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Home » Categories » ONLINE BOOKSTORE » FOOD & DRINK » Homemade Dishes » 9789621429414
Regional Cuisines of China 9621429412

萬里機構 Wan Li Book


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Chinese Cookbook
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Description

 

Title (English) : Regional Cuisines of China
Title (Chinese) : 大江南北菜
ISBN : 9621429412
Author / Translator : Annie Wong
Publisher / Pub. Date : Wan Li Book / 2006/1
Pages / Size : 120 Pages / 190 mm (W) x 260 mm (H)
Binding / Printing : Paperback / Colour
Language : English / Traditional Chinese
Series :  

 

 

本書簡介

中國菜系以東、南、西、北四大方向劃分,所謂南甜北鹹,東辣西酸,各有其特色。本書介紹了四十多款菜式,包括中國四大主流菜系:「京、川、淮、粵」,並以鮮、辣、甜、鹹四味區分各菜系的特色。無論是前菜、熱薰、湯羹等,都以簡明步驟和精美圖片說明 ,還加入問答題及貼士,有助一般的家常烹調

 

Contents

 

PREFACE        2
REGIONAL CUISINES OF CHINA         6
FRESH
Glossary of ingredients and seasonings       10
1 Seasonal Beans with Minced Pork and Preserved Cabbage (Chiuzhou)  14
2 Steamed Spareribs with Plum Sauce (Guangdong)   16
3 Sweet and Sour Pork (Guangdong)  18
4 Pan-Fried Lotus Root Patties (Shunde)   20
5 Mung Bean Minced Meat in Lettuce Cups (Guangdong)    22
6 Cold Sliced Spicy Shin of Beef (Guangdong)    24
7 Stir-Fried Beef with Satay Sauce(Chiuzhou)  26
8 Steamed Beef Patty with Coriander and Tangerine Peel (Guangdong)  28
9 Saute Beef Fillet with Two Onions(Guangdong)   30
10 Scrambled Egg with Chicken Fillet (Guangdong)     32
11 Braised Chicken Cubes with Soya Bean Sauce(Chiuzhou)    34
12 Chicken Fillet with Sichuan Peppercom (Chiuzhou)   36
13 Fried Pomfret with Celery(Guangdong)    38
14 Fried Fish Patties (Shunde)  40
15 Foshan Fish Tofu(Foshan)   42
16 Saute Spicy Prawns (Guangdong)     44
17 Fried Clams with Chiuzhou Bean Sauce (Chiuzhou)   46
18 Saute Crab with Spring Onion and Ginger (Guangdong)  48
19 Fried Mussel Omelette (Chiuzhou) 50
20 Stuffed Tofu in Broth(Hak Ka)   52
21 Sweet Corn Soup With Fish Maw (Guangdong)           54
22 Chiuzhou Preserved Cabbage with Spareribs Soup (Chiuzhou)        56
23 Saute Roast Duck Fillet with Silver Sprout (Guangdong)    58
HOT
Glossary of ingredients and seasonings    62
1 Vermicelli with Spicy Minced Pork (Sichuan) 64
2 Sichuan Double-Boiled Spareibs with Pumpkin (Sichuan) 66
3 Sichuan Style Hot and Spicy Shredded Beef Fillet (Sichuan) 68
4 Steamed Cod with Hot Bean Sauce (Sichuan)   70
5 Kung Pao' Squid (Sichuan)       72
6 Tofu with hot Meat Sauce (Sichuan)      74
SWEET
Glossary of ingredients and seasonings  78
1 Braised Meat Balls with Vegetables (Shanghai)     80
2 Stir-Fried Bean Sheet with Shredded Pork (Shanghai)   82
3 Snow Cabbage and Chicken Fillet with ' Wor-suun' (Shanghai)     84
4 Braised Chicken and Bamboo Shoot in Brown Sauce (Shanghai)     86
5 Seaweed Flavored Fish Fingers (Shanghai)      88
6 Braised Fish TAil in Brown Sauce (Shanghai)      90
7 Puff Rice with Tomato Sauce (Shanghai)          92
8 Saute Eel with Silver Sprout (Shanghai)         94
9 Sesame Flavored Jelly Fish (Shanghai)      96
10 Wor-suun' Salad (Shanghai)       98
11 Spicy Sesame Cucumber (Shanghai)     100
12 Assorted Diced Fish Soup (Shanghai)  102
13 Hot and Sour Soup (Shanghai)      104
14 Saute Frog Legs (Shanghai)        106
SALTY
Glossary of ingredients and seasonings       110
1 Saute Spareribs with Bean Paste (Beijing)       112
2 Pork Fillet with Sweet and Sour Sauce (Beijing)     114
3 Saute Chikcen Cubes with Sweet Bean Paste (Beijing)      116
4 Nanjing Salted Duck (Nanjing)   118

 

 

 

 

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Specifications
Product Name : Regional Cuisines of China 9621429412
Model : 9789621429414
Brand : 萬里機構 Wan Li Book
Shipping Unit : 3.00 S_Weight
Date Added : 03 March, 2006
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