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Mystique Of Chinese Culinary Creations, The
by: Irene Kwok Tom
The Author 2006, Paperback
Reviewed by: Jacqueline M. Newman
Fall Volume: 2009 Issue: 16(3) page(s): 18 and 19
We found this self-published book in a Chinese museum and are delighted we did. After its introduction and information about chopsticks and rice bowls, it discusses Chinese tea, tofu, Chinese noodles, dumplings, wonton and buns, jook (also known as congee), and some famous Chinese dishes. It ends with fourteen recipes, how to marinate meats and make sauces, a conversion chart, where twenty-three well known Chinese dishes originated, and an index.
It is loaded with information that enriches knowledge about Chinese cooking, history, culture, even manners. Tales about the dishes fascinate. Some are well known, others are variations worth knowing. Included is one called: Yangzhou City Government's Official Yangzhou Fried Rice. It has fourteen ingredients, no instructions, and is for twice the amount as a similar one given later in the book that uses fewer food items. Missing are some sea cucumber, river shrimp, dried mushrooms, bamboo shoots, green peas, chicken broth, cooking wine, and salt. Try this one, it is well worth knowing about and tasting.
|Yangzhou Fried Rice III|
3 Tablespoons oil, divided
4 ounces small shrimp, peeled and veins removed
2 bowls cooked rice
2 ounces diced ham
2 ounces BBQ pork, diced
1 scallion, minced
1 Tablespoon soy sauce
1. Heat wok, add one tablespoon oil and add shrimp quickly frying them until pink, then scoop them out.
2. In a clean wok, add one tablespoon oil and scramble the eggs, then set them aside.
3. Clean wok and re heat it. Add last tablespoon oil, the ham, pork, scallion, shrimp,and the rice and quickly stir-fry until aromatic and hot. Add soy sauce to taste, and serve.