The Encyclopedia Of Chinese Cooking

THe Encyclopedia of Chinese Cooking

In this comprehensive book, Chinese cooking expert Kenneth Lo
provides simple step-by-step instructions for preparing over
600 Chinese dishes—from Steamed Noodles and Chinese Curried
Chicken to Nanking Salt Duck and Braised Fish Balls—using
utensils and ingredients that are easily accessible.

No special equipment is necessary to turn out favorite dishes like Sweet and Sour Spare Ribs, and little time is required to prepare the
quick, stir-fried dishes such as Shrimps with Green Peas.
But if you want to impress friends with more exotic meals, Lo offers
such recipes as Cantonese Sliced Chicken in Fruit Sauce and
Thousand Year Old Eggs.