The Food of China by Nina Simonds and Deh-Ta Hsiung

  • Jiaozi (page 20)

    from The Food of China The Food of China by Nina Simonds and Deh-Ta Hsiung

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Notes about this book

  • StevieHolland on March 23, 2014

    Possibly my favourite cookbook. I hadn't realised how authentic the recipes were until I started getting into chinese in a big way. Here's a link to a few of the things I've done from this great book. http://shrestaurants.blogspot.co.uk/search/label/Book%20-%20The%20Food%20of%20China

Notes about Recipes in this book

  • Scallion pancakes [Spring onion pancakes]

    • chefpatty on April 11, 2015

      scallionsall-purpose flouroilroasted sesame oil

  • Shanghai-style five-willow fish

    • treay on November 26, 2024

      Yesterday for dinner I made a whole Asian-style fried fish for the first time. I used a snapper. This recipe is called 'Shanghai-style five-willow fish' - the 'five-willow' apparently refers to the five julienned vegetables used for the sauce: mushrooms, carrot, celery, green capsicum and spring onion. It was really nice. I served it with coconut rice with crispy ginger, garlic, chilli, coriander, peanuts and sesame seeds. A very good combination!

  • Chinese broccoli in oyster sauce

    • Ganga108 on March 29, 2021

      Omitted the oyster sauce, added a little miso paste. Delicious. Made with beetroot tops, very good yum.

  • Sichuan-style spicy eggplant

    • Ganga108 on March 04, 2021

      This is a delightful dish. Spicy, soy-saucey, and wonderful. We love steamed eggplant so it ticked all our boxes. Used Laoganma Chilli Black Bean Sauce which is a standard at our place.

  • Plain congee with accompaniments

    • Ganga108 on July 25, 2025

      This is the way I cooked congee today, except I used the soaking liquid from rehydrating shiitake mushrooms and some kombu. I also added some yuba as it makes a very creamy congee. I top with chilli crisp, sweet soy sauce, light soy sauce, sesame oil, some pickles, coriander and sesame seeds. I also like red and black vinegars with it, but am out of them atm. An amazing and delicious congee on a dark, wet and freezing cold day here. A very welcome and cheery note amongst the gloom.

  • Soy, chili and sesame dipping sauce

    • Ganga108 on June 01, 2026

      For my baked tofu today.

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  • ISBN 10 1740450329
  • ISBN 13 9781740450324
  • Linked ISBNs
  • Published May 01 2002
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Showcases the best of food in China today, with recipes for classic and new dishes, photographed as they are made in the kitchen. The photographs and text explore real Chinese food, from picking seasonal produce in the markets to the art of dim-sum, selecting the best teas from Hangzhou, making Peking duck and creating fresh noodles.

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