The Cultural Revolution Cookbook

Cover......Page 1
Copyright......Page 5
Table of Contents......Page 6
“A Revolution is Not a Dinner Party”......Page 10
A Personal Story......Page 11
The Cultural Revolution: A Culinary History......Page 18
A Chronology of the Cultural Revolution......Page 22
Some Utensils You’ll Need......Page 25
On Portions, Menus and Table Settings......Page 26
VEGETABLES AND TOFU......Page 28
Vinegar-Glazed Chinese Cabbage......Page 30
Tofu with Mushrooms......Page 32
Shallow-Fried Potato Shreds......Page 34
Tofu with Scallions and Sesame Dressing......Page 36
Dry-Fried Green Beans......Page 38
Stir-Fried Corn and Pine Nuts......Page 40
Stir-Fried Spinach with Garlic......Page 42
Spicy White Radish Salad......Page 44
Squash with Shiitake Mushrooms......Page 46
Old Pockmarked Granny’s Tofu......Page 48
Pan-Fried Tofu in a Light Sauce......Page 50
Braised Eggplant with Minced Pork......Page 52
Sweet and Sour White Radish......Page 54
Spicy Pickled Cabbage......Page 56
POULTRY......Page 58
Honey Braised Duck......Page 60
Rock Cornish Game Hen in Soy Sauce......Page 62
Shredded Chicken with Peanut Sauce......Page 64
Ginger and Scallion Poached Chicken......Page 66
Steamed Ginger and Mushroom Chicken......Page 68
Stewed Duck Chaozhou Style......Page 70
Steamed Duckling with Ginger......Page 72
PORK......Page 74
Braised Pork in Soy Sauce......Page 76
Stir-Fried Pork Shreds with Chives......Page 78
Minced Pork and Scallion Cake......Page 80
Twice-Cooked Pork......Page 82
Sliced Pork with Snow Peas......Page 84
Pork with Green and Red Pepper Shreds......Page 86
BEEF AND LAMB......Page 88
Braised Beef in Soy Sauce......Page 90
Fried Beef with Scrambled Eggs......Page 92
Stewed Beef with Star Anise......Page 94
Sliced Lamb with Scallions......Page 96
Stewed Lamb Shank with Carrots......Page 98
SEAFOOD......Page 100
Dredged Fish with Ginger and Scallions......Page 102
Pan-Fried Salmon in a Fragrant Sauce......Page 104
Crab with Ginger and Scallions......Page 106
Prawns with Cooked Greens......Page 108
Stir-Fried Shrimp with Cashew Nuts......Page 110
Shrimp with Green and Red Peppers......Page 112
Braised Fish with Scallions......Page 114
Steamed Whole Fish......Page 116
EGGS......Page 118
Marbled Eggs Steeped in Tea......Page 120
Steamed Savory Egg Custard......Page 122
Scrambled Eggs with Tomatoes......Page 124
Savory Golden Omelet......Page 126
Fried Eggs with Chives......Page 128
RICE AND NOODLES......Page 130
Fried Rice with Shrimp......Page 132
Cold Sesame Noodles with Chicken......Page 134
Stir-Fried Noodles with Pork Shreds......Page 136
Fried Rice with Ten Delicacies......Page 138
Fried Rice with Eggs......Page 140
Lo Mein......Page 142
SOUP......Page 144
Stewed Chicken with Three Delicacies......Page 146
Hot and Sour Soup......Page 148
Egg Flower and Corn Soup......Page 150
Spare Ribs and Shiitake Mushroom Soup......Page 152
Noodles in Chicken Broth......Page 154
DESSERT......Page 156
Mangoes and Sticky Rice......Page 158
Sizzling Caramelized Apples......Page 160
Sesame Seed Candy......Page 162
Yellow Split Pea Cake......Page 164
About the Authors......Page 165
Acknowledgments......Page 166