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Subjects
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Chinese regional cooking
1979, Mayflower Books
in English
- First American edition.
0831712635 9780831712631
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Book Details
Table of Contents
Introduction
The classification of Chinese cuisine
Fundamentals
Techniques & utensils
The serving of Chinese food
Peking/the nornern school
Peking duck
In the style of the palace kitchen
Regional dishes found in Peking
The Moslem school
Shandong dishes
A natural divide
Shanghai/the eastern school
Shanghai dishes
Dishes from the Yangtse Delta
Buddhist & Taoist dishes
Hangzhou dishes
Fujian dishes
Jiangxi dishes
China tea
Sichuan/the western school
Chengdu dishes
Chongqing dishes
Hunan dishes
Yunnan & Guizhou dishes
Canton (Guangzhou)/the southern school
Dim sum
Cantonese dishes.
Edition Notes
Includes index.
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{{cite book|author=Deh-Ta Hsiung |date=1979 |title=Chinese regional cooking |url=https://archive.org/details/chineseregionalc0000hsiu_k8r1 |publication-place=New York City |publisher=Mayflower Books |isbn=978-0-8317-1263-1 |oclc=6833663 |ol=32348800M}}