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Chinese Rice and Noodles: With Appetizers, Soups and Sweets (Wei-Chuan Cookbook) (Chinese and English Edition) (Chinese) Paperback – August 1, 2005


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Product Details

  • Series: Wei-Chuan Cookbook
  • Paperback: 173 pages
  • Publisher: Wei-Chuan Publishing (August 1, 2005)
  • Language: Chinese, English
  • ISBN-10: 0941676862
  • ISBN-13: 978-0941676861
  • Product Dimensions: 10.5 x 7.4 x 0.5 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #875,938 in Books (See Top 100 in Books)

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Customer Reviews

Very easy to prepare.
Pi-E
These days I am just tired of eating fatty greasy american food, and craves for some good simple chinese food that dosen't take too long to cook or prepare.
Peneloppe
Every recipe I have tried out of this cookbook has been fantastic and reasonable.
Midwest Musician

Most Helpful Customer Reviews

52 of 53 people found the following review helpful By Phoenix on November 14, 2005
Format: Paperback
It covers many of the rice and noodle dishes that are very popular for lunch, snack and dinner/cafe crowds. A very good book; it includes a handful of dessert dishes and it also covers popular and well known noodle and rice dishes from all over China. A definite must have if you love chinese rice and noodles.

Ground pork with Beijing sauce over rice, Three sauce chicken with rice, Savory meat sauce over rice, Braised beef over rice, Braised pigs feet over rice, Ma-po tofu over rice, Lions head on rice, Baked seafood rice, Hainan chicken rice, Taiwanese sticky rice, Cantonese clay pot sausage and rice, Taiwanese fried rice, Curry fried rice, Thousand year old eggs with pork congee, Beef congee, Chicken sesame noodles, Sechwan dan-dan noodles, Chi-ah noodle soup, Dan-tze noodles, Braised beef noodle soup, Beef hot pot with noodles, Braised yee-fu noodles, Double face golden noodles, Taiwanese fried noodles, Sa-tsa beef with noodles, Sesame flavored somen, Chinese chicken salad, Braised beef shank in soy sauce, Cantonese bbq pork, Taro tapioca with coconut milk, Creamy roasted black sesame, Almond jello, Boba milk tea.

This is just some of the recipes that are in this very nice book.
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17 of 18 people found the following review helpful By Peneloppe on May 2, 2007
Format: Paperback
I am chinese but grew up in US. Even though I do eat american food often I still miss good chinese food. Now that I moved away from my mother, I needed to cook something chinese myself and for my husband, so we turn to Wei Chuan. We have Wei chuan Thai book, Mexican and Sichuan book already and we like this series very much because it has concise steps, and makes great food. This book is no exception. I have already made 2 dishes from the book since 1 week ago we bought the book. We made Pork and Mustard Veg with noodle, and we made Lion's Head, and also our favorite dish, 3 sauces (or cups) chicken. All turned out pretty well and with preparation time and cooking all over 1 hour.

Tonight we are going to cook another one of my favorite that my mom cooks all the time, the Red Cooked Pork. There are actually many recipes in the book that are easy to follow and don't require that many exotic ingredients. IN fact we have most of the ingridents already before we went to the asian grocery to get some additional meats. (pork shoulder and minced pork). These days I am just tired of eating fatty greasy american food, and craves for some good simple chinese food that dosen't take too long to cook or prepare. This book is perfect and I am sure we will be using it a lot along with our Thai and mexican book.
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12 of 12 people found the following review helpful By Amazon Customer on May 2, 2007
Format: Paperback Verified Purchase
I purchased this book along with some other Chinese cookbook and I have to say nothing compares to this book. Everything is simply described and easy to understand. There are pictures of every recipe and she also gives variations to recipes. My favorites are the wontons, so easy to make, and the Three Sauce Chicken, again so easy and delicious. I am sure in a few weeks that will change :)

I could not do without this book in my kitchen, I use it every day. This book is amazing!
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9 of 9 people found the following review helpful By Chinese_Cook on May 29, 2007
Format: Paperback
I love this cookbook because it contains pictures of every dish that's in the book, the instructions are easy and simple to follow, and most importantly, the dishes are authentic Chinese food from the south to the north of China. We're Cantonese and we're tired of cooking cantonese at home so this book gave us more menu options. I have to say, with some experience in chinese cooking, this book contains some recipes that we already knew. But I think it'll be useful to those who doesn't have much experience in Chinese cooking because it contains basic information about the type of noodles, vegetable herbs and spices.

I was a bit disappointed with the dessert section as it only contain 10 recipes and we already knew how to cook most of them.
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7 of 7 people found the following review helpful By Lineylambsmum on February 21, 2008
Format: Paperback Verified Purchase
I purchased this book from Amazon last week and am already using it all the time. I grew up in Taiwan and wanted to make recipes that were genuine chinese. My mother always used the Wei Chuan cookbooks so when I found this one I had to have it. It's been a real treat. My sister and I looked at the recipes and reminisced about our childhood and all the yummy dishes we missed, many of which are in this book. The Kung Pao chicken alone made the book worth buying. The recipes are easy and don't call for a lot of ingredients. There is also lots of variety between the meat dishes, noodles, soups, fried rice and dessert recipes.
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5 of 5 people found the following review helpful By Pi-E on January 17, 2008
Format: Paperback Verified Purchase
If you love to cook, this book is worth having. The recipes are written very clearly, the pictures look so great you want to take a bite out of the page. I have tried many different Chinese cookbooks in the past, this one beats them all. Just for the Kung Pao Chicken and the Beef and Pepper Sauce alone makes this book worth having. The author also tells you how some recipes originated, e.g., Kung Pao means "Royal Teacher to the Prince," this recipe was named after Ding Bao Zhen after being promoted to that position in the Qing Dynasty. Little tidbits like this I find fun and fascinating! You don't need a wok to prepare the recipes, I use a nonstick 12-inch skillet and the recipes come out great. Very easy to prepare. The trick is to have all the ingredients measured and handy when you are about to cook, because everything cooks so fast. My husband said he'll never eat take-out again!
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