The Everything Chinese Cookbook

Copyright ©2003, F+W Publications, Inc.

All rights reserved. This Book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.

An Everything
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are registered trademarks of F+W Publications, Inc.

Published by Adams Media, an F+W Publications Company 57 Littlefield Street, Avon, MA 02322 U.S.A. www.adamsmedia.com

ISBN 13: 978-1-58062-954-6 (paperback)

ISBN 13: 978-1-60550-525-1 (EPUB)

ISBN 10: 1-58062-954-7

Printed in the United States of America.

J I H G F

Library of Congress Cataloging-in-Publication Data

Lauret Parkinson, Rhonda.

The everything Chinese cookBook / Rhonda Lauret Parkinson.

p. cm.

(An everything series Book)

ISBN 1-58062-954-7

ISBN 13: 978-1-60550-525-1 (EPUB)

1. Cookery, Chinese. I. Title. II. Series: Everything series

TX724.5.C5L3767 2003

641.5951 — dc21

2003004469

This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.

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Declaration of Principle
jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this Book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.

This Book is available at quantity discounts for bulk purchases. For information, call 1-800-289-0963.

The
Series

Visit the entire Everything
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The
Chinese Cookbook

Dear Reader,

My introduction to Chinese food came in the 1960s — a time when chop suey and egg rolls were considered exotic. But there was something about Chinese food that transcended the overly sweet sauces found at the town's only Chinese restaurant.

My love affair with Chinese cooking really took off when I had the good fortune to work with a group of women who recently emigrated from Hong Kong. On weekends we toured Asian markets together, and they introduced me to the delights of a dim sum brunch. During this time I became intrigued both with Chinese food and its symbolic importance in Chinese culture.

Today, Chinese cooking has never been more popular. A search local supermarket, often takes you no farther than the for ingredients are readily available, and vegetables paste and hoisin sauce cabbage in where home-cooked chili as amaranth share space with the exotic names such with practice, it's easy to prepare section. With a little healthful. I enjoyed putting the produce and Chinese dishes that are tasty my wok to use preparing the recipes for this Book. I hope they provide you with a helpful introduction to the fascinating world of Chinese cuisine.

I
NTRODUCTION

C
HAPTER 1
Let's Get Started

C
HAPTER 2
Common Dipping Sauces

C
HAPTER 1
Asian Appetizers and Dim Sum

C
HAPTER 1
4
Soups and Salads

C
HAPTER
5
Rice and Noodles

C
HAPTER
6
Beef Dishes

C
HAPTER
7
Pork Entrées

C
HAPTER
8
Chicken and Other Poultr

C
HAPTER
9
Tofu and Eggs

C
HAPTER
10
Fish and Other Seafood

C
HAPTER
11
Chinese Vegetables

C
HAPTER
12
Desserts and Snacks

A
PPENDIX
A
Putting It All Together

A
PPENDIX
B
Glossary of Asian Ingredients