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

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    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: dried scallops; shrimp; squid; rice stick noodles; fresh ginger; scallions; napa cabbage; chicken stock; light soy sauce; Shaoxing rice wine; roasted sesame oil
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    • Categories: Soups; Chinese
    • Ingredients: shrimp; water chestnuts; ground pork; light soy sauce; Shaoxing rice wine; roasted sesame oil; fresh ginger; wonton wrappers; chicken stock; spinach; scallions
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    • Categories: Mousses, trifles, custards & creams; Dessert; Chinese
    • Ingredients: fresh ginger; milk
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    • Categories: Mousses, trifles, custards & creams; Dessert; Chinese
    • Ingredients: gelatin; superfine sugar; almond extract; condensed milk; lychees in syrup; loquats in syrup; papayas; melons
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    • Categories: Dessert; Chinese; Vegan
    • Ingredients: black sesame paste; superfine sugar; glutinous rice flour; rock sugar
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    • Categories: Dessert; Chinese; Vegan
    • Ingredients: self-rising flour; superfine sugar; lady finger bananas; oil
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    • Categories: Rice dishes; Dessert; Chinese; Vegan
    • Ingredients: lotus seeds; jujubes; gingko nuts; glutinous rice; rock sugar; candied cherries; dried longan fruits; almonds; sweet red bean paste
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    • Categories: Dessert; Chinese
    • Ingredients: jujubes; pears; honey
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Chinese
    • Ingredients: butter; all-purpose flour; almonds; almond extract
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    • Categories: Rice dishes; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: long grain rice
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    • Categories: Rice dishes; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: long grain rice
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    • Categories: Pancakes, waffles & crêpes; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: all-purpose flour; roasted sesame oil
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    • Categories: Bread & rolls, savory; Chinese
    • Ingredients: dried yeast; all-purpose flour
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    • Categories: Stocks; Cooking ahead; Chinese
    • Ingredients: chicken carcass; chicken necks; chicken feet; Shaoxing rice wine; fresh ginger; scallions
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    • Categories: Stocks; Cooking ahead; Chinese
    • Ingredients: chicken carcass; chicken necks; chicken feet; pork spareribs; scallions; fresh ginger; Shaoxing rice wine
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    • Categories: Stocks; Cooking ahead; Chinese; Vegan; Vegetarian
    • Ingredients: soybean sprouts; dried Chinese mushrooms; scallions; Shaoxing rice wine
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    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: light soy sauce; Chinese black vinegar
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    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: light soy sauce; Chinese black rice vinegar; red chiles
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    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: red rice vinegar; fresh ginger
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    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: light soy sauce; chile oil; roasted sesame oil; scallions
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    • Categories: Spice / herb blends & rubs; Chinese
    • Ingredients: salt; Sichuan peppercorns; five-spice powder
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    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: red chiles; rice vinegar
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    • Categories: Dressings & marinades; Chinese
    • Ingredients: chile flakes; roasted sesame oil; oil
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    • Categories: Chinese; Vegan; Vegetarian
    • Ingredients: fresh ginger
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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

    • 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.

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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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