Damn Good Chinese Food: Dumplings, Egg Rolls, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More―50 Recipes Inspired by Life in Chinatown by Chris Cheung

Search this book for Recipes »
    • Categories: Rice dishes; Side dish; Chinese; Vegetarian; Vegan
    • Ingredients: medium grain rice
    show
    • Categories: Egg dishes; Main course; Chinese
    • Ingredients: pork belly; pork butt; water chestnuts; thin soy sauce; oyster sauce; egg whites; Chinese salted eggs; ginger
    show
    • Categories: Side dish; Chinese; Vegetarian; Vegan
    • Ingredients: ginger; string beans; fermented tofu; fermented tofu liquid; thin soy sauce; scallions
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: live blue crabs; ginger; ground pork; fermented black beans; soy sauce; oyster sauce; white pepper; MSG; eggs; scallion
    show
    • Categories: Main course; Chinese
    • Ingredients: ginger; scallions; fermented black beans; striped bass; soy sauce; cilantro leaves; sesame oil
    show
    • Categories: Dips, spreads & salsas; Sauces, general; Chinese; Vegetarian; Vegan
    • Ingredients: thin soy sauce; mushroom soy sauce; Chinkiang vinegar; rice vinegar; sesame oil; chile paste; MSG; dried chiles; scallions; cilantro
    • Accompaniments: Shumai; Potstickers; Water dumplings (Siu gow); Spring rolls
    show
    • Categories: Dressings & marinades; Chinese; Vegetarian; Vegan
    • Ingredients: vegetable oil; sesame oil; dried chiles; Sichuan peppercorns; garlic; ginger; star anise; MSG
    show
    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: pork; water chestnuts; ginger; oyster sauce; thin soy sauce; egg white; wonton wrappers
    • Accompaniments: Damn good dipping sauce
    show
    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: all-purpose flour; pork; fermented black beans; oyster sauce; ginger; soy sauce; scallions; water chestnuts
    • Accompaniments: Damn good dipping sauce
    show
    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: all-purpose flour; pork bones; white onion; ginger; oyster sauce; soy sauce; Shaoxing rice wine; dried mushrooms; star anise; MSG; gelatin; crabmeat; ground pork; scallions; napa cabbage; Chinkiang black rice vinegar
    show
    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: pork; shrimp; fermented black beans; oyster sauce; ginger; garlic; soy sauce; scallions; water chestnuts; dumpling wrappers
    • Accompaniments: Damn good dipping sauce
    show
    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: wheat starch; tapioca starch; potato starch; shrimp; bamboo shoots; MSG; abalone sauce
    show
    • Categories: Soups; Chinese
    • Ingredients: pork bones; fish bones; shrimp shells; star anise; Shaoxing rice wine; soy sauce; Chinese brown sugar; MSG; white pepper; shrimp; pork; oyster sauce; scallion; ginger; water chestnuts; wonton wrappers; wonton noodles; bok choy; cilantro
    show
    • Categories: Egg dishes; Soups; Chinese
    • Ingredients: chicken thighs; chicken stock; Shaoxing rice wine; soy sauce; hot chili garlic paste; white pepper; MSG; egg; scallion; cilantro
    show
    • Categories: Main course; Chinese
    • Ingredients: boneless chicken thighs; egg; Shaoxing rice wine; kosher salt; star anise; white sugar; rice vinegar; garlic; ginger; thin soy sauce; black soy sauce; oyster sauce; fermented rice; dried chiles; cornstarch; cucumber; toasted sesame seeds; scallions
    show
    • Categories: Fried doughs; Appetizers / starters; Chinese
    • Ingredients: napa cabbage; garlic; shrimp; oyster sauce; soy sauce; MSG; bean sprouts; egg roll wrappers; duck sauce; Chinese mustard; pork butt; kosher salt; star anise; hoisin sauce; bean paste; dark soy sauce; sesame oil; Shaoxing rice wine; Chinese five-spice powder; honey; maltose; fermented black beans
    show
    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Chinese
    • Ingredients: chicken breasts; Shaoxing rice wine; dried shiitake mushrooms; vegetable oil; chow mein noodles; ginger; snow peas; oyster sauce; soy sauce; MSG; scallions; bean sprouts
    show
    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Chinese
    • Ingredients: beef flank steaks; dried shiitake mushrooms; ginger; Chinese broccoli; oyster sauce; soy sauce; Shaoxing rice wine; MSG; fried shallots
    show
    • Categories: Dressings & marinades; Main course; Cooking for 1 or 2; Chinese
    • Ingredients: kosher salt; star anise; pork chops; oyster sauce; soy sauce; Shaoxing rice wine; sugar; hoisin sauce; egg; cornstarch; A.1. sauce; Worcestershire; Chinese red vinegar; Chinkiang vinegar; honey; scallion; ginger; sesame seeds
    show
    • Categories: Salads; Side dish; Cooking for 1 or 2; Chinese; Vegan; Vegetarian
    • Ingredients: English cucumber; Chinkiang black rice vinegar; dark soy sauce; mushroom soy sauce; shallot; ginger; dried chiles; star anise; sesame oil; MSG; Chinese ground bean sauce; cherry tomatoes; chili oil
    show
    • Categories: Side dish; Cooking for 1 or 2; Chinese; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms; Shanghai bok choy; ginger; Shaoxing rice wine; thin soy sauce; mushroom soy sauce; MSG; fried garlic; scallions
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1510758127
  • ISBN 13 9781510758124
  • Linked ISBNs
  • Published Nov 23 2021
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Skyhorse

Publishers Text

From acclaimed chef Chris Cheung comes a cookbook inspired by the old tea houses of New York's Chinatownwith a foreword by Maneet Chauhan, celebrity chef, author, and judge on The Food Network's Chopped

There is a particular region in today's renaissance of Chinese cooking that is often overlooked: Chinatown. In other words, Chinese food cooked in Chinatown for the Chinese community—stir-fried noodles, bao buns, pork buns, scallion pancakes, wontons, potstickers, spring rolls, the list goes on. At the very epicenter of this cuisine were the old tea houses that served countless mouth-watering snacks and treats, providing delicious affordable fuel that fed the working class community.

Like many great chefs, Chris Cheung was inspired by the places he grew up eating in. The food of these tea houses is the central philosophy behind Cheung's ever-popular restaurant East Wind Snack Shop, which first opened in 2015 and now has four locations in Brooklyn. There, Chef Cheung's focus is primarily on an endeavor he calls "chasing the perfect dumpling." Whether it's making the dough from scratch, grinding the meat, hand-folding each skin, or perfecting exact cooking temperatures, Cheung has painstakingly agonized over every specific detail that goes into cooking an understated masterpiece. 

In addition to learning his technique for creating what New York Magazine called the "Absolute Best Dumplings in NY," this cookbook teaches readers how to make all kind of Chinatown delights. Learn to make:
  • Potstickers
  • Spring Rolls
  • Scallion Pancakes
  • Wonton Soup
  • Soup Dumplings
  • Fried Wontons
  • Gwa Bao Buns
  • General Tso's Chicken
  • Beef and Broccoli
  • Har Gow (Shrimp Dumplings)
  • Fried Rice
  • Cucumber Salad
  • Cold Sesame Noodles
  • Roast Pork
  • Salt and Pepper Shrimp
  • Stir-Fried Noodles
  • Egg Tarts
  • Tea Eggs
  • Congee
  • Hong Kong Hot Cakes
  • Sesame Balls
  • Bubble Tea

Like Cheung's restaurants, this cookbook is a tribute to both the food served in those wonderful Chinatown establishments and the community they fed, the food Chris loves to cook, which he says give us "a few moments of happiness that bring us back to our childhood."


Other cookbooks by this author