The Gourmet Chinese Regional Cookbook

Front Cover
askmar publishing, Oct 11, 2010 - Cooking
1 Review

 Dr. Calvin B.T. Lee, managed his father's legendary New York Chinese restaurant, Lee's Restaurant, while earning his doctorate. Together, with his wife, an expert cook, “The Gourmet Chinese Regional Cookbook,” provides the recipes for 300 dishes from China's four main regions that center on Shanghai in the East, Peking in the North, Szechwan in the West, and Canton in the South.


It provides an introduction to the wide variety of cultures within China by describing and identifying the social and historical forces that have molded each region.

The authors explain why a particular region came to produce its own unique flavorings and culinary styles — from the mild dishes of Peking to the spicy dishes of Szechwan to the piquant dishes of Canton. 

The recipes are organized by regions and by categories of food within these areas, enabling any recipe to be readily located. Each of the recipes have been carefully tested, with clear and definitive instructions for their preparation and cooking, along with the techniques and ingredients needed in preparing Chinese food.
 

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User Review  - cissa - LibraryThing

This was our first Chinese cookbook, and it's still a strong contender! Several family favorite recipes are in it, including what was for years our go-to recipe for hot and sour soup (I am now working ... Read full review

Contents

Moo Goo Gai Peen
Steamed Chicken with Tea Melon
Chicken Cooked in Rice
Sweet and Sour Chicken
Gai Ding
Curried Chicken
Chicken Roll
Braised Chicken with Chinese Mushroom Sauce

Pork with Sesame Seeds
Shanghai Red Cooked Pork
Braised Pork and Bean Curd
Braised Shanghai Spareribs
Shanghai Sweet and Sour Spareribs
Fukienese Scallion Beaded Spareribs
Fukienese Pork with Scallion Sauce
Sweet and Pungent Fukienese Lychee Pork
Fukienese Pork Liver
Beef
Seafood
Poached Sweet and Sour West Lake Carp
Deep Fried Sweet and Sour Fish
Ningpo Fried Fish Roll with Bean Curd Sheets
Scallion Stuffed Fish
Fish with Straw Mushrooms and Miniature Corn
Fish Head Casserole
Fukienese Fried Fish Rolls
Fukienese Deep Fried Fish with Red Wine Paste
Fukienese Deep Fried Flounder
Fukienese Steamed Fish with Pork
Shrimp Toast
Shanghai Deep Fried Shrimp Balls
Yangchow Gold Coin Shrimp
Hangchow Glazed Shrimp
Sizzling Shrimp with Rice
Crab with Eggs
Fukienese Crab Rolls
Fukienese HardShell Crabs
Sharks Fin with Seafood Treasure Sauce
Stir Fried Scallops and Pork Kidneys
Abalone with Miniature Corn and Straw Mushrooms
Vegetables
Stir Fried Broccoli
Soups
Fukien Fish and Vegetable Soup
Fukienese Sea Treasures Soup
Crab Meat Soup
Crabmeat Watercress and Bean Curd Soup
Sizzling Rice Soup
Fukienese Wonton Soup
Fried Rice Noodles Dumplings
Chicken Fried Rice
Yangchow Woh Mein
Shanghai Spring Rolls
Spring Roll Skins
Red Wine Sediment Paste
North China Kansu Shensi Shansi Honan Hopeh Stantung
Chicken and Duck
Chicken Velvet
Paper Wrapped Chicken
Steamed Chicken Legs and Wings with Wine
Peking Salt Cured Chicken
Brown Sugar Smoked Chicken
Tea Smoked Chicken
Ju Ling Chicken
Shantung Chicken with Hot Hoisin Sauce
Chilled Chicken Salad
Fried Tientsin Duck
Duck with Potatoes
Peking Duck
Eggs
Peking Egg Yolks
Moo Shu Roo
Pork
Stir Fried Pork and Scallions
Beef
Lamb
Lamb with Brown Bean Sauce
Shredded Lamb with Vegetables
Braised Lamb
Clear Simmered Lamb
Jellied Lamb Loaf
Seafood
Shrimp with Hoisin Sauce
Stewed Crab Meat
Vegetables
Spinach Salad
Spiced Chinese Cabbage
Asparagus Salad
Creamed Celery Cabbage
Peking Fried Bean Curd
Soups
Mandarin Cucumber Soup
Duck Soup
Fuzzy Melon Soup
Lamb Soup with Dried Bean Curd
Hot Pot Cooking
Mongolian Hot Pot
Peking Precious Pot
Noodles Pancakes Dumplings
Two Sides Brown Noodles
Cold Mandarin Noodles
Mandarin Pancakes
Jao Tze
Peking Pork Rolls
Desserts
Peking Dust
West China Szechwan Yunnan Kweichow Hunan Hupeh
Chicken and Duck
Cold Lemon Chicken
Aromatic Fried Chicken
Chunked Chicken in Ginger Sauce
Pon Pon Chicken or Hacked Chicken
Spicy and Tangy Chicken
Slippery Chicken
Chicken with Szechwan Chili Paste
Chungking Braised Chicken
Szechwan Duck
Pork
Spicy Ground Pork and Bean Curd
Mock Szechwan Fish
Yu Shiang Pork
Hunan Curried Pork Rolls
Hunan Steamed Spareribs
Honey Ham
Pork Liver and Kidney
Beef
Chungking Beef with Black Bean Sauce
Hunan Beef with Watercress
Curried Beef with Potatoes
Lamb
Yunnan Lamb with Curry and Black Beans
Hunan Lamb
Hunan Lamb Tripe
Seafood
Szechwan Braised Fish
Poached Fish with Hot Pepper Sauce
Yunnan Fried Fish with Curry and Brown Bean Sauce
Yunnan Steamed Fish with Curry and Black Bean Sauce
Szechwan Shrimp
Kung Pao Shrimp
Shrimp with Tomato Sauce
Shrimp Puff in Ginger Sauce
Scallops with Black Bean Sauce
Scallops Hunan Style
Vegetables
Kan Shao Green Beans
Hunan Family Style Eggplant
Ma Po Bean Curd
Szechwan Pickled Cabbage
Chengtu Winter Melon
Soup
Noodles
Braised Beef with Soupy Noodles
South China Kwangtung and Kwangsi
Chicken Duck and Squab
Diced Chicken with Walnuts
Chicken with Oyster Sauce
Steamed Chicken with Vegetables
Cantonese Lemon Chicken
Chicken Filled with Birds Nest
Chicken Stuffed with Glutinous Rice
Duck with Coriander
Cantonese Roast Duck
Wor Shew Opp
Chinese Fried Squab
Squab with Oyster Sauce
Eggs
Chicken Egg Foo Young
Subgum Egg Foo Young
Shrimp Egg Foo Young
Cantonese Egg Foo Young
Steamed Eggs
Eggs with Chinese Chives and Roast Pork
Pork
Cantonese Sweet and Sour Pork
Pork with Bitter Melon
Curried Pork
Lettuce Packages
Chinese Roast Pork
Roast Pork with Bean Sprouts
Roast Pork with Chinese Vegetables
Barbecued Spareribs
Steamed Spareribs with Black Bean Sauce
Steamed Ground Pork with Ham
Steamed Ground Pork with Chinese Sausage
Steamed Ground Pork with Salted Duck Egg
Steamed Pork with Preserved Turnip
Beef
Beef with Peppers Tomatoes and Onions
Beef with Snow Peas
Beef with Vegetable
Steamed Beef with Preserved Turnip
Beef with Cellophane Noodles
Beef with Bean Curd and Oyster Sauce
Beef with Pickled Cabbage
Beef with Curry
Ground Beef with Vegetables
Beef Cooked in Rice
Seafood
Red Cooked Fish
Steamed Fish with Meat Shreds and Chinese Mushrooms
Fried Fish in Vegetables
Fish Kow
Deep Fried Fish with Tea Melon
Sweet and Sour Fish
Fried Fish Fillet with Chinese Vegetables
Fried Fish with Bean Curd
Pan Fried Shrimp
Fried Shrimp
Shrimp with Ketchup
Fried Shrimp with Chinese Vegetables
Butterfly Shrimp
Curried Shrimp
Diced Shrimp with Chinese Vegetables
Shrimp with Lobster Sauce
Steamed Lobster with Salted Egg
Lobster Cantonese
Abalone Asparagus and Straw Mushrooms
Clams and Oyster Sauce
Vegetables
Snow Peas and Straw Mushrooms
Braised Chinese Black Mushrooms
Braised Three Mushrooms
Braised Winter Melon
Steamed Stuffed Bean Curd
Mock Duck with Snow Peas
Crab Salad
Bitter Melon Stuffed with Fish
Soups
Watercress Soup
Wonton Soup
Bean Curd Soup
Fish with Lettuce Soup
Corn Soup
Minced Chicken with Lettuce Soup
Fuzzy Melon Soup
Mustard Cabbage Soup
Fish Maw Soup
Fish Maw Soup with Winter Melon
Winter Melon Pond
Winter Melon Soup
Birds Nest Soup
Sharks Fin Soup
Almond Soup
Porridge Fried Rice Noodles Egg Roll Dumplings
Fish Jook
Chicken Jook
Beef Jook
Subgum Fried Rice
Roast Pork Lo Mein
Noodles with Chinese Chives and Roast Pork
Three Flavored Noodles
Cantonese Egg Rolls
Egg Roll or Wonton Skins
Shu Mei
Cantonese Steamed Dumplings
Pork Cantonese Steamed Dumplings
Shrimp Cantonese Steamed Dumplings
Cantonese Steamed Filled Buns
Roast Pork Filling for Steamed Buns
Chicken Filling for Steamed Buns
Sesame Filling for Steamed Buns
Curried Pork Filling for Buns
Steamed Rolls
Chinese Cooking at Home
The Stove
Pots and Pans
Knives
Methods of Cutting
Slicing
Shredding
Dicing
Chopping Grinding and Mincing
Organization
Stir Frying
Basic Vegetables
Stir Fried Chinese Cabbage
Boiled Rice
Rice Crusts
Tea
Menu Planning
Suggested Menus
Dinner for 6 1
A Dinner of Rolls
Cold Summer Supper for Six
Dinner for Six 2
Fukienese Dinner for Six
Shanghai Dinner for Six
Northern Dinner for Six
Western Dinner for Six
Southern Dinner for Six
Larger and More Formal Dinners or Banquets
Classic Chinese Banquet
Snacks and Midnight Snacks
Chinese Eccentricities and Miscellaneous Concerns
Serving Chinese
How to Hold Chopsticks
Ingredients for Chinese Cooking
Shopping for Ingredients
Meats
Pork
Beef
Chicken and Duck
Fish
List of Ingredients
Chinese Groceries
General Index
Recipe Index
Copyright

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About the author (2010)

Dr. Calvin B. T. Lee was born and raised in New York City. He earned his BA and LLB from Columbia University and a LLM and a doctorate of juridical science from New York University.

When he was 17, his father died, leaving him as the general manager of Lee's Restaurant, New York City’s oldest Chinese restaurant. He managed the restaurant for seven years while completing his undergraduate and legal studies at Columbia. 

He published his first book, Chinese Cooking for American Kitchens in 1958, a few months after passing his bar examinations and joining a Wall Street law firm specializing in international law. He took a leave of absence in 1961 to formulate and direct an innovative program for Columbia College. In 1968 he was appointed dean of the College of Liberal Arts of Boston University where he also served as acting president and still later as executive vice-president. 

He was popular with students and faculty, but being interested in a more permanent position, he became chancellor of the University of Maryland, Baltimore County from 1971 to 1976. He resigned to become a full vice president at the Prudential Insurance Company in charge of evaluating the educational, training and developmental needs of the company, where he died of cancer at age 49 in 1983 at his home in Chatham Township, New Jersey.

He was the author of several books on higher education, political science and Chinese cooking and culture.  

His wife and co-author of the Gourmet Chinese Regional Cookbook, Audrey Evans Lee was born in Philadelphia and is a graduate of Barnard College. She, too, is an expert cook and rivaled her husband in the preparation of Chinese specialties for family dining and entertaining.

Following her husband’s death, she went on to earn an MBA from New York University and an M.Div. from Princeton Theological Seminary. She was ordained by the Presbyterian Church [USA] and served for a number of years as an intentional interim minister. Now retired and living in Somers, NY, she serves as a docent at the Katonah Museum of Art and a member of the board of the Friends of the Somers Library. She is an artist, an active local singer, and an enthusiastic traveler. 

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