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China kulinarisch entdecken
A lavishly illustrated volume that presents a wide range of Chinese dishes from the major culinary regions and examines the influences that have shaped the cuisine. Expertly photographed.
296 pages, Paperback
First published January 1, 2003
About the author
Deh-Ta Hsiung
58 books1 followerI was born into a family of scholars and gourmets in old Peking, which is now known as Beijing (bei means 'north', and jing is the 'capital'), and travelled widely throughout China as a teenager. I had a traditional classical Chinese upbringing before coming to England at the age of 17 to complete my education at Oxford and in London, where I now live.
On graduation from the Slade School of Fine Art in 1960, I worked in films first as an Assistant Director, and then as an Editor until the mid-80s. But from the mid-70s, I also began to write articles and books on Chinese cuisine, and I also started to teach Chinese cookery, as well as acting as a food and wine consultant to Chinese restaurants and food manufacturers.
I'm basically self-taught, although I did take lessons from some of the top chefs both here and in Hong Kong. I have also worked in professional kitchens throughout the world. So what I was trained to do has become a hobby, and what was my hobby is now my profession!
I've contributed to several websites in the past, but my main aim for starting chinese-at-table.com is to demystify some of the misunderstandings that surround one of the greatest cuisines in the world. The history and traditions of China are inextricably linked to its food culture, and its geographical and physical diversity has also shaped a rich cultural heritage and influenced the style of the culinary art, now so popular the world over.
Over 5000 years of history are behind some of the various traditional dishes that have now permeated into Western society, but little is known of their origins. Here I would like to mention the late Barbara Tropp, a China scholar turned Chinese cook, who wrote in her wonderful book The Modern Art of Chinese Cooking (William Morrow 1982):
The book begins with philosophy, moves through techniques, and then moves on to food. It follows my belief that when you set out to master Chinese cooking it is Chinese philosophy that is your foundation, Chinese cooking techniques that supply the bricks and the mortar, and the delicious food that follows is then the natural result and the crowning glory. Without philosophy to give it sharp, Chinese food is shallow. Without technique, it falls apart. It is like a special house that one cannot hope to build from the pinnacles down.
Chinese food is fascinating and delicious and I hope my web site will encourage you to learn more about it, and most of all, to enjoy cooking and eating the Chinese way.
On graduation from the Slade School of Fine Art in 1960, I worked in films first as an Assistant Director, and then as an Editor until the mid-80s. But from the mid-70s, I also began to write articles and books on Chinese cuisine, and I also started to teach Chinese cookery, as well as acting as a food and wine consultant to Chinese restaurants and food manufacturers.
I'm basically self-taught, although I did take lessons from some of the top chefs both here and in Hong Kong. I have also worked in professional kitchens throughout the world. So what I was trained to do has become a hobby, and what was my hobby is now my profession!
I've contributed to several websites in the past, but my main aim for starting chinese-at-table.com is to demystify some of the misunderstandings that surround one of the greatest cuisines in the world. The history and traditions of China are inextricably linked to its food culture, and its geographical and physical diversity has also shaped a rich cultural heritage and influenced the style of the culinary art, now so popular the world over.
Over 5000 years of history are behind some of the various traditional dishes that have now permeated into Western society, but little is known of their origins. Here I would like to mention the late Barbara Tropp, a China scholar turned Chinese cook, who wrote in her wonderful book The Modern Art of Chinese Cooking (William Morrow 1982):
The book begins with philosophy, moves through techniques, and then moves on to food. It follows my belief that when you set out to master Chinese cooking it is Chinese philosophy that is your foundation, Chinese cooking techniques that supply the bricks and the mortar, and the delicious food that follows is then the natural result and the crowning glory. Without philosophy to give it sharp, Chinese food is shallow. Without technique, it falls apart. It is like a special house that one cannot hope to build from the pinnacles down.
Chinese food is fascinating and delicious and I hope my web site will encourage you to learn more about it, and most of all, to enjoy cooking and eating the Chinese way.
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Displaying 1 - 11 of 11 reviews
February 8, 2008
Beautiful pictures of food and people of China. It was interesting to see the process of how Peking duck is made. Recipes are true "homecooking" Chinese food, not greasy like the resturants. I am Cantonese. The recipes are like grandma's.
April 28, 2012
My go-to Chinese cookbook. The recipes are (mostly) pretty simple, and after reading a few, you get a sense of what makes Chinese food taste Chinese. And the gorgeous pictures!
September 6, 2026
This is a great cookbook. Especially if you are unfamiliar with most of Chinese cuisine like I am. With some dishes, the book even has extra pages to describe how the dish is made in China. It's got a ton of fantastic photos and a layout that is very familiar to standard western cookbooks. In that sense, this book is perfect for a western audience. On the other hand, that can be somewhat contrary to an authentic Chinese cookbook. For example, condensing all of Chinese cuisine into one book is an impossible task. It pretends like China is one big cuisine or culture. So thereby there is no sense of division which China clearly does have and of course you inevitably miss out on a ton of Chinese dishes in order to have a book that is never ending. I must say that the dishes that were chosen in this book were great and I think for the most part font have that western "twist" to them, that you would see in a Chinese restaurant in the west. The book keeps the chinese ingredients so that's a major plus. Having said that, I know that Chinese cuisine is complex and delicate and this book kind of dumbs some of the recipes down for us dumb dumb westerners. Consider it basics instead of fine dining.
I would highly recommend this book to people that want to START to learn authentic Chinese cuisine.
I would highly recommend this book to people that want to START to learn authentic Chinese cuisine.
July 26, 2026
The information sections are nice, partly because they aren’t over long. The pictures are beautiful. The recipes look good. I’ve cooked a lot of Chinese recipes over the years. What I like about this cookbook series is that the recipes work well at home and never fail to please.
July 13, 2012
This is one of the best Chinese cooking books on the market for the following reasons:-
1. The recipes are authentic. No 'taste of China' by some celebrity chef adding soya sauce to some meal, or 'interpretations' of classical dishes. These unadulterated recipes are for meals that appear on menus throughout China, like xi hong chi chao ji dan (tomato scrambled eggs) which is often seen in China but rarely in Chinese restaurants abroad.
2. It's all restaurant standard food. This means the meals are to a high standard. Any book can display 'home cooking' recipes, because no real standards apply. This on the other hand is serious cooking.
3. The recipes are surprisingly easy to make, requiring few ingredients, which are generally repetitious (ginger, scallion, soya sauce, rice wine). A true Thai cookbook is difficult to use in the west because of the difficulty in finding the fresh, exotic ingredients required such as kaffir lime leaves and Thai basil. Chinese ingredients are easier to obtain as they've become more mainstream in the West and Chinese grocery shops abroad, making the book applicable for people in most countries.
4. It details some important explanations and descriptions of Chinese cuisine. As an example, it states that the trinity of ingredients that make food taste 'Chinese' are ginger, scallion, and garlic. I'd add soya sauce, rice vinegar, and rice wine to that list. Sweet and sour flavour comes from mixing rice vinegar with sugar. Very simple information, but I rarely see cook books explain the importance of these facts, and once you get your head around it, you start to understand the quintessence of Chinese cuisine by identifying the separate ingredients in what you're tasting.
This boook isn't a definitive guide to Chinese cooking, because that would require far more recipes. The instructions aren't always clear, such as the very first recipe for jiaozi (north-eastern dumplings), which doesn't even explain how to make the dough (there is a basic dough recipe at the back, which I assume can be used for dumplings). But it's better than any other Chinese cookbook I've encountered, and if a person masters these relatively simple recipes they're definitely in the know of a good deal of Chinese recipes.
This is something to buy and keep rather than borrow for a few weeks. Each recipe is worth trying.
1. The recipes are authentic. No 'taste of China' by some celebrity chef adding soya sauce to some meal, or 'interpretations' of classical dishes. These unadulterated recipes are for meals that appear on menus throughout China, like xi hong chi chao ji dan (tomato scrambled eggs) which is often seen in China but rarely in Chinese restaurants abroad.
2. It's all restaurant standard food. This means the meals are to a high standard. Any book can display 'home cooking' recipes, because no real standards apply. This on the other hand is serious cooking.
3. The recipes are surprisingly easy to make, requiring few ingredients, which are generally repetitious (ginger, scallion, soya sauce, rice wine). A true Thai cookbook is difficult to use in the west because of the difficulty in finding the fresh, exotic ingredients required such as kaffir lime leaves and Thai basil. Chinese ingredients are easier to obtain as they've become more mainstream in the West and Chinese grocery shops abroad, making the book applicable for people in most countries.
4. It details some important explanations and descriptions of Chinese cuisine. As an example, it states that the trinity of ingredients that make food taste 'Chinese' are ginger, scallion, and garlic. I'd add soya sauce, rice vinegar, and rice wine to that list. Sweet and sour flavour comes from mixing rice vinegar with sugar. Very simple information, but I rarely see cook books explain the importance of these facts, and once you get your head around it, you start to understand the quintessence of Chinese cuisine by identifying the separate ingredients in what you're tasting.
This boook isn't a definitive guide to Chinese cooking, because that would require far more recipes. The instructions aren't always clear, such as the very first recipe for jiaozi (north-eastern dumplings), which doesn't even explain how to make the dough (there is a basic dough recipe at the back, which I assume can be used for dumplings). But it's better than any other Chinese cookbook I've encountered, and if a person masters these relatively simple recipes they're definitely in the know of a good deal of Chinese recipes.
This is something to buy and keep rather than borrow for a few weeks. Each recipe is worth trying.
May 5, 2011
A wonderful book. One of the few if not the only English language book I have found with the recipe for West Lake Vinegar fish. And also crab with glutinous rice cakes (although only the recipe for the crab is provided). Oh what I wouldn't give for a bit of that right now.
March 22, 2008
Another great Bargain Books find..gorgeous.
February 25, 2010
Contains recipes for many favorites of Chinese cuisine. Take note that these are almost all restaurant-style dishes. Very few of the recipes are the kind you'd find being cooked often at home.
January 10, 2011
Gorgeous photographs. Lots of intriguing dishes and customs.
January 12, 2014
My absolute favorite cookbook. Gorgeous photos, comprehensive fold-out sections that focus on special ingredients or techniques. Recipes turn out perfect.
July 15, 2012
one of my favorite cook books
Displaying 1 - 11 of 11 reviews