The Taste of China by Ken Hom

  • Stir-fried eggs with yellow chives (Jiuwang chao dan)

    from A Taste of China: The Definitive Guide to Regional Cooking A Taste of China by Ken Hom

    • Categories: Stir-fries; Egg dishes; Small plates - tapas, meze; Chinese; Vegetarian
    • Ingredients: eggs; sesame oil; yellow chives; spring onions; peanut oil
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Notes about Recipes in this book

  • Cucumbers stir-fried with pork (Huang gua chao roupian)

    • wester on June 21, 2022

      This was pretty good and very quick, although not as quick as the book suggests. The cucumbers are a nice addition. I did not have chile bean sauce so I used a smaller amount of ground peppers. Also, my (Dutch) edition of the book translated Sichuan peppercorns with pink peppercorns, so I used those. I did think it weird that they had to be roasted and ground, but only when I saw the ingredient list here on EYB I realised what had happened. All the same, I don't think it made a big difference.

  • Stem lettuce with cloud ears (Qing sun shao rou)

    • adrienneyoung on March 11, 2014

      Also known as "celtus"

    • DayOwl on March 28, 2021

      I liked the combination of the wood ears and the crisp stem lettuce, but didn't love the seasoning. Stem lettuce is sometimes called asparagus lettuce or celtuce.

  • Stewed chicken with smoked ham knuckle (Huong zhong dun ji tang)

    • sir_ken_g on November 12, 2012

      A long time family favorite. Use stewing/baking hen not fryer. Lemon grass stalks add a Vietnamese touch. Add cellophane noodles at the end. Don't cut up the chicken - de-bone it after it is cooked. I take the breast meat out and use it for something else - like a casserole.

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  • ISBN 10 1857939247
  • ISBN 13 9781857939248
  • Published Oct 31 1996
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

This is a guide to China's culinary heritage, with around 90 recipes that have been gleaned at first hand from the cities of Beijing and Canton to remote regions of Yunnan and Sichuan. The dishes range from simple family fare to lavish banquets of meat and fish. Set in context they allow glimpses into Chinese kitchens whether on peasant farms or of the Chinese Imperial Court.

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