Culinaria China

Culinaria China

A Celebration of Food and Tradition
Author: ,
Language: English
Layout: 1000 illustrations, four-color throughout, hardcover
Pages: 380
Size: 21,6 x 25,3 cm/10 x 8,5 inches

Price: 14,95 €
14,99 £
19,99 $

ISBN: 978-3-8480-0820-9
Tasting, smelling and enjoying China – explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine, to the rich coast provinces in the North, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan dishes and adventurous dishes from the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like „blister soup“, „beggar’s chicken“ or even „ants climbing a tree“? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and which viands are served to a pilgrim after his visit to a cloister? The authors of this book are sinologists and are well versed in China. They offer many exciting details about the history, customs and tradition as well as the modern life in this country, which changes daily and remains yet closely attached to its past. Authentic Chinese recipes, which were deliberately collected in many provinces for this book, help everybody to conjure hitherto unknown tasty dishes onto the table. Aside from the historical dishes of the imperial cuisine, the most modern creations of the world famous five stars chefs are presented.
Further Titles of this Series
Culinaria France
Culinaria France
Culinaria Germany
Culinaria Germany
Culinaria Greece
Culinaria Greece
Culinaria Hungary
Culinaria Hungary
Culinaria Italy
Culinaria Italy
Culinaria Spain
Culinaria Spain
Culinaria Russia
Culinaria Russia

Table of Contents

Important information



Culinary basics
Chinese culinary culture

A stroll through the Forbidden City
Dining like the Emperor of China
Beijing’s cuisine – from sophisticated to rustic
Peking duck – an explosion of flavours
Dining etiquette in China
Dumplings – delicious inside and out
Beijing’s hutongs – little worlds of their own
Beijing specialties
Peking opera and tea houses
Sundays in Beijing
Snacks at Beijing’s night markets
Life in Beijing’s parks
The Great Wall

Pure luxury – wine-drinking in China
Confucianism – the state philosophy
A Sunday in Qingdao
Universal harmony – Taoism
Fish and seafood
Poetic names for countless courses

Nanjing – China’s “Southern Capital”
A subtle sensation – Jiangsu cuisine
All over the place – Chinese vegetables
An idyllic land of water
Black, red, white – Chinese rice vinegar

Inspired – Shanghai cuisine
Shanghai delicacies
A flying visit to the past
Xiaolongbao – a cultural treasure in a basket
A stroll through the present
A Shanghai worker’s day

Unknown but classic – the cuisine of Anhui
Teatime – and not all tea comes from Qimen
Delicacies from Anhui
Specialties of Anhui cuisine
Chinese drinking games

Gourmet heaven
A Chinese Wedding
Wedding recipes
Silver needles and black dragons
Zhejiang specialties

Fujian cuisine – Buddha’s temptation
Soup – good for the body as well as the soul
Sauces that tickle the Chinese palate
The island city of Xiamen
Vegetarian cuisine in China
The sweet fruits of Fujian
The wild Wuyi mountains
Chinese mushrooms
Bamboo – a great all-rounder

Guangdong’s refined cuisine
Specialties from Guangdong
Journey through Guangdong
Yum cha and dim sum
Aromatic jasmine tea – fit for an emperor
A short pilgrimage
Chinese – style Buddhism
In a class of its own – Chaozhou cuisine
Substantial, tasty Hakka cuisine
Beef and poultry
Exotic fruit from South China

Hong Kong
The cuisine – traditionally cosmopolitan
Hong Kong restaurant quarter
Eating habits and opportunities
The night market in Temple Street
Giving luck a helping hand
Spring Festival and Moon Festival
Unusual restaurants in private homes

Macau’s past – turbulent times
Macau’s culinary heritage
A stroll through the market hall
Hot favorites – sweet and spicy sausages
Portugal in a wok
Macau’s sweet desserts
Festivals – dragon dances and Easter eggs

Yunnan’s culinary diversity
Silken smooth – rice noodles
Pu-erh tea
The Yi and the Bai
Specialties of Yunnan
Xishuangbanna – home of the Dai

It doesn’t get any hotter – Hunan cuisine
Shaoshan – in memoriam Mao
Born of need – pickled vegetables
Hunan specialties
Rice buying made easy
Lotus and water chestnuts

Some like it hot – Sichuan cuisine
The curative powers of spices
Thea houses – a mirror of society
Soybeans – an all-round source of protein
Tofu – not a question of flavor
Hotpot – ranging from slightly spicy to fiery-hot

Noodles, beef, and lamb – Gansu cuisine
The Hui – Chinese Muslims
Noodles – a national treasure
Lanzhou lamian

Asian with a touch of Chinese
The Silk Road

Inner Mongolia
Yogurt and hotpot – nomad nourishment
Milk – the nomad’s rice
Life in the yurt
The five mules of the nomadic life

The cuisine of Heilongjiang
The way to harmony: yin and yang
The Flying Dragon Banquet
Latern festivals – lighting up the New Year
Jiaozi – homemade stuffed dumplings
Cabbage: northern China’s darling

Map of China
Index of recipes (A to Z)
Subject index
Picture and text credits

What the press says:

“‘Culinaria China: A Celebration of Food and Tradition’ […] features the vast regional cuisine of China with a collection of some of the most unique and delicious recipes the country has to offer in 379 pages. […] This book has a little something for all tastes, from the famously spicy foods of Sichuan and Hunan to vegetarian specialties, dumplings, meats, noodles, and sweets. It is definitely a great choice for those wanting to learn more about Chinese cuisine and its background.”
Review: Culinaria China, March 30, 2016


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