Classic Chinese Cuisine by Nina Simonds

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  • Boiled rice

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: long grain rice
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  • Steamed rice

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: rice
    show

  • Pearl balls (Zhen zhu wan zi)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Appetizers / starters; Chinese
    • Ingredients: glutinous rice; dried Chinese black mushrooms; water chestnuts; ground beef; carrots; soy sauce; Chinese rice wine; sesame oil; scallions; fresh ginger
    show

  • Rainbow congee (Xian zhou)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Main course; Side dish; Chinese
    • Ingredients: long grain rice; dried Chinese black mushrooms; peanut oil; shallots; carrots; pork sausages; chicken stock; soy sauce; peas
    show

  • Curried fried rice (Jia li fan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Stir-fries; Main course; Side dish; Chinese
    • Ingredients: peanut oil; onions; curry powder; carrots; cooked chicken meat; peas; long grain rice; chicken stock
    show

  • Chrysanthemum rice (Ju hua chao fan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Stir-fries; Main course; Side dish; Chinese
    • Ingredients: peanut oil; scallions; shrimp; peas; long grain rice; Chinese rice wine; chicken stock; sesame oil; white pepper
    show

  • Shrimp with sizzling rice (Guo ba xia ren)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Stir-fries; Main course; Chinese
    • Ingredients: long grain rice; shrimp; fresh ginger; Chinese rice wine; peanut oil; scallions; chicken stock; tomato ketchup; snow peas
    show

  • Stir-fried beef with vegetables over rice (Niu rou hui fan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Stir-fries; Main course; Chinese
    • Ingredients: beef eye of round; Chinese rice wine; sesame oil; soy sauce; snow peas; peanut oil; onions; green peppers; tomatoes; button mushrooms; chicken stock; tomato ketchup; Chinese black rice vinegar; long grain rice
    show

  • Steamed beef with spicy rice powder (Fen zheng niu rou)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Main course; Chinese
    • Ingredients: beef flank steaks; Chinese rice wine; sesame oil; Chinese bean sauce; chile paste; scallions; fresh ginger; glutinous rice; five-spice powder
    show

  • Chicken, sausage & rice wrapped in lotus leaves (He ye bao)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Appetizers / starters; Chinese
    • Ingredients: glutinous rice; lotus leaves; chicken breasts; soy sauce; Chinese rice wine; sesame oil; fresh ginger; peanut oil; pork sausages; dried Chinese black mushrooms; chicken stock
    show

  • Steamed rice casserole (La wei fan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Chinese
    • Ingredients: pork sausages; dried Chinese black mushrooms; carrots; snow peas; long grain rice; peanut oil; napa cabbage; Chinese rice wine; chicken stock; soy sauce; sesame oil
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  • Basic yeast dough (Fa mian)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & rolls, savory; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil
    show

  • Silver-thread loaves (Yin si juan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & rolls, savory; Side dish; Snacks; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; sesame oil
    show

  • Golden thread loaves (Jin si juan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Fried doughs; Side dish; Snacks; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; sesame oil
    show

  • Flower rolls (Hua juan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & rolls, savory; Side dish; Snacks; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; sesame oil
    show

  • Snail buns (Luo si juan)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & rolls, savory; Side dish; Snacks; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; lard; ham
    show

  • Barbecued pork buns (Cha shao bao)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & rolls, savory; Side dish; Snacks; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; pork loin; hoisin sauce; soy sauce; Chinese rice wine; tomato ketchup; garlic; oyster sauce; sesame oil
    show

  • Buns with red bean filling (Dou sha bao)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & buns, sweet; Afternoon tea; Dessert; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; sweet red bean paste
    show

  • Lotus buns (He ye bao)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & rolls, savory; Side dish; Snacks; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; sesame oil
    show

  • Longevity peach buns (Shou tao)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & buns, sweet; Dessert; Chinese
    • Ingredients: active dry yeast; all-purpose flour; peanut oil; dates; lard; ground cinnamon
    show

  • Scallion cakes (Cong you bing)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Pancakes, waffles & crêpes; Side dish; Snacks; Breakfast / brunch; Chinese; Vegan; Vegetarian
    • Ingredients: cake flour; corn oil; sesame oil; scallions; peanut oil
    show

  • Mandarin pancakes (Bao bing)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Pancakes, waffles & crêpes; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: all-purpose flour; sesame oil
    show

  • Sesame flat breads (Shao bing)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Bread & rolls, savory; Side dish; Breakfast / brunch; Chinese
    • Ingredients: all-purpose flour; cake flour; peanut oil; sesame seeds
    show

  • Cold tossed Sichuan noodles (Chuan wei ji si liang mian)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Chinese
    • Ingredients: peanut oil; Oriental egg noodles; sesame oil; bean sprouts; scallions; cooked chicken meat; peanut butter; chicken stock; soy sauce; Chinese black rice vinegar; chile oil; garlic; fresh ginger
    show

  • Cold spicy noodles (Zha jiang mian)

    from Classic Chinese Cuisine, Revised and Updated Edition Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

    • Categories: Pasta, doughs & sauces; Salads; Main course; Snacks; Chinese
    • Ingredients: pork loin; soy sauce; Chinese rice wine; firm tofu; onions; peanut oil; Chinese noodles; sesame oil; garlic; sweet bean sauce; carrots; lettuce; cucumbers
    show

Notes about this book

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Notes about Recipes in this book

  • Shrimp ball soup (Xia wan tang)

    • lorloff on February 02, 2019

      Excellent. Added 1 teaspoon chili garlic sauce recommended in a recipe by Barbara Kafka in soup of life. I used Mother’s Korea’s chile garlic sauce. Added carrots cut with peeler and small head of bok Choi. I added the stems of the bok Choi after adding the shrimp balls and added the carrots and bok Choi leaves at the end along with some additional scallions at the end.

  • Red-cooked squab (Hong shao ge zi)

    • dtremit on July 11, 2015

      Three cornish game hens may be substituted for the six squab.

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  • ISBN 10 0395986753
  • ISBN 13 9780395986752
  • Published Feb 01 1999
  • Format Paperback
  • Page Count 399
  • Language English
  • Edition Rev Upd
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals - from the everyday to the exotic - that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of CHINA SEASONS and CHINA EXPRESS.

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