China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century by Ching-He Huang

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  • Braised belly pork and aubergine in chilli bean sauce

    • SACarlson on October 11, 2015

      I had time on my hands and so made a significant change to the preparation of the pork belly. I cut it into slices about the width of my finger and slow cooked it for 2 hours in chicken broth that was infused with garlic and ginger. Then, I first stir-fried the aubergine, removed it from the wok, and stir-fried the slow-cooked pork slices so that they could get colour and a bit of a crispy texture. Followed the rest of the recipe more-or-less as-written (using the broth from the pork instead of a veg broth), but I also used a cornflour and water slurry at the end to thicken the sauce, which had a fantastic flavour.

  • Nutty chicken cool noodle salad

    • Boffcat on February 18, 2017

      This is very tasty, but the portion sizes are a bit crazy (and I speak as someone who often greedily scoffs several times a designated 'portion') - the recipe would serve at least four generously!

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  • ISBN 10 1856266737
  • ISBN 13 9781856266734
  • Linked ISBNs
  • Published Oct 19 2006
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. As China opens up to the West as well as the rest of the East, its culinary traditions have evolved to create a new and exciting cuisine that can best be described as fusion. In "China Modern", Ching-He Huang explores these new influences and challenges conventional perceptions of Chinese food. She looks at how dishes have been reinvented, drawing on inspiration from Japan, Thailand and Vietnam as well as Europe. Ching's 'Peking Duck Sushi', for example, fuses a traditional Chinese dish with classic Japanese presentation, while her 'Steamed Seabass with Stir Fried Spring Onions and Chillies' demonstrates the breadth of cooking style in regional China. Healthy eating has also become more important and cooking techniques are moving away from deep-frying to steaming, pan frying, boiling, grilling and even baking! Ching also looks at home cooking from the less well-known provinces in China such as Hunan and Sichuan (most of the food we know as Chinese originated in Hong Kong) as well as how those takeaway favourites should really be cooked. "China Modern" traces an exciting culinary journey, one that Ching shows you with warmth, humour and style. This is cutting-edge Chinese at its best.

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