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Can I read Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom (Authentic Recipes Series) on EtoBox?

Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom (Authentic Recipes Series) by Kenneth Law, Lee Cheng Meng, Max Zhang, Luca Invernizzi Tettoni is a nonfiction available to read on EtoBox.

What is Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom (Authentic Recipes Series) about?

The cuisine of China is widely regarded as one of the finest and most popular in the world. <i>Authentic Recipes from China</i> is a collection of 80 recipes gathered from the top kitchens across this vast country and presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes will let you participate in China's fascinating history and fast-paced modern era through the delicious vehicle of its food.<br><br>Recipes include:<ul><li>Lettuce Cups with Mushrooms and Tofu</li><li>Yunnan Ham Pastries</li><li>Hot and Sour Soup</li><li>Winter Melon Soup</li><li>Stir-fried Rice Vermicelli</li><li>Longevity Noodles</li><li>Crunchy and Tangy Fresh Lotus Root Salad</li><li>Braised Chicken Wings in Plum Orange Sauce</li><li>Steamed Buns</li><li>Mongolian Lamb Hotpot</li><li>Wok-seared Sesame Scallops</li><li>Salt and Pepper Squid</li><li>Banana Fritters</li><li>Sweet Rice Dumplings</li></ul>

Who reads Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom (Authentic Recipes Series)?

It is typically read by self-directed learners exploring a subject in depth.

Common subject areas: history, science, philosophy, social sciences.

Author
Kenneth Law, Lee Cheng Meng, Max Zhang, Luca Invernizzi Tettoni
Publisher
Tuttle Publishing
Published
2012
Language
EN
ISBN
9780804848725
Category
nonfiction
Subjects
Cooking, History

Other editions & translations

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