝麻白糖馅
- 春卷 鸡肉冬笋馅
- 花卷 冰糖红豆馅
- 叁 馅料实例之蔬菜馅
- 青椒瓜肉馅
- 酸菜猪肉馅
- 芹菜嫩茄青椒馅
- 韭菜鲜肉馅
- 香菇油菜馅
- 白菜鲜肉馅
- 蔬菜粉条馅
- 芹菜牛腩馅
- 什锦竹笋馅
- 鲜韭鱿鱼馅
- 萝卜火腿馅
- 香菇鸡肉馅
- 豆芽肉丝馅
- 菠菜肉馅
- 榛蘑肉馅
- 胡萝卜海米馅
- 豆芹鸡蛋馅
- 翠绿肉香馅
- 五香白菜馅
- 菜蔬笋肉馅
- 豆芽素馅
- 春韭什锦馅
- 小白菜馅
- 萝卜粉条海米馅
- 香椿肉末馅
- 茴香肉馅
- 三鲜菜虾馅
- 鲜蔬蛋馅
- 肆 馅料实例之畜肉馅
- 羊肉鸡汁馅
- 鲜肉皮冻馅
- 羊肉鱼蓉馅
- 鲜肉黄瓜馅
- 猪肉香葱馅
- 猪肉芹菜粉条馅
- 羊肉春韭馅
- 猪肉火腿馅
- 家常葱肉馅
- 驴肉馅
- 黄酱肉丁馅
- 蚝汁叉烧馅
- 叉烧馅
- 板油大葱馅
- 骨汤鲜肉馅
- 十三香肉馅
- 清香鲜肉馅
- 牛肉皮冻馅
- 牛肉萝卜馅
- 家常牛肉馅
- 肉末粉丝馅
- 香肉西芹馅
- 咖喱肉馅
- 鸡汁牛肉馅
- 清鲜鹿肉馅
- 猪肉梅菜馅
- 什锦肉丁馅
- 羊肉时蔬馅
- 伍 馅料实例之禽蛋水产馅
- 蘑菇鸡肉馅
- 蟹黄鲜虾馅
- 海参鱿鱼虾仁馅
- 虾仁香菇馅
- 鱼蓉鲜肉馅
- 鱼肉春韭馅
- 虾仁肉菜馅
- 虾肉春韭馅
- 鸡虾什锦馅
- 鸡肉香菇皮冻馅
- 虾蓉鸡肉馅
- 虾仁鲜肉蔬菜馅
- 五香鲜虾馅
- 鸡肉香菜馅
- 鲜虾瓜肉馅
- 鸡肉笋菇馅
- 鸡蛋虾肉馅
- 鸡汁肉馅
- 马哈鱼肉馅
- 鲜虾肉菜馅
- 参肉鸡蛋馅
- 时蔬鸭肉馅
- 浓香蚝肉馅
- 特色三鲜馅
- 虾肉野菜馅
- 鸡蛋榨菜馅
- 鸡肉芹菇馅
- 虾肉玉米粒馅
- 陆 馅料实例之其他馅
- 香蕉葡萄干馅
- 绿豆馅
- 莲蓉馅
- 红豆馅
- 黑芝麻果脯馅
- 巧克力豆沙馅
- 什锦干果馅
- 腰果馅
- 奶黄馅
- 芝麻果料馅
- 枣泥白糖馅
- 花生蜜饯馅
- 枣泥山药馅
- 青红丝馅
- 咖啡红豆馅
- 糯米肉馅
- 芝麻酱馅
- 芝麻花生馅
- 桂圆馅
- 桂花红豆馅
- 苹果莲蓉馅
- 鲜枣饴糖馅
- 玫瑰柠檬馅
- 桂花干枣馅
- 火龙果馅
- 西米玫瑰馅
- 巧克力黄油馅
- 栗子奶汁馅
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About the author
Zhang Mingliang is a nationally certified top-grade chef, a Chinese culinary master, and a senior public nutritionist, and has served as a national-level judge for the catering industry. With more than forty years in the restaurant trade, he has worked as head chef and executive chef at the Quanjude restaurant. He has long been devoted to exploring and organizing traditional cooking culture and has published nearly one hundred cookbooks, building experience in both food and health writing. His works are mostly aimed at home kitchens and cover home-style dishes, Sichuan cuisine, classic old recipes, and nourishing soups, often explaining procedures through detailed step-by-step illustrations that are clear and easy to follow. He also attends to the connection between solar terms and everyday health, and has written related guides on daoyin health practices. Public information on details such as his birth and death years is limited.
