This title presents 75 regional recipes from Sichuan, Hunan, Hubei,
Yunnan, Guizhou and Shaanxi, in over 370 photographs. From the vibrant
metropolises of Chengdu and Xi'an to the spectacular rice terraces of
the Yangzte basin, explore west China's ancient cuisine in this stunning
new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and
pungent aromatics in this collection of 75 authentic recipes, including
Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan
Noodles. Chapters cover all the courses, including fiery soups and dim
sum, fresh fish and shellfish, tender poultry, aromatic meat, classic
rice and noodles, piquant vegetable dishes and unusual sweet things.
There is an informative introduction that traces the history of western
Chinese food culture and provides an illustrated guide to the
ingredients, tools and equipment you will need. This irresistible volume
is brought to life with more than 370 mouthwatering photographs, and
step-by-step instructions ensure perfect results each time. It includes
nutritional information for each recipe. Sichuan, known as 'the land of
plenty', is home to a sizzling cuisine that has become a favourite
around the world. In this exquisite new book, Terry Tan explores the
diverse landscapes and cultures of west China. Following an insightful
introduction, 75 recipes cover many famous dishes, including classic
recipes, such as Corn Soup, Aromatic Crispy Duck, Pickled Mustard Greens
and Red Bean Paste Pancakes. Brimming with inspirational photographs,
cook's tips and variations, this is the essential volume for all lovers
of spicy and aromatic food. - From the vibrant metropolises of Chengdu
and Xi'an tothe spectacular rice terraces of the Yangzte basin,
explorewest China's ancient cuisine in this stunning new book - Discover
the sizzle of Sichuan peppercorns, spicy chilliesand pungent aromatics
in this collection of 75 authenticrecipes, including Chrysanthemum Fish
Hot Pot, ChilliSquid, Crispy Chilli Beef and Dan Dan Noodles - Chapters
cover all the courses, including fiery soupsand dim sum, fresh fish and
shellfish, tender poultry, aromatic meat, classic rice and noodles,
piquantvegetable dishes and unusual sweet things - An informative
introduction traces the history of westernChinese food culture and
provides an illustrated guideto the ingredients, tools and equipment you
will need - This irresistible volume is brought to life with morethan
370 mouthwatering photographs, and step-by-stepinstructions ensure
perfect results each time - Includes nutritional information for each
recipe
