The Encyclopedia of Chinese Cooking

Front Cover
A. & W. Publishers, 1979 - Cooking, Chinese - 369 pages

Contents

INTRODUCTION
1
FISH
12
The Chinese conception of soup is that it should not only be tasty and colorful but also attractive
59
RICE
79
VEGETABLE AND VEGETARIAN DISHES
106
Pork is the principal meat of China It may be combined successfully with an almost unlimited amount
122
In China beef is not used nearly as much as pork This is partly because pigs are cultivated for eating
168
LAMB AND MUTTON
186
DUCK PIGEON TURKEY AND FROGS
239
To retain their fresh sweet juiciness fish are best cooked only briefly after a period of seasoning
260
SEAFOOD AND SHELLFISH
280
When a pinch of chopped scallion and some dry sherry are sprinkled over eggs during the last
311
SWEETS AND SNACKS
324
GLOSSARY
343
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