Chinese dishes for all four seasons
By: [author, Tuan-hsi Shou ; photographer, Kun-hung Lin ; translator, Dah-wen Ba].
Contributors: Lin, Kʻun-hung.
Edition: 1st ed.
Series: Highlight's culinary series
Publisher: Hilit Pub. Co.; Highlight International New York, Inc.
Published: 1986
Place of publication: Taipei, Taiwan, R.O.C; New York, U.S.A
Language: eng
Number of pages: 119
Subjects: Cookery, Chinese
Notes: Translation of: Ssu chi chia chʻang tsʻai.