WINNER 'Best China Cookbook' UK Gourmand World Cookbook Awards 2020/1. From bustling cosmopolitan cities to remote rural landscapes, this comprehensive volume explores the varied food and cooking of China with fascinating background information on the local geography and culinary history. Bringing together classic dishes, from the old imperial kitchens of Beijing to the tea houses of southern China, expert Terry Tan explores the diverse regions and introduces the reader to local ingredients and cooking methods. Chinese food is justifiably loved the world over, but take a closer look, and you'll discover that there is much more to this nation's cooking than the dishes offered at many restaurants. From aromatic soups and simple stir-fries, and rice and noodle staples, to banquet-style roasted meats, with congees, dim sum, and sizzling street food along the way, this is a must-have reference...
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