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#121 rotuts

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Posted 15 August 2015 - 04:45 AM

Im very late to this thread

 

thanks

 

 

liuzhou

 

for taking so much time to show us those book !



#122 liuzhou

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Posted 15 August 2015 - 07:47 AM

quail.jpg

Quail

 

11. Others.

 

A roundup of dishes which fall outside the main categories.

 

 

  1. 泡椒牛蛙                                Pickled Chilli Bullfrog
  2. 兴国小野兔                            Xingguo Hare
  3. 回锅猪肉                                Twice Cooked Pork                        
  4. 小辣椒炒兔丁                        Small Chilli Rabbit Cubes
  5. 栗子烧牛蛙                            Chestnut w Bullfrog
  6. 炒蛙腿                                    Fried Frog's Legs                            
  7. 银杏牛蛙                                Ginkgo Bullfrog
  8. 馋嘴牛蛙                                Gluttonous Bullfrog
  9. 旺仔牛蛙                                Prosperous Son Bullfrog
  10. 橄榄菜爆牛蛙                        Chinese Olive Paste Bullfrog
  11. 剁椒粉皮                                Chopped Chilli Bean Jelly
  12. 阳新三鲜苕粉皮                    Yangxin Three Flavour Bean Jelly
  13. 酸菜炒粉丝                            Pickled Cabbage Vermicelli
  14. 桂花炒粉丝                            Osmanthus Vermicelli
  15. 清烩素四宝                            Simple Four Treasures (Asparagus Lettuce, Wax                                                                      Gourd, Straw Mushrooms,Carrot )
  16. 素炒酱丁                                Simple Fried Vegetables in Sauce
  17. 葱油裙菜                                Onion w Wakame Seaweed
  18. 香卤裙带                                Stewed Wakame Seaweed
  19. 炒咸什                                    Fried Salted Vegetables
  20. 植物四宝                                Plants' Four Treasures (Corn, Asparagus Lettuce,                                                                     Straw Mushrooms, Chinese Yam)
  21. 炒年糕                                    Fried New Year Cake
  22. 五彩素丝                                Five Colour Vegetable Slivers
  23. 爆肉炒饼                                Exploding Meat, Fried Cake                                 
  24. 红烧鹌鹑                                Red-Cooked Quail
  25. 一口香                                    One Mouth Taste (Zongzi, Millet, Mushroom)
  26. 锅塌三鲜                                Pot Fall Three Delicacies (Chicken, Beef, Shrimp)
  27. 荞麦盅                                    Buckwheat Cup
  28. 炒鸽脯                                    Fried Pigeon Breast
  29. 五彩鸽丝                                Five Colour Pigeon
  30. 尖椒鹌鹑                                Chilli Quail
  31. 咸菜烧鸽子                            Pickles w Pigeon
  32. 熘雀脯                                    Fried Sparrow Breast
  33. 土豆烧鸽子                            Potato w Pigeon

 

The End


Edited by liuzhou, 15 August 2015 - 07:52 AM.

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#123 liuzhou

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Posted 15 August 2015 - 03:05 PM

I mentioned up-thread that the term 小炒 - usually translated as 'stir-fried', has a wider meaning than is used in the west, It is often combined with other techniques in the preparation of dishes. Here is a list of the terms used in this book.

 

炒【chǎo】 stir-fry; fry; saute.
烧【shāo】 burn; cook; bake; heat; stew after frying or stewed in soy sauce; 
roast
爆【bào】 explode; burst; quick-fry; quick-boil.
焖【mèn】 boil in a covered pot over a slow fire; braise.
熘【liū】    saute; quick-fry. 
馏【liù】 heat up in a steamer.
煸【biān】 stir-fry before stewing.
烩【huì】 braise; cook (rice or shredded pancakes) with meat, vegetables 
and water.
炝【qiàng】 boil (meat or vegetables) in water for a while, then dress with 
soy, vinegar, etc.; fry sth. quickly in hot oil, then cook it with sauce 
and water.
卤【lǔ】stew (whole chickens or ducks, large cuts of 
meat, etc.) in soy sauce; thick gravy used as a sauce for noodles, etc..
烤【kǎo】 bake; roast; toast; scorching.
扒【pá】 gather up; rake up; stew; braise.
 
These techniques are often combined so you might see something described as 炝炒 【qiàng chǎo】which would mean boiled, then fried.
 
You will notice that many of these Chinese characters contain the element 火 on the left. This means 'fire'.
 
I think I have got them all covered here. If not, let me know.

Edited by liuzhou, 15 August 2015 - 03:06 PM.

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#124 liuzhou

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Posted 20 August 2015 - 07:02 AM

I picked this up with the express intent of comparing it with Fuchsia Dunlop's Sichuan food classic, Land of Plenty/Sichuan Cookery (US/UK titles).

 

cover.jpg

Family Style Sichuan Food

 

I realise it is a somewhat unfair comparison as the two books were written for very different audiences. Ms. Dunlop was writing to introduce a cuisine to people who probably knew little, if anything, about it. This book is written for people who know the dishes, but perhaps not how to recreate them. But hey!

 

I've put recipes which are also in Dunlop in red,although some are under slightly different names.

 

The book is glossy with good illustrations and clear recipes. It also has useful tips and general suggestions in addition to straight-forward recipes. A couple of sample pages

 

pages.jpg

 

The book is in five sections.

 

1。 蔬菜食用菌 Vegetables and Edible Mushrooms
 
kugua.jpg
Bitter Melon
 
田园菜头汤             Countryside Vegetable Top Soup
干煸冬笋                  Dry Fried Winter Bamboo Shoots
囗蘑锅巴汤              St, George's Mushroom, Rice Crust Soup
五丝酸辣汤              Five Stripe Hot and Sour Soup
蒜蓉西蓝花              Garlic Broccoli
炝莲白                     Fried White Lotus
开水白菜                 Boiled Cabbage
蒜泥茄子                 Mashed Garlic Eggplant
酱烧冬笋                 Fried Winter Bamboo Shoots w Sauce
麻酱素什锦             Sesame Paste Mixed Vegetables
香酥鲜菇                 Tasty Crisp Fresh Mushrooms
五味苦瓜                 Five Flavour Bitter Melon
鲜藕丝糕                 Fresh Lotus Cake
干贝菜心                 Dried Scallop w Choy Sum 
川味炒豆尖             Sichuan Flavour Fried Beans
豇豆肉末                Cowpea with Ground Pork
素炒黄瓜                Simple Fried Cucumber
榄菜四季豆            Chinese Olive Paste w Green Beans
油泼双芽菜            Oil Splashed Two Sprouts 
葱油拌苦瓜            Fried Onion w Bitter Melon
黄金白玉汤            Gold and White Jade Soup
榨菜炒肉                Hot Pickled Mustard Tuber w Pork
大白菜炒虾仁        Cabbage Fried w Shrimp
豆豉苦瓜                Black Fermented Beans w Bitter Melon
干煸扁豆                Dry Fried Hyacinth Bean
红烧平菇                Red Cooked Oyster Mushrooms
辣炒芋头片            Spicy Fried Taro
干煸藕                   Dry Fried Lotus
炒豌豆                   Fried Peas
辣卤花菜               Spicy Stewed Cauliflower
雪里蕻烧茭白        Potherb Mustard Fried Wild Rice Stem
蒜蓉筱麦菜           Garlic Fried Buckwheat Vegetable
 
2。 营养畜肉 Nourishing Farmed Meat
 
Lamb%20Belly.jpg
Lamb Belly
 
鱼香肉丝               Fish Fragrant Pork Slivers
火爆肚头               Flash Fried Pork Tripe
竹荪肝膏汤           Bamboo Fungus Pork Liver Pate Soup
菜心狮子头           Choy Sum Lion's Head Meatballs
东坡肘子               DongPo Pork Elbow
原笼玉簪               Rice Coated Pork Ribs
盐煎肉                  Salt Fried Pork
红油猪蹄筋           Chilli Oil Pork Tendons
杞子炖牛鞭           Goji Berry Ox Penis
蒜泥白肉               Mashed Garlic  w Boiled Pork
小炒兔丁               Stir Fried Rabbit Cubes
炝拌牛百叶           Boiled Mixed Ox Tripe
肉末花生米           Ground Beef w Pignuts
红油猪舌              Chilli Oil Pig's Tongue
椒油拌腰片          Chilli Oil Kidney
合川肉片             HeChuan Sliced Pork
萝卜排骨汤         Chinese Radish and Spare RIb Soup
自贡冷吃兔         ZiGing Cold Rabbit
川椒小炒肉         Sichuan Chilli Fried Pork
川四肉豆腐         Sichuan Pork Tofu*
豆干腊肉             Dried Tofu w Cured Pork
爆炒羊肚丝         Quick Fried Sheep's Stomach
糖醋排骨             Sweet and Sour Ribs
沸腾羊肉             Boiled Mutton
荷兰豆炒腊肉      Green Beans w Cured Pork
红烧带皮羊         Red Cooked Lamb Strip Loin
油泼羊肉             Oil Splashed Mutton
野山椒炒牛肉丝  Countryside and  Mountains Chilli Fried Beef
香辣排骨             Spicy Spare Ribs
羊里脊骨头汤      Lamb Tenderloin Bone soup
尖椒炒牛柳         Chilli Fried Beef Fillet
 
3。 禽蛋豆制品 Birds, Eggs, and Bean Products
 
mapo.jpg
Mapo Tofu
麻婆豆腐            Mapo Tofu
菜豆腐                Vegetable Tofu
口袋豆腐            Stuffed Tofu
大蒜烧鸡胗        Garlic Chicken Gizzard
辣子鸡丁            Lazi Chicken Cubes (Chicken with Chillies)
神仙鸭子            Immortal Duck
椒麻鸡片            Hot and Numbing Chicken Slices 
辣子鸡翅            Lazi Chicken Wings
贵妃鸡翅            Highest Ranking Concubine Chicken Wings
素炒辣豆丁        Simple Fried Spicy Tofu
北碚河水豆花    Beipei River Water Tofu Flowers (Soft Tofu)
香熏鹌鹑蛋        Smoked Quail Eggs
五香酱干            Five Spice Dried Tofu
花椒鸡丁           Sichuan Peppercorn Chicken
太白鸭子           Taibai Duck
魔芋烧鸭           Taro Duck
火爆乳鸽           Quick Fried Pigeon Breast
宫保鸡丁           Kung-Po Chicken
松子鸭羹           Pine Nut Duck Soup
虫草鸭子           Caterpillar Fungus Duck
白果烧鸡           Ginkgo Stewed Chicken
碎米鸡丁           Crushed Peanut Chicken
旱蒸贝母鸡        Steamed Fritillary Bulb Chicken
三菌炖鸡           Three Mushroom Stewed Chicken
天麻鸽脯           Gastrodia Tuber Pigeon Breast
宜宾怪味鸡        Yibin Strange Taste Chicken
麻辣汉阳鸡        Hot and Numbing Hanyang Chicken
粉皮拌鸡丝        Bean Starch Jelly w Chicken
铺盖鸡               Bedclothes Chicken
古蔺麻辣鸡        Gulin Hot and Numbing Chicken
皮蛋豆花            Preserved Egg Tofu Flower
菜梗滑鸡            Vegetable Shoot Slippery Chicken
橙皮鸡块            Tangerine Peel Chicken
川味鸡条            Sichuan Flavour Chicken
咖喱鸡块            Curried Chicken
红火麻辣鸡         Prosperous Hot and Numbing Chicken
鸭血烧公鸡         Duck's Blood Fried Rooster
糖醋鸡块.           Sweet and Sour Chicken

Edited by liuzhou, 20 August 2015 - 07:22 AM.

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#125 liuzhou

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Posted 20 August 2015 - 07:13 AM

4. 水产品 Aquatic Products
 
kelp%20knots.jpgKelp Knots
 
水煮鱼                Stewed Fish in Spicy Broth
香芹花蛤            Celery Frog
酸菜鱼                Pickled Vegetable Fish
大蒜鲇鱼            Garlic Catfish
蚝油海丁            Oyster Sauce Sea Snails
鲜椒烹虾            Fresh Chilli Boiled Shrimp
双椒拌螺丁        Two Chilli Snails
辣炒海肠            Spicy Fried Penis Fish (Urechis unicinctus)
绣球干贝            Silk Ball Dried Scallops
大蒜烧鳝段        Garlic Fried Eel
家常海参            Family Style Sea Cucumber
五柳鱼                Five Willow Fish
蛋煎蛎黄            Egg Fried Oyster Cake
生卤青虾            Stewed Freshwater Shrimp
香煎大虾            Fragrant Fried Large Shrimp
清蒸雅鱼            Steamed Snowtrout
二黄汤鱼           Two Yellows Soup w Fish (Egg Yolk and Corn)
干烧岩鲤           Dry Fried Rock Carp
干煸鱿鱼丝        Dry Fried Squid 
豆瓣鲜鱼           Douban Squid (Note 1)
大蒜干贝           Garlic Dried Scallops (Note 2)
凉拌海肠           Cold Dressed Penis Fish
香辣田螺           Spicy River Snails
豆腐鲫鱼           Tofu w Crucian Carp
韭菜海肠           Garlic Chives Penis Fish
油爆鱼仁           Fried Fish Pieces
凉拌海带           Cold Dressed Kelp
盐卤虾爬子       Salt Stewed Shrimp
干煎大虾           Dry Fried Large Shrimp
香辣毛蟹           Spicy Hairy Crab
川味虾仁           Sichuan Flavour Shrimp
川味鱼头           Sichuan Flavour Fish Head
葱香花蟹           Onion w Flower Crab
粉丝蒸虾仁       Vermicelli w Steamed Shrimp
 
5。 主食 Staples
 
IMG_2544.jpgSesame Balls
 
红焖排骨面        Soy Sauce Stewed Spare Rib Noodles
雪菜肉丝面        Snow Vegetable Pork Noodles
竹筒鲜虾饭        Bamboo Tube Small Shrimp w RIce
成都担担面        Chengdu Dandan Noodles
川味麻团            Sichuan Flavour Sesame Balls
水晶蒸饺           Crystal Steamed Dumplings (Jiaozi)
菠菜猪肝粥        Spinach and Pork Liver Rice Porridge
猫珥朵               Cat's Ears
川味豆花面        Sichuan Flavour Soft Tofu Noodles
赖汤圆               Mr. Lai’s Tangyuan (Sticky Rice Balls)
彩椒牛肉灼饭    Coloured Peppers Beef Fried Rice
川味油酥饼        Sichuan Flavour Flaky Cake
川味开口笑        Sichuan Flavour Mouth Open Smile
 
Note 1: Douban refers to Doubanjiang
 
Note 2: This dish calls for Single Headed Garlic
 
As you will have seen, there are not many duplications between the two books. That is not a negative criticism of either. Sichuan food is too big a subject for any one book to cover. As Ms. Dunlop points out, there are said to be over 5,000 dishes.
 
If you have any questions, I will do my best to answer, but I am no expert.

Edited by liuzhou, 20 August 2015 - 07:27 AM.

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#126 rotuts

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Posted 20 August 2015 - 08:07 AM

thank you.

 

like the lamb belly !



#127 Shelby

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Posted 20 August 2015 - 09:46 AM

How did I miss this topic for so long????  Thank you, Liuzhou, for all of your work here.  I LOVED reading through this.  So many exotic sounding dishes.  



#128 Nicolas Escudero Heiberg

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Posted 20 August 2015 - 11:16 AM

What an effort! You've created a fantastic resource. Huge thanks!

#129 Smithy

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Posted 20 August 2015 - 04:08 PM

That's an interesting way to cut lamb. Is it half a vertical cross-section, including a couple of ribs?

How are the kelp knots used in a dish: garnish or major element?

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

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#130 liuzhou

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Posted 20 August 2015 - 04:59 PM

That's an interesting way to cut lamb. Is it half a vertical cross-section, including a couple of ribs?

How are the kelp knots used in a dish: garnish or major element?

Ha! As I have mentioned elsewhere, many Chinese butchers cut meat more or less at random. It is a fairly old photo but as I remember it did include a couple of ribs. Once you select your cut, the meat is going to be chopped again into bite sized cubes (bone on) to be used in hot pots or stews. In fact, I have problems getting the butchers to leave it in one piece. They look at me most suspiciously.

 

The kelp (not always knotted) is used as a major ingredient in many dishes and often added to hot pots or soup.The dish in the aquatic section calls for 

 

300g kelp

50g lotus root

30g mixed green and red chillies

garlic, salt, MSG, sesame oil, sugar, rice vinegar, 

 

so pretty much a main ingredient.


Edited by liuzhou, 20 August 2015 - 05:04 PM.


#131 Smithy

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Posted 20 August 2015 - 08:28 PM

Thanks for that information.  Next question: what is kelp like as a food?  I think of it as this wavy buoyant tangly sea vegetable that terrified me as a child. (Now I can appreciate its value in the ecosystem, as long as I don't try to swim near it.)  Does it taste and feel like any land vegetable we could identify in North America? Salty?  Firm and crunchy, like celery?  Slimy, like okra? Rubbery?  Your photo suggests, say, onion necks.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown


#132 liuzhou

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Posted 20 August 2015 - 10:57 PM

Thanks for that information.  Next question: what is kelp like as a food?  I think of it as this wavy buoyant tangly sea vegetable that terrified me as a child. (Now I can appreciate its value in the ecosystem, as long as I don't try to swim near it.)  Does it taste and feel like any land vegetable we could identify in North America? Salty?  Firm and crunchy, like celery?  Slimy, like okra? Rubbery?  Your photo suggests, say, onion necks.

 

I can't think of any land vegetable it compares to. It is firm to the bite, but not rubbery or slimy. Nor is it particularly salty. It does have a slight, not-unpleasant hint of iodine. I haven't had in any a while. I'll pick some up later in the week, remind my taste buds and get back to you.

I understand that it is usually sold dried in North America. Is that correct? Here we usually get it fresh. I've never had it dried. So, I don't know how that might affect the flavour or texture.

 

I like it, but it isn't my favourite sea weed. That would be nori/laver.


Edited by liuzhou, 20 August 2015 - 10:58 PM.






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