This is a bible-like textbook on Chinese cuisine by Katsumi Yoshioka, a professor at the Tsuji Culinary Institute, which trains professional chefs. It provides a very detailed explanation of professional techniques with photos, covering everything from basic knife skills, cooking methods, rehydrating dried ingredients, dim sum, and desserts. This book is useful for a wide range of people, from those who want to elevate their home cooking to those who are seriously training to become chefs. [Product Details] • Title: Well-Understood Fundamentals of Chinese Cuisine • Author: Katsumi Yoshioka (Chief Professor of Chinese Cuisine, Tsuji Culinary Institute) • Publisher: Shibata Publishing • Price: 5,200 yen (excluding tax)