Customer Reviews

Chinese Rice and Noodles: With Appetizers, Soups and Sweets (Wei-Chuan Cookbook) (Chinese and English Edition)

5 star:		(12)
4 star:		(0)
3 star:		(2)
2 star:		(1)
1 star:		(0)

 

 

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.

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.

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!

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.

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.

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!

I am a big fan of the Weichuan cookbook series (maybe because my mom based her cooking on them when I was growing up) but was a little disappointed by this one. I was not expecting such a large section about dishes served over rice, but rather more recipes using rice and noodles as a central ingredient. Having said that, a lot of the staples are in here so it still serves a handy reference manual (I tend to improvise and add more ingredients than suggested, using the recipes in this book just as a general guide).

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 techniques which are nearly impossible to learn from other cookbooks. In particular, many noodle stirfries involve adding back liquid, and there are many noodle soup variations that differ in their use of stock, meats and noodles. I don't have much to add other than what other reviewers have noted, other than to add my positive vote.

This is the latest cookbook from my collection of cookbooks by Mrs. Su-Huei Huang. She makes cooking authentic Chinese food almost effortless. If you have limited time, but enjoy cooking at home, this is the perfect cookbook for you.

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.