My China: A Feast for All the Senses by Kylie Kwong

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    • Ingredients: fresh ginger; peanut oil; carrots; potatoes; sesame oil; Shaoxing rice wine; rice vinegar; soy sauce; green chiles; sausages
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Notes about this book

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Notes about Recipes in this book

  • Stir-fried pork fillets with dried red chillies

    • Dishyrishie on April 28, 2015

      Actual ingredients: . Pork fillet . Garlic . Ginger . Shao Hsing wine . Chinese black vinegar . Light soy sauce . Dried chili flakes . Sichuan pepper Needs some more flavour - citrus maybe.

  • Steamed chicken with hot and sour dressing

    • Yildiz100 on December 10, 2017

      I made the sauce as written with two exceptions. I substituted Japanese soy for the Chinese light soy sauce and I reduced the cilantro from 2 tbs to 1 tbs. This was excellent though a bit too salty, probably due to my soy substitution. The cilantro was just right for me. (I appreciate cilantro only as a background flavor.) I didn't make her steamed chicken. Instead I served this with rotisserie chicken allowed to cool to room temp. It was really delicious and I will make thus again and again. It is really a great way to make a grocery store rotisserie chicken taste special.

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  • ISBN 10 1920989358
  • ISBN 13 9781920989354
  • Published Oct 01 2007
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

An extraordinary, intimate tour through the rich food and culture of China and Tibet, told through lavish photography, stories, and recipes.

My China is a sweeping culinary travelogue through modern-day China and Tibet. Here, Kylie Kwong, renowned chef and author of Simple Chinese Cooking, journeys to ten cities and provinces, beginning in the Toishan district, the home of her own ancestors. Along the way, she meets and cooks with an array of spirited locals and samples a range of wonderful regional meals and tastes - from the haute cuisine of glamorous Shanghai restaurants to the simple bowls of noodles and pickles at the wooden stalls of Lhasa, and the altogether different and intense spicy heat of traditional Sichuan dishes. With a chef's passion for new flavors, Kwong discovers authentic recipes and traditional techniques and adapts them to eighty new recipes that readers can make simply at home. A rich collection of stories, recipes, and beautiful photographs, My China will transport readers to the sights, smells, and flavors of a world that inspires.

It is an intimate, captivating look at modern China and all its treasures, and the perfect gift for the holidays for any armchair traveller.



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