A new book titled Longjiang Cuisine • Inheritance, jointly written by several Chinese culinary masters such as Meng Xianze and Li Zhenrong, was unveiled in Fuzhou, Fujian province, recently.

The book discusses the development and inheritance of Longjiang cuisine with gourmet masters from all over the country, exploring the history and culture of Longjiang cuisine and making contributions to the development and inheritance of the food culture.

Longjiang Cuisine • Inheritance is not only a book that records and analyzes Longjiang cuisine in detail, but is also an attempt that shows the inheritance and innovation of the dishes.

In the book, more than 200 classic Longjiang dishes, such as low-temperature slow-roasted big white fish with Tricholoma matsutake, snow-coated bean paste and brewed crab yellow dragon crisp, are included and their cooking skills are introduced as well.

From conception to completion, the book has been supported and helped by Heilongjiang's Longjiang Cuisine Industry Association and many sectors of society, embodying the lifelong efforts of several generations of culinary masters and introducing the unique charm and cooking techniques of Longjiang cuisine as well as the profound historical and cultural heritage behind it.

"We look forward that Longjiang Cuisine • Inheritance will enable more people to know and get familiar with Longjiang's special dishes, and make the charm and cultural heritage more widely recognized," Yang Liu, president of China Cuisine Association, said at the press conference held at the book launch.