Chinese regional cooking
By: Deh-Ta Hsiung
Edition: First American edition.
Series: A Quarto book
Publisher: Mayflower Books
Published: 1979
Place of publication: New York City
Language: eng
Number of pages: 224
ISBN-13: 9780831712631
Subjects: Chinese Cooking
Notes: Includes index.
Table of contents: title: Introduction; title: The classification of Chinese cuisine; title: Fundamentals; title: Techniques & utensils; title: The serving of Chinese food; title: Peking/the nornern school; title: Peking duck; title: In the style of the palace kitchen; title: Regional dishes found in Peking; title: The Moslem school; title: Shandong dishes; title: A natural divide; title: Shanghai/the eastern school; title: Shanghai dishes; title: Dishes from the Yangtse Delta; title: Buddhist & Taoist dishes; title: Hangzhou dishes; title: Fujian dishes; title: Jiangxi dishes; title: China tea; title: Sichuan/the western school; title: Chengdu dishes; title: Chongqing dishes; title: Hunan dishes; title: Yunnan & Guizhou dishes; title: Canton (Guangzhou)/the southern school; title: Dim sum; title: Cantonese dishes.