The Wisdom of the Chinese Kitchen : Classic Family Recipes for Celebration and Healing

__The Wisdom of the Chinese Kitchen,__ with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook.__The Wisdom of the Chinese Kitchen__ is a daughter's tribute—a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, “Mastering the Fundamentals,” provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, “The Art of Celebration,” concentrates on the more elaborate, complex, and meaningful dishes—such as Shark's Fin Soup and West Lake Duck—that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, “Achieving Yin-Yang Harmony,” explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, __dong quai,__ and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity. In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past CONTENTS Introduction Notes to the reader Remember China, Nan Chung MASTERING THE FUNDAMENTALS THE MEANING OF RICE Steamed Rice Flavored Sweet Rice Fried Rice Tender Chicken on Rice Tender Beef on Rice Chicken Porridge Savory Rice Dumplings Peanut Rice Dumplings THE BREATH OF A WOK Chicken with Cashews Tomato Beef Stir-Fried Chicken with Baby Corn and Straw Mushrooms Stir-Fried Eggs with Barbecued Pork Baba s Stir-Fried Butterfly Fish and Bean Sprouts Stir-Fried Asparagus with Shrimp Stir-Fried Squid Beef Chow Fun Singapore Rice Noodles THE ART OF STEAMING Steamed Pork Cake with Salted Duck Egg Steamed Spareribs with Plum Sauce Steamed Chicken with Lily Buds, Cloud Ears, and Mushrooms SHRED OF GINGER LIKE BLADES OF GRASS Drunken Chicken Braised Beef Braised Sweet and Sour Spareribs Nom Yu Spareribs Lemongrass Pork Chops Rock Sugar Ginger Chicken Lemon Chicken Seafood Sandpot Sandpot Braised Lamb Chestnuts and Mushrooms Braised with Chicken Chicken and Corn Soup Seafood Noodle Soup Clear Soup Noodles Cabbage Noodle Soup Family-Style Winter Melon Soup Hot-and-Sour Soup Seaweed Tofu Soup GOING TO MARKET WITH MAMA Braised Mushrooms Braised Cabbage and Mushrooms Sprouting Soybeans Grandfathers Stir-Fried Soybean Sprouts Lotus Root Stir-Fry Stir-Fried Egg and Chinese Chives Stir-Fried Chinese Broccoli Braised Taro and Chinese Bacon Stir-Fried Long Beans with Red Bell Peppers Long Bean Stir-Fry Stir-Fried Amaranth Eggplant in Garlic Sauce Vegetable Lo Mein Stuffed Fuzzy Melon Braised Fuzzy Melon with Scallops - Cooking as Meditation THE ART OF CELEBRATION - The Good Omen of a Fighting Fish Poached Steelhead Fish Stir-Fried Bok Choy White Cut Chicken Stir-Fried Clams in Black Bean Sauce Stir-Fried Snow Pea Shoots Glazed Roast Squab Shark’s Fin Soup Oyster-Vegetable Lettuce Wraps Stir-Fried Garlic Lettuce Pepper and Salt Shrimp Sweet and Sour Pork Eight Precious Sweet Rice Stir-Fried Scallops with Snow Peas and Peppers NEW YEAR'S FOODS AND TRADITIONS Buddha’s Delight Turnip cade Taro Root Cake New Year’s Cake Nom Yu Peanuts Candied Walnuts Sesame Balls Sweetened Red Bean Paste - A day lived as if in China Fancy Winter Melon Soup West Lake Duck Braised NomYu and Taro Duck Stuffed Chicken Wings Savory Rice Tamales Sweet Rice Tamales Won Ton 4 Pot Stickers Shrimp Dumplings Stuffed Noodle Rolls Spring Rolls Scallion Cakes Salt-Roasted Chicken Soy Sauce Chicken Roast Duck Uncle Tommy’s Roast Turkey Mama’s Rice Stuffing Turkey Porridge COOKING AS A I HEALING ART c Green Mung Bean Soup Sesame Tong Shui ? Lotus Seed “Tea” Sweetened Red Bean Soup * Peanut Soup J Almond Soup e. Dried Sweet Potato Soup = Sweet Potato and Lotus Seed Soup % Dragon Eye and Lotus Seed “Tea” Double-Steamed Papaya and Snow Fungus Soup o Double-Steamed Asian Pears | Homemade Soy Milk c Savory Soy Milk Fresh Fig and Honey Date Soup s. Soybean and Sparerib Soup a Dried Fig, Apple, and Almond Soup ® Ching Bo Leung Soup ® Four Flavors Soup Chayote Carrot Soup | Watercress Soup * Yen Yen’s Winter Melon Soup Herbal Winter Melon Soup Mustard Green Soup Gingko Nut Porridge Snow Fungus Soup American Ginseng Chicken Soup Dong Quai Soup Lotus Root Soup Korean Ginseng Soup Homemade Chicken Broth Chicken Wine Soup Pickled Pig’s Feet Beef and White Turnip Soup SHOPPING LIKE A SLEUTH GLOSSARY INDEX "'The Wisdom of the Chinese Kitchen', with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, “Mastering the Fundamentals,” provides instruction on the arts of steaming and stir-frying ; the preparation of rice, panfried, and braised dishes ; the proper selection of produce ; and the fine arts of chopping and slicing. Part Two, “The Art of Celebration,” concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, “Achieving Yin-Yang Harmony,” explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity. In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past."--taken from book jacket flaps The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. The Wisdom of the Chinese Kitchen is a daughter's tribute—a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes—such as Shark's Fin Soup and West Lake Duck—that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity. In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past. An Assortment Of 140 Recipes For Classic Cantonese Family Dishes Is Accompanied By An Introduction To The Philosophy And Principles Of Chinese Cuisine, And Advice On The Techniques Of Chinese Cooking. Mastering The Fundamentals -- The Meaning Of Rice -- The Breath Of A Wok -- The Art Of Steaming -- Shreds Of Ginger Like Blades Of Grass -- Going To Market With Mama -- Cooking As A Meditation -- The Art Of Celebration -- The Good Omen Of A Fighting Fish -- New Year's Foods And Traditions -- A Day Lived As If In China -- Dutiful Daughter Returns Home -- Achieving Yin-yang Harmony -- Cooking As A Healing Art -- Baba's Mama's Dong Quai And Restorative Foods. Grace Young. Includes Index.