the appetizer:
Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
China
Chili Oil
1/2 cup sesame oil
1 cup dried hot chilies, quartered
4 teaspoons ground cayenne pepper
Heat peanut oil in a small saucepan. Add sesame oil and warm for a minute. Stir in chopped peppers and ground cayenne. Stir well and let stand for 1 hour. Strain and pour into a jar. Store in the refrigerator.
China
Chinese and Lunar New Year Handbook
from Kate's Global Kitchen:
Chinese Cookbooks
- Martin Yan's Chinatown Cooking
- Martin Yan's Feast
- Martin Yan's Invitation to Chinese Cooking
- Potsticker Chronicles by Stuart Chang Berman
- The Asian Grill by Corinne Trang
- The Chinese Kitchen by Eileen Yin-Fei Lo
- Wisdom of the Chinese Kitchen by Grace Young
Chinese Recipes
- Almond Cookies
- Barbecued Spare Ribs
- Cantonese Roast "Drunken" Duck (Martin Yan)
- Cashew Shrimp
- Chicken Stock
- Chicken with Pine Nuts
- Chili Oil
- Chinese Cabbage with Dried Shrimp
- Cucumber Salad
- Egg Drop Soup
- Egg Rolls with Pork
- Fish with Black Bean Sauce
- Fried Rice
- Golden Meat-Filled Coins (Martin Yan)
- Hot and Sour Soup
- Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
- Miniature Spring Rolls (Martin Yan)
- Pork Filling for Steamed Buns
- Roast Pork
- Royal Lion's Head (Martin Yan)
- Seafood in an Orange Basket (Martin Yan)
- Steamed Bread Dough
- Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
- Steamed Rice
- Stir Fried Bean Sprouts
- Stir Fried Snow Peas
- Tangerine Peel Beef (Martin Yan)
- Tomato Beef
- Wonton Soup
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007
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