About this book: Mr. Lau has obsessed with Chinese cuisine for 30 years. His every waking moment is spent thinking about Chinese cuisine. His mind is brimming with new ideas. He has given a new look toChinese cuisine and written New Chinese Cooking, which inspires you to cook Guangdong dishes. " Stir Fried Shark's Fin and Eggs", "Stir Fried Crab Meat, Eggs and Beancurd" and"Stuffed Liaoseng with Shrimp Paste" are delicious and you will be eager to try them. You will love the innovative and exciting approach to Chinese cuisine.

	Contents
10	How to Prepare Half-processed Food
	Mixing the East and the West
16	Shark's Fin and Shrimp Thick Soup
18	Stir-Fried Milk with Mixed Mushrooms and Green Beans Sprouts
20	Deep Fried Sole with Butter and Garlic Chinese Style
22	Deep Fried Sole Fillet in Mango Sauce
24	Stir-Frird Chicken with Strawberries
	Northern and Southern Chinese Dishes
28	Kale and Pork Belly Rolls with Garlic Paste
30	Stir Fried Crab Meat, Eggs and Beancurd
32	Stir Fried Crab Meat, Eggs Whites and Beancurd (Light-Flavoured)
34	Simmered Glazed Zhenjiang Spareribs
36	Deep Fried Pumpkin
38	Slimmered Spareribs with Apple
40	Simmered Pig's Trotter and Picked Carrot and Radish
42	Chicken Pot
	Mixing the Chinese and the Japanese
46	Stir Fried Beef Japanese Style
48	Deep Fried Shrimps and Potatoes Japanese Style
50	Angled Luffa Soaked in Stock Japanese Style
52	Cold Beancurd Japanese Style
54	Stir Fried Mushrooms and Pork Cheek
	My Favourite Food, Sea Cucumber
58	How to Prepare Poseng
61	Simmered  Poseng
62	Simmered Sea Cucumber and Shrimp Balls with Shrimp Roe
64	Stir Fried Sea Cucumber with Mushrooms, Ginger and Spring Onions
66	Domestic Sea Cucumber
68	How to Prepare Liaoseng
71	Simmered Liaoseng
72	Stir Fried Liaoseng in Leek Sauce
74	Stuffed Liaoseng with Shrimp Paste
76	Simmered Liaoseng with Cucumber and Shrimp
	Old Chinese Dishes
80	Simmered Beancurd sheet with Mixed Vegetarian Food
82	Stir Fried Diced Pigeon Gui Lin Style
84	Stir Fried Shark's Fin and Eggs
86	Deep Fried Chicken with Shrimp Paste
88	Stir Fried Pork with Soybean Sprouts
	New Style Guangdong Dishes
92	Deep Fried Shrimp and Shanghai White Cabbage Cake
94	Fried Pea Shoots and Shrimp Patties
96	Crispy Shanghai White Cabbage, Shrimp and Egg Yolk Patties
98	Fried Dace Paste
100	Bitter Gourd and Cucumber with XO Sauce
	Various Changes in Seafood Dishes
104	Steamed Crabs in Shaoxing Wine and Chicken Oil
106	Stir Fried Crab with Ginger, Spring Onion and Fermented Black Beans
108	Soaked Fish Fillet Chao Zhou Style
110	Deep Fried Shrimps with Pepper and Salt
112	Homemade Fish Singaporeaan Style
114	Fried Seawater Shrimps in Soy Bean Sauce
	Special Noodles & Rice
118	Stir Fgried Rice Vermicelli
120	Stir Fried Rice with Egg Whites and Dried Scallops
122	Stir Fried Mungbean Thread with Dried Scallops and Eggs
124	Stir Fried Rice Indian Style
126	Stir Fried Rice Noodles with Beef
128	Stir Fried Rice Noodles Singaporean Style
130	Simmered Fried Noodles with Stir Fried Egg Whites
132	Glossary
135	My Feelings of Writing the Book