Chinese Cookbook - Made Simple, at Home: The complete guide around China to the discovery of the tastiest traditional recipes such as homemade spring roll, dumplings, peking duck, and much more

By Chef Marino

From the heart of China directly to your table― over 100 authentic Chinese recipes
Chinese cuisine’s abundance of flavor, high-quality ingredients, and regional diversity make it the most popular cuisine in the world. Unlike some other Chinese cookbooks, this one will help you make beloved dishes at your own home with more than 100 authentic recipes from all over the country.
You’ll get a true taste of China with traditional recipes from appetizers and drinks, to side dishes, sauces, meat, seafood, and of course, desserts. If you’ve been searching for a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals― Chinese Cookbook Made Simple, at Home is your new passport to culinary adventures!
A standout among Chinese cookbooks, this one includes:

• National classic recipes―You won’t need other Chinese cookbooks with 100+ tasty recipes that maintain the true preparation techniques, cooking methods, and fresh, seasonal ingredients of traditional Chinese cuisine. For example you will learn how to prepare Chinese dumplings, spring rolls, peking duck, tofu, and much more.
• History of Chinese cuisine―Explore the history of this fantastic and tasty cuisine, from its ancient origins thousands years ago to modern avant-garde cuisine.

All Chinese cookbooks should be this thorough! Chinese Cookbook Made Simple, at Home has everything you need to master the art of true Chinese cooking from the comfort of your kitchen.

Here you have our purpose,
Now you need your move!

GET YOUR COPY BY CLICKING THE BUY NOW BUTTON!!!

• Language: English
• Publisher: Chef Marino
• Release date: May 2, 2021
• ISBN: 9791220299503

Book preview

CHINESE COOKBOOK

Made Simple, at Home

The complete guide around China to the discovery of the tastiest traditional recipes such as homemade spring roll, dumplings, peking duck, and much more

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Chef MARINO

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Acknowledgment

I want to thank you for buying my book and for trusting in me, sincerely ...Thanks!

Writing a book is harder than I thought and more rewarding than I could have ever imagined.

My thanks go to all of you, readers, I thank you because without you I could not be what I am, without you my books simply…would not exist!

I would like to introduce you all my works, and, if you like them, invite you to leave a positive thought; this will help me to continue my work and will help other people to buy what they are looking for!

Again…Thanks You!

Chef Marino

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© Copyright 2021 by Chef Marino

All rights reserved.

This document is geared towards providing exact and reliable information with regard to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

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TABLE OF CONTENTS

Origins of Chinese Cuisine

Characteristics of Chinese Cuisine

Main Ingredients

Appetizer Recipes

Asian Honey Bbq Chicken Drummettes

Crab Rangoon

Crispy Won Tons With Oriental Dipping Sauce

Egg Rolls

Mini-spring Roll Recipe

Potstickers

Shrimp Balls

Shrimp Won-ton

Soft-wrapped Pork & Shrimp Rolls

Spring Rolls

Tempura

Water Chestnut Appetizer

Wontons

Rice/Noodle Recipes

Chicken Rice

Chinese Chicken Fried Rice

Chinese Cold Pasta Salad

Chinese Fried Rice

Chinese Noodle Chicken

Chinese Style Fried Rice

Cold Szechuan Noodles And Shredded Vegetables

Peanut Thai Noodle Salad

Sauce Recipes

Asian Marinade (for Fish)

Basic Chinese Sauces

Basic Stir Fry Sauce

Bbq Sauce For Pork

Black Bean Sauce

Black Bean Sauce 1

Chinese Barbrcue Sauce

Chinese Plum Sauce

Easy Stir-fry Sauce And Meat Marinade

Hoisin Steak Sauce

Peanut Sauce

Peanut Sauce - Chinese-style

Soy-sherry

Sweet & Sour Sauce

Sweet & Sour Sauce 1

Sweet And Sour Sauce

Szechuan Stir Fry Sauce

Teriyaki Sauce

Teriyaki Sauce 1

Teriyaki Sauce 2

Worcesteshire-lemon Sauce

Duck With Scallion Soup

Mushroom & Noodle Soup

Asparagus & Sesame Chicken Soup

Bird's Nest Soup

Chicken Noodle Soup

Corn & Crab Soup

Egg Drop Soup

Mixed Vegetable Soup

Raindrop Soup

Rice Noodles With Bean Curd Soup

Spicy Thai Soup With Shrimp

Thai Style Seafood Soup

Tomato Soup With Egg Flower

Vegetable & Noodle Soup

Watermelon Soup

Wonton Soup

Vegetarian Recipes

Asparagus With Cashews

Bean Sauce With Tofu

Broccoli In Oyster Sauce

Crisp-fried Tofu And Greens

Egg Fu Yung

Fried Lettuce

Fried Spinach

Gingered Fruit

Mushroom With Tofu (satay Style)

Stuffed Mushrooms

Sweet & Sour Tofu

Szechuan-style Stir Fry (meatless)

Tofu In Black Bean Sauce

Vegetable Packages

Vegetarian Spring Rolls

Vegetarian Won-ton Soup

Vegetarian Won-tons

Beef Recipes

Beef & Broccoli Stir Fry

Beef & Broccoli With Garlic Sauce

Beef & Peanut Butter Stir Fry

Beef & Peanut Stir Fry

Beef & Vegetables Stir Fry

Beef And Broccoli 1

Beef And Peppers In Hoi-sin Sauce

Beef Broccoli Stir Fry

Beef Chop Suey

Beef Kushisashi

Beef Lo Mein

Beef Peanut Stirfry

Beef Stir-fry 1

Beef Stir-fry With Tri-colored Peppers

Beef With Broccoli

Chinese Beef Dish

Five Spice Beef And Pepper Stir-fry

Fried Beef With Green Peppers

Ginger Beef With Bok Choy

Hot Sesame Beef

Ma Po Doufu

Mongolian Beef

Moo Sate (beef Satay )

Pepper Steak

Spicy Beef Stir-fry

Spicy Beef With Potato

Stir Fried Beef With Broccoli & Ginger

Szechwan Beef

Teriyaki Finger Steaks

Chicken Recipes

Almond Chicken

Asparagus & Chicken In Black Bean Sauce

Baked Sesame Chicken

Bon Bon Juihan Banmian (hong Kong)

Braised Chicken With Peppers

Cashew Chicken

Cashew Chicken 1

Chicken And Beef Satay

Chicken Chow Mein

Chicken Dice With Fried Walnuts

Chicken In Black Bean Sauce

Chicken In Oyster Sauce

Chicken With Water Chestnuts & Plum Sauce

Chicken With Yellow Curry Sauce

Chicken-rice Stir Fry

Chinese Garlic Chicken

Crisp Skin Chicken

Duck With Mushrooms

Egg Foo Yung

Garlic Chicken

General Chicken

General Tso's Chicken

General Tso's Chicken 1

General Tso's Chicken 2

Gingered Chicken & Vegetable Salad

Gingered Chicken Stir-fry

Gong Bao Chicken

Green Chicken Curry

Kara-age Chicken

Kung Pao Chicken

Mongolian Chicken

Moo Goo Gai Pan

Red Chicken Salad

Sesame Chicken

Stir Fried Chicken With Cashews

Sweet & Sour Chicken

Szechuan Chicken

Teriyaki Chicken Tenders

Thai Chicken And Sesame Noodles

Seafood Recipes

Chiles Stuffed With Fish Paste

Coconut Fried Shrimp

Crab Egg Foo Yung

Crab Parcels

Crisp Sesame Shrimp

Crispy Seaweed

Crispy Wrapped Shrimp

Egg Fu Yung (shrimp)

Fish Curry

Fish In Coconut

Five-willow Fish

Foo Yung Hai

Fried Fish With Pine Nuts

Kung Pao Shrimp

Mixed Seafood Curry

Monkfish Stir-fry

Monkfish With Lime & Chile Sauce

Oriental Sesame Salmon

Scallops In Black Bean Sauce

Scallops With Peppers

Shrimp Toasts

Spicy Scallops With Lime & Chile

Steamed Fish With Black Beans

Stir Fried Scallops With Asparagus

Sweet And Sour Prawns (shrimp)

Pork Recipes

Moo Shu Pork

Oriental Meatballs ( Pearls )

Barbecued Baby Back Ribs

Barbecued Lamb On Skewers

Barbecued Pork (cha Siu)

Chinese Spare Ribs

Crispy Prk Dumplings

Egg Fu Yung (pork)

Fried Rice & Pork

Hoisin Pork With Garlic Noodles

Katsudon

Moo Shu Pork 2

Noodle & Pork Stirfry

Noodles With Spicy Pork

Pork & Crab Meatballs

Pork And Bamboo Shoots

Pork Fried With Ginger And Mushrooms

Pork Lo Mein

Pork With Green Beans And Mushrooms

Pork With Mushrooms

Pork With Mushrooms & Garlic

Spicy Sichuan Pork

Stir Fried Pork & Peppers

Sweet And Sour Pork Stir-fry

Wood-ear Mushrooms And Pork Stir Fry

Chicken And Cold Noodles With Spicy Sauce

Dessert Recipes

Almond Cookies

Almond Fried Ice Cream

Almond Lake With Mandarin Oranges

Baked Nian Gao - Chinese New Year Cake

Chinese Almond Cakes

Chinese Almond Cakes 1

Chinese Fortune Cookies Recipe

Mandarin Almond Cream

Mandarin Orange Pudding

Toffe Apples

Origins of Chinese Cuisine

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Chinese cuisine is not only concerned with flavors, it also considers essential to satisfy palate, sight and smell.

The concept of yin and yang (symbol of the duality present in each one), which is the basis of oriental thought, is also applied to food. It is necessary to combine what grows under the earth, which is compact, vigorous, firm, with what extends upwards, light, airy, fragmented. It is necessary to combine the 5 basic flavors (sour, spicy, bitter, sweet, salty), the 6 shades of taste (fresh, fragrant, perfumed, fermented, fatty, strong), the 4 textures (dark, crunchy, dry, soft), and add color.

Eating is an act of balance and beauty, and for cooking, chrysanthemums and fish stomachs are used without prevention, as well as jellyfish and the mixture of bird saliva and mud (the famous swallow's nest).

The quantity of courses does not matter, even if in a classic lunch there were up to 200 courses. What matters is high professionalism, imagination, ingenuity. From abundance as from famine, the Chinese have been able to draw material to create the extraordinary. Thus, the most excellent fruits of the earth and the sea undergo a very meticulous preparation, which however does not alter their substantial simplicity; and when the need knocks, the snakes become bush eels and the mice doe deer, because suggestion is of great importance.

These traditions that still live in the markets, have their roots even in mythology, and ingredients such as rhino horn, or monkey brain, are considered aphrodisiacs, in short, enhancers of virility to which the Chinese devote obsessive attention.

In essence, Chinese cuisine is very rich, extremely delicate, always digestible. The cooking methods range from the use of steam, to frying the food for a very short time, to red which consists in wrapping the ingredients in soy sauce until they remain soaked. Added to this is also the use of little fat, the little cooking of the vegetables, the serving of the net food (clean of every inedible part) in great variety, so that you can taste a little bit of everything.

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