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Featured Cookbook
Book Description The Chinese Kitchen is equally useful whether you are selecting your first Chinese cookbook or adding to an already substantial collection. This encyclopedic volume is crammed with detailed information, recipes you know yet probably have not made at home, and color photographs from China that bring the culture and culinary interests of the country compellingly to life. Opening with a useful explanation of the fundamentals of Chinese cooking, you learn how all food is viewed for its seasonal Authors: Deh-Ta Hsiung Date: January 2000 ISBN: 0312246994 Publisher: St. Martin's Press Hardcover |
Stir-Fried Shrimp in Tomato Sauce
Tomato Sauce (Xihongshi Jiang) Recipe from: The Chinese Kitchen by Deh-Ta Hsiung Cookbook Heaven at Recipelink.com
The tomato is not indigenous to China, but is a foreign origin, as its common name, panqie (foreign aubergine), indicates. Just when it was introduced is uncertain; the earliest mention of it dates from the end of the seventeenth century.
Serves 4-6 as an appetizer
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