Table of Contents

Introduction 1

Part I: What Is Chinese Cooking? 7

Chapter 1: How to Think Like a Chinese Chef 9

Chapter 2: A Wok Through China’s Amazing Culinary Regions 13

Part II: Where to Begin? 21

Chapter 3: Tools of the Trade 23

Chapter 4: The Chinese Pantry and Refrigerator 35

Chapter 5: Common Chinese Cooking Techniques 55

Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate 71

Part III: The Recipes 83

Chapter 7: Saucy Sauces and Dips 85

Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads 95

Chapter 9: Broth, Bones, and a Barrel of Soup 115

Chapter 10: Swimming with the Best of Them: Seafood 125

Chapter 11: Crying Fowl: Poultry Recipes 147

Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb 173

Chapter 13: Healthy Tofu and Eggscellent Ideas 205

Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way 229

Chapter 15: Rice Bowls and Oodles of Noodles 251

Chapter 16: Sweet Sensations 273

Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals 287

Part IV: The Part of Tens 297

Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience 299

Chapter 19: Ten Commandments: Secrets to Your Success 305

Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture 311

Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food 315

Index 319

About the Author

Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.