If you have limited time, but enjoy cooking at home, this is the perfect cookbook for you.
It covers many of the rice and noodle dishes that are very popular for lunch, snack and dinner/cafe crowds.
The recipes are written very clearly, the pictures look so great you want to take a bite out of the page.
Every recipe I have tried out of this cookbook has been fantastic and reasonable. My Chinese roommate even stole it for a while, so I'm guessing the recipes are good by both... Read morePublished 7 months ago by Midwest Musician
These dishes are the Chinese fare I grew up on - simple and delicious. This is the kind of Chinese food you might be served at an informal meal in a Taiwanese home, or purchase as... Read morePublished 18 months ago by Amazon Customer
I was so happy to have found chine snacks recipe book that I found this book by the same people. I haven't made anything from this book yet but if it's anything like the snacks... Read morePublished on September 8, 2011 by Froggies
I thought there would be a lot more noodle dishes in here, but it seems to be mostly rice. The dishes I have made so far came out OK, but not great.Published on August 8, 2011 by badkitty
This book is okay for an individual who can read asian. Many recipes are written in english as well as asian. Read morePublished on June 15, 2011 by dawn rodgers
The whole Weichuan series is great (I have most of them), but for me, this is the most useful. More than half of the recipes involve noodle dishes, and there are many subtle... Read morePublished on July 25, 2010 by Michael D
it's very helpful for a beginner interested in making different noodle or rice dishes as a main dish.Published on September 12, 2009 by Dorothy Hwang
Chinese Cuisine. Rice & Noodles. By Su-Huei Huang and Mu-Tsun Lee
More that 174 pages of wonderful food with step-by-step Chinese and Enlish text and colour photos to... Read more
This cookbook is great for beginners.. the recipes I've tried so far turned out exactly like they should look and taste. Read morePublished on April 7, 2009 by Cindy Wang