Featuring more than 90 recipes and illustrated with colour photographs, this is a glimpse at Chinese culinary life, from the methods used in humble peasant kichens to those employed by the Chinese Imperial court. The dishes range from single family fare of noodles to lavish banquets of meat and fish. Gleaned first-hand in restaurants and homes all over the country from the great cities of Beijing and Guangzhou to the remote regions of Yuanan and Sichuan, the recipes include such unusual dishes as red-cooked grass carp and tangerine peel and pigeon stew with ginseng, as well as the more familiar cabbage with bean curd and stem lettuce with cloud ears.
- ISBN10 0671692216
- ISBN13 9780671692216
- Publish Date 1 November 1990
- Publish Status Active
- Publish Country US
- Imprint Simon & Schuster
- Format Hardcover
- Pages 192
- Language English