China: The Cookbook
Kei Lum Chan, Diora Fong Chan
This compendium brings together more than 650 authentic, traditional recipes from 30 distinct regions of the country. The book has been lovingly and painstakingly compiled by two bestselling Chinese food writers, husband and wife team, Kei Lum Chan and Diora Fong Chan. Inspired by their extensive travels and research throughout China and all its regions, their book offers insight into China’s vast culinary history and food culture with notes on each region covering weather, geography and characteristics of the different cooking styles.
China: The Cookbook celebrates popular staples as well as lesser-known regional classics—some dating back centuries to the earliest Chinese dynasties. The book features familiar dishes such as Hot and Sour Soup: Chicken in Black Bean Sauce and Sweet and Sour Spareribs. These sit alongside lesser-known dishes, including Spiced Smoked Fish; Oyster Pancake; Shandong Roast Chicken; Laiwan Style Congee; and Laughing Donuts. Chapters are organised by food type including appetisers, soups, meat, fish and seafood, vegetables, rice, noodles, tofu, eggs and desserts.