Chinese Recipes

• 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.

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• Recipes and Cookbooks

Easy Family Recipes from a Chinese-American Childhood (Knopf Cooks American Series) By Ken Hom Knopf Released: 1997-09-30 Hardcover (319 pages) List Price: $27.50* Lowest New Price: $23.07* Lowest Used Price: $5.05* *(As of 11:47 Pacific 29 Jul 2010 More Info) Click Here Product Description: From Ken Hom, the internationally bestselling cookbook writer, comes this warm, personal evocation of the foods he savored as a child growing up in Chicago's Chinatown. His 150 simple, comforting, scrumptious recipes represent the kinds of dishes his mother prepared every day or served on family occasions. Throughout, Hom shares memories of his family. 23 photos and 45 drawings.

The Modern Art of Chinese Cooking: Techniques and Recipes By Barbara Tropp William Morrow Cookbooks Released: 1996-04-15 Paperback (624 pages) List Price: $25.00* Lowest New Price: $274.20* Lowest Used Price: $14.30* *(As of 11:47 Pacific 29 Jul 2010 More Info) Click Here Product Description: This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.

100 Succulent Chinese Recipes - Cooking Chinese Style Kindle Edition List Price: $2.49* *(As of 11:47 Pacific 29 Jul 2010 More Info) Click Here Product Description: 100 Succulent Chinese Recipes! You too can quickly and easily be Cooking Chinese Style with these excellent recipes! Do you ever get that craving for your favorite Chinese dish, but it's too late to go out and eat or just not convenient? Well now you can satisfy that craving and make it yourself in the comfort of your own kitchen! These simple recipes will put delicious Oriental recipes within your ability to prepare at home, thanks to these simple instructions!