Cooking the Chinese Way

by Ling Yu

Introduces fundamental of Chinese cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

Genres: Cooking, Nonfiction, Cookbooks

46 pages, Paperback

First published July 1, 1982

Reviews

[Raymond Wong · Rating 5 out of 5]

I Liked this book because it talks about the background of Chinese cuisine. It also talks about the history of China, and the traditions of how it’s related to China now. It then proceeds to include many recipes for you to make. For each preface of the recipe, it includes the primary tools, ingredients, and proper way to make the recipe. I liked this book because it relates to me in life. Growing up, my parents and grandparents always used the wok, and spatula to cook foods, and eventually I did when I was in high school. While I grew up in America, these recipes were often like the ones in this book. One of the dishes I like to eat while growing up is fried rice, as cliché as it sounds, because you can have fun with what ingredients you put in it, for example, cabbage, onions, Chinese sausage, eggs, green onion, ect as well as sauces, and seasoning, such as soy sauce, hoisin sauce, oyster sauce, salt pepper, and things like chili flakes, garlic or onion powder. So Fried Rice is something I have made before, although its not in the book. I also liked how the book was organized, in the sense that it included the background of China, cooking techniques, and how to eat with chopsticks. My favorite holiday to celebrate would have to be Chinese New Year, which typically happens in February in the U.S. because it

means I get to eat moon cake, which the recipe is on pg. 68 of Cooking the Chinese way by Ling Yu. The typical Chinese menu would include a light soup, meat dish, fish dish, and a vegetable dish, with the foundation as rice or noodles, with fruit being served for dessert. It also talks about how rice and tea are what most Chinese people eat with there meal. One famous Chinese chef I would love to cook the recipes in the book would be Ming Tsai, just because I like his cooking style includes the traditional style, and Americanized style of Chinese cooking. This book reminds me of Ming Tsai’s cooking show that was on the PBS stations called Simply Ming, although in this book, the recipes are more traditional, the recipes can include American vegetables, I would recommend this book to anyone who is interested in learning to Chinese food. The book was well written and informative.