The Food of China: Authentic Recipes from the Middle Kingdom
Popular Recipes
Recipes listed from this edition: 7
Recent Reviews
Chicken in Hot Sauce reviewed by The Ducks Guts
I've never had the lobster for the second half of this dish (too much of a coward), but the chicken is good.
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Poached Fish (Cu Jiao Yu) reviewed by The Ducks Guts
The smoking oil burns the spring onion and ginger into the fish. A very little sesame oil (1/2 teaspoon?) added in is even better. The fish only takes a few minutes to cook.
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Fragrant Aubergine with Pork (Yu Xiang Qie Zi) reviewed by The Ducks Guts
Instead of commerical sweet and sour saouce, Chinese red vinegar works fine. I don't put the dried prawns in, although it probably would taste better with them.
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Bamboo Shoots with Mushrooms reviewed by The Ducks Guts
Too dry and flavourless.
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