Table of Contents

Preface
Foreword
Introduction
Basic Cooking Techniques and Tips
Basic Tools and Utensils
Understanding Chinese Ingredients

The Basics

• 
  Steamed Rice
  Chili Oil
  Sichuan Peppercorn Oil
  Pickled Green Chilies
  Cantonese-style Steamed Fish Sauce
  Chinese Barbeque Sauce
  Shrimp Mousse
  Sweet-and-Sour Sauce
  Cucumber Salad
  Homemade Chicken Stock
  Homemade Dumpling Wrapper

Chapter 1 Appetizers

• 
  Tasty Lettuce Wraps
  Salt and Pepper Squid
  Crispy Fried Wontons
  Sesame Shrimp Toast
  Stuffed Crab Claws
  Crunchy Shrimp Balls
  Tangy BBQ Pork Ribs
  Fried Chicken Wings
  Green Onion Pancakes

Chapter 2 Soups

• 
  West Lake Beef Soup
  Sweet Corn and Chicken Soup
  Pork Dumpling Soup
  Simple Egg Drop Soup
  Mixed Seafood and Tofu Soup
  Hot and Sour Soup
  Shrimp Wonton Soup

Chapter 3 Dim Sum and Dumplings

• 
  Crispy Shrimp Dumplings
  Sweet Pork Buns
  Baked Barbeque Pork Puffs
  Classic Spring Rolls
  Delicious Pot Stickers
  Pork and Chive Dumplings
  Steamed Chicken and Mushroom Dumplings
  Shrimp and Yellow Chive Dumplings
  Dumpling Dipping Sauce
  Siu Mai

Chapter 4 Beef and Pork

• 
  Crispy Roast Pork
  Sichuanese Twice-Cooked Pork
  Mongolian Beef
  Black Pepper Beef
  Sweet-and-Sour Pork
  Cantonese BBQ Pork
  Pork Ribs with Black Beans
  Beef with Broccoli

Chapter 5 Poultry

• 
  Kung Pao Chicken
  Chicken with Garlic Sauce
  Black Bean Sauce with Chicken
  Sichuan Spicy Chicken
  Orange Chicken
  Cashew Chicken
  Lemon Chicken
  Roast Duck

Chapter 6 Seafood

• 
  Shrimp with Snow Peas
  Sauteed Scallops with Asparagus
  Black Bean Sauce Clams
  Honey Walnut Shrimp
  Succulent Steamed Fish Fillets
  Clams with Ginger and Green Onions
  Sweet-and-Sour Fish
  Oysters Steamed in the Half-Shell

Chapter 7 Vegetables, Tofu and Eggs

• 
  Sichuan Eggplant
  Tea Leaf Eggs
  Scrambled Eggs with Shrimp
  Mapo Tofu
  Chinese Broccoli with Oyster Sauce
  Sichuan String Beans
  Clay Pot Tofu

Chapter 8 Rice and Noodles

• 
  Fried Rice Vermicelli with Shrimp
  Yangzhou Fried Rice
  Classic Shrimp Fried Rice
  Seafood Chow Fun Noodles
  Shanghai Fried Noodles
  Beef Chow Fun Noodles
  Homestyle Chow Mein Noodles
  Crispy Pan-fried Noodles

Chapter 9 Desserts and Drinks

• 
  Sweet Peanut Nuggets
  Fresh Mango Pudding
  Shaved Ice with Fresh Fruits
  Sweet Boba Milk Tea
  Flakey Sweet Egg Tarts
  Red Bean Pancakes

Acknowledgments
Resource Guide
Index

About the Author

Born and raised in Malaysia, Bee Yinn Low is a Chinese-Malaysian. She is the publisher behind the hugely successful and popular Asian recipes site at Rasa Malaysia (RasaMalaysia.com,), which is currently the largest independent Asian recipes blog on the web. Previous to her blog, Bee worked as a business executive in one of the world's largest media companies, specializing in social media, online marketing and international business development in the United States, China and other Asian Countries.

Reviews

"Demystifying basic Chinese cookery, everything is clear, every recipe easily accessible, every one easy to follow in this volume. If new to Chinese cuisine, read the author's passion and perfection as you make every recipe. […] This book is at the top of its genre." --Flavor & Fortune blog

"One of the first things I do with a new cookbook is thumb through the pages to get a feel for the layout. Low's book has great photos of the dishes and photos showing tips/techniques; I wouldn't expect anything less from a world-renowned blogger (http://www.rasamalaysia.com/). A few more likes, especially appreciated in ethnic cookbooks, are the chapters containing cooking tips and techniques; description of equipment and utensils; and, more importantly, a description of ingredients with photos of the common brands of bottled and jarred sauces/condiments. I may not be able to read Chinese, but I'm pretty good at matching pictures." --TheDaringKitchen.com blog

"The theme is "easy," but Low offers an intriguing range of Chinese food, not just pared-down, simple dishes for beginners." --LA Weekly