Book Information Author：Donghui Li ISBN：978-1-0683022-0-6 Publication Year：2025 Language：English Publisher：Scientific Open Access Publishing Indexing：British Library、Nielsen、BookFinder、Amazon Retrieval: https://www.bookfinder.com

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Author Introduction

Master of Business Administration, University of Gloucestershire, UK | Top 10 Chefs in China 2024 | Outstanding Young Innovation Leader in 2024 | National Chef in China | Chinese Cooking Master | Senior Chinese Cooking Technician | Outstanding Figure in China's Catering Industry | Senior Judge of China Chefs Association | Vice President of China Catering Industry Association | Executive Director of Shandong Province Chinese Chefs Association | Deputy Secretary-General of Chef Committee of China Culinary Association | Founder of Chinese and Western Creative Fusion Cuisine | Co-founder of China Artistic Cooking | Founder of American Culinary Association

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Book Introduction

For those of you who love food: This book will explore the rich diversity and innovative process of Chinese-Western fusion cuisine. Chinese-Western fusion cuisine is not only a collision of ingredients and cooking techniques, but also the crystallization of cultural exchange and innovative thinking. Through these unique dishes, we can get a glimpse of how Eastern and Western cultures influence and blend each other on the stage of food creation. From a historical perspective, the roots of fusion cuisine can be traced back to the period of trade exchanges on the Silk Road, where Eastern and Western spices and cooking techniques blended. Modern fusion cuisine is more reflected in the context of globalization, where chefs use creativity and technology to transform traditional elements into unprecedented cooking experiences. In the following chapters, we will use some specific dishes, such as the clever combination of Spanish seafood risotto and Yangzhou fried rice, to show how this fusion cuisine resonates in the global catering industry. Each dish is a story that tells the journey of ingredients, the creativity of chefs, and the exchange of cultures. We hope that through this book, readers will not only appreciate the art of food, but also have a deep understanding of the dialogue between different cultures. This is a feast of taste and thought, and we sincerely invite you to explore it together.

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Catalog

• Floral Essence Lobster with Wasabi Pearls –17
• Aristocratic Gold-Threaded Chicken Truffle Pasta – 28
• The Seafood Feast with Tofu Fantasy –40
• Matcha Silky Surprise Xiao Long Bao – 50
• Salmon and Sausage Delight – 59
• Wuyi Fragrance Waves – Chilean Cod with Caviar and French Herb Foam – 70
• Regal Harvest King Crab Roll – 92
• Truffle Lobster Puff Roll – 106
• Crispy Cantaloupe Duck Breast – 123
• Oxtail Roll Braised in Red Wine and Apple – 143
• Bluefin Tuna with Pear Pearls – 174 – 143
• Roasted Turkey with Creamy Pumpkin Puree – 189
• Innovative Seafood Cheese Mooncake – 210
• Quintessential Green Essence Consommé –225
• Aromatic Lamb and Okra Fruit Platter –249
• Spring Breeze Eel Rolls – 266
• Royal Coconut Scented Goose – 287
• Fruit Jewel Yogurt Delight – 306
• Luxury Salt Baked Oxtongue Tip – 321
• Sakura Blossom Bursting Pearls – 337