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

  • 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.

  • 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.

  • 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 0333572378
  • ISBN 13 9780333572375
  • Published Feb 21 1992
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Macmillan

Publishers Text

Featuring more than 90 recipes and illustrated with colour photographs, this is a glimpse at Chinese culinary life, from the methods used in humble peasant kichens to those employed by the Chinese Imperial court. The dishes range from single family fare of noodles to lavish banquets of meat and fish. Gleaned first-hand in restaurants and homes all over the country from the great cities of Beijing and Guangzhou to the remote regions of Yuanan and Sichuan, the recipes include such unusual dishes as red-cooked grass carp and tangerine peel and pigeon stew with ginseng, as well as the more familiar cabbage with bean curd and stem lettuce with cloud ears.

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