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How to Cook dishes from China
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Real & Healthy Chinese Cooking
Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook.
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China
is a very large country (the 3rd or 4th largest in area depending on
the method of calculation used and what is included), with the largest population of any
country in the world.
Each region of
China
has its own distinctive culinary style and flavors,
the regions being,
Anhui ("Hui"),
Cantonese (Yue"),
Fujian ("Min"),
Hunan ("Xiang"),
Jiangsu ("Su" or "Yang"),
Shandong ("Lu"),
Szechuan ("Chuan")
and Zhejiang ("Zhe").
There is also of course a large population of people of Chinese
descent in many other countries, and these communities have
developed both new dishes and variants on pre-existing
dishes, by adapating Chinese cooking techniques to local
tastes and ingredients.
In general, Chinese meals consist of two main elements:
- Main food
(Mandarin: Zhushi)
- Noodles, rice or steamed buns ("mantou").
- Accompanying dishes
(Mandarin: Cai - literally translated this means "vegetable")
Cai which in Mandarin means
- Accompanying dishes of meat, fish or vegetables.
Some of the most popular Chinese recipes and dishes include:
- Century egg - This is a method of preparing chicken, duck or quail eggs.
The eggs are preserved for several weeks or months in ash, clay, lime, salt,
and rice straw. As a result of chemical reactions caused in the egg during
this processing, the yolk of egg becomes dark green with a sulphur-ammonia
smell, and the white becomes a brown transparent jelly.
Century eggs can be eaten on their own as a side dish, or they can used
in an ingredient in other dishes such as porridge (congee), omelettes, etc.
- Congee - A Chinese version of porridge. It is usually made from rice,
but it can also be made from barley, cornmeal, millet or sorghum.
- Dumplings -
Steamed ("jiaozi"),
fried ("guotie"),
or boiled ("shuijiao")
dumplings. They can contain vegetables, meat, or meat and vegetables.
- Egg roll - Chopped vegetables, meat, and sometimes noodles, wrapped in dough. The dough is then dipped in an
egg wash, and finally deep-fried. Egg rolls are often eaten as appetizers, are sometimes called "spring rolls".
In the United Kingdom, the dish is sometimes known as
"pancake roll".
- General Tso's chicken -
This dish is practically unknown in China itself,
but is very
popular in Chinese restaurants in the
United States and
Canada.
It is deep fried chicken in a sweet and spicy sauce.
- Kung Po (also known "Kung Pao") chicken -
Spicy chicken. In
China,
the dish is made with Sichuan peppercorns,
Shaoxing wine, and unroasted cashew nuts or peanuts.
In the
United States and
Europe,
the dish is often westernized using locally available ingredients
and bell peppers.
- Peking duck -
This dish originates from Beijing in
China.
It is made by glazing a duck in syrup and then roasting it,
although in
in the United Kingdom,
the dish is usually known as "crispy aromatic duck" and is
prepared using aromatic spices including five-spice powder, and by frying the duck instead of roasting.
The key to eating this dish, is how it is served - the duck is carved in front of diners,
and then eaten with steamed pancakes (Mandarin: pinyin),
scallions and plum sauce.
- Soy egg - A hard-boiled egg flavored with herbs and spices,
and in
soy sauce, sugar and water,
- Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese
cuisines. In the North American Chinese cuisine, wontons are often served in a clear
broth soup.
- Xiaolongbao - Steamed buns containing meat soup, seafood or vegetables.
In the case of the meat soup containing variety, they are prepared by placing meat gelatin inside the bun before
steaming, and the heat from the steam in the cooking process turns the gelatin into soup.
Xiaolongbao can be made from raised or unraised flour - the version with raised flour are
common throughout China
(and are sometimes known as "baozi"),
whereas the version made from unraised flour are most often eaten in southern
China.
- Zongzi - Glutinous rice and a filling, wrapped in bamboo leaves and then boiled or steamed.
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| Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:- 500+ low carb and low fat Chinese recipes in 15 categories
- 170+ colorful Chinese food photos
- A master chef's 40 years of cooking experience
- Master chef Nicholas Zhou's 4 years of research on healthy eating
- All the secret recipes in your favorite Chinese restaurants
- Hundreds of killer cooking tips and techniques used by professional Chinese chefs
- Insider secrets how 12,800 people worldwide improve their health by cooking healthy food
- Recipes and tips for healthy and balanced eating on a daily basis
- Quick and easy meal plans in 15 to 45 minutes
- Amazing party recipes in 40 minutes for over 10 people
...and this is just the tip of the iceberg!
The 530-page cookbook can be downloaded in 3 minutes! |
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| | The Healthy, Natural, Gluten-free Chinese Vegetarian Recipes, With A Lot Of Photos To Showing The Steps Clearly. |
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| | Quick and Easy Chinese Vegetarian Cooking is your complete Chinese cookbook guide that shows you how to cook delicious and healthy Chinese vegetarian recipes that will spice up your current diet, and can help to improve your diet and health. |
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