Bordered by the fertile waters of the South China Sea, and with many towns located on one of the three major rivers or their tributaries, the region is famous for its exquisite fish and shellfish dishes, including Salt & Pepper Prawns and Lobster Noodles. Meat, especially pork and beef, and all types of poultry are also popular, with any number of variations on the theme of stewed and fried dishes cropping up in every town. The coastal plains around Hainan, with its sub-tropical climate, also support abundant rice crops as well as other foods, such as corn, peanuts, tea, tobacco, sugar cane, bananas, pineapples, oranges, tangerines, longans and lychees, which are incorporated into many local 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 wonderful collection of 75 recipes that evoke the tastes and textures of traditional southern Chinese cooking. Recipes range from light and flavoursome soups, dim sum and vegetable accompaniments, to more substantial dishes made with fish, shellfish, poultry, meat, rice and noodles. All the classics are covered, including Shrimp Won Ton Soup, Crystal Dumplings with Bamboo Shoots, Cantonese Roast Duck, Wenchang Steamed Crab, Mist of Harmony and Almond Jelly, providing a comprehensive guide to this glorious cuisine.
Packed with more 350 specially commissioned, inspirational pictures and delicious, easy-to-follow recipes, as well as cook's tips, variations and complete nutritional information, this unique new book is essential reading for anyone who loves to explore new cuisines and cook good food.
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