Classic Chinese Cuisine by Nina Simonds

  • 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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Notes about Recipes in this book

  • Red-cooked squab (Hong shao ge zi)

    • dtremit on July 11, 2015

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

  • 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.

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  • ISBN 10 188152731X
  • ISBN 13 9781881527312
  • Format Hardcover
  • Page Count 400
  • Language English
  • Edition Rev. & Updated Ed
  • Publisher W. W. Norton & Company


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