• featherbooks on April 19, 2013

  Notable Recipes according to 101 Classic Cookbooks (2012): Bong-Bong Chicken, p. 513, Dry-Fried Szechuan String Beans, p. 408, Everyday Chinese Rice, Hunan Pork Dumplings with Hot Sauce, p. 330, Mendocino Lemon Tart, p. 601, Pan-Fried Scallion Breads, Sesame Noodles with Spicy Peanut Sauce, Smoked Chicken, Spicy Szechuan Peanut Sauce, Strange Flavor Eggplant, p.323.

Notes about Recipes in this book

• Hoisin-explosion chicken

  • ellabee on January 21, 2017

    p. 136-40. Stir-fry that comes together quickly with advance prep: overnight marinade, velveting (requires fresh chicken).

• Gold coin shrimp cakes

  • BlytheSpirit on December 22, 2013

    These are pictured on the cover of the book. Rich and decadent - not light by any means - but very scrumptious. I followed the directions to the 't' and they came out just as pretty as those on the cover.

• Garlic-stewed sparerib nuggets

  • chawkins on June 02, 2015

    Very good, but I cooked them for double the time called for to get them real tender.

• Stir-fried tangy beef

  • jjhorinek on April 05, 2014

    The addition of brown sugar, sugar, and hoisin sauce makes for a noticeable sweetness. To counteract that, I added Chinese vinegar to taste at the end of the preparation. Also, while I think the carrots are important, I used peeled broccoli stems cut into matchsticks instead of the green beans. Used significantly more minced ginger which added a savory hot note. Finally, I would use whole fresh Thai chili when available instead of the red pepper flakes.

• Celery and pork thread fried rice

  • ashallen on June 17, 2022

    This is a gently flavored and comforting dish. With the celery and carrots, it has a chicken soup vibe for me. Textures are great (no soupiness there...) - the carrots and celery are a bit crisp and the pork threads are a bit chewy, so it's fun to eat. I bumped up all ingredient quantities by 1/3 and had no trouble cooking everything in one batch in a 14-inch wok.