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Chinese Snacks (Wei Quan Shi Pu) Paperback – September 1, 1985


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Product Details

  • Series: Wei Quan Shi Pu
  • Paperback: 99 pages
  • Publisher: Wei-Chuan Publishing; Revised edition (September 1, 1985)
  • Language: English
  • ISBN-10: 0941676110
  • ISBN-13: 978-0941676113
  • Product Dimensions: 10.3 x 7.4 x 0.3 inches
  • Shipping Weight: 13 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #562,742 in Books (See Top 100 in Books)

Editorial Reviews

Language Notes

Text: Chinese, English

From the Publisher

Due to the constantly changing technology in the food industry, the author suit to the demand in upgrading the Chinese Snacks cookbook in bringing more convenient and exciting recipes to the general public.

Whether you are craving for some snacks or Chinese¡¦s style of high tea, Chinese Snacks, Revised is a perfect solution to your needs and is one of Wei-Chuan¡¦s popular sellers internationally.

New and different ingredients were introduced in this book in order to make Chinese snacks more appealing and economically. Utensils used to prepare Chinese snacks and instructions to make basic yeast dough were also presented. Even the author has highlighted the methods to steam snacks more efficiently.

This book will come in handy for those who like to have a feast for some delicious and irresistible snacks. Food enthusiasts and experts can truly appreciate this colorful descriptive cookbook as a source of valuable reference.

Over 118,000 copies have been sold internationally.


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Customer Reviews

Chinese Snacks - More of the same as in the Dim Sum book.
C. J. Thompson
I would recommend this book to anyone who wishes to start cooking authentic Chinese food.
Diane E. Lowe
The instructions are easy to follow and the pictures are faithful to the recipes.
Kieran Aellinsar

Most Helpful Customer Reviews

39 of 39 people found the following review helpful By Candace A. Gee on January 4, 2003
Format: Paperback
I LOVE the wei-chuan series of cookbooks. They are billingual and in my opinion the best Chinese cookbooks! I collect cookbooks and have american printed Chinese cookbooks from the 1970's to the present. Even the ones written by Chinese are adapted to suit the American palate in most cases. These cookbooks are terrific though! The recipes are all very close to my auntie's and grandmother's recipes and techniques. I love the photos guiding you through difficult steps. In this book- you'll find all the goodies you get in chinatown. i've tried out a lot of the recipes and they TASTE like the ones in chinatown! (uh- that would be a good thing!) I love the variety in this book; buns savory and sweet, moon cakes, egg tarts (dontots- the best thing in the world straight out of the oven!), dim sum- shui mai- har gao (that shrimp dumpling that everyone always orders) , jung taes- the Chinese burrito, sesame balls (I've burned my both of my hands entirely with hot oil- trying to make these puff so be CAREFUL!), you tiau those sticks of greasy bread that my mom refers to as a chinese donut for some reason, those gorgeous pastry flowers that look impossible to make but are surprisingly simple... okay this is just an amazing book and you will amaze yourself when you make your first snack. (so what if it looks completely different from the picture- the taste is still the same!!!)
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19 of 19 people found the following review helpful By A Customer on July 25, 2001
Format: Paperback
This is one of my most cherished cookbooks! Just leafing through and seeing all the glorious photographs sets my mouth watering and inspires me to cook up one of these wonderful comfort foods, many of which I grew up with. The number and variety of Chinese snacks presented here is astounding, and the recipes are so absolutely authentic and well-tested, you cannot go wrong. Everything I have made has been utterly delectable.
The recipe selection is amazingly comprehensive. Included, of course, are the myriad varieties of buns and dumplings served at Cantonese dim sum or sold at Chinese bakeries in Chinatown. But the recipes go beyond that to present the whole gamut of comfort foods traditionally eaten at meals and as snacks in various regions of China, Taiwan, and Hong Kong. Included are the famous eight-treasure rice pudding and other molded puddings; Beijing-style crullers and sesame flatbreads eaten dunked in soy milk; steamed wheat-flour cakes and rice-flour cakes; deep-fried wheat-flour and rice-flour fritters and dumplings; baked, filled pies and turnovers, both savory and sweet; the famous won ton soup and other savory soups; sweet soups of rice dumplings, beans, taro, tapioca, almonds, etc., served hot or cold; varieties of egg rolls and bean-curd rolls; different regional varieties of moon cakes; steamed bread puddings; steamed bamboo-leaf-wrapped packages of savory meat, vegetables, and rice; the famed egg tarts and coconut tarts; cookies traditionally made for festivals and celebrations. . . . I could go on and on.
In short, this cookbook is simply the best collection of favorite comfort foods out there and well worth owning!
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11 of 11 people found the following review helpful By A Customer on May 10, 2002
Format: Paperback
A fantastic selection of sweet and savory recipes and easily my favorite new cookbook.
Ingredients are generally easy to find and the author's instructions are clear, except when the process is inherently complex (e.g., pleating dumplings), but this has more to do with aesthetics than the success of the recipes. I've made several of the steamed dumplings and a few of the deep fried recipes with great success. The nice thing about having solid recipes such as these is that you can then experiment with whatever is in the fridge, e.g., making shau mai using fresh corn instead of wonton wrappers.
The book cover is coated in thick plastic for easy cleanup, the large pictures show how the dish should look, and the smaller pictures along the book's spine are helpful, although I wish there was a video that showed the entire process.
I actually bought this book for just one recipe: xiao loong bao (translated as "Little Juicy Steamed Buns" in the book), which burst with broth in your mouth and are especially nice with chinkiang vinegar. The problem is that for a klutz like me, perfectly pleating 1" dumplings is no easy task (if you want to see this done by a master, watch the title sequence of the film "Eat Drink Man Woman").
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12 of 13 people found the following review helpful By A Customer on June 5, 1999
Format: Paperback
A Chinese friend recommended this book and the Chinese Cuisine companion. We have tried a number of the recipes and they come out tasting just like a good Dim Sum "snack" in San Francisco.
The recipes are especially well organized: the sets of ingredients are grouped and numbered, so it is easy to follow them. Good color pictures show exactly what you would see on a Dim Sum cart, so you don't have to know the name for sure. Every cookbook should be this well designed!
The text is in both English and Chinese.
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7 of 7 people found the following review helpful By Diane E. Lowe on September 18, 2002
Format: Paperback Verified Purchase
Many of the snacks in here are simply delicious and the recipes include large full-color photo of the results as well as photos of any complex procedure. The instructions are clear and in both Chinese and English. The only down-fall is that many recipes are very time-consuming or include ingredients that aren't found in a regular supermarket. Also a few recipes in here could be considered full-fledged main dish items, which is not bad, but could be confusing because of the title.
All of the recipes are authentic and incredibly fantastic. I would recommend this book to anyone who wishes to start cooking authentic Chinese food.
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