Cooking of China, 1st Edition

  • Matthew Locricchio
  • Published By:
  • ISBN-10: 1608707385
  • ISBN-13: 9781608707386
  • DDC: 641.5951
  • Grade Level Range: 6th Grade - 8th Grade
  • 96 Pages | eBook
  • Original Copyright 2012 | Published/Released January 2012
  • This publication's content originally published in print form: 2012

  • Price:  Sign in for price



Introduces the different culinary regions of China and presents many kinds of recipes for traditional Chinese dishes.

Table of Contents

Front Cover.
Half Title Page.
Copyright Page.
Title Page.
Other Frontmatter.
From the Author.
1: Before You Begin.
2: A Word about Safety.
3: Cooking Terms.
4: The Regions of China and How They Taste.
5: The Basics.
6: Homemade Chicken Stock Jia Chang Ji Tang.
7: Homemade Vegetable Stock Jia Chang Su Cai Tang.
8: Chinese White Rice Bai Mi Fan.
9: Soups and Appetizers.
10: Velvet Corn Soup Yu Mi Geng.
11: Hot and Sour Soup Suan La Tang.
12: Egg Flower Soup Tan Hua Tang.
13: Fried Rice Chao Fan.
14: Cold Sesame Noodles Liang Mian.
15: Egg Rolls Chun Juan.
16: Dipping Sauces.
17: Chilled Cucumber and Sesame Salad Liang Ban La Huang Gua.
18: Vegetable Dishes.
19: Stir-Fried Green Beans and Green Onions Qiang Chao Si Ji Dou.
20: Sweet-and-Sour Tofu Stir-Fry Tian Suan Dou Fu.
21: Main Dishes.
22: Stir-Fried Orange Chicken Qiang Chao Chen Pi Ji.
23: Ginger Beef with Green Beans Cong Jiang Niu Rou.
24: Stir-Fried Beef Wraps with Smoked Tofu Niu Rou Dou Fu Bao.
25: Stir-Fried Shrimp and Red Peppers Qing Jiao Xia.
26: Beggar's Chicken Qi Gai Ji.
27: Lion's Head Shi Zi Tou.
28: Desserts.
29: Almond Cookies Xin Ren Bing.
30: Moon Cakes Yue Bing.
Helpful Kitchen Equipment and Utensils.
Essential Ingredients in the Chinese Kitchen.
Find out More.
Metric Conversion Chart.
About the Author.