The Shun Lee Cookbook

The Shun Lee Cookbook

Michael Tong


Until the Nineteen Sixties, approximately all chinese language foodstuff served within the usa used to be Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. yet with the hole of his Shun Lee eating places greater than 40 years in the past, Michael Tong and his cooks brought the highly spiced local meals of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and ultimately to the entire usa. Crispy Orange red meat. Lake Tung Ting Prawns. Crispy Sea Bass. Dry SautÉed String Beans. scorching and bitter Cabbage. Scallion Pancakes. those dishes originated at Shun Lee, and at the moment are on approximately each chinese language eating place menu throughout North America.

Now, in his first cookbook, Tong stocks his most well liked recipes from the Hunan, Sichuan, and Shanghai areas of China. Who says chinese language nutrients is hard to arrange at domestic? With The Shun Lee Cookbook, even rookies don't have anything to fret approximately. the entire recipes were established and transformed for domestic kitchens. If adapting a recipe for the home—like Beijing duck—proved to be most unlikely, Tong passed over it. the result's a suite of easy-to-make yet superb dishes. and maybe the simplest half is they can all be made with components present in supermarkets everywhere.

Chinese favorites similar to sizzling and bitter Soup, Sichuan Boiled Dumplings, Dry SautÉed eco-friendly Beans, and Kung Pao Shrimp are integrated. There also are new dishes reminiscent of Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked pork brief Ribs, and Hunan Lamb with Scallions.

In addition to the recipes The Shun Lee Cookbook contains suggestions for stocking domestic pantries with chinese language staples, and there are greater than fifty colour photos of the completed dishes throughout.

Why order takeout if you happen to can take domestic The Shun Lee Cookbook?

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