Authentic Chinese Cooking Techniques & Recipes

As China is such a large and wide-spread country, it is only natural that the people living in the different provinces have different taste. Because of this, different methods of cooking have been developed leading to the many methods of preparing Chinese dishes. However, strictly speaking, the methods most commonly used are none other than sautéing, steaming, deep-frying, stir-frying, stewing, simmering, spiced-stewing, roasting, smoking, stirring, scalding and making soups.

This authentic Chinese cooking techniques & recipes site is divided into 15 units covering Cold Dishes, Sauteed (Sautéed) Dishes, Steamed Dishes, Deep-Fried Dishes, Stir-Fried Dishes, Stewed Dishes, Spiced-Stewed Dishes, Roasted Dishes, Smoked Dishes, Sauce Stirred Dishes, Scalded Dishes, Soups, Snack and Processed Food.

Each unit contains specially selected, well-known Chinese dishes from different regions. A list of ingredients given in each recipe are for preparing a dish enough for a table of twelve. A photograph of each dish is given so that the online browser can, at a glance, know what the finished dish is like, and will be more confident in, not only preparing the dish, but later in adapting and creating many delicious dishes on his own.

The measurements used in this site are the measurements commonly used by Chinese, e.g. catty, tael, bowl, tablespoon, teaspoon, etc. For people using other types of measurements the following is given for reference.

Catty = 16 taels = 600 grams
Bowl (of water) = 190 grams
1 tablespoon = 17 grams
1 teaspoon = 6 grams

The browser can use other forms of measuring utensils, but the quantities should be as per those given in the recipes.

Another important point in the recipes given in this site is, that ingredients that are commonly used in Chinese dishes are included in the recipes, i.e. the recipes are not modified to exclude ingredients which non-Chinese may abhor, such as chicken head, chicken feet, duck feet, duck head, duck web, pig feet, pig ears, innards etc.

Actually these ingredients, after being prepared and cooked are regarded by gourmets as delicacies. From the view point of nutrition, they have good value and it is hope that the foreign lovers of Chinese food will overcome their prejudice and bravely try out these food to appreciate the essence of 5,000 years of Chinese "food" culture.

An index links page of the recipes is included, classified under the main ingredients such as chicken, duck, seafood, meat, vegetable, soups, bean curd and eggs, innards, etc. so that the browser can refer to the recipe, in which he is interested, with ease.

• Comparative Table of Measurements for Liquid and dry

• Index links page of the recipes under main ingredients

The Techniques and Dishes collection of Authentic Chinese Cooking:

1. Cold Mixing and Cold Dishes

2. Sauteing (Sautéing) and Sauteed (Sautéed) Dishes

3. Steaming and Steamed Dishes

4. Deep-Frying and Deep-fried Dishes

5. Stir-Frying and Stir-Fried Dishes

6. Simmering and Simmered Dishes

7. Stewing and Stewed Dishes

8. Spiced-Stewing And Spiced Stewed Dishes

9. Roasting and Roasted Dishes

10. Smoking and Smoked Dishes
     

11. Stirring and Sauce Thickened Dishes

12. Scalding and Scalded Dishes

13. Soups

14. Snacks

15. The Food Processing Dishes