The Cultural Revolution Cookbook : Simple, Healthy Recipes From China's Countryside

In 1969, millions of Chinese teenagers were forced from their homes in the city in order to live and work in the countryside as part of China's Cultural Revolution. The work was backbreaking and rations were tight, but Sasha Gong has fond memories of learning to make simple, delicious country cooking. A collection of delectable, healthy, and easy-to-make Chinese recipes from the villages interspersed with a personal narrative and bits of historical context, this cookbook contains authentic Chinese dishes ranging from honey-braised duck to stir-fried rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy discovering the integral connection between Chinese culture and food. Cover......Page 1 Copyright......Page 5 Table of Contents......Page 6 “A Revolution is Not a Dinner Party”......Page 10 A Personal Story......Page 11 The Cultural Revolution: A Culinary History......Page 18 A Chronology of the Cultural Revolution......Page 22 Some Utensils You’ll Need......Page 25 On Portions, Menus and Table Settings......Page 26 VEGETABLES AND TOFU......Page 28 Vinegar-Glazed Chinese Cabbage......Page 30 Tofu with Mushrooms......Page 32 Shallow-Fried Potato Shreds......Page 34 Tofu with Scallions and Sesame Dressing......Page 36 Dry-Fried Green Beans......Page 38 Stir-Fried Corn and Pine Nuts......Page 40 Stir-Fried Spinach with Garlic......Page 42 Spicy White Radish Salad......Page 44 Squash with Shiitake Mushrooms......Page 46 Old Pockmarked Granny’s Tofu......Page 48 Pan-Fried Tofu in a Light Sauce......Page 50 Braised Eggplant with Minced Pork......Page 52 Sweet and Sour White Radish......Page 54 Spicy Pickled Cabbage......Page 56 POULTRY......Page 58 Honey Braised Duck......Page 60 Rock Cornish Game Hen in Soy Sauce......Page 62 Shredded Chicken with Peanut Sauce......Page 64 Ginger and Scallion Poached Chicken......Page 66 Steamed Ginger and Mushroom Chicken......Page 68 Stewed Duck Chaozhou Style......Page 70 Steamed Duckling with Ginger......Page 72 PORK......Page 74 Braised Pork in Soy Sauce......Page 76 Stir-Fried Pork Shreds with Chives......Page 78 Minced Pork and Scallion Cake......Page 80 Twice-Cooked Pork......Page 82 Sliced Pork with Snow Peas......Page 84 Pork with Green and Red Pepper Shreds......Page 86 BEEF AND LAMB......Page 88 Braised Beef in Soy Sauce......Page 90 Fried Beef with Scrambled Eggs......Page 92 Stewed Beef with Star Anise......Page 94 Sliced Lamb with Scallions......Page 96 Stewed Lamb Shank with Carrots......Page 98 SEAFOOD......Page 100 Dredged Fish with Ginger and Scallions......Page 102 Pan-Fried Salmon in a Fragrant Sauce......Page 104 Crab with Ginger and Scallions......Page 106 Prawns with Cooked Greens......Page 108 Stir-Fried Shrimp with Cashew Nuts......Page 110 Shrimp with Green and Red Peppers......Page 112 Braised Fish with Scallions......Page 114 Steamed Whole Fish......Page 116 EGGS......Page 118 Marbled Eggs Steeped in Tea......Page 120 Steamed Savory Egg Custard......Page 122 Scrambled Eggs with Tomatoes......Page 124 Savory Golden Omelet......Page 126 Fried Eggs with Chives......Page 128 RICE AND NOODLES......Page 130 Fried Rice with Shrimp......Page 132 Cold Sesame Noodles with Chicken......Page 134 Stir-Fried Noodles with Pork Shreds......Page 136 Fried Rice with Ten Delicacies......Page 138 Fried Rice with Eggs......Page 140 Lo Mein......Page 142 SOUP......Page 144 Stewed Chicken with Three Delicacies......Page 146 Hot and Sour Soup......Page 148 Egg Flower and Corn Soup......Page 150 Spare Ribs and Shiitake Mushroom Soup......Page 152 Noodles in Chicken Broth......Page 154 DESSERT......Page 156 Mangoes and Sticky Rice......Page 158 Sizzling Caramelized Apples......Page 160 Sesame Seed Candy......Page 162 Yellow Split Pea Cake......Page 164 About the Authors......Page 165 Acknowledgments......Page 166 In 1969, Millions Of Chinese Teenagers Were Forced From Their Homes In The City In Order To Live And Work In The Countryside As Part Of China's Cultural Revolution. The Work Was Backbreaking And Rations Were Tight, But Sasha Gong Has Fond Memories Of Learning To Make Simple, Delicious Country Cooking. A Collection Of Delectable, Healthy, And Easy-to-make Chinese Recipes From The Villages Interspersed With A Personal Narrative And Bits Of Historical Context, This Cookbook Contains Authentic Chinese Dishes Ranging From Honey-braised Duck To Stir-fried Rice Made From Ingredients Found At Local Grocery Stores.--amazon. Vegetables And Tofu -- Poultry -- Pork -- Beef And Lamb -- Seafood -- Eggs -- Rice And Noodles -- Soup -- Dessert. Sasha Gong And Scott D. Seligman ; Food Photography By Charles Cohan Fischl. Text Mainly In English With Some Chinese.