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Home » Categories » ONLINE BOOKSTORE » FOOD & DRINK » Homemade Dishes » 9789621438584
Chinese Cooking for Beginners 9789621438584

萬里機構 Wan Li Book

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Price HKD$78


Information Below:
Beginner's Chinese Dishes
This book is especially dedicated to the beginners of cooking with recipes of more than 50 simple Chinese homemade dishes.
 Chinese Cooking for Beginners 9789621438584  Chinese Cooking for Beginners 9789621438584  Chinese Cooking for Beginners 9789621438584
 Chinese Cooking for Beginners 9789621438584  Chinese Cooking for Beginners 9789621438584  Chinese Cooking for Beginners 9789621438584
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Title (English) : Chinese Cooking for Beginners 
Title (Chinese) : 新手入廚學中菜
ISBN : 9789621438584
Author / Translator : Lilian Cheng / Tracy Ip
Publisher / Pub. Date : Wan Li Book / 2008/10
Pages / Size : 128 Pages / 170mm (W) × 240mm (H)
Binding / Printing : Paperback / Colour
Language : English / Traditional Chinese
Series :  

About this book:

Lilian is a veteran cooking instructor using simple homemade Chinese cuisine as teaching materials. With cooking tips in each recipe and detailed explanation of the success of cooking tips, she selects more than 50 recipes which are simple and easy to do. A number of commonly used materials and cooking techniques are explained in the attachment to help readers more easily understand the basic theory of cooking.


P.8 Steamed Tofu with Salmon and Ham
P.10 Scrambled Egg with BBQ Pork and Bitter Melon
P.12 Japanese Style Steamed Egg with Seafood
P.14 Braised Tofu with Pork and Mushrooms
P.16 Braised Chicken with Egg Tofu
P.18 Beef Soup with Assorted Vegetables
P.20 Seafood and Beancurd Soup
P.24 Braised Vegetarian Shark Fins and Stuffed Melons
P.26 Vegetarian Ham with Pine Nuts in Lettuce
P.28 Onion and Beef Hash Browns
P.30 Stir-fried Water Spinach with Chicken in Spicy Sauce
P.32 Braised Mushrooms with Egg White and Japanese Crab Meat
P.34 Braised Dried Scallops with Dried Bamboo Fungi Rings
P.36 Braised Dried Scallops and Enoki Mushrooms with Spinach
P.38 Braised Fish balls with Fermented Beancurd and Winter Melon
P.40 Stuffed Eggplant Teppanyaki
P.42 Stir-fried Angle Luffa with Preserved Cabbage in Olive
P.46 Shrimp and Seaweed Egg Rolls
P.48 Sour and Spicy Shrimps with Mango
P.50 Braised E-fu Noodles with Crab in Creamy Sauce
P.52 Steamed Shrimps with Garlics
P.54 Golden Shrimps
P.56 Stir-fried Fresh Squid with Honey Peas in Abalone Sauce
P.58 Preserved Cabbage and Bombay Duck Fish in Vermicelli Soup
P.60 Stewed Salmon Head with Mushrooms
P.62 Braised Grass Carp
P.64 Sweet and sour Yellow Croaker with Pine Nuts
P.66 Steamed Fish Head with Beancurd Puff in Black Bean Sauce
P.70 Steamed Chicken with Mushrooms and Fish Maw
P.72 Pan-fried Chicken Fillets with Sweet and Sour Sauce
P.74 Salted Chicken with Galangal
P.76 Chicken with Soy Sauce and Rose Essence Wine
P.78 Stir-fried Chicken and Asparagus with Wasabi
P.80 Curry Chicken in Pumpkin
P.82 Chicken Wings with Honey and Lemon
P.84 Stir-fried Ostrich Meat with Mango
P.86 Baby Pigeons in Chili Sauce
P.88 Braised Duck with Preserved Ginger and Plums
P.92 Pan-fried Beef Cakes with Water Chestnuts
P.94 Veal Steak Ribs with Garlic and Snap Beans
P.96 Double-boiled Beef Briskets Soup with Turnips
P.98 Stir-fried Beef Rib with Bitter Melon and Chili Black Beans
P.100 Stewed Beef Shank
P.102 Beef with Tomatoes and Egg
P.104 Stir-fried Kale and Pork Loin Tendons with Satay Sauce
P.106 Steamed Pork Ribs with Pumpkin and Black Olive
P.108 Pan-fried Pork Chops with Onions
P.110 Steamed Minced Pork with Preserved Cabbage
P.112 Sweet and Sour Pork Belly with Pineapple
P.114 Teriyaki Pork Cartilage with Rice Noodles
P.116 Pork Ribs with Honey Peach
P.118 Pork and Shrimp Meatballs
P.120 Braised Pork Tenderloin with Assorted Mushrooms
P.122 More Cooking Tips
P.114 Home-made Scallop Ravioli with Porcini Mushroom Sauce
P.116 Potato Gnocchi
P.118 Potato Gnocchi with Curry & Clams Sauce
P.120 Potato Gnocchi with Crab Meat
P.122 Ingredients



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Product Name : Chinese Cooking for Beginners 9789621438584
Model : 9789621438584
Brand : 萬里機構 Wan Li Book
Shipping Unit : 3.00 S_Weight
Date Added : 20 June, 2009
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