潮菜制作技术与营养分析 (Production Technology and Nutrition Analysis of Teochew Cuisine)

《潮菜制作技术与营养分析》以80道不同原料和不同做法的潮菜为研究对象，将这80道潮菜的用料量化、制作过程规范性、菜肴营养成分数据化、直观化，将菜肴的各类信息直观、清晰地展现给读者，将传统健康饮食的理念和营养学、医学的理念结合起来，完善了健康饮食的结构。(Production Technology and Nutrition Analysis of Teochew Cuisine focuses on different materials and different approaches of more than 80 types for the study, the quantification of materials, production process standardization, food nutrition data, visualization of these 80 Teochew dishes, will visualize the information of all kinds of dishes clearly to the reader, and combine the ideas of nutrition and healthy eating concept of traditional medicine to improve the structure of a healthy diet.)