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Chinese Recipes
Chinese meals are generally based around two main elements: firstly, a starchy "main food"
(Mandarin Chinese: Zhushi) dish such as noodles, rice or steamed
buns ("mantou"), and secondly, accompanying meat, seafood or vegetables (Mandarin Chinese: Cŕi).
It would wrong however to think of China as simply being
home to a single cuisine. Each region of the country has developed
its uniquely culinary style, and additionally overseas Chinese communities
around the world have both adapted traditional Chinese dishes, and developed
entirely new dishes.
Some popular Chinese dishes include:
- Baozi (xiaolongbao) - Steamed buns usually containing meat soup (sometimes seafood or vegetables may
be used instead). The buns are initially prepared using
a meat gelatin filling, but when the bun is steamed, this melts and becomes soup.
- Congee - A porridge, usually made from rice, although sometimes barley, cornmeal, millet or sorghum may be used instead.
- Guotie - Fried dumplings containing ground (minced) meat and/or vegetables.
- Jiaozi - Steamed dumplings containing ground (minced) meat and/or vegetables.
- Shuijiao - Boiled dumplings containing ground (minced) meat and/or vegetables.
- General Tso's chicken - Deep-fried chicken in a sweet-spicy sauce. This dish
is very popular in
Canada and the
US, but is virtually unknown in
China.
- Kung Po chicken - Chicken cooked with Sichuan peppercorns, Shaoxing wine, and nuts
(peanuts or cashew nuts). In Western countries, the dish has been adapted to local tastes
and ingredients (for example, by using bell peppers), and additionally other meats, or seafood,
may be used instead of chicken.
- Mantou - A steamed bun. One of the staple dishes of North China.
- Peking duck - Originally from Beijing
(which used to be known as "Peking"), Peking duck is one of the most famous
Chinese dishes. A duck is glazed with a syrup and roasted, it is then carved in front
of diners, and eaten by wrapping the duck meat, with scallions or cucumber, and plum sauce,
into small steamed pancakes (Mandarin Chinese: pinyin).
In the UK, the duck is generally prepared using
more spices, fried instead of roasted, and known as "cripsy aromatic duck".
- Soy egg - A hard-boiled egg in soy sauce, sugar and water, flavored with herbs and spices.
- Tea egg - A hard-boiled egg, soaked or stewed in tea.
- Zhajiang mian - Thick wehat noodles with ground pork, stired-fried with fermented soybean paste.
- Zongzi - Bamboo leaves filled with glutinous rice and other fillings. Zongzi are boiled or steam before eating.
Here are some recipe books and cookbooks for
Chinese food:
Related Links:
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By E-Kitchen Book
Released: 2012-01-17
Kindle Edition
 | | Product Description:
Here is just some of what you will learn how to make:
# Chinese Beef and Broccoli
# Chinese Fried Rice
# Peking Duck
# Chinese Dumplings (Jiaozi)
# Chinese Pork Ball Soup
# Chinese Lemon Chicken
# Chinese Almond Chicken
# Chinese Sesame Chicken
# Chinese Crab Rangoon
# Chinese Chicken Chow Mein
# Chinese Ramen Noodle Salad
# Chinese Pork Buns (Cha Siu Bao)
# Chinese Beef Stir-Fry with Vegetables
# Chinese BBQ Pork
# Chinese Ginger Chicken
# Chinese Soup (Bak Kut Teh)
# Chinese Noodle Soup
# Chinese Chicken Salad
# Chinese Mustard Green Soup
And much, much more!
Over 120 Delicious Chinese Cooking Recipes! |
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By China
Released: 2008-05-11
Kindle Edition (52 pages)
 | List Price: $0.99*
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Click Here | Product Description:
Both Traditional & Americanized version of 100 Popular Chinese Recipes.
This Book has been updated with an Active Table of Contents
From Soups & Appetizers to Meats & Vegetables.
With Tofu Recipes, Meat & Poultry Recipes, as well as Fortune Cookies & Deserts this is the cookbook for those wishing to Master the Taste of the Orient. |
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By Bee Yinn Low
Tuttle Publishing
Hardcover (144 pages)
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Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work!
In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia, such as Crispy Shrimp Dumplings, Kung Pao Chicken, Sweet-and-Sour Pork, Homestyle Chow Mein Noodles and Mongolian Beef.
Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home. |
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By Ching-He Huang
William Morrow Cookbooks
Released: 2011-10-04
Hardcover (240 pages)
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Enjoy fresh, simple, delicious, and satisfying Chinese food—including many takeout classics—without ever leaving home! With her trademark passion and deep appreciation for Chinese cooking, Cooking Channel star Ching-He Huang brings her charm and expertise to an eager audience with this outstanding cookbook. Ching fuses Chinese and Western cultures to create one hundred quick dishes full of natural ingredients and bursting with flavor. Ching’s Everyday Easy Chinese makes it simple for home cooks to prepare their favorite Chinese dishes faster, cheaper, and more healthfully than their local restaurant. Enjoy a diverse selection of favorite recipes for every occasion and taste, including: - Traditional Hot and Sour Soup
- Five-Spice Salted Shrimp with Hot Cilantro Sauce
- Crispy Sweet Chili Beef Pancakes
- Kung Po Chicken
- Black Pepper Beef and Rainbow Vegetable Stir-Fry
- Singapore Noodles
- Egg and Asparagus Fried Rice
Interspersed with entertaining personal stories and suggestions for exciting variations on classic recipes, Ching’s Everyday Easy Chinese takes readers on a culinary journey that delightfully blends ancient and modern, yin and yang, experimentation and intuition—and ends with perfectly balanced and tantalizing fare that will inspire even the most stalwart takeout devotees. |
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By Hongyang
Hongyang (Canada)
Released: 2012-01-04
Kindle Edition
 | | Product Description:
This photo cookbook contains 12 Chinese recipes: Chicken with dried Mushroom, Carrot, Bamboo Shoot, and Broccoli; Chicken Wings with Pineapple (Honey garlic spicy); Pork Ribs with Chinese Cabbage and Mushroom; Beef with Tomato, Zucchini and Potato; Beef Flank with white Turnip; Fish with white Asparagus, Mushroom in Cream Sauce; Tofu Spice Pot; Glass Noodle with Chinese Cabbage and fried Tofu (Vegetarian); Eggs with Mushrooms and Pork; Vegetarian Pot; Fish Balls With Fresh Mushrooms (Curry Spice); Duck with Baby Corns and Dried Mushrooms.
There are 185 photos showing individual steps and making it very easy to follow. There is an extra chapter with 42 frequently asked questions and answers on Chinese ingredients and basic rules of cooking Chinese One Pot Meals, also photos are provided for being clear at a glance.
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By Grace Young
Simon & Schuster
Released: 2004-08-24
Hardcover (256 pages)
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When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights. |
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By Gloria Bley Miller
Touchstone
Released: 1984-11-01
Paperback (927 pages)
 | List Price: $25.00*
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An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget. With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories. The Thousand Recipe Chinese Cookbook contains everything the cook needs to know about Chinese cooking, including how to: - Use special Chinese cooking techniques such as steaming and stir-frying
- Create unique seasonings and sauces
- Substitute hard-to-find ingredients with those available in any supermarket
- Plan menus suited to every time constraint, budget, and occasion
The classic Chinese cookbook, this is the only book you'll ever need to master one of the world's greatest and most versatile cuisines. |
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By Leeann Chin
Clarkson Potter
Released: 2000-10-03
Hardcover (192 pages)
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"There are too many exotic ingredients." . . . "What about all that preparation?" . . . "I don't want to buy special equipment." . . . Acclaimed restaurateur Leeann Chin and her daughter Katie have heard all the excuses before, and in response they present their collection of delicious, simple recipes that will make any cook feel like a gourmet Chinese chef. Everyday Chinese Cooking proves that the very best Chinese cooking can be achieved in a real home kitchen, by real people, on real schedules.
As a young, time-strapped mother cooking for a family of eight on a limited budget -- and in her new home of Minnesota, half a world away from where she was raised -- Leeann Chin developed recipes that worked for her new lifestyle, without access to all the ingredients of her homeland and within the constraints of a very busy life. The results speak for themselves: quick, flavorful, accessible but authentic Chinese dishes that could make you consider opening up your own take-out restaurant.
More than 150 recipes encompass appetizers, soups, poultry, beef, pork, seafood, vegetables, noodles, rice, and desserts. Introductions to each recipe provide completely usable information, such as ingredient substitutions, make-ahead tips, serving suggestions, and other ideas for real-life cooking and eating. Everyday Chinese Cooking is more than quick and easy food; it's also naturally healthful. Best of all, once you get a few recipes under your belt (in every sense of the word) you'll realize that Chinese cooking is truly one of the most convenient ways to get dinner on the table with the least amount of stress.
Leeann Chin's incredibly successful restaurants have been voted "Best Chinese Food" by Minneapolis & St. Paul Magazine in the Minneapolis area for more than a dozen consecutive years. With the help of her daughter Katie, Leeann proves that Chinese food can -- and should -- be an everyday option for home cooks of all experience levels, everywhere. |
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By Fuchsia Dunlop
W. W. Norton & Company
Hardcover (304 pages)
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Authentic recipes and fascinating tales from one of China's most vibrant culinary regions. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers’ Jeremy Round Award for best first book and which critic John Thorne called “a seminal exploration of one of China’s great regional cuisines.” Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao’s home province.
Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao’s favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations |
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