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

Search this book for Recipes »
    • Categories: Main course; Chinese
    • Ingredients: beef top round; soy sauce; chile bean paste; Shaoxing rice wine; fresh ginger; white pepper; glutinous rice flour; ground cinnamon; roasted sesame oil; scallions
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: lamb steaks; fresh ginger; scallions; Sichuan peppercorns; light soy sauce; yellow bean sauce; hoisin sauce; five-spice powder; Shaoxing rice wine; oil; lettuce; cucumbers
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: lamb steaks; Sichuan peppercorns; light soy sauce; Shaoxing rice wine; roasted sesame oil; dried black fungus; fresh ginger; leeks; yellow bean sauce
    show
    • Categories: Stews & one-pot meals; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: firm bean curd; dried Chinese mushrooms; Shaoxing rice wine; roasted sesame oil; light soy sauce
    show
    • Categories: Stews & one-pot meals; Main course; Chinese
    • Ingredients: choy sum; bok choy; fermented bean curd; light soy sauce; oyster sauce; roasted sesame oil
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: bean curd; ground beef; dark soy sauce; Shaoxing rice wine; roasted sesame oil; scallions; fresh ginger; chile bean paste; chicken stock
    show
    • Categories: Stews & one-pot meals; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: dried Chinese mushrooms; Chinese cabbage; firm bean curd; carrots; baby corn; light soy sauce; Shaoxing rice wine; scallions; roasted sesame oil
    show
    • Categories: Main course; Chinese; Vegan; Vegetarian
    • Ingredients: bean curd; scallions; red chiles; cilantro; soy sauce; roasted sesame oil
    show
    • Categories: Main course; Chinese; Vegan; Vegetarian
    • Ingredients: firm bean curd; oil; fresh ginger; chicken stock; Shaoxing rice wine; roasted sesame oil; scallions
    show
    • Categories: Main course; Chinese
    • Ingredients: bean curd; dried Chinese mushrooms; shrimp; ground pork; egg whites; Shaoxing rice wine; light soy sauce; chicken stock; oyster sauce; scallions
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: firm bean curd; yellow bean sauce; oyster sauce; scallions; cilantro
    show
    • Categories: Stews & one-pot meals; Main course; Chinese
    • Ingredients: all-purpose flour; oil; light soy sauce; roasted sesame oil
    show
    • Categories: Main course; Chinese
    • Ingredients: all-purpose flour; green peppers; light soy sauce; Shaoxing rice wine; roasted sesame oil
    show
    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: tiger lily buds; dried Chinese mushrooms; dried black fungus; braised gluten; fried bean curd; bean sprouts; carrots; snow peas; light soy sauce; roasted sesame oil
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: iceberg lettuce; oyster sauce; roasted sesame oil
    show
    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: mung bean sprouts; soybean sprouts; red chiles; scallions; light soy sauce
    show
    • Categories: Stir-fries; Main course; Winter; Chinese; Vegan; Vegetarian
    • Ingredients: dried Chinese mushrooms; bamboo shoots; light soy sauce; roasted sesame oil
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: dried shrimp; napa cabbage; light soy sauce; rice vinegar; roasted sesame oil
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: yard long beans; ground pork; light soy sauce; Shaoxing rice wine; roasted sesame oil; oil; preserved mustard cabbage; scallions
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: Chinese broccoli; fresh ginger; scallions; oyster sauce; light soy sauce; Shaoxing rice wine; roasted sesame oil
    show
    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: eggplants; light soy sauce; Shaoxing rice wine; roasted sesame oil; rice vinegar; scallions; chile bean paste
    show
    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: pea shoots; garlic; Shaoxing rice wine
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: lotus root; fresh ginger; scallions; Chinese ham; Shaoxing rice wine; light soy sauce
    show
    • Categories: Stir-fries; Egg dishes; Main course; Chinese; Vegetarian
    • Ingredients: eggs; roasted sesame oil; scallions; tomatoes
    show
    • Categories: Salads; Main course; Chinese
    • Ingredients: dried shrimp; Shaoxing rice wine; Chinese celery; light soy sauce; rice vinegar; roasted sesame oil; fresh ginger
    show

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

    • chefpatty on April 11, 2015

      scallionsall-purpose flouroilroasted sesame oil

  • 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.

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 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.

Other cookbooks by this author