Contents
Foreword 6
Preface 8
Introduction 10
Basic Cooking Techniques and Tips 12
Basic Tools and Utensils 16
Understanding Chinese Ingredients 20
The Basics
Steamed Rice 26
Chili Oil 27
Sichuan Peppercorn Oil 27
Pickled Green Chilies 28
Cantonese-style Steamed Fish Sauce 28
Chinese BBQ Sauce 29
Shrimp Mousse 29
Sweet-and-Sour Sauce 30
Cucumber Salad 30
Homemade Chicken Stock 31
Homemade Dumpling Wrappers 31
Chapter 1
Appetizers
Tasty Lettuce Wraps 34
Salt and Pepper Squid 35
Crispy Fried Wontons 36
Sesame Shrimp Toasts 39
Stuffed Crab Claws 40
Crunchy Shrimp Balls 42
Tangy BBQ Pork Ribs 44
Fried Chicken Wings 45
Green Onion Pancakes 46
Chapter 2
Soups
West Lake Beef Soup 50
Sweet Corn and Chicken Soup 51
Pork Dumpling Soup 52
Simple Egg Drop Soup 53
Mixed Seafood and Tofu Soup 54
Hot and Sour Soup 55
Shrimp Wonton Soup 56
Chapter 3
Dim Sum and Dumplings
Crispy Shrimp Dumplings 60
Sweet Pork Buns 62
Baked BBQ Pork Puffs 63
Classic Spring Rolls 64
Delicious Pot Stickers 66
Pork and Chive Dumplings 68
Steamed Chicken and Mushroom Dumplings 69
Shrimp and Yellow Chive Dumplings 71
Dumpling Dipping Sauce 71
Siu Mai 72
Chapter 4
Beef and Pork
Crispy Roast Pork 76
Sichuan Twice-Cooked Pork 77
Mongolian Beef 78
Black Pepper Beef 79
Sweet-and-Sour Pork 80
Cantonese BBQ Pork 81
Pork Ribs with Black Beans 82
Beef with Broccoli 83
Chapter 5
Poultry
Kung Pao Chicken 86
Chicken with Garlic Sauce 87
Black Bean Sauce Chicken 88
Sichuan Spicy Chicken 89
Orange Chicken 90
Cashew Chicken 91
Lemon Chicken 92
Roast Duck 93
Chapter 6
Seafood
Shrimp with Snow Peas 96
Sauteed Scallops with Asparagus 97
Black Bean Sauce Clams 98
Honey Walnut Shrimp 99
Succulent Steamed Fish Fillets 100
Clams with Ginger and Green Onions 101
Sweet-and-Sour Fish 102
Oysters Steamed in the Half-Shell 103
Chapter 7
Vegetables, Tofu and Eggs
Fish Fragrant Eggplant 106
Tea Leaf Eggs 107
Scrambled Eggs with Shrimp 108
Mapo Tofu 109
