Go beyond spring rolls and General Tso’s Chicken…
Instead of ordinary take-out, cook in with these surprisingly simple and authentic make-at-home recipes
An accessible and authoritative collection featuring 650 delicious and authentic Chinese recipes, all meticulously selected and tested for the home kitchen, accompanied by explanations of Chinese ingredients, and easy-to-implement suggestions for alternatives to specialty items
BIOS: Kei Lum Chan and Diora Fong Chan are the bestselling authors of 17 cookbooks and are regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist, editor-in-chief and food critic of a prominent Hong Kong newspaper, who authored “Food Classics,” published in 1953 and still in print today, long considered the Chinese food bible. They live in Hong Kong.