The Food and Cooking of South China

The Food and Cooking of South China

Traditions, Tastes, Techniques, 75 Recipes, 400 Photographs

Book - 2008
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From the vertiginous modern skyline of Hong Kong to the lush rice paddies of the delta wetlands, southern China is united by its passion for one thing: food. Situated on the southernmost coastline of the vast country, the region comprises Guangdong and Hainan Provinces. Within these lie the bustling metropolises of Guangzhou (Canton), Shantou, Hong Kong and Hainan Island, each of which has its own unique take on particular dishes. In this stunning new book, Terry Tan traces the history and development of both the people and the cuisines of south China. Starting with an in-depth look at the geography, climate and history, he goes on to explore the regional cuisines, festivals and celebrations that distinguish towns within the provinces, and provides an expert guide to the most common ingredients, tools and techniques used to create the array of fabulous dishes on offer. There then follows a collection of 75 recipes that evoke the flavors of traditional southern Chinese cooking. All the classics are covered, including Shrimp Won Ton Soup, Crystal Dumplings with Bamboo Shoots, Cantonese Roast Duck, Wenchang Steamed Crab and Almond Jelly.
Publisher: London : Aquamarine, 2008.
ISBN: 9781903141632
Branch Call Number: 641.59512 TAN
Characteristics: 160 pages : color illustrations, color map ; 29 cm
Additional Contributors: Brigdale, Martin


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