Regional Cooking of China: 300 Recipes From The North, South, East And West.

This is a stunning set of four books that bring together classic dishes from all over China, from the imperial kitchens of Beijing to the tea houses of Southern China. Terry Tan explores the diverse histories of China's provinces and their respective cuisines, and introduces the reader to local ingredients and cooking methods. Clear method text and sumptuous photographs make it easy to achieve success with classics such as Deep-fried Wontons, Aromatic Crispy Duck, Sauteed Beef in Oyster Sau...