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

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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!

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 1856269612
  • ISBN 13 9781856269612
  • Published Jul 15 2010
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition New edition
  • 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. China's culinary traditions are continually evolving 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. Healthy eating is also integral, with cooking techniques moving away from deep-frying to steaming, pan-frying, boiling, grilling and even baking! Ching 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. Delicious recipes include Lemon Monkfish, Ginger, Chilli and Soy Steamed Scallops, Peking Duck Sushi, Vegetable Bao and Chocolate Sesame Balls.

Other cookbooks by this author