Mastering the Art of Chinese Cooking

Mastering the Art of Chinese Cooking

by Eileen Yin-Fei Lo

ISBN-10: 0811859339
ISBN-13: 9780811859332
Region: China
Publisher: Chronicle Books
Publication Date: October, 2009
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Recipe Index

Recipesort icon Page Rating
5-Spice Powder 103
0
A Simple Fried Rice 78
0
Abalones in XO Sauce 255
0
Baked Duck Breasts 155
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Baked Lop Cheong Buns 289
0
Baked Pork Buns 280
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Barbecued Pork 103
0
Barbecued Pork Ribs 104
0
Barbecued Pork with Leeks 105
0
Basic Dip from Leftover Meats from Making Stock 148
0
Beef with Pepper Pickle 207
0
Beggar’s Chicken 201
0
Beijing Baked Breads 163
0
Big Bowl 340
0
Bird’s Nest Soup with Minced Chicken 250
0
Braised Abalone 255
0
Braised Mushrooms in Oyster Sauce 98
0
Braised “Pork” with Black Mushrooms 298
0
Buddha Jumps Over the Wall 323
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Chicken Stock 54
0
Chicken with Chicken Legs 68
0
Chicken with Chin Jiew 219
0
Chicken with Sichuan Peppercorn Paste 211
0
Choi Sum in Oyster Sauce 65
0
Clams Stir-Fried with Black Beans 77
0
Congee Condiments: Fried Noodles 93
0
Congee Condiments: Fried Peanuts 93
0
Congee Condiments: Salted Eggs 93
0
Cook and Sell Dumplings 273
0
Crisp Beef 165
0
Deep-Fried Rice Noodles 143
0
Dumplings Sauces 268
0
Eggless Noodles with Barbecued Pork 121
0
Eggplant with Garlic Sauce 169
0
Eight-Treasure Rice 349
0
Fish Stock 147
0
Fresh Bean Curd and Green Pea Soup 112
0
Fried Bean Curd 327
0
Fried Breads 168
0
Fried Rice with Duck 189
0
Fried Rice with Sugar Ham 188
0
Fried Rice with XO Sauce 190
0
Fujian Fermented Red Rice 184
0
Fujian Red Rice Wor Bah 199
0
Fuzhou Drunken Pork Ribs 176
0
Garlic Oil 56
0
General Tso’s Chicken 316
0
Ginger Pickle 57
0
Glutinous Rice Loaf 286
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Hakka Stuffed Bean Curd 179
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Homemade Chili Sauce 58
0
Hot and Sour Soup 108
0
Hot Pepper Oil 55
0
Hunan Hot-and-Spicy Shrimp 74
0
Hunan Pearl Balls 193
0
Live Shrimp Poached in Rose Petal Dew 87
0
Lobster in Black Bean Sauce 332
0
Long Beans with Roasted Sesame Seeds 66
0
Long-Cooked Pork Belly 341
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Long-Cooked Pork Belly with Preserved Mustard 101
0
Long-Cooked Pork Shoulder 311
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Mango Soup with Tapioca Pearls and Pomelo 355
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Mapo Doufou 319
0
Milk Stock 146
0
Minced Duck Wrapped in Lettuce 216
0
Minced “Squab” Rolled in Lettuce 293
0
Mu Shu Pork 307
0
Ningbo Pork Shoulder 313
0
Nou Mi Tang Yuan 353
0
Oil-Blanched Sea Scallops 343
0
Old Skin Beef 209
0
Old Water Duck 328
0
Onion Oil 56
0
Pancakes 304
0
Panfried Egg Noodles with Pork 122
0
Peking Duck 301
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Peking Duck Bones Soup 306
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Peking Duck with Mixed Vegetables 306
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Pepper Pickle 156
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Poached Shrimp 342
0
Pong Pong Poached Chicken 88
0
Pork and Shrimp Congee 95
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Pork Sichuan with Chili Sauce 73
0
Pot Stickers 269
0
Preserved Egg and Shredded Chicken Congee 94
0
Red Bean Soup with Lotus Seeds 351
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Red Oil 149
0
Red Stock 147
0
Rice Left at the Bottom of the Pot 195
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Rice Noodles Sichuan with Shrimp 213
0
Rich and Noble Congee 97
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Roast “Goose” 295
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Roasted Chicken 152
0
Roasted Duck 153
0
Roasted Rice 185
0
Salt-Baked Chicken 331
0
Salt-Cured Ham 150
0
Scallion Oil 56
0
Scallion Pancakes 171
0
Sea Cucumbers Braised with Steamed Black Mushrooms 253
0
Shanghai Bok Choy Poached in Milk Stock 318
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Shanghai Sizzling Wor Bah 197
0
Shanghai Sweet Wine Rice 182
0
Shark’s Fin Soup 246
0
Shredded Chicken in Red Oil 321
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Shredded Pork with Bean Sprouts 71
0
Shredded Pork with Snow Peas and Chicken Leg Mushrooms 214
0
Shrimp and Ginger Soup 112
0
Shrimp Dumplings 264
0
Shrimp with Salted Eggs Yolks 225
0
Shrimp with Sweet Wine Rice 183
0
Sichuan Peppercorn Oil 149
0
Sichuan Peppercorn Paste 211
0
Sichuan Peppercorn Salt 315
0
Silk Squash and White Mushroom Soup 109
0
Simmered Bean Curd Sticks 342
0
Singapore Fresh Rice Noodles 126
0
Six-Flavor Chicken 341
0
Snow Pea Shoots Poached in Chicken Stock 89
0
Sour Cherry Scones 26
0
Sour Mustard Pickle with Beef 224
0
Sour-and-Sweet Tianjin Bok Choy 317
0
Spinach, Shrimp, and Bean Thread Noodle Soup 127
0
Spring Rolls 283
0
Squash Pancakes 222
0
Steamed Beef and Roasted Rice 186
0
Steamed Black Mushrooms 81
0
Steamed Breads 167
0
Steamed Dried Scallops 58
0
Steamed Eight-Treasure Winter Melon Soup 231
0
Steamed Fan Breads 172
0
Steamed Grass Carp 82
0
Steamed Hairy Melon Soup 324
0
Steamed Pork Buns 277
0
Steamed Sea Bass with Shredded Pork 85
0
Steamed Sea Scallops 83
0
Steamed Sweet Bird’s Nest Soup 249
0
Stir-Fried Chives with Scrambled Eggs 71
0
Stir-Fried Eggs and Bean Threads 343
0
Stir-Fried Glutinous Rice 194
0
Stir-Fried Hairy Beans with Snow Cabbage 64
0
Stir-Fried Lamb with Scallions 166
0
Stir-Fried Noodles with Steamed Dried Scallops 125
0
Stir-Fried Shanghai Bok Choy 62
0
Stir-Fried “Beef” with Broccoli 296
0
Sugar Ham 151
0
Superior Stock 145
0
Sweet Walnuts 347
0
Sweet Wine Rice Soup 352
0
Tea-Smoked Duck 314
0
The Hot Pot 308
0
The Wonderful Wonton 116
0
Tianjin Bok Choy with Braised Mushrooms 99
0
Tomato, Bean Curd, and Chicken Leg Mushroom Soup 111
0
Traditional Cooked Rice 50
0
Typhoon Shelter Chili Crab 337
0
Veal in Black Pepper Sauce 228
0
Vegetable Dumplings 267
0
Vegetable Stock 53
0
Water Dumplings 276
0
Water-Blanched Choi Sum 342
0
Wheat Flour Dough 272
0
White Congee 92
0
White Rice Fish 335
0
White Soup with Two Bean Curds 206
0
Wonton and Whole Chicken Soup 119
0
Wuxi Braised Pork Ribs 175
0
Wuxi Braised Pork Ribs II 175
0
XO Cauliflower 334
0
XO Sauce 157
0
XO Shrimp 230
0
Yellow Croaker with Sweet Wine Rice Sauce 205
0
Yin and Yang Egg Congee 94
0
“Chicken” with Vegetables 292
0

Publishers Information

About Mastering the Art of Chinese Cooking

Publisher Web Link: http://www.chroniclebooks.com/

Mastering the Art of Chinese Cooking - This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo’s decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook’s library. (http://www.chroniclebooks.com/)

Author Information

About Eileen Yin-Fei Lo

Eileen Yin-Fei Lo is an educator, chef, and author of 11 cookbooks on Chinese cuisine. She lives in New Jersey.

(http://www.chroniclebooks.com/)

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