Margot Zhang
Description
In China, our authors say, one is saluted in any venue with the question, "Have you eaten?" This simple phrase suggests how deeply anchored nourishmen
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t is in Chinese daily life. Food is about sustenance, but also communication of love and respect. A meal is about food but also memories and friendship.
This book is the fourth in a series of illustrated guides to Asian cuisines and food culture. In it, you will find:
An introduction to the three important daily meals
Utensils from chopsticks to bamboo steamers and woks
Cutting and chopping tools and techniques
Sauces and broths
Ingredients like bok choi, oyster sauce, kumquats and chillies.
Then a rundown on the eight regional Chinese cuisines, which are very different from Hunan to Sichuan:
Main ingredients: wontons and noodles, rice in all its forms, mushrooms and sprouts
The principal proteins: pork, chicken and tofu
Chinese herbal medicines and foods that cure
Street food, dishes for special occasions and cakes for birthdays (steamed sponge cake, mooncake).
Charming full-color illustrations show every kind of ingredient and dish, from the familiar to the unusual, and depict people in authentic situations enjoying food in their homes, at restaurants and on the street. The color illustrations of vegetables, utensils and labels make this guide very easy to follow for the novice and a warm reminder for readers of Chinese heritage.
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