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Contents |
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P.2 |
Preface |
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P.6 |
SEASONING AND WINE |
P.10 |
Sweet Rice Wine |
P.12 |
Hakka-styled Glutinous Rice Wine |
P.14 |
Lemon Wine |
P.16 |
Grape Wine |
P.18 |
Olive and Black Beans Paste |
P.20 |
Homemade Fermented Red Taro Curd |
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P.22 |
HOMEMADE INGREDIENTS |
P.24 |
Homemade Chinese Sausages |
P.26 |
Homemade Smoked Bacon |
P.28 |
Homemade Salted Fish |
P.30 |
Dry Blanched Pork |
P.31 |
Country Dry-Cure Ham |
P.32 |
Renmen Berry in Soy Sauce |
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P.34 |
DISHES WITH HOMEMADE INGREDIENTS AND SAUCES |
P.36 |
Braised Chicken with Fermented Glutinous Rice |
P.38 |
Tasty Spare-ribs |
P.40 |
Stir-fried Dry Bacon with Snow Peas and Chinese Celery |
P.42 |
Steamed Fish Head and Belly with Brown Bean Paste |
P.44 |
Braised Dried Scallops with Bitter Melon |
P.46 |
Egg in Glutinous Rice Wine |
P.48 |
Country Dry-cure Ham with Shanghainese Bean Curd Knots |
P.50 |
Steamed Scat with Olive and Black Bean Paste |
P.52 |
Braised Pig Abdomen with Glutinous Rice Wine |
P.54 |
Braised Fish Fillet with Fermented Glutinous Rice |
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P.56 |
NOSTALGIC DISHES IN MY KITCHEN |
P.58 |
Crispy Peanuts |
P.60 |
Hot and Spicy Peanuts |
P.62 |
Roasted Duck Jaws |
P.64 |
Fragrant Roasted Sausages |
P.66 |
Shredded Chicken with Green Beans Starch Sheet |
P.68 |
Chicken and Cucumber with Mustard oil |
P.70 |
Roasted Duck |
P.72 |
Stewed Baby Pigeons with Shaoxing Wine and Dried Tangerine Peel |
P.74 |
Baked Crab Meat Bowl with Cheese |
P.76 |
Sweet and Sour Sole Fillet Rolls |
P.78 |
Curry Prawns with Mangoes |
P.80 |
Fried Mutton in Fish |
P.82 |
Stewed Eel with Roasted Pork and Bananas |
P.84 |
Spicy Stir-fried Chicken |
P.86 |
Stir-fried Pork with Eggs |
P.88 |
Braised Pig Abdomen with Glutinous Rice |
P.90 |
Double-boiled Rosy Shape Pork with Preserved Cabbage |
P.92 |
Stewed Pork with Wine |
P.94 |
Stewed Ox Tail with Beer |
P.96 |
Roasted Lamp Chop with Special Sauce |
P.98 |
Assorted Mushrooms and Pea Shoots in Pumpkin Sauce |
P.100 |
Bamboo Fungus and Asparagus in Broth |
P.102 |
Steamed Egg with Crab Meat |
P.104 |
Qi Shan Mutton Soup |
P.106 |
Marble Glutinous Rice Balls |
P.108 |
Artificial Shark Fin Dumplings in Broth |
P.110 |
Shark Fins and Mushrooms with Chinese Fettussine |
P.112 |
Fried Rice with Crab Roe |
P.114 |
Yellowcress Tea |
P.116 |
Cinnamon and Red Dates Tea |
P.118 |
Matrimony Vine and Sweet Osmanthus Pudding |
P.120 |
Steamed Red Dates in a Pumpkin |
P.122 |
Glutinous Rice Balls in Honeyed Red Dates |
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P.124 |
TIPS OF COOKING |
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P.157 |
APPENDIX |
P.157 |
Amount of Seasonings and Time Needed for Marinating Meat |
P.158 |
Conversion Tables of Common Units |
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