This title features 75 regional recipes from Beijing and Northern China.
From the modern restaurants of Beijing to the home kitchens of
Heilongjiang, Jilin, Liaoning, Hebei, Shanxi and Shandong, this book
brings together traditional Mandarin cuisine and the foods of the
northern provinces. You can discover world-famous dishes and unusual
local recipes, including Lotus Leaf Dumplings, Braised Quails, Stewed
Spare Ribs, Sliced Beef and Bamboo Shoots, Mandarin Pancakes and
Caramelized Apples. A concise introduction provides all the information
you need to understand the origins and history of Mandarin food and
cooking, with a helpful guide to the essential ingredients, tools and
equipment you will need. 370 delightful photographs by Martin Brigdale
include a mouthwatering picture of each finished dish, making it easy to
achieve success with every recipe. Nutritional information is provided
throughout. From majestic Beijing and the awe-inspiring Great Wall to
ancient Buddhist temples and the vast Yellow River, northern China is
historically, geographically and culturally diverse. The Beijing school
of cooking contains recipes from the imperial kitchens of the Forbidden
City, but is also influenced by the vast, unforgiving lands to the
north. In this fascinating new book, Terry Tan explores the varied
dishes that make up the menus of northern China. There are 75 authentic
recipes from Beijing and the surrounding provinces, with chapters
covering soups and dim sum; fish and shellfish; poultry; meat and game;
pancakes, breads and noodles; vegetables, and sweet things. This
sumptuous book makes Chinese food accessible to every cook. - From the
modern restaurants of Beijing to the homekitchens of Heilongjiang,
Jilin, Liaoning, Hebei, Shanxiand Shandong, this book brings together
traditionalMandarin cuisine and the foods of the northern provinces -
Discover world-famous dishes and unusual localrecipes, including Lotus
Leaf Dumplings, Braised Quails, Stewed Spare Ribs, Sliced Beef and
Bamboo Shoots, Mandarin Pancakes and Caramelized Apples - A concise
introduction provides all the information youneed to understand the
origins and history of Mandarinfood and cooking, with a helpful guide to
the essentialingredients, tools and equipment you will need - 370
delightful photographs by Martin Brigdale include amouthwatering picture
of each finished dish, making iteasy to achieve success with every
recipe - Nutritional information is provided throughout
