Title (English)	:	Art of Beijing and Shandong Cuisines
Title (Chinese)	:	中華廚藝：京魯菜
ISBN	:	9789621431776
Author / Translator	:	Chinese Cuisine Training Institute / Chinese Cuisine Training Institute
Publisher / Pub. Date	:	Wan Li Book / 2007/10
Pages / Size	:	176 Pages / 210mm (W) × 295mm (H)
Binding / Printing	:	Paperback / Colour
Language	:	English / Traditional Chinese
Series	:

About this book: Chinese cooking may be categorised into the north, south, east and west varieties. Beijing and Shandong cuisines are representative styles of the north showcasing their unique regional cooking techniques and characteristics. This is a comprehensive, well-illustrated cookbook completed with background information and nutritional values of individual dishes. Therefore culinary professionals, gourmets, habbyists and novices will all come to love and cherish this book.

	CONTENTS
	FOREWORD
	ACKNOWLEDGEMENT
	OVERVIEW OF BEIJING AND SHANDONG CUISINES
P.14	HISTORY OF BEIJING AND SHANDONG CUISINES
P.14	The Development of Beijing and Shandong Cuisines
P.16	Standards and Styles
P.17	Renowned Dishes of Beijing and Shandong Cuisines
	COOKING KNOWLEDGE AND SKILLS
P.20	CHOICE OF INGREDIENTS AND PREPARATION
P.20	Main and Supplementary Ingredients
P.21	Preparation of Ingredients
P.24	Seasonings
P.25	Cutting Tools and Cutting Techniques
P.31	COMMON CULINARY KNOWLEDGE
P.31	Chinese Cooking Methods
P.41	Cooking Appliances
P.43	Controlling Water and Oil Temperatures
P.47	Controlling Cooking Temperatures
P.48	PRESENTATION STYLES
P.48	Presentation
P.48	Food Decorating
	Beijing Cuisine (Beijing Cuisine)
	Shandong Cuisine (Shandong Cuisine)
	Local Snack (local Snack)
	Shandong Snack (Shandong Snack)
	Islamic Snack (Islamic Snack)
	Recipes form the Forbidden City (Recipes from the Forbidden City)
	CULINARY WORKSHOP
P.52	COOKING IN LIQUID
P.53	Pork Tripe Terrine (Beijing Cuisine)
P.57	Stewed Monkey Head Mushrooms (Beijing Cuisine)
P.61	Prawns in Two Styles (Beijing Cuisine)
P.65	Poached Garoupa in Broth Flavoured with Vinegar and White Pepper (Shandong Cuisine)
P.69	Braised Fish Maw with Crab Meat and Roe (Beijing Cuisine)
P.73	Braised Sea Cucumber with Scallions (Shandong Cuisine)
P.77	Braised Shark's Fin (Beijing Cuisine)
P.81	Stewed Deer's Treasures (Beijing Cuisine)
P.85	Sweetened Pea Pudding (Recipes from the Forbidden City)
P.88	COOKING WITH STEAM
P.89	Sunflower Duck (Beijing Cuisine)
P.93	Shrimp Balls with Shark's Fin and Bird's Nest (Beijing Cuisine)
P.97	Bird's Nest in Superior Broth (Beijing Cuisine)
P.101	Sweetened White Kidney Bean Rolls with Red Bean Paste (Recipes from the Forbidden City)
P.105	Glutinous Rice Balls (local Snack)
P.108	COOKING IN OIL
P.109	Chispy Prawns (Shandong Snack)
P.113	Scrambled Egg White with Yellow Croaker (Shandong Snack)
P.117	Quick-Braised Mandarin Fish with Mashed Shrimp (Shandong Cuisine)
P.121	Braised Fresh Water Turtle (Beijing Cuisine)
P.125	Saute Abalone Slices (Shandong Cuisine)
P.129	Saute "Three Whites" with Rice Wine Lees (Shandong Cuisine)
P.133	Fried Duck's Heart (Beijing Cuisine)
P.137	Crispy Duck Slices with Walnuts (Beijing Cuisine)
P.141	Caramelised Yam and Nut Rolls (Islamic Snack)
P.145	Lotus Shape Flaky Pastry (Shandong Snack)
P.148	OTHER METHODS
P.149	Seasoned Duck's Webs with Mustard Sauce (Beijing Cuisine)
P.153	Mandarin Fish Slices with Young Ginger (Beijing Cuisine)
P.157	Saute Conch and Clam Slices with Rice Wine Lees (Shandong Cuisine)
P.161	Prawn Aspic (Beijing Cuisine)
P.165	Almond Bean Curd (Beijing Cuisine)
P.169	Sweetened Gelantin of Fish Cartilage with Dates and Longan (Beijing Cuisine)
	APPENDIX

 eCOOKBOOK Link:    

"Real And Healthy Chinese Cooking"

In Less Than 5 Minutes, The Author Will Show You How To Cook Delicious Dinner For The Whole Family In 35 Minutes!

Get the eCOOKBOOK Click Here!