Northern Chinese Favorites - Daniel Reid PDF

Northern Chinese p1-64 v.
12 3/19/09 3:41 PM Page ii
Measurement Conversions
All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
International Measures
Volume Lengths Weights

1 teaspoon = 5 ml 6 mm = 1/4 inch 28 g = 1 oz
1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = 1/2 inch 250 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for
flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents
1/ cup = 60 ml = 2 fl oz 1 cup coriander leaves = 50 g
4
1/ cup = 125 ml = 4 fl oz 1 cup dried prawns = 120 g
2
1 cup = 250 ml = 8 fl oz 1 cup snowpeas = 100 g
2 cups = 500 ml = 16 fl oz = 1 pint 1 cup plain flour = 150 g
4 cups = 1 liter = 32 fl oz = 1 quart 1 cup roasted peanuts = 150 g
1 cup dried wood ear fungus = 15 g
Oven Temperature Guide
When using convection ovens, the out- ºC ºF
side of the food may cook too quickly. Low 150 300
As a general rule, set the oven tempera- Moderate 180 350
ture 15°C to 20°C lower than the tempera- Med. Hot 200 400
ture indicated in the recipe, or refer to Hot 220 425
your oven manual. Very Hot 230 450
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Northern Chinese p1-64 v.12 3/16/09 3:56 PM Page 1
northern
chinese
favorites
by Daniel Reid
Traditional northern Chinese recipes presented with clear and easy

step-by-step instructions. This book is your key to enjoying classic
favorites like Pot Sticker Dumplings, Black Bean Sauce Noodles
and Five Spice Beijing Spareribs.
PERIPLUS EDITIONS
Singapore • Hong Kong • Indonesia
The evolution of northern Chinese cuisine has been strongly influenced by the
relatively dry, cold climate and wind-swept steppes of northern China. Unlike the
lush green regions of the southern and eastern coastal provinces, where rice is the
major staple, wheat and millet are the main grains used in northern cooking.
Wheat-based dishes such as noodles, steamed and baked buns, boiled and fried
dumplings, and various breads and pancakes appear frequently on traditional
northern menus, while millet gruel (“congee”) is one of the most ancient of all
food items in northern China, long pre-dating both rice and wheat. A variety of the
most popular northern wheat dishes are included among the recipes in this book.
Besides noodles, dumplings and other “pasta” dishes, northern Chinese are very
fond of “cold cut” plates prepared with various braised or boiled meats, soft or
pressed tofu, as well as a wide range of raw or lightly poached vegetables. Cold cut
plates are usually presented as appetizers at the beginning of a meal. Sometimes,
they are included as additional main dishes in a meal. Cold cut plates are also often
served as “drinking food” (xia jiu cai) accompanying wine, beer or spirits—when
drinking rather than eating is the main event. Many northerners like to compose
whole meals consisting entirely of these tasty leng pan (literally “cold plates”).
Red meats are used more frequently and in greater quantity in northern food
than in any other regional Chinese cuisine. This is due partly to the relative scarcity
of fresh vegetables in the arid north and to the warming nature of meat dishes,
which were traditionally consumed as fuel to help keep the body warm in cold
northern climates. Lamb and beef, rather than pork, are the most popular choices
in northern cuisine, due to the herding traditions of the Mongols and other neigh-
boring nomadic tribes on the northern steppes, as well as the influence of Moslem
minorities, who generally avoid pork. A few pork dishes do, however, appear on
cosmopolitan Beijing menus.
Garlic—lots of garlic—is the favorite seasoning in northern kitchens, followed
closely by leeks, spring onions, garlic chives, coriander leaves and of course the
great common denominator of all Chinese kitchens—ginger. Chili was not much
used in northern cooking during olden times, but is often included in northern
recipes today and may be added to almost any recipe. In most northern sauces, the
strong, smoky flavor of sesame oil predominates, usually in conjunction with soy
sauce and salt and often further embellished with balancing accents of vinegar and
sugar.
Northern food is generally regarded as an earthy, no-frills form of cooking in
Chinese cuisine and therefore it lends itself well to quick and easy preparation at
home. Its unpretentious style and frequent reliance on meat and wheat also make
northern-style cooking familiar to Westerners who have not yet become accus-
tomed to the refined cuisines of the south and this makes northern dishes a suit-
able choice when inviting Western friends to dinner in a Chinese home.
2
Basic Northern Chinese Ingredients
Black Chinese mush- Bok choy is a highly nutri- Chinese cabbage, also
rooms, also known as tious variety of cabbage known as Napa cabbage,
shiitake mushrooms, are with long, crisp stalks and has white stems that end in
used widely in Asian cook- spinach-like leaves. It has a tightly packed pale green
ing. Dried ones must be clean, slightly peppery fla- leaves. It has a mild, deli-
soaked in hot water to vor and is a wonderful cate taste.
soften before use, from addition to soups and stir-
15 minutes to an hour fries. It is available in most
depending on the thick- large supermarkets.
ness. The stems are
removed and discarded; Bottled chili sauce is a
only the caps are used. commercial blend of chili,
Substitute porcini mush- vinegar, garlic and salt.
rooms. Fresh shiitake are Usually used as a dipping
widely available in most sauce, it can also be used
supermarkets now. on noodles and barbecued Coriander leaves (also
meats. Store in the refriger- known as cilantro or
ator after opening. Chinese parsley) are used
as a herb and a garnish in
Chinese cooking. Look for
it in the herb section of the
supermarket.
Black Chinese vinegar

is made from rice, wheat
and millet or sorghum.
The best black vinegars are Chili oil is made from
aged and have a complex, dried chilies or chili pow-
smoky flavor similar to bal- der steeped in oil. Bottled Dried prawns are tiny,
samic, which may be sub- chili oil is also available in orange shrimp that have
stituted. Chinese cooks add Asian markets. been dried in the sun.
black vinegar sparingly to They come in various sizes.
sauces, dips and when Available in Asian markets,
braising meats. they should be orangy-
Basic Northern Chinese Ingredients 3
pink and plump; avoid any processing. The yolk of the

with a grayish appearance egg becomes pale to dark
or an unpleasant smell. green while the egg white
Dried prawns will keep becomes brown and trans-
for several months in a parent. The yolk is creamy
sealed container. with a strong aroma and an
almost cheese-like flavor.
The egg white has a gelati-
Glass noodles, also known nous texture.
as cellophane or bean
thread noodles (dong fen Rice vinegar is made from
in Mandarin), are thin, glutinous rice and has a mild,
clear strands made from sweet flavor. It is colorless
mung bean starch. They and is one of the definitive
are sold dried and must be ingredients used in sweet
Garlic chives or gu cai, also soaked in warm water for and sour sauce. Substitute
known as Chinese chives, 15 minutes to soften. Japanese rice vinegar or
have thin flat leaves that white wine vinegar.
resemble thin spring onions.
They have a strong garlicky
flavor and are added to
noodle or stir-fried dishes
during the final stages of
cooking. If you cannot get
them, use spring onions or
regular chives. Preserved eggs, also known
as century eggs, are made
by preserving duck, chicken Rice wine or sake adds a
or quail eggs in a mixture sweet, subtle flavor to dishes.
of clay, ash, salt, lime and It is widely available in the
rice straw for several weeks specialty food sections of
to several months, depend- supermarkets. Dry sherry
ing on the method of makes a good substitute.
Ginger strips are thin strips

of fresh ginger. To make Soy sauce is brewed
your own, peel and thinly from soybeans and
slice the required slices of wheat fermented with
ginger, then finely slice salt. Regular or light soy
them into very long thin sauce is very salty and is
strips. They are usually used as a table dip and
teamed with black Chinese cooking seasoning. Dark
vinegar and used as a dip soy sauce is denser and
for pot sticker dumplings. Light soy Dark soy less salty and adds a
sauce sauce smoky flavor to dishes.
4
Soft tofu Pressed tofu Firm tofu Tofu skin
Tofu or beancurd comes in various forms. Soft tofu is silky and smooth but difficult
to cook because it falls apart easily. Firm tofu holds its shape well when cut or
cooked and has a stronger, slightly sour taste. Pressed tofu (often confusingly
labeled as firm tofu) is a type of firm tofu that has had much of the moisture
pressed out of it and is therefore much firmer in texture and excellent for stir-fries.
Refrigerate fresh tofu submerged in water in a plastic container. Tofu skin is the
dried skin that forms on top of boiling soy milk; it is dried and sold in sheets.
have a sharp pungency that and thicknesses. They are

tingles and slightly numbs filled with meat or vegeta-
the lips and tongue—an bles, then steamed, fried
effect known in Chinese as or used in soups. Fresh or
ma la (numb hot). To frozen wonton skins are
obtain ground Sichuan available in most super-
pepper, simply dry-roast markets.
Sichuan peppercorns in a
Sesame oil is extracted from frying pan, then grind to a
sesame seeds that have been fine powder using a mortar
toasted, producing a dark, or pepper mill.
dense and highly aromatic
oil that is used for mari- Spring onions, also known
nades, sauces and soups, or as scallions or green onions,
as a table condiment. Its have slender stalks with Wood ear fungus, also
nutty, smoky flavor has dark green leaves and white called wood ear mush-
become a hallmark of bases. They are sliced and rooms, have very little
north Asian cuisine. sprinkled generously on flavor and are added to
soups and used as a garnish dishes for their chewy
in Chinese cooking. texture and as a meat
substitute. They are sold
dried in plastic packets in
Asian supermarkets and
comes in small, crinkly
sheets. Soak them in water
before using. Wash well
Sichuan peppercorns, also Wonton skins are made and discard any hard bits
known as Chinese pepper from wheat dough and that remain after soaking.
or flower pepper (hua jiao), come in a variety of sizes
Basic Northern Chinese Ingredients 5
Shredded Chicken with Garlic Vinegar Dressing

A very tasty way of serving chicken—and it’s very easy to prepare. The recipe here
comes from the home kitchen of a Shantung family in Taiwan.
4 cups (1 liter) water 1 Bring the water to a boil in a pot. Add the chicken
3 boneless chicken breasts, cover with a lid, lower the heat and simmer
breasts, skin removed for 8 minutes. Turn off the heat and let the chicken
50 g (1 cup) coarsely poach in the hot water for 12 more minutes. Remove
chopped coriander leaves the chicken and set aside to drain in a colander.
5 cloves garlic, thinly sliced 2 Place the Sauce ingredients in a bowl and mix well.
1/ head iceberg lettuce,
2 3 Finely shred the cooled chicken breasts and place in
finely shredded a large bowl. Add the chopped coriander leaves and
sliced garlic and toss. Then add the Sauce and toss
Sauce again until the chicken is well coated.
2 tablespoons rice vinegar 4 Arrange the shredded lettuce on a platter and place
2 teaspoons sugar the shredded chicken on top.
1 teaspoon salt
2 tablespoons sesame oil Serves 3–4
3 teaspoons yellow mustard Preparation time: 20 mins
2 teaspoons soy sauce Cooking time: 30 mins
6
Crispy Sweet Walnuts with Sesame Seeds

Walnuts are a popular ingredient for sweet dishes in northern China, both for their
great flavor as well as for their nutritional value. They have a relaxing effect on the
nervous system and are often eaten to improve sleep. The recipe below is a traditional
northern Chinese favorite dessert and can also be served as an appetizer or bar snack.
150 g (11/2 cups) shelled 1 Place the walnuts in a small saucepan, cover with
walnuts the water, bring to a boil and simmer for 1 minute.
1 cup (250 ml) water Remove the walnuts with a slotted spoon, reserving
3 tablespoons sugar the water. When cooled, peel off the brown skins.
4 tablespoons honey 2 Return the peeled walnuts to the pan, add the sugar
Oil, for deep-frying and honey, bring to a boil, then reduce the heat and
40 g (1/3 cup) toasted simmer for 10 more minutes. Remove the walnuts
sesame seeds with a slotted spoon and set aside in a colander to
drain and cool.
Makes 11/2 cups 3 Heat the oil in a wok until medium-hot, add the
Preparation time: 10 mins walnuts and deep-fry them until golden brown,
Cooking time: 20 mins 6–8 minutes. Remove and drain on paper towels.
4 When the walnuts are cool, place them on a serving
plate, sprinkle with the toasted sesame seeds and serve.
Appetizers 7
Soft Tofu with Preserved Eggs

The piquant flavor of preserved eggs enlivens the bland taste of the tofu. Very
popular in northern China as an appetizer, the recipe here is the traditional way
of preparation, complete with sesame oil, spring onion and garlic flavors.
1 cake soft tofu (about 1 Slice the tofu into thin slices and place them on a
300 g/10 oz) plate or shallow bowl. Cut each egg into eight sections
2 preserved eggs, peeled and arrange on top and around the tofu.
1 spring onion, finely 2 Mix together all the Sauce ingredients. Pour it onto
chopped the egg and tofu. Sprinkle the spring onions and
Fresh coriander leaves coriander leaves on top and serve.
Sauce
For a pungent flavor, add 1 finely chopped red finger-
2 cloves garlic, minced
length chili to the Sauce.
1 teaspoon sugar
1 teaspoon salt
Serves 4
2 teaspoons soy sauce
Preparation time: 10 mins
1 tablespoon sesame oil
8
Pressed Tofu with Spicy Sauce

Pressed tofu is frequently used in northern Chinese cuisine. In this recipe it is com-
bined with a spicy sauce to make the tofu more appetizing.
6 squares pressed tofu 1 Blanch the pressed tofu in a pot of boiling water for
(taukwa) 5 minutes, then remove and drain. When cool, cut
1 spring onion, thinly each square in half horizontally to form two thin
sliced squares, then slice into thin strips.
1 red finger-length chili, 2 Place the tofu strips in a bowl with the thinly sliced
deseeded, finely sliced spring onion, sliced red chili and chopped garlic. Toss
3 cloves garlic, chopped to mix well, then add the seasonings and toss well to
1 teaspoon salt blend all flavors. Set aside to marinate for 15 minutes.
1 teaspoon sugar Transfer to a serving platter and serve.
2 teaspoons rice vinegar
2 teaspoons soy sauce
The spring onion may be replaced with finely sliced
green bell peppers, leeks or coriander leaves and any
of these may be added along with the spring onion.
Serves 6–8
Appetizers 9
Marinated Cilantro with Peanuts

Coriander leaves (also known as cilantro) is usually used as a garnish or seasoning but
becomes the primary ingredient in this unusual appetizer.
500 g (1 lb) coriander 1 Bring a pot of water to a boil and poach the coriander
leaves (cilantro), roots leaves for 11/2 minutes. Quickly remove with a slotted
and tough lower stalks spoon and drain in a colander. When cool, squeeze
removed, washed out as much of the liquid as possible. Chop coarsely
75 g (1/2 cup) roasted and place into a bowl with the chopped peanuts.
peanuts, chopped 2 Mix all the Sauce ingredients together and pour
over the chopped coriander leaves. Mix well. Set aside
Sauce to marinate for 20 minutes or place in the refrigerator
2 tablespoons sesame oil to chill until ready to serve.
1 tablespoon soy sauce
1 tablespoon rice vinegar
Chopped red chili may be added to the Sauce for an
1 tablespoon sugar additional pungent flavor.
1/ teaspoon salt
2
2 cloves garlic, smashed
and finely minced Serves 4–6
Preparation time: 10 mins Cooking time: 20 mins
10
Cucumber Salad with Garlic Sauce

This recipe works well with small slender Japanese or English hothouse cucumbers.
4 Japanese or 2 English 1 Cut the ends off the cucumbers, smash them on a
hothouse cucumbers board with the flat side of a cleaver and slice them
6 cloves garlic, smashed into 3-cm (11/4-in) chunks. Place in a bowl with the
(not chopped) with flat smashed garlic.
edge of knife 2 Add the seasonings and toss well to mix the flavors.
2 teaspoons salt Set aside to marinate for 25–30 minutes, then serve or
3 teaspoons sugar keep chilled in the refrigerator until ready to serve.
1 tablespoon rice vinegar
2 tablespoons sesame oil
If using hothouse cucumbers, deseed the cucumbers
before cutting. For a spicier taste, 1 or 2 chopped red
Serves 4
finger-length chilies may also be added. Some chefs
also add chopped spring onions or coriander.
+ marinating time
Appetizers 11
Pot Sticker Dumplings (Guo Tieh)

Pot Stickers are the classic northern Chinese dumplings—first fried in oil then
steamed, all in the same pan. The recipe given here use minced pork, but they may
also be prepared with vegetables, lamb, chicken or fish.
15–20 round wonton skins 1 Make the Filling by placing the chopped mushrooms
1 tablespoon oil, for frying in a large bowl with the minced meat, spring onions or
1 tablespoon plain flour garlic chives, and ginger. Mix well. Add the seasonings
mixed with 1 cup and mix well to combine.
(250 ml) water 2 Lay the wonton skins on a floured surface. Place
1 tablespoon of the Filling onto the center of each
Filling wonton skin and lightly brush around the edges with
4 dried black Chinese
water. Fold one side of the skin over the Filling to meet
mushrooms, soaked in
the other side, creating a half moon shape, and press
hot water for 20 minutes
the edges together. Press the bottom of each dumpling
then drained, tough
down to flatten, so the dumplings can sit upright.
stems discarded, caps
chopped
3 Heat the oil in a non-stick pan over medium heat.
300 g (10 oz) minced Gently fry the dumplings until crisp on the bottom,
pork, chicken or lamb about 3 minutes. Add the flour water to the pan, cover
3 spring onions or garlic with a lid and let it steam for 10–12 minutes or until
chives, finely chopped the liquid has just evaporated. Transfer the cooked
3 slices ginger, very finely dumplings to a serving platter and serve with various
minced table condiments, such as chili sauce or chili oil, black
1 teaspoon salt Chinese vinegar and fresh ginger strips.
1 teaspoon ground black
pepper Makes 15–20 dumplings
1/ tablespoon sugar
2 Preparation time: 30 mins
1 tablespoon soy sauce Cooking time: 15 mins
2 teaspoons sesame oil
Place 1 tablespoon of the Filling onto the center Fold one side of the skin over the Filling to meet
of each wonton skin. the other side, creating a half moon shape,
then press the edges together.
12 Pancakes and Dumplings

Pancakes and Dumplings

Rice 13
14
Spring Onion and Garlic Chive Dumplings

This is a typical northern Chinese dish—a wrapper made of wheat flour stuffed
with spring onions, garlic chives, egg and glass noodles and then pan-fried. The
parcels may be prepared in advance, then fried just before serving.
300 g (2 cups) all-purpose 1 First make a dough by sifting the flour into a mixing
flour bowl. Add the boiling water and mix well with a
2/ cup (150 ml) boiling wooden spoon. Then add the cool water, mix to blend.
3
water Knead well for about 5 minutes or until a firm dough is
1/ cup (80 ml) cool water formed. Remove the dough from the bowl and wrap it
3
Flour, for dusting with cling wrap. Set aside for 25 minutes to rest.
1 tablespoon oil, for frying 2 Prepare the Stuffing by beating the eggs well. Add
the spring onions. Heat the sesame oil in a pan over
Stuffing medium heat and quickly stir-fry (scramble) the eggs
5 eggs until done. Add the chives and glass noodles, stir well
7 spring onions, finely to mix. Add the seasonings and stir well to blend.
chopped Transfer the Stuffing to a clean bowl.
1 tablespoon sesame oil 3 Dust a clean work surface and rolling pin with flour.
300 g (10 oz) garlic Roll out the dough into a long cylinder about 5 cm
chives, finely chopped (2 in) thick. Cut the cylinder into pieces about 5 cm (2
1 small bundle (25 g) in) long. Roll out each piece of dough into a round flat
dried glass noodles wrapper, about 10 cm (4 in) in diameter. Set aside.
(tang hoon), soaked for 4 Spoon 1 heaping tablespoon of the Stuffing onto each
5 minutes until soft, dough wrapper. Fold the wrapper in half over the
drained and cut into Stuffing and seal the round edges by pressing them
short lengths together. Repeat until all the dough and Stuffing are
11/2 tablespoons soy used up.
sauce 5 Heat a frying pan or griddle over medium-low heat.
1 teaspoon salt Spread 1 tablespoon of oil over the surface. Place the
1 teaspoon ground black dumplings on the hot pan and fry on both sides until
pepper the dough begins to blister and turns golden-brown.
1 teaspoon sugar Transfer to a serving platter and serve hot with condi-
ments of your choice, such as chili sauce, black Chinese
Makes 15 dumplings vinegar, ginger strips, etc.
Preparation time: 1 hour
Cooking time: 20 mins
Small dried prawns or ground beef or pork may also
be added to the Stuffing. Vegetarians may add finely
chopped black Chinese mushroom caps for additional
flavor and nutritional value.
Pancakes and Dumplings 15

Tianjin Style Spring Onion Pancakes

This is one of the oldest wheat-based dishes in northern China. The preparation
process takes time and patience, but is actually quite easy and the result is always
worth the effort. No yeast or baking powder is required. Follow the instructions
carefully and you’ll produce a perfect pancake.
300 g (2 cups) all-purpose 1 Sift the flour into a mixing bowl and pour the hot
flour water into the center of the flour, mixing it quickly
1 cup (250 ml) hot water with a wooden spoon. Then gradually add the cold
2–3 tablespoons cold water, continuing to mix, until a firm dough is
water formed. Set aside to rest for 10 minutes.
2 tablespoons sesame oil 2 Place the dough onto a clean floured work surface
12 spring onions, finely and knead vigorously until it is smooth and pliant,
chopped about 10 minutes. Roll the dough into a cylinder and
1 teaspoon salt cut it into 6 equal pieces. Use a floured rolling pin to
2 tablespoons oil roll each piece into a round pancake about 15 cm
(6 in) in diameter. Brush the top of each pancake with
Makes 6 pieces some of the sesame oil and sprinkle some spring
Preparation time: 35 mins onions and salt on top.
Cooking time: 8 mins 3 Fold each pancake in half, then roll it up into a cigar
shape. Pinch the ends closed, hold one end in the
palm of one hand and use the other hand to twist the
rolled dough into a spiral, pressing the spiral down
onto the palm to flatten it.
4 Place each spiral face-up on a floured board and use
a floured rolling pin to roll it into a round pancake,
about 10 cm (4 in) in diameter. Set each pancake
aside after rolling.
5 Heat the oil over medium heat in a non-stick frying
pan. Fry the pancakes two or three at a time (depend-
ing on size of frying pan) for 3–4 minutes, shaking
the pan frequently to prevent sticking and encourage
puffing. Turn once and fry the other side for 3–4 min-
utes, shaking the pan. When done, transfer the pan-
cakes to a plate covered with paper towels and con-
tinue to fry the other pancakes in the same manner.
Serve warm as an accompaniment to other dishes.
16
Brush the top of each pancake with sesame oil Twist the rolled dough into a spiral, pressing
and sprinkle some spring onions and salt on top. the spiral down onto the palm to flatten it.

18
Boiled Chinese Dumplings (Jiaozi)

Known in Chinese as “water dumplings,” they are similar to Italian ravioli, which
were no doubt inspired by this original Chinese model. They are easy to make and
simple to cook. A bigger batch of the Stuffing may be prepared in advance and kept
frozen in the freezer until needed.
25 round wonton skins 1 Put all the Stuffing ingredients in a large bowl. Toss
to mix well.
Stuffing 2 Lay the wonton skins out on a floured work surface.
250 g (8 oz) minced pork Place 11/2 tablespoons of the Stuffing onto the center
1 egg, lightly beaten of each wonton skin and lightly brush around the
2 spring onions, finely edges with water. Fold the edges of the skin together
chopped to form a half moon, using your fingers to press the
5 cm (2 in) ginger, finely edges firmly to seal the dumpling. Place on a lightly-
chopped floured platter and continue until all the wonton skins
1 teaspoon salt are used up.
1/ teaspoon ground
4 3 Bring a large pot of water to a boil and gently lower
white pepper the dumplings into the water, in small batches of
2 cloves garlic, finely 10 dumplings at a time. 1 cup (250 ml) of cool water
minced should be added to the pot—to allow the water to
1/ teaspoon sugar return to a full boil—each time a batch of dumplings
2
1 tablespoon sesame oil is being lowered into the water. This is to ensure the
1 teaspoon rice vinegar dumplings are fully cooked. The dumplings are
2 teaspoons soy sauce cooked when they float to the surface. Remove with a
slotted spoon and transfer to a serving platter that has
Condiments been smeared with a thin coat of sesame oil to prevent
Black Chinese vinegar sticking, then continue cooking the remaining
Shredded ginger strips dumplings. Serve hot with the various Condiments.
Chili oil
Soy sauce
You may also use finely chopped beef, lamb or chicken
for the Stuffing. Vegetarians may add finely chopped
Makes 25 pieces
black Chinese mushrooms caps instead of meat.

Pan-fried Vegetable Buns

A typical northern Chinese dish, these wheat-based buns are stuffed with savory
ingredients and fried in a flat pan, is served with various table condiments so diners
may adjust the flavor to their own preference. The buns are prepared in advance,
then fried prior to serving. Ground lamb, pork or chicken may be substituted in
place of dried prawns. Vegetarians may add finely chopped black Chinese mush-
room caps. In cold weather, the dough should be allowed an extra 15 minutes to rise.
1 cup (250 ml) warm 1 Make a dough by pouring the warm water into a
water bowl and stirring in the yeast, salt and sugar until the
1 teaspoon yeast powder sugar completely dissolves. Let it sit for a few minutes
1 teaspoon salt to allow the yeast to activate.
1/ teaspoon sugar
2 2 Sift the flour into a large mixing bowl, add the yeast
450 g (3 cups) all-purpose mixture and mix well until a firm dough is formed.
flour Cover with a damp towel and set aside for 45 minutes
Flour, for dusting to allow the dough to rise.
2 teaspoons plain flour 3 Meanwhile, prepare the Stuffing by combining the
mixed with 2/3 cup cabbage, spring onions and dried prawns in a bowl.
(165 ml) water Add the seasonings and mix well.
1 tablespoon oil, for frying 4 Remove the dough from the bowl and placed onto
a lightly floured surface. Knead the dough for 5
Stuffing minutes, then return it to the bowl, cover with a damp
1/ head Chinese (Napa) towel and set aside to rise for another 30 minutes.
2
cabbage, finely chopped 5 When the dough has risen, place it back onto the
3 spring onions, finely work surface and knead briefly. With a floured rolling
chopped pin, roll it out into a long cylinder about 3 cm
60 g (1/2 cup) dried (11/4 in) thick. Cut the cylinder into pieces about
prawns, soaked in warm 3 cm (11/4 in) long and roll each piece into a round
water, drained and flat pancake about 10 cm (4 in) in diameter.
chopped in a blender 6 Spoon 1 heaping tablespoon of the Stuffing onto the
1 tablespoon soy sauce center of each pancake, then pull the edges of the pan-
1 tablespoon sesame oil cake up around the Stuffing to form a bun. Twist the
2 teaspoons ground black edges together at the top of the bun to seal it.
pepper 7 Heat the oil in a non-stick pan over medium-low heat
1 teaspoon salt and fry the stuffed buns for about 2 minutes. Pour the
1 teaspoon sugar flour and water mixture into the pan, cover with a lid
and let it steam for 10–12 minutes or until the liquid
Serves 4 has just evaporated. Remove from the heat and trans-
Preparation time: 45 mins fer the buns to a serving platter. Serve hot with various
+ rising time for dough table condiments of your choice.
20
Cut the roll into pieces about 3-cm (11/4-in) length. Twist the edges together at the top of the bun
Roll each piece into a round flat pancake. to seal it.

Gently lower the dumplings into the water, in The dumplings are cooked when they float to
small batches. the surface. Remove with a slotted spoon.
22
Prawn Dumplings in Clear Broth

A variation of the “water dumplings”—this version is prepared with prawn stuff-
ing and served in a broth garnished with sprigs of fresh coriander leaves or parsley.
30 fresh or frozen round 1 To make the Stuffing, place the chopped cabbage in
wonton skins a bowl with the chopped prawns, spring onions and
25 g (1/2 cup) coriander minced ginger. Toss to mix well. Add the rest of the
leaves ingredients and mix well.
61/4 cups (1.5 liters) 2 Lay the wonton skins on a floured work surface.
chicken stock Place 11/2 tablespoons of the Stuffing onto the center
1 teaspoon salt of each wonton skin and lightly brush around the
1 teaspoon sesame oil edges with water. Fold the edges of the skin together
to form a half moon, use your fingers to press the
Stuffing edges firmly to seal the dumpling. Place on a lightly-
1/ head Chinese (Napa) floured platter and continue until all the wonton skins
2
cabbage, washed, or Stuffing are used up.
drained and finely 3 Bring the chicken stock to a boil in a stockpot and
chopped gently lower the dumplings into the stock, in small
300 g (10 oz) fresh batches of 10–15 dumplings at a time. The dumplings
prawns, shells and are cooked when they float to the surface. Remove
heads removed, with a slotted spoon and transfer them to individual
coarsely chopped bowls. Continue the same process with the remaining
6 spring onions, finely dumplings.
chopped 4 When all the dumplings have been cooked and
3 slices ginger, finely removed, add the salt and sesame oil to the stock, stir
minced and ladle the stock over the dumplings in each indi-
1 teaspoon ground black vidual bowl. Garnish with some coriander leaves and
pepper serve immediately.
1 teaspoon salt
1 teaspoon sugar
Instead of prawns, these dumplings may also be made
with chopped fresh fish, such as perch, sea bass, cod
or swordfish. Be sure that the fish is completely
Serves 6
deboned and skinned before chopping.

Chicken Soup with Garlic

This is a soup you will not be able to find in any Chinese restaurants today, but it’s
still very much a dish of the traditional-minded northern Chinese families, espe-
cially in winter. It’s a remedy for colds and acts as a heating tonic to warm up the
insides of the body. Highly aromatic and therapeutically potent, this soup is also
nutritious, delicious and easy to make. Be sure to use sea salt rather than ordinary
salt for this soup, in order to obtain the therapeutic and nutritional benefits.
1 medium whole chicken, 1 Wash the chicken well, drain and pat-dry with paper
preferably free-range, towels. Place the garlic into the abdominal cavity of
innards removed the chicken and close the opening with a few tooth-
10 cloves garlic, skinned picks or sew it closed with a piece of string.
but not cut 2 Place the chicken in a large soup pot, add the water,
61/4 cups (1.5 liters) water wine and salt. Bring to a boil, then simmer covered
31/4 cups (750 ml) rice over low heat for 11/4 hours.
wine 3 Transfer the whole chicken and all the broth to a large
1 tablespoon sea salt soup tureen and serve immediately. Diners may serve
themselves the broth in individual bowls and pick the
Serves 4–6 tender chicken meat loose with their chopsticks at the
Preparation time: 20 mins table or this may be done for them by the host.
Cooking time: 1 hr 15 mins
24
Chinese Cabbage Soup

300 g (10 oz) bok choy 1 Bring a pot of water to a boil and briefly blanch the
or Chinese (Napa) vegetables. Drain and chopped into 3-cm (11/4-in)
cabbage, cut in half pieces. Halve the mushroom caps if they are large and
lengthwise discard the tough stems.
3 dried black Chinese 2 Bring the chicken stock to a boil in a stockpot.
mushrooms, soaked in Add the ham, mushrooms, dried prawns, vegetables,
hot water for 20 min- and salt.
utes then drained 3 Bring the stock back to a boil and skim off any foam
2 cups (500 ml) chicken from the surface. Reduce the heat and simmer until
stock the vegetables are very tender.
2 tablespoons sliced ham 4 Remove from the heat and pour into a soup tureen
60 g (1/2 cup) dried and serve immediately.
prawns, soaked in
warm water, drained Serves 2–3
1/ teaspoon salt, or to
2
taste Cooking time: 1 hour
Soups 25
Classic Hot and Sour Soup

4 cups (1 liter) chicken 1 Bring the stock to a boil in a large pot. Add the salt,
or vegetable stock sugar, ginger, peas, tomato, tofu and mushrooms.
1 teaspoon salt Return to a boil, reduce the heat and simmer for 3
1 teaspoon sugar more minutes.
1/ tablespoon grated
2 2 Add the soy sauce, black Chinese vinegar, sesame oil,
ginger black pepper and ground Sichuan pepper. Stir to mix
60 g (1/2 cup) fresh or well. Slowly drizzle the beaten egg into the soup and
frozen green peas let sit for 1 minute. Do not stir.
1 large tomato, diced 3 Stir the cornflour mixture, then pour it slowly into
1 cake soft tofu (about the simmering soup while stirring gently. Keep stirring
300 g/10 oz), diced until the soup thickens. Simmer for 1 more minute,
5 dried black Chinese then turn off the heat.
mushrooms, soaked in 4 Serve hot, garnished with spring onions and white
hot water for 20 min- pepper. Add a few drops of chili oil and black Chinese
utes then drained, vinegar, if desired.
tough stems discarded,
caps diced
Chili oil is made from dried chilies or chili powder
2 tablespoons soy sauce
steeped in oil. Bottled chili oil is also available in Asian
2 tablespoons black
markets, or you can make your own. Heat 3/4 cup
Chinese vinegar
(185 ml) of oil in a wok or frying pan and add 1 table-
1 teaspoon sesame oil
1/ teaspoon ground
spoon of Sichuan peppercorns and 2 dried chilies
2
(deseeded and sliced). Cook over low heat for 10 min-
black pepper
1/ teaspoon ground
utes, then cool and store in a glass container for 2–3
2
days. Strain and discard the peppercorns and chilies.
Sichuan peppercorns or
Store in an airtight glass jar and keep in a cool place
sansho pepper
for up to 6 months.
2 eggs, beaten
2 tablespoons cornflour
dissolved in 2 table- Serves 4
spoons water Preparation time: 30 mins
3 spring onions, sliced Cooking time: 10 mins
Pinch of ground white
pepper
Chili oil, to serve (optional,
see note)
Black Chinese vinegar, to
serve (optional)
Soups 27
Noodles with Chicken and Garlic Chives

250 g (8 oz) boneless 1 Remove the skin from the chicken breasts and finely
chicken breasts sliced the meat. Mix the egg white and cornflour mix-
1 egg white ture into a paste and coat the chicken slices.
21/2 tablespoons corn- 2 Heat 41/2 tablespoons of oil in a wok. Add the
flour dissolved in 11/2 chicken slices and cook, stirring, until they turn white.
tablespoons water Turn off the heat and remove the chicken slices with a
13 tablespoons oil slotted spoon. Pour out the oil into a small container,
1 cup (250 ml) chicken reserve for use in step 5.
stock 3 Re-heat the wok. Return the chicken slices to the
200 g (7 oz) garlic chives, wok, add the chicken stock, garlic chives and salt.
washed and cut into Bring to a boil. Turn off the heat and remove the
2.5-cm (1-in) sections chicken slices and chives with a slotted spoon and set
1 tablespoon salt, or to aside, reserving the chicken stock.
taste 4 Bring a large pot of water to a boil, blanch the
500 g (1 lb) fresh wheat noodles briefly to revive them. If using dried noodles,
noodles or 250 g/8 oz follow the packet instructions or cooked them for
dried wheat noodles 3–4 minutes until the noodles are tender. Drain, rinse
in cold water and set aside to drain in a colander.
Serves 4–6 5 Heat the reserved oil together with another
Preparation time: 10 mins 41/2 tablespoons of the remaining oil in a clean wok.
Cooking time: 20 mins Gently tilt the wok to swirl the oil around. Add the
noodles in an even layer. Shallow-fry them, swirling
the wok so they cook evenly. Fry until browned on
one side, then slide the wok scoop or a spatula under
the noodles and turn them over. Sprinkle the rest of
the oil around the edges and continue to shallow-fry
the noodles until browned on the other side. Pour in
the reserved chicken stock and simmer, covered, for
1 minute or until the noodles absorb the sauce. Toss
the noodles with chopsticks or a fork and add the
chicken slices with the chives. Stir, remove and
serve immediately.
28 Noodles
Stir-fried Noodles with Vegetables

A quick and convenient way to prepare a one-pot meal. This recipe works well with
fresh wheat noodles.
500 g (1 lb) fresh wheat 1 Bring a large pot of water to a boil, blanch the noo-
noodles or 250 g/8 oz dles briefly to revive them. If using dried noodles, fol-
dried wheat noodles low the packet instructions or cooked them for 3–4
3 tablespoons oil minutes until the noodles are tender. Drain, rinse in
10 dried black Chinese cold water and set aside to drain in a colander.
mushrooms, soaked 2 Heat the oil in a wok until smoking hot, add the
in hot water for 20 sliced mushrooms and garlic and stir-fry for about
minutes then drained, 2–3 minutes, then add the bok choy and stir-fry for
tough stems discarded, 3 more minutes.
caps sliced 3 Add the rest of the ingredients and stir-fry quickly
4 cloves garlic, peeled to blend all flavors. Add the drained noodles and toss
and thinly sliced until well mixed.
2 large heads bok choy, 4 Transfer the noodles and vegetables to a large serv-
cut in half lengthwise ing platter or into individual serving bowls and serve
and chopped into 3-cm immediately.
(11/4-in) pieces
1 teaspoon salt
Other vegetables, such as finely sliced carrot, bell pep-
1 teaspoon ground black
per, celery and white onions may also be included in
pepper
this dish. You may also add finely sliced chicken, in
1 teaspoon sugar
which case the chicken should be added to the wok
1 tablespoon tomato
first, followed by the vegetables. The noodles may be
sauce or ketchup
garnished with chopped fresh coriander or parsley and
1 teaspoon soy sauce
served with various table condiments, such as chili
2 teaspoons black
sauce on the side.
Chinese vinegar
Serves 4–6
Noodles 31
Chicken Noodles with Mushrooms

A grand northern Chinese noodle dish with a richly flavored, thickly textured
gravy and nutritious ingredients.
250 g (8 oz) boneless 1 Place the chicken breast with all the Marinade
chicken breast, finely ingredients in a bowl and mix well. Set aside to
sliced marinate for 15–20 minutes.
8 dried black Chinese 2 Drain the mushrooms, discard the tough stems and
mushrooms, soaked in thinly sliced the caps. Drain the wood ear fungus and chop
hot water for 20 minutes finely. Drain the lily buds and tie a knot in the center.
15 g (1 cup) dried wood 3 Bring a large pot of water to a boil, blanch the
ear black fungus, soaked noodles briefly to revive them. If using dried noodles,
in hot water for 20 follow the packet instructions or cooked them for
minutes 3–4 minutes until the noodles are tender. Drain, rinse
15 g (3/4 cup) dried lily in cold water and set aside to drain in a colander.
buds, bases trimmed, Divide the noodles into individual serving bowls.
soaked in water for 20 4 Heat the oil in a wok until smoking, add the mari-
minutes (see note) nated chicken and stir-fry quickly for 1 minute, then
500 g (1 lb) fresh wheat add the mushroom, fungus and lily buds and stir-fry
noodles or 250 g/8 oz for another 2–3 minutes. Add the salt, soy sauce and
dried noodles chicken stock or water, bring to a boil, lower the heat
3 tablespoons oil and simmer for 15 minutes more. Stir in the cornflour
11/2 teaspoons salt mixture until the gravy thickens, then drizzle in the
1 tablespoon soy sauce beaten eggs, stir once and let the eggs cook for just 1
61/4 cups (1.5 liters) minute. Turn off the heat. Stir in the sesame oil.
chicken stock or water 5 Ladle the ingredients and gravy evenly over the noo-
1 teaspoon cornflour dis- dles in each individual bowl and serve immediately.
solved in 3 tablespoons
water
Dried lily buds are the unopened buds of a variety of
3 eggs, well beaten Chinese day lily. The buds should be soaked and their
1 teaspoon sesame oil tough stems removed before use.
Fresh chopped coriander leaves or parsley may be used
Marinade
as a garnish and some Sichuan Pepper-salt Powder
3 tablespoons finely may be sprinkled on top as well. To prepare Sichuan
chopped spring onion Pepper-salt Powder, roast 2 tablespoons Sichuan pep-
1 tablespoon finely percorns in a dry pan with 1 teaspoon sea salt, then
minced ginger grind them to a fine powder in a blender. This also
2 teaspoons soy sauce makes an excellent table condiment.
1 teaspoon cornflour
Serves 6
Preparation time: 40 mins + 20 mins marinating time
32 Noodles
Black Bean Sauce Noodles (Jiajiang Mian)

This is a quick and simple noodle dish which makes an excellent one-dish lunch or
part of a multi-course dinner. It may be served warm—straight from the pot, or it
can be prepared in advance and served at room temperature.
500 g (1 lb) fresh wheat 1 Bring a large pot of water to a boil, blanch the
noodles (not egg noo- noodles briefly to revive them. If using dried noodles,
dles) or 250g/8 oz follow the packet instructions or cooked them for
dried wheat noodles 3–4 minutes until the noodles are tender. Drain, rinse
1 tablespoon sesame oil in cold water and transfer to a colander to drain well.
3 tablespoons oil Place the drained noodles in a large bowl, add the
2 tablespoons fermented sesame oil and toss well.
black bean sauce (dou 2 Heat the oil in a wok or frying pan till hot but not
sze jiang, see note) smoking, add the fermented black bean sauce, stir-fry
2 tablespoons water quickly, then add the water and stir to mix. Add the
1 large carrot, peeled and carrots, pressed tofu strips, black fungus and snow
thinly sliced peas. Stir-fry for 3 minutes, then add the rest of the
5 squares pressed tofu ingredients and continue to stir-fry for another
(taukwa), cut into fine 3–5 minutes. Transfer all the cooked ingredients and
strips sauce into the bowl of noodles. Toss to mix well. Serve
3 florets fresh black wood in a large bowl or divide into individual serving bowls.
ear fungus, finely sliced
25 pieces fresh snow
Fermented black bean sauce is a richly-flavored sea-
peas, ends snapped off
soning made from fermented black beans (also called
and strings removed salted black beans)—soybeans that have been fermented
3 cloves garlic, finely and preserved in salt, hence their strong, salty flavor.
sliced Mainly used to season a number of dishes, especially
1 teaspoon sugar fish, beef and chicken. It is sold in jars and can be
1 teaspoon rice vinegar found in the ethnic or international section of many
supermarkets.
Serves 4–6 Chopped coriander leaves may be used as a garnish.
Preparation time: 30 mins Instead of snow peas, you may substitute fresh or
Cooking time: 20 mins frozen green peas.
Noodles 35
Bok Choy with Black Mushrooms

Poaching bok choy retains both its crispy texture and bright green and white
colors. Additional flavor, texture and color are provided by the black Chinese
mushrooms.
4 medium bok choy (see 1 Cut the bok choy in half and poach in boiling water
note) for 3–4 minutes, then drain in a colander. When cool,
2 tablespoons sesame oil arrange the halves in a star pattern on a platter, with
5 cloves garlic, finely the leaves facing towards the center of the platter and
minced the stems outwards.
2 slices ginger, finely 2 Heat the sesame oil in a wok until smoking hot,
minced then add the garlic, ginger and mushrooms and stir-fry
8 dried black Chinese for 3–4 minutes. Add the rest of the ingredients, lower
mushrooms, soaked in the heat to medium and stir-fry for another 5–6 minutes.
hot water for 20 min- 3 Remove from the heat and transfer the mushrooms
utes then drained, with the sauce to the center of the bok choy. Serve
tough stems discarded immediately.
1 teaspoon rice vinegar
1/ teaspoon sugar
2 Bok choy is a highly nutritious variety of cabbage with
1/ teaspoon salt
2 long, crisp stalks and spinach-like leaves. It has a
1 tablespoon rice wine clean, slightly peppery flavor and is a wonderful
2 teaspoons soy sauce addition to soups and stir-fries. It is available in most
well-stocked supermarkets.
Serves 4 If you prefer more sauce in this dish, you may add
Preparation time: 10 mins 1/ cup (125 ml) of water into which 1 teaspoon of
2
Cooking time: 10 mins cornflour has been dissolved, at the end of Step 2
to allow the sauce to thicken. Chopped spring onions
may be added to the finished dish as a garnish.
36 Vegetables
Beijing Style Eggplant

2 long Asian eggplants 1 Peel and halve the eggplants lengthwise then slice
(250 g/8 oz) into bite-sized pieces.
Oil, for deep-frying 2 Heat the oil in a wok over high heat. Add the eggplant
2 cloves garlic, peeled and slices and deep-fry until the eggplant slices turn brown.
crushed Remove with a slotted spoon and drain on paper towels.
1 teaspoon sesame oil Pour out the oil, reserving about 2 tablespoons of oil in
the wok.
Sauce 3 Combine all the Sauce ingredients in a bowl, stir to
1 tablespoon soy sauce mix well. Set aside.
2 spring onions, cut into 4 Heat the reserved oil in the wok over high heat. Add
short lengths the garlic and fry until fragrant. Return the eggplant
1 teaspoon salt slices to the wok. Slowly stir in the Sauce. Bring to a
2 slices ginger, minced boil and cook, stirring, until the Sauce thickens.
2 tablespoons cornflour Drizzle over the sesame oil, remove from the heat and
dissolved in 2 table- serve immediately.
spoons water
6 tablespoons water Serves 4–6
38
Sweet and Sour Tianjin Cabbage

250 g (8 oz) Chinese 1 Cut the cabbage into short lengths
(Napa) cabbage, leaves 2 Heat the oil in a wok. Add the dried chilies and stir-
separated and washed, fry thoroughly. Add the Sichuan peppercorns and mix
drained dry in a colander well.
1 tablespoon oil 3 Add the cabbage and stir-fry to mix thoroughly. Stir
5 dried chilies, deseeded in the black Chinese vinegar, salt, sugar and water,
1 teaspoon Sichuan pep- and fry for another 3–5 minutes.
percorns 4 Remove from the heat and drizzle with the sesame
2 teaspoons black oil before serving.
Chinese vinegar
1/ teaspoon salt Serves 4–6
2
2 teaspoons sugar Preparation time: 10 mins
2 tablespoons water Cooking time: 10 mins
Vegetables 39
Tofu with Black Bean Sauce

2 cakes soft tofu (about 1 Make the Peppercorn Oil by heating a frying pan
300 g/10 oz each) over medium heat. Reduce the heat to low and add
1/ cup (60 ml) oil the Sichuan peppercorns. Brown the peppercorns,
4
1 tablespoon dried shaking the pan occasionally, until they are aromatic.
prawns, soaked in Set aside to cool. Crush the peppercorns with a
warm water, drained mortar or coarsely blend them in a food processor.
and chopped Heat the oil in a separate saucepan over high heat.
2 tablespoons fermented Return the crushed peppercorns to the frying pan and
black bean sauce (dou pour the oil over. Set aside to cool. Strain the flavored
sze jiang, see note) oil and store in a sealed jar at room temperature.
2 spring onions, chopped 2 Place the tofu in a heat-proof bowl and steam for
3 slices ginger 10 minutes. Remove, drain and cut into small cubes.
2 cloves garlic, chopped Place them on a serving platter and set aside.
garlic 3 Heat the oil in a wok over high heat. Add the
100 g (1/2 cup) minced chopped dried prawns, black bean sauce, spring
pork onions, ginger, garlic and minced pork. Stir-fry for
5 tablespoons soy sauce 2 minutes. Add the soy sauce, rice wine and chicken
2 tablespoons rice wine stock. Stir in the cornflour mixture and cook, stirring,
1/ cup (125 ml) chicken until the sauce thickens.
2
stock 4 Remove from the heat and pour over the tofu cubes.
1 tablespoon cornflour Garnish with the chopped coriander leaves and drizzle
dissolved in 1 table- with the Peppercorn Oil before serving.
spoon of water
2 tablespoons chopped
Fermented black bean sauce is a richly-flavored
coriander leaves, to
seasoning made from fermented black beans (also
garnish
called salted black beans)—soybeans that have been
fermented and preserved in salt, hence their strong,
Peppercorn Oil
salty flavor. Mainly used to season a number of dishes,
2 tablespoons Sichuan
especially fish, beef and chicken. It is sold in jars and
peppercorns
can be found in the ethnic or international section of
8 tablespoons oil
many supermarkets.
Serves 4–6
40 Vegetables
Tofu Skin with Tender Soy Beans

2 sheets dried tofu skin 1 Lay the dried tofu skin flat and cover it with a wet
250 g (8 oz) tender towel until it turns soft and flexible. Cut into thin
young soy beans or strips, like noodles and set aside.
edamane 2 Bring a pot of water to a boil, add a pinch of salt
2 tablespoons oil and boil the tender soy beans until they soften, about
1 teaspoon salt 5 minutes, then drain in a colander.
1 teaspoon sugar 3 Heat the oil in a wok until hot but not smoking, add
1 teaspoon soy sauce the pre-boiled soy beans and stir-fry for 2–3 minutes.
1 teaspoon rice wine Then add the tofu skin strips and stir-fry for 2 more
minutes. Add the rest of the ingredients and stir
Serves 4 quickly to mix, then transfer to a serving plate and
Preparation time: 15 mins serve immediately.
If you cannot find tender soy beans, you may substitute

fresh or frozen lima beans. After boiling the lima beans,
be sure to rub off the outer skin before stir-frying
them. Chopped spring onions may also be added to
the wok along with the other seasonings.
42
Stir-fried Asparagus with Leeks

1 bunch fresh asparagus 1 Wash the asparagus, peel away the tough outer skin
(about 250 g/ 8 oz) from the lower half of the stalks. Cut each stalk diago-
2 fresh leeks nally into 4 pieces.
1 small carrot 2 Wash the leeks well, making sure to eliminate the
3 tablespoons sesame oil grit within the folds. Then cut diagonally into 4-cm
1 teaspoon salt (11/2-in) lengths.
1 teaspoon sugar 3 Cut the carrot in half lengthwise, then slice each half
2 teaspoons rice wine into thin half-mooned shape slices.
4 Heat the sesame oil in a wok until hot but not
Serves 4–6 smoking, add the leeks and stir-fry for 3–4 minutes.
Preparation time: 20 mins Add the carrot, salt, sugar and rice wine and stir-fry
Cooking time: 10 mins for 2 more minutes, then add the asparagus and stir-
fry for another 3 minutes. Transfer to a serving plate
and serve immediately.
You may use snow peas in place of carrots. Snapped

off the ends and remove the strings. Some northern
Chinese chefs like to sprinkle toasted sesame seeds
over the finished dish.
Vegetables 43
Sweet Ginger Wine Chicken

In this recipe, large chunks of chicken are marinated in a tangy ginger wine, then
simmered in an aromatic sweet wine sauce, producing a superb flavor and tender
texture. The ginger and wine give this dish warming properties, which makes it a
good choice for cold winter weather.
1 whole chicken, prefer- 1 Place the chicken chunks and ginger wine in a bowl,
ably free-range, chopped toss well and set aside to marinate for 30–45 minutes.
into large chunks, includ- Drain and reserve the ginger wine marinade.
ing bone and skin 2 Drain the wood ear fungus and cut into bite-sized
2/ cup (150 ml) rice pieces.
3
wine steeped with 3 Heat the oil in a wok until smoking hot, add the
2 tablespoons grated ginger, garlic and spring onions. Stir-fry for 1 minute,
ginger for 1 hour then add the drained chicken and stir-fry for another
15 g (1 cup) dried wood 5 minutes or until the chicken changes color. Add
ear black fungus, both wines, the reserved ginger wine marinade and
soaked in hot water for salt and bring to a boil. Cover with a lid, reduce the
20 minutes heat and simmer for 15 minutes, then add the wood
2 tablespoons oil ear fungus and continue to simmer until the chicken is
10 slices ginger tender, about 10 more minutes. Remove from the heat
3 cloves garlic, cut into and transfer to a deep serving dish, garnish with a few
thin slices sprigs of coriander leaves and serve immediately.
3 spring onions, cut into
2-cm (3/4-in) sections
Instead of wood ear black fungus, you may use black
11/2 cups (375 ml) rice
Chinese mushrooms. If you cannot find sweet rice wine,
wine
sweet cream sherry or mirin, then use ordinary rice
21/2 cups (625 ml) sweet
wine or sherry and sweeten it with 11/2 tablespoons
rice wine, sherry, or
of sugar or honey.
Japanese mirin
1 teaspoon salt
Sprigs of coriander Serves 4–6
leaves, to garnish Preparation time: 15 mins + marinating time
44 Poultry
Poultry 45
Chicken with Cashews

Chicken and cashews has always been a very popular
combination in Chinese cuisine. In this northern
Chinese version it’s flavored with a slightly sweet soy
and sesame oil sauce and cooked over very high heat
to seal in the flavor and preserve the tender texture.
2 teaspoons cornflour
1/ teaspoon salt
2
1 egg white, lightly beaten
250 g (8 oz) boneless chicken breasts, cut into chunks
2 tablespoons oil
50g (1/2 cup) snowpeas
1/ tablespoon sugar
2
50 g (1/3 cup) toasted cashew nuts
1 Mix the cornflour, salt and the lightly beaten egg

white until well blended. Add the chicken chunks to the
mixture and mix until all the chicken is well coated.
2 Heat the oil in a wok until smoking hot, then add the
chicken and stir-fry quickly for 2 minutes. Add the
snow peas, soy sauce and sugar. Continue to stir-fry
for another 5 minutes, then add the toasted cashew
nuts and continue to stir-fry for 2 more minutes. Add
the sesame oil and stir to mix all the ingredients.
Remove from the heat and transfer to a serving platter.
For a spicier flavor, add 3–4 cloves of finely minced garlic

to the oil along with the chicken. 3 spring onions cut
into 3-cm (11/4-in ) sections may also be added along
with the cashew nuts for additional flavor and color.
Serves 4
Poultry 47
Pork with Green Peppers and Peanuts

125 g (4 oz) boneless 1 Make the Sauce by dissolving the cornflour in the
pork shoulder stock or water in a bowl. Stir in the rest of the ingredi-
6 egg whites ents and keep stirring until the sugar completely dis-
3 tablespoons cornflour solves. Set aside.
3 tablespoons oil 2 Wash the pork and cut into small cubes.
1 green bell pepper, 3 Beat the egg whites and mix in the cornflour. Add
deseeded and cut into the pork cubes and mix well to coat. Set aside.
1-cm (1/2-in) cubes 4 Heat the oil in a wok over medium-hot heat. Add
1 tablespoon peanuts, the pork cubes and stir-fry for about 1 minute, cook-
skinned and deep-fried ing them just long enough to seal in the juices. Turn
1/ teaspoon chili oil (see off the heat and remove the pork cubes with a slotted
4
note) spoon, reserving the oil in the wok. Set aside.
5 Reheat the reserved oil in the wok. Add the green
Sauce bell pepper cubes and stir-fry for about 1 minute.
1 tablespoon cornflour Return the pork cubes to the wok. Stir the Sauce to
3 tablespoons stock or blend it, then add to the wok.
water 6 Add the deep-fried peanuts and chili oil. Bring the
1 tablespoon rice wine contents to a boil and cook, stirring until the Sauce
1 tablespoon soy sauce thickens. Remove from the heat, transfer to a serving
1 tablespoon salt, or to platter and serve immediately.
taste
1 spring onion, finely
Chili oil is made from dried chilies or chili powder
chopped
1/ teaspoon ginger pow-
steeped in oil. Bottled chili oil is also available in Asian
4
markets, or you can make your own. Heat 3/4 cup
der or 1 tablespoon very
(185 ml) of oil in a wok or frying pan and add 1 table-
finely minced ginger
1/ teaspoon sliced garlic
spoon of Sichuan peppercorns and 2 dried chilies
4
(deseeded and sliced). Cook over low heat for 10 min-
11/2 teaspoons sugar
utes, then cool and store in a glass container for 2–3
days. Strain and discard the peppercorns and chilies.
Serves 4
Store in an airtight glass jar and keep in a cool place
for up to 6 months.
48 Meat
Sliced Pork with Garlic

This recipe works best with “five flower” pork (wu hua zhu rou)—a “marbled” cut
of pork that has both lean and fat. Leftovers may be kept in the refrigerator and
served the next day.
500 g (1 lb) marbled pork 1 Bring a pot of water to a boil, add the pork. Return
to a boil, then lower the heat and simmer for another
Sauce 35 minutes. Remove the pork with a slotted spoon and
8 cloves garlic, very finely set aside in a colander to drain and cool completely.
minced 2 Use a sharp knife to cut the pork, across the grain,
2 tablespoons soy sauce into very thin slices, so that each slice has both lean and
2 teaspoons sugar fat portions. Arrange the sliced pork evenly on a serv-
1 teaspoon black Chinese ing platter.
vinegar 3 Mix all the Sauce ingredients in a bowl until well
3 teaspoons sesame oil blended. Drizzle the Sauce evenly over the sliced pork.
Coriander leaves, to Serve immediately or chill until ready to serve.
garnish
For a spicy flavor, add 1 teaspoon ground black pepper

Serves 6–8
or 1 finely minced red finger-length chili to the sauce.
50
Five Spice Beijing Spareribs

500 g (1 lb) pork 1 Wash the spareribs and chopped into 3-cm (11/4-in)
spareribs long pieces. Soak in cold water to cover for 5 minutes.
4 tablespoons soy sauce Remove, drain and marinate in 2 tablespoons soy
2 tablespoons sugar sauce for 15 minutes. Drain, dry well and rub with the
Oil, for deep-frying sugar. Set aside.
2 spring onions, chopped 2 Heat the oil in a wok over high heat. Add the spareribs
2 slices ginger, minced and deep-fry until golden brown. Remove with a slot-
1 teaspoon rice wine ted spoon and set aside. Pour out the oil, leaving only
1/ teaspoon fennel enough oil to cover the bottom of the wok.
2
seeds 3 Reheat the wok and add the spring onions and gin-
1 teaspoon brown sugar ger. Return the spareribs to the wok. Stir in the rice
5 teaspoons rice vinegar wine, fennel seeds, brown sugar, vinegar, salt and the
1 teaspoon salt, or to remaining soy sauce. Stir-fry for about 1 minute.
taste Reduce the heat to low and simmer until the sauce
thickens and the meat falls from the bones. Remove
Serves 4 and serve hot.
Meat 51
Marinated Lamb with Garlic Sauce

Lamb is a major ingredient on northern Chinese menus, reflecting culinary influ-
ence from the steppes of Mongolia. Lamb also warms the body, making it a popu-
lar choice in cold northern climates. Northern Chinese chefs always marinate the
lamb first and cook it with plenty of garlic to eliminate any trace of rank flavor.
300 g (10 oz) lamb loin 1 Place the lamb together with all the Marinade ingre-
or leg, sliced across the dients in a bowl and mix well. Set aside to marinate
grain and cut into fine for 20–30 minutes.
slivers 2 Heat the oil in a wok until smoking hot. Add the
4 tablespoons oil sliced garlic, the marinated lamb and stir-fry quickly
10 cloves garlic, finely for about 2 minutes or until the lamb changes color.
sliced Add the rest of the ingredients and stir-fry for 1 more
3 spring onions, cut into minute. Transfer to a platter, garnish with the
3-cm (11/4-in) sections chopped coriander leaves and serve immediately.
1 tablespoon soy sauce
1 tablespoon rice wine Serves 2–3
2 teaspoons sesame oil Preparation time: 5 mins + 30 mins marinating time
1/ teaspoon salt
2
25 g (1/2 cup) chopped
coriander leaves, to
garnish
Marinade
1/ teaspoon salt
2
11/2 teaspoon ground
Sichuan peppercorns
2 teaspoons rice wine
1 teaspoon sugar
1 teaspoon cornflour
54 Meat
Beef with Star Anise and Ginger

Beef is one of the most popular items on northern Chinese menus. Stewing is a
favorite method to prepare beef. This recipe is especially tasty and easy to prepare
and it may be cooked in advance.
750 g (11/2 lbs) beef loin, 1 Cut the beef into 3-cm (11/4-in) cubes. Bring the water
brisket or shank to a boil in a large pot, blanch the beef cubes for 2 min-
81/2 cups (2 liters) water utes. Remove the beef with a slotted spoon and set aside
3 star anise pods to drain in a colander. Reserve the cooking water.
2 tablespoons sugar 2 Skim away all fat and foam from the water in which
3/ cup (185 ml) soy sauce the beef was blanched. Add the star anise, sugar, soy
4
3/ cup (185 ml) rice sauce and wine, and return to a boil. Lower the heat
4
wine or sherry and let the stock simmer.
3 tablespoons oil 3 Heat the oil in a wok until smoking, add the beef
4 spring onions, cut into cubes, spring onions and ginger. Stir-fry for 3 min-
3-cm (11/4-in) sections utes. Transfer the contents to the simmering stock,
6 slices ginger, smashed cover with a lid and simmer over low heat for 2 hours
with handle of knife or until the beef is very tender and the stock is
11/2 teaspoons cornflour reduced.
dissolved in 3 table- 4 Add the cornflour mixture to the pot, stir and sim-
spoons water mer for another 2 minutes or until the sauce thickens.
Transfer the beef together with the sauce to a large
Serves 4–6 shallow bowl and serve.
Cooking time: 2 hours
You may also prepare this dish with lamb loin or shanks.
Chopped coriander leaves may be served on the side
as a garnish for individual servings. For a pungent fla-
vor, add one whole red finger-length chili, cut in half
lengthwise, to the stew pot.
Meat 57
Flash-fried Garlic Prawns

The prawns in this dish are fried complete with shells
and heads—a traditional Chinese cooking method
which not only preserves the natural flavor of the
prawns, but also locks in the nutritional factors in the
juices. The blend of flavors here is a typically northern
Chinese combination, with the accent on garlic.
20 large fresh prawns (about 750 g/11/2 lbs), shells and

heads intact
4 tablespoons oil
6 cloves garlic, smashed with flat side of cleaver
3 slices ginger, smashed with handle of knife
2 spring onions, cut into 5-cm (2-in) sections
1 tablespoon rice wine
1 teaspoon salt
1 teaspoon ground black pepper
1/ cup (125 ml) water
2
1 Wash the prawns and set aside in a bowl.

2 Heat the oil in a wok until smoking hot, then add
the prawns and stir-fry for 3 minutes until they
change color. Remove with a slotted spoon, reserving
the oil in the wok. Set the prawns aside on a plate.
3 Fry the garlic, ginger and spring onions in the
reserved oil for 2–3 minutes to release flavor and
aroma into the oil, then remove them with a slotted
spoon and discard. Put the prawns back into the hot
spicy oil, add the wine, salt and pepper, then add the
water and stir-fry until most of the water has evapo-
rated, about 2–3 minutes. Transfer to a serving platter
and serve immediately.
Chopped coriander leaves may be used as a garnish.

For a more aromatic pungent flavor, ground Sichuan
peppercorns may be used instead of black pepper.
Serves 4–6
58 Seafood
Tianjin Style Fish

Carp has always been the favorite fresh-water fish on northern Chinese menus. In
this recipe the fish is cooked twice to bring out its subtle flavors, eliminating all
traces of “fishy” tastes and provide the best possible texture for feasting. This dish
is regarded as “haute cuisine” on northern Chinese banquet menu.
1 whole medium fresh 1 With a very sharp knife, make 3 diagonal cuts into
carp or trout, scaled and the flesh on both sides of the fish, taking care not to
gutted, rinse with cold cut too deeply.
water and pat dry 2 Place the fish on a platter and sprinkle both sides
1 tablespoon rice wine with the rice wine, then rub the salt and pepper
1 teaspoon salt evenly into the incisions on both sides.
1 teaspoon ground black 3 Spread the cornflour onto a dry plate big enough to
pepper hold the fish, then set both sides of the fish in the
2 tablespoons cornflour cornflour, until the whole fish is coated.
1 egg, beaten in a shallow 4 Dip the fish into the beaten egg until a thin layer of
bowl egg clings to the entire surface of the fish.
4 tablespoons oil 5 Heat the oil in a non-stick flat pan until hot, but
3 slices ginger, finely not smoking, then fry both sides of the fish until
shredded golden brown.
3 spring onions, finely 6 Transfer the fried fish to a heat-resistant plate and
shredded sprinkle the shredded ginger, spring onion and turnip
80 g (1 cup) finely shred- evenly on top.
ded white turnip (daikon) 7 Bring the water in a steamer to a full boil.
Place the plate of fish on the steamer rack and steam
Serves 4–6 for 8–10 minutes. Remove from the steamer and serve
Preparation time: 20 mins immediately.
Fry both sides of the fish until golden brown. Transfer the fried fish to a heat-resistant plate
and sprinkle the shredded ginger, spring onion
and turnip evenly on top.
Seafood 61
Steamed Lotus Seeds in Sweet Syrup

Lotus seeds appear in many Chinese sweet courses, due to their fine flavor and crunchy
texture. They also have potent medicinal properties, including tonic benefits for
the heart and calming effects on the nervous system. They are also renowned in
China for their aphrodisiac properties.
250 g (12/3 cups) dried 1 Drain the lotus seeds. Place them in a pot with
lotus seeds, pre-soaked enough cold water to cover them. Bring to a boil and
in cold water for 30 simmer for 3 more minutes, then drain again. When
minutes cool, peel and use a pin or toothpick to remove the
61/4 cups (1.5 liters) boil- bitter dark strand at the core of each seed. Place the
ing water lotus seeds in a heat-proof dish with half of the boil-
130 g (2/3 cup) sugar ing water. Place the dish on a rack in a steamer and
steam for 30–40 minutes, until they are tender, then
Serves 4–6 remove from the steamer.
Preparation time: 20 mins 2 Place the sugar in a serving bowl and add the remain-
Cooking time: 50 mins ing boiling water, stirring until the sugar completely
dissolves. Then add the steamed lotus seeds, along with
the water they were steamed in, to the sugared water.
Serve hot or chill in the refrigerator and serve cold.
62
Sweet Almond Cream Dessert

Almonds are another favorite ingredient for desserts on northern Chinese menus.
They are among the most nutritionally—containing most of the essential amino
acids, fatty acids and plenty of calcium and magnesium. They are also easy to
digest and do not acidify the digestive system, as most other nuts do.
150 g (11/2 cups) 1 Put the almonds in an oven on low heat for about
blanched almonds 15 minutes until they are completely dry, but do not
51/4 cups (1.25 liters) change color, then grind them in a food processor or
water coffee grinder.
100 g (1/2 cup) sugar 2 Bring the water to a boil, add the sugar and the
1/ cup (125 ml) cream ground almond, stir continuously until the water
2
(or substitute evapo- returns to a boil, then add the cornflour mixture and
rated milk or coconut stir continuously for 4 more minutes. Add the cream
cream) and stir well. Serve hot or chilled.
2 teaspoons cornflour
dissolved in 2 table- Serves 4–6
spoons water Preparation time: 15 mins
Desserts 63
Complete List of Recipes

Appetizers Noodles Seafood
Crispy Sweet Walnuts with Black Bean Sauce Noodles Flash-fried Garlic Prawns
Sesame Seeds 7 (Jiajiang Mian) 35 58
Cucumber Salad with Chicken Noodles with Tianjin Style Fish 61
Garlic Sauce 11 Mushrooms 32
Marinated Cilantro with Jiajiang Mian 35 Soups
Peanuts 10 Noodles with Chicken and Chinese Cabbage Soup 25
Pressed Tofu with Spicy Garlic Chives 28 Chicken Soup with Garlic
Sauce 9 Stir-fried Noodles with 24
Shredded Chicken with Vegetables 31 Classic Hot and Sour
Garlic Vinegar Dressing Soup 27
6 Pancakes and Dumplings
Soft Tofu with Preserved Boiled Chinese Vegetables
Eggs 8 Dumplings (Jiaozi) 19 Beijing Style Eggplant 38
Guo Tieh 12 Bok Choy with Black
Desserts Jiaozi 19 Mushrooms 36
Steamed Lotus Seeds in Pan-fried Vegetable Buns Stir-fried Asparagus with
Sweet Syrup 62 20 Leeks 43
Sweet Almond Cream Pot Sticker Dumplings Sweet and Sour Tianjin
Dessert 63 (Guo Tieh) 12 Cabbage 39
Prawn Dumplings in Tofu Skin with Tender Soy
Meat Clear Broth 23 Beans 42
Beef with Star Anise and Spring Onion and Garlic Tofu with Black Bean
Ginger 57 Chive Dumplings 15 Sauce 40
Braised Beef with Spicy Tianjin Style Spring
Sauce 53 Onion Pancakes 16
Five Spice Beijing
Spareribs 51 Poultry
Marinated Lamb with Chicken with Cashews 47
Garlic Sauce 54 Sweet Ginger Wine
Pork with Green Peppers Chicken 44
and Peanuts 48
Sliced Pork with Garlic 50
64 Index

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What are the main grains used in northern Chinese cooking?

What are the main grains used in northern Chinese cooking?

What types of wheat-based dishes are common in northern Chinese cuisine?

What types of wheat-based dishes are common in northern Chinese cuisine?

Northern Chinese p1-64 v.

12 3/19/09 3:41 PM Page ii

Volume Lengths Weights

Printed in Singapore Photography and Food Styling: A. Chester

Traditional northern Chinese recipes presented with clear and easy

Basic Northern Chinese Ingredients

Black Chinese vinegar

pink and plump; avoid any processing. The yolk of the

Ginger strips are thin strips

Soft tofu Pressed tofu Firm tofu Tofu skin

have a sharp pungency that and thicknesses. They are

Shredded Chicken with Garlic Vinegar Dressing

Crispy Sweet Walnuts with Sesame Seeds

Soft Tofu with Preserved Eggs

Pressed Tofu with Spicy Sauce

Marinated Cilantro with Peanuts

Cucumber Salad with Garlic Sauce

Pot Sticker Dumplings (Guo Tieh)

12 Pancakes and Dumplings

Pancakes and Dumplings

Spring Onion and Garlic Chive Dumplings

Pancakes and Dumplings 15

Tianjin Style Spring Onion Pancakes

Pancakes and Dumplings 17

Boiled Chinese Dumplings (Jiaozi)

Pancakes and Dumplings 19

Pan-fried Vegetable Buns

Pancakes and Dumplings 21

Prawn Dumplings in Clear Broth

Pancakes and Dumplings 23

Chicken Soup with Garlic

Chinese Cabbage Soup

Classic Hot and Sour Soup

Noodles with Chicken and Garlic Chives

Stir-fried Noodles with Vegetables

Chicken Noodles with Mushrooms

Black Bean Sauce Noodles (Jiajiang Mian)

Bok Choy with Black Mushrooms

Beijing Style Eggplant

Sweet and Sour Tianjin Cabbage

Tofu with Black Bean Sauce

Tofu Skin with Tender Soy Beans

If you cannot find tender soy beans, you may substitute

Stir-fried Asparagus with Leeks

You may use snow peas in place of carrots. Snapped

Sweet Ginger Wine Chicken

Chicken with Cashews

1 Mix the cornflour, salt and the lightly beaten egg

For a spicier flavor, add 3–4 cloves of finely minced garlic

Pork with Green Peppers and Peanuts

Sliced Pork with Garlic

For a spicy flavor, add 1 teaspoon ground black pepper

Five Spice Beijing Spareribs

Marinated Lamb with Garlic Sauce

Beef with Star Anise and Ginger