EASY RECIPES, EASY CHINESE (With photo illustration) 我爱中国菜
- ISBN 6447
- Author/Editor: Ji Wei
- Publisher: Sinolingua Co., Ltd.
- Publication: 2014
- Total Pages: 139 (Paperback)
- Dimension： 5 1/2 in. x 8 1/4 in.
This book is a collection of some of most loved dishes in Chinese cooking, such as Mapo tofu, Kung Poo chicken, Cantonese roasted duck, beef with broccoli, sweet and sour pork, muxu pork. Each recipe comes with detailed cooking instruction in English and photo representation of the dish. For each recipe, it also includes some of frequently used Chinese words, phrases and expressions in Chinese cooking and eatery.
From the author:
In terms of cuisine, there is a considerable difference between China and the West. Chinese cuisine can be must more individualized and impulsive than Western cuisine. Although there are recipes to follow, cooks frequently adjust the seasonings and even ingredients they use, according to the preferences and wishes of their customers, which makes each dish creatively unique. Though the style of cuisine may vary from place to place, the pursuit of taste remains the main aim of every region.
Familiar with recipes that list specified quantities of ingredients, Westerners may feel confused when running into units of measurement such as “ a pinch of”, or “to taste” in Chinese recipes. However, this merely a reflection of the flexibility and creativity used in the art of Chinese cooking. Cooks can add their own desired flavors to the dishes using the recipes as a base; by cooking this way each dish will end up being a unique creation.