我愛中國菜

前言

In terms of cuisine, there is a considerable difference between Chi-na and the West. Chinese cuisine can be much more individualizedand impulsive than Western cuisine. Although there are recipes tofollow, cooks frequently adjust the seasonings and even ingredientsthey use, according to the preferences and wishes of their custom-ers, which makes each dish creatively unique. Take the cold dishFlavored Cucumber as an example. The flavor of this simple, colddish differs from place to place, depending on local tastes. Peoplein Shanxi Province （in North China） like vinegar, so they will addmore vinegar to the dish; people in Sichuan Province （in southernChina） prefer spicy foods, so naturally they will prepare this dishwith more chilies; people in Jiangsu Province （in eastern China） en-joy sweet foods, and therefore sugar will be the seasoning of choicefor this dish. Though the style of cuisine may vary from place toplace, the pursuit of taste remains the main aim of every region.

內(nèi)容概要

This book presents you with 69 easy recipes for famous, home-style　Chinese dishes. Each recipe is accompanied by cultural tips, and　some beginners' Chinese to show you more of China.　Out of these recipes you can create a Chinese feast, or simply add　some Chinese flavor to your dinner table just by following these　directions.　　The carefully selected tips invite you to savor the taste of Chinese　culture. From the philosophy behind Chinese cooking, the symbolic　meanings of certain dishes, to table manners, your knowledge of　China may start from your kitchen. What's more, learning the　common expressions used for food and dining in this way makes　learning Chinese easy and fun!

書籍目錄

豆腐、涼菜　熗拌黃豆芽　涼拌木耳　椒香海帶絲　爽口芹菜卷  賽香瓜  拌黃瓜　涼拌白菜　海苔豆腐　麻婆豆腐　肉末豆腐　炸豆腐　甜酸豆腐蔬菜　蒜香荷蘭豆　干煸圓白菜  干煸豆角　雞蛋西紅柿　肉末燒茄子  蒜蓉豇豆  香菇油菜  松仁玉米　醬汁炒鮮蘑　雞肉香菇燴什錦  珊瑚白菜  炒四蔬  蠔油生菜　地三鮮禽蛋  芙蓉蛋　蘆筍蛋餅　宮保雞丁　辣子雞丁　椒鹽雞翅　腰果雞丁……肉類海鮮湯、甜點、主食

章節(jié)摘錄

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《我愛中國菜(英文版)》是由華語教學(xué)出版社出版的。

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