Over 75 authentic Chinese dishes for the Western kitchen with over 300 step-by-step photographs and cook's hints and tips throughout to ensure success every time. 300 colour photographs
Hsiung shows how to prepare and cook an insp iring range of Chinese dishes from favourites such as Wonton Soup and Peking Duck to lesser known recipes such as Bon-bo n Chicken and Szechuan Aubergine. All techniques are clearly described. '
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