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Home » Categories » ONLINE BOOKSTORE » FOOD & DRINK » Homemade Dishes » 9789623659895
NEW CHINESE COOKING 962365989X

海濱圖書公司 Seashore Publishing


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Price HKD$69

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Chinese Cookbook
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Description
Title (English) : NEW CHINESE COOKING
Title (Chinese) : 品味新派菜
ISBN : 962365989X
Author / Translator : Lau Chun Kuen
Publisher / Pub. Date : Seashore Publishing / 2003/5
Pages / Size : 135 Pages / 216mm (W) × 205mm (H)
Binding / Printing : Paperback / Colour
Language : English / Traditional Chinese
Series : 名廚系列

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

 

 

 

 

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Specifications
Product Name : NEW CHINESE COOKING 962365989X
Model : 9789623659895
Brand : 海濱圖書公司 Seashore Publishing
Shipping Unit : 4.00 S_Weight
Date Added : 24 January, 2006
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