Chinese recipes

This compact cookbook opens the door to classic Chinese home cooking as it was shared from a modest tea shop in Peking. The author offers clear, step‑by‑step directions that assume only the basics—most ingredients can be found in a city’s Chinatown market, and even substitutions like vegetable oil or shortening are explained. Helpful notes introduce the role of soy sauce, ginger, and the distinctive vegetables such as water chestnuts and bamboo shoots, giving listeners a sense of the flavors that define the cuisine.

The recipes cover a wide range, from a delicate egg‑flower soup and perfectly steamed rice to lively shrimp straws, sweet‑and‑sour fish, and almond chow mein. Each dish is sized for six servings, with tips on timing, plating, and even a simple tea preparation to accompany the meal. Whether you are looking to recreate a comforting family favorite or explore a new kitchen technique, the collection offers approachable guidance that brings the taste of early twentieth‑century China into your own kitchen.