Exploring China by Huang, Ching-He -- Read -- Imperial Library of Trantor

Index

Cover Contents List of Recipes About the Book About the Authors Title Page Introductions Dumplings and Appetisers

Chengdu Wonton Shui-Jiao Pork and Prawn Chive Water Dumplings Sui Mai Dumplings Spring Onion Pancakes Pickled Sichuan Carrots, Er Cai, Garlic Chives and Red Onion Pickled Cucumber with Chilli Ginger and Soy Chilli-Steamed Scallops

Guangdong and Cantonese cooking Soups and Salads

Sea Bass, Baby Pak Choy and Coriander Soup Xi Shi Dofu Soup Mak’s Wonton Noodle Soup Dai Aunty River Fish Soup Peking Duck Soup Vegetarian Hot and Sour Soup Yi Jin’s Dai-Inspire Drice Noodle Soup Fresh Soy Sugar Tomato Salad Da Dong-Inspired Peking Duck Salad Lotus Root Salad Kashgar-Inspired Salad

Ken’s Hong Kong: my second home Rice and Noodles

Congee with Century Eggs or Salted Duck Eggs Ching’s Longevity Noodles with Garlic, Sesame Oil, Salt and Soy Sauce Ji Shi Liang Mein Chicken Noodle Salad Chengdu Leng Mian Noodles Ants Climbing Trees Dan Dan Mian Spicy Sichuan Noodles Hunan-Style Shredded Pork with Chillies and Black Beans on Crispy Noodles Crossing-The-Bridge Noodles Ching’s Beijing-Sichuan Zhajiang Noodles Sticky Belly Pork Rice Wrapped in Lotus Leaves Pineapple Rice Ching’s Banana-Wrapped Smoked Pork with Red and Black Rice Hainan Chicken Rice

Fujian and Taiwan: Ching’s homecoming Vegetarian

Stir-Fried Spinach with Chilli-Fermented Dofu Mu Shu Vegetarian with Chinese Pancakes Chinese Pancakes Lotus Root and Wood Ear Fungus in Soy Sesame Dressing Tossed in Finely Chopped Coriander Braised Savoury Tree Ears Stir-Fried Swiss Chard Buddha’s Mixed Stir-Fried Vegetables with Cashews Ching’s Vegetarian Mapo Dofu Ken’s Mapo Dofu Vegetarian Style Aubergine with Sesame Sauce Red-Cooked Butternut Squash Stir-Fried Corn and Chilli Battered Shiitake and Okra with Citrus Five-Spice Salt Stir-Fried Cabbage Liqun Roast Duck Restaurant’s Stir-Fried Lettuce Vegetarian Delight Stir-Fried Bitter Melon with Black Bean Sauce Mme Cheng’s Stir-Fried Shredded Potatoes Ching’s Pu-Er Tea-Leaf Omelette for Monks in Yunnan Stir-Fried Tomato with Egg

Yunnan and the Chinese minorities Fish and Seafood

Sichuan Sea Bass with Chives Ching’s Steamed Sea Bream with a Vietnamese Mint and Wild Coriander Salsa Verde Fried Fish Snack from Kashgar Market Fish in Wine Sauce Xi Hu Cu Yu Sweet and Sour West Lake Steamed Carp Long Jing Chao Xia Stir-Fried Prawns with Green Tea Dofu Casserole Phoenix Tail Prawns Chef Yu Bo’s Fish-Fragrant Prawns Steamed Scallops from Huangsha Seafood Market Stir-Fried Crab with Ginger and Spring Onions Smoky Hot Scallops with Bamboo Shoots and Spring Onions

The Chinese heartland of Sichuan Meat

Dongpo Pork Sweet and Sour Spareribs La-Rou (Smoked Pork) with Chillies and Sweetcorn Stir-Fried Pork with Fermented Dofu Twice-Cooked Pork Stuffed Bitter Melon with Black Bean Sauce Ying Tao Rou Cherry Pork Ching’s Mala Crispy Sichuan Sausage with Pickled Chillies and Wood Ear Mushrooms Savoury Steamed Egg Custard Braised Dofu with Crispy Pork Ching’s Mapo Dofu Beef with Edamame Beans Braised Beef Shank in Sichuan Dressing Stir-Fried Beef with Sichuan Preserved Vegetables Hunan-Style Crispy Chilli Beef with Dried Chillies and Peanuts Braised Lamb Lionhead Meatballs Yang Rou Bing Finely Shredded Mutton and Spring Onion Wheat Flour Pancake Parcels Stir-Fried Lamb with Leeks

Kashgar and the Silk Road Poultry

Sichuan Fried Spicy Chicken with Green Pepper Yu Siang Shredded Chicken and Aubergine Steamed Wined Chicken with Dried Mushrooms, Bamboo Shoots, and Goji Berries Cantonese-Style Roast Pi-Pa Chicken Steamed Cantonese-Style Chicken with Fermented Dofu Ching’s Chicken and Green Tea Maocha Braised Five-Spice Chicken Wings with Bamboo Shoots Bang-Bang Chicken Tea-Smoked Duck Sichuan-Style Stir-Fried Dminced Duck in Fresh Lettuce Cups Yunnan-Style Roast Duck Ken’s Peking Duck Ching’s Peking Duck Da Dong’s Shredded Duck with Sichuan Flavours

Beijing: capital cuisine Desserts

Red Bean Sesame Balls Peach and Lychee Spring Rolls Mango, Lychee and Passion Fruit Salad with Star Anise Sugar Custard Tartlets from Guangzhou Restaurant Chilled Watermelon Dipped in a Lime and Raspberry Coulis Vanilla Sticky Cake with Cinnamon Sugar

Chongqing and the creation of megacities Flavoured Oils Glossary Acknowledgements Copyright