Traditional Chinese Foods: Production And Research Progress (food Science And Technology Series)

Food Science and Technology Series TRADITIONAL CHINESE FOODS: PRODUCTION AND RESEARCH PROGRESS No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. FOOD SCIENCE AND TECHNOLOGY SERIES Food Science and Technology: New Research Lorenzo V. Greco and Marco N. Bruno (Editors) 2008. ISBN: 978-1-60456-715-1 The Price of Food Meredith N. Fisher (Editor) 2009. ISBN: 978-1-60692-440-2 Food Processing and Engineering Topics Maria Elena Sosa-Morales and Jorge F. Velez-Ruiz (Editors) 2009. ISBN: 978-1-60741-788-0 Traditional Chinese Foods: Production and Research Progress Li Zaigui and Tan Hongzhuo 2009. ISBN 978-1-60692-902-5 Food Science and Technology Series TRADITIONAL CHINESE FOODS: PRODUCTION AND RESEARCH PROGRESS LI ZAIGUI AND TAN HONGZHUO Nova Science Publishers, Inc. New York Copyright © 2009 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. For permission to use material from this book please contact us: Telephone 631-231-7269; Fax 631-231-8175 Web Site: http://www.novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book. The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers’ use of, or reliance upon, this material. Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works. Independent verification should be sought for any data, advice or recommendations contained in this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Zaigui, Li. Traditional Chinese foods : production and research progress / Li Zaigui. p. cm. Includes bibliographical references and index. ISBN 978-1-61668-277-4 (E-Book) 1. Food industry and trade--China. I. Title. TP369.C6Z35 2009 664.00951--dc22 2008055323 Published by Nova Science Publishers, Inc. New York CONTENTS Preface vii Chapter 1 Mantou (Chinese Steamed Bread, CSB) Chapter 2 Chinese Noodles 41 Chapter 3