The Encyclopedia of Chinese Cooking |
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 |
Copyright | |