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

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  • 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!

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  • ISBN 10 1904920470
  • ISBN 13 9781904920472
  • Published Oct 01 2006
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Kyle Cathie Limited
  • Imprint Kyle Cathie Limited

Publishers Text

China Modern celebrates the arrival of delicious, modern Chinese cuisine and Ching-He Huang is the person to present it. Young, beautiful, and vibrant, Ching brings style and ease to this exciting , ever-changing cuisine. She looks at new influences from across the world as well as addressing how classic dishes that are common take-out favorites should really be cooked. From Peking Duck Sushi to Steamed Seabass with Stir-fried Spring Onions and Chillies , there is an exotic array of tantalizing dishes to choose from.

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