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por 莊布忠（CH’NG Poh Tiong）

100 Top Chinese Restaurants of the World 2020 is into its second edition. I hope readers agree with the majority of my choices.

As a Singaporean of Chinese descent, I proudly admit that the annual guide is a labour of love – and greed – for the great cuisines of China.


My two favourite are Yue (my maternal family comes from Shunde) and Huaiyang (particularly the delicate cold dishes). My father came to Singapore as a child from Huai’an, Quanzhou, so I also love Min see more cuisine. And Lu, Chuan, Chaozhou, Kejia and many other branches of Chinese cuisine.


I write about cuisine from a cultural, historical point of view.


So, 100 does not contain recipes. But, you will discover that xiao long bao does not come from Shanghai but were already very popular in Kaifeng during the Northern Song Dynasty (960 – 1127). Or that Cantonese food should properly be called Yue cuisine which has its origins from the Kingdom of Nanyue (204 BC – 111 BC).


100 has Chinese restaurants from New York, London, Paris, Mumbai, Bangkok, Ipoh, Kuala Lumpur, Singapore, Foshan, Guangzhou, Quanzhou, Hangzhou, Yangzhou, Suzhou, Shanghai, Yokohama, and lots more.


The restaurants are not rated from 1 to 100 but there is a Restaurant of the Year, 10 Top 10, 10 Top 20, 10 Top 30, and 69 other restaurants to make a total of 100.


You may be surprised to learn that the best char siew may actually be from Malaysia. Or that there is a tea house in Yangzhou that makes up to 50,000 baos a day! And that the Restaurant of the Year 2020 was started by a woman.


CH’NG Poh Tiong
Publisher/Author of 100 Top Chinese Restaurants of the World

por Howie Southworth

"Chinese Street Food is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking." —Chef Lee Anne Wong

One element of Chinese cookery that remains rare throughout the Western world is the most popular style of cuisine across China: street see more food! Every day, nearly one-fifth of humanity sustains itself on conveniently placed bites and cheap alfresco meals. In China, one’s home is often small, kitchens are cramped, and time is short. So, a walkable nosh on the way to the office, a quick, cheap lunch, or an evening spent hopping from snack stand to snack stand with friends is an everyday occurrence.

Howie Southworth and Greg Matza, best friends and bestselling food authors, have been eating their way through China for over two decades. Soon after their yearly culinary journeys began, they were struck with a delicious addiction: street food! Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China’s incredible food culture, but they artfully weave in folklore, origin stories, and witty chats with the cooks, vendors, and fellow gastronomes they’ve met along the way.

Photographed entirely in China, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. This tale of two foodies is destined to change the way readers view going out for Chinese.

por Naomi Imatome-Yun

All the Recipes You Need to Enjoy Comforting Chinese Food at Home
Ordering Chinese takeout is easy—but it’s definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant see more dishes you love—no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:

• Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton

• Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies
• Recipe labels to help you decide what to make when you’re short on time (30 minutes or less) and tight on cash (under $10)
• Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat
If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso’s Chicken, Better Beef with Broccoli, and many more!

por Ching-He Huang

With her trademark passion, TV star chef Ching-He Huang brings an exciting dimension to Chinese cooking. Confidently fusing Chinese and Western cultures in over 100 quick and easy dishes bursting with flavour, Ching's fresh and healthy take on the Chinese takeaway, without compromising on taste, has revolutionised Chinese cuisine. Ching's love and appreciation of Chinese cooking has already seen her previous cookbooks, Chinese Food Made Easy and Ching's Chinese Food in Minutes, see more reach bestseller status and her BBC TV series receive rave reviews. Now paying homage to the authentic Chinese takeout with her third cookbook, Ching's Chinese Takeaway, Ching makes Chinese food refreshingly accessible and deftly removes the stigma attached to the humble takeaway.
From the traditional Chicken Chow Mein to adventurous Cantonese style steamed Lobster with Ginger Soy Sauce; and with lighter dishes such as Yellow Bean Sesame Spinach to Chilli Bean Braised Beef with Coriander and steamed Mantou Buns designed to fill empty stomachs, Ching offers a diverse selection of new and delicious recipes for every occasion and taste.
Interspersed with childhood anecdotes, Chinese superstition and etiquette and original suggestions for exciting variations on classic recipes, Ching takes us on a culinary journey that delightfully blends ancient and modern, yin and yang, experimentation and intuition, and ends with perfectly balanced and tantalizing dishes that will inspire even the most stalwart takeaway devotees to get cooking.

por Jet Tila

Named one of the Top 10 Cookbooks of 2017 by the Los Angeles Times!

Authentic Asian Cooking Made Simple for Everyone

Jet Tila knows a thing or two about authentic Asian cuisine. From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet’s kitchen and learn the secrets to making your favorite Asian see more dishes taste better than takeout. Here are some of the recipes you’ll learn to master:

-Korean BBQ Short Ribs on Coke
-Jet’s Famous Drunken Noodles
-Beef Pho
-Miso Roasted Black Cod
-Panang Beef Curry
-Vietnamese Banh Mi Sandwich
-Sweet Chili Sriracha Hot Wings

And if you haven’t made your own Sriracha yet, Jet’s killer recipe will change your life. All in all, you get Jet’s 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook. Time to kick ass with your wok, Jet Tila–style!

por Diana Kuan

America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
 
But what if you didn’t have to eat your favorites out of a container? 
 
In The Chinese Takeout Cookbook, Chinese food blogger and see more cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
 
• stock your pantry with ingredients you can find at your local supermarket
• season and master a wok for all your Chinese cooking needs
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
• wrap egg rolls, dumplings, and wontons like a pro
• steam fish to perfection every time
• create vegetarian variations that will please everyone’s palate
• whip up delectable sweet treats in time for the Chinese New Year
 
The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!

Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
 
• Cold Sesame Noodles
• Kung Pao Chicken
• Classic Barbecue Spareribs
• Beef Chow Fun
• Homemade Chili Oil
• Hot and Sour Soup
• Chinatown Roast Duck
• Moo Shu Pork
• Dry-Fried String Beans
• Black Sesame Ice Cream
• And of course, perfectly fried Pork and Shrimp Egg Rolls!

“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook

por Gok Wan

Discover the master guide to simple, healthy and delicious Chinese cooking from the creator of the hit show Gok Wan's Easy Asian

For Gok, Chinese food is all about sitting down, tucking into fantastic food that is fuss-free, healthy, and packed with flavour.

Now, in Gok Cooks Chinese, he gives us his personal and modern take on the Chinese food that he grew up eating.

With 80 different recipes and chapters on Chinese Takeaway Classics, Dim Sum, Street Food and One Pot see more Wonders (to name a few), you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself.

Filled with mouth-watering dishes including:
· My Perfect Fried Rice
· Spicy Sichuan Chicken
· Poppa Wan's Amazing Pork Ribs
· Leftover Roast Duck Noodles
· Sweet and Sour Fish
· My Ma-Po Tofu with Chinese Omelette

Above all, Gok Wan will help you replicate your favourite takeaway dishes in your own kitchen!

por Hongyang

If you worry that your family isn't getting enough fresh fruits in their daily diet or if you want to add nature fragrance to your eating, it might be a good choice cooking delicious Chinese food with fresh fruits.

This 66 page photo cookbook contains 22 Chinese recipes for preparing salads, stir-fry hot dishes, soup and desserts with fresh fruits. There are 138 photos showing individual steps and making it very easy to follow.

Chapter 1: Lychee Shrimp Salad
Chapter 2: see more Green Papaya Salad (Sweet Spicy)
Chapter 3: Green Mango Salad (Sweet Spicy)
Chapter 4: Mango Beef Salad
Chapter 5: Honey Melon Seafood Salad Boat
Chapter 6: Orange Pork Ribs (Hot Dish)
Chapter 7: Pineapple Beef Stir-Fry
Chapter 8: Dragon Fruit Boat (Stir-Fry Vegetarian)
Chapter 9: Pineapple Boat (Stir-Fry Rice Shrimps)
Chapter 10: Lime Chicken Stir-Fry
Chapter 11: Lychee Shrimp Stir-Fry
Chapter 12: Pineapple Chicken Stir-Fry (Spicy)
Chapter 13: Lemon Asparagus Stir-Fry (Vegetarian)
Chapter 14: Pineapple Fish (Hot Dish)
Chapter 15: Papaya Pork Soup
Chapter 16: Watermelon Fruits Boat – Dessert
Chapter 17: Fried Peach – Dessert
Chapter 18: Fried Banana – Dessert
Chapter 19: Papaya Egg Pudding – Dessert
Chapter 20: Banana Walnut Egg Roll – Dessert
Chapter 21: Papaya Fruits Boat – Dessert
Chapter 22: Fried Coconut Banana – Dessert

por Ching-He Huang

Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series. Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discover the see more best Chinese cooking in the UK today, introducing easy-to-make Chinese food to sometimes resistant Brits, and painting a picture of modern Anglo-Chinese life in the UK as she goes.
Ching's Chinese Kitchen begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Ching's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food ; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year.
Ching's knowledge, charm and enthusiasm shine through as she shares the 'basic principles' of Chinese cooking including some of the simple techniques and tips taught by her Grandparents for tasty results. Using ingredients from high-street supermarkets and some imaginative suggestions for alternative ingredients, these classic Chinese dishes are updated, fresh and healthily prepared so that anyone can make and enjoy them.

por Ken Hom

Chinese Cookery is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour.

Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Although Ken emphasises the see more need for authentic ingredients and good cooking technique, these are everyday recipes - simply written and easy-to-follow, and they are all infused with Ken Hom's infectious enthusiasm for the cuisine plus helpful tips for the home cook.

Packed with indispensable information on ingredients, equipment and preparation techniques, Chinese Cookery is beautiful, authentic and clear, and remains one of the most popular and inspirational Chinese cookbooks ever published.

Ken Hom is the world's greatest authority on Oriental cuisine and Chinese Cookery has sold over 1 million copies since it was first published.