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Chinese Cuisine Beijing Style (Chinese Edition) (Chinese) Paperback – May 21, 2001

5.0 out of 5 stars 3 customer reviews

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Editorial Reviews

From the Publisher

Wei-Chuan Cultural and Educational Foundation is proud to present the 5th cookbook in its very popular series, "Chinese Regional Cuisine." Beijing cuisine possesses an "imperial flair" and is generally referred to as "Northern cuisine." However, the ingredients used are common and easy to get -- consisting mainly of fowl, domestic animals and local produce. Very often a combination of different seasonings is used in a single dish to nurture special tastes. Beijing cuisine is known to have been influenced by its ancient historical and political cultures of the region; from the Han, Manchurian, and Mongolian, to the Moslem tribes.

With the assistance of the Wei-Chuan Cooking School, we have brought together 80 recipes for those who are interested in discovering the uniqueness of Beijing style cooking.

About the Author

WEI-CHUAN COOKING SCHOOL is a subsidiary of Wei-Chuan Cultural and Educational Foundation. Since its establishment in 1961, Wei-Chuan Cooking School has made a continuous commitment toward improving and modernizing the culinary art of cooking. More than 200,000 students, from Taiwan and other countries have passed through the school, attesting to the high quality of its teaching staff and excellent curriculum. Many of the graduates have become successful restaurant owners and chefs, and in numerous cases, respected teachers.

Initially meant to satisfy the growing demand by both the teaching staff and its enthusiastic students at the cooking school, the founder, Su-Huei Huang published her first cookbook, "Chinese Cuisine" in 1972. With its instant success, the reception of "Chinese Cuisine" exceeded even the founder's own expectations. Since then, close to 50 additional Wei-Chuan cookbooks have been published and their titles covered various aspects of Chinese cuisine -- regional, specialties, garnishes, vegetarian to international cuisine - Vietnamese, Korean, Indian, Thai and Mexican. These new publications will continue to reflect the founder's mission: "To share the simple delight and pleasure of cooking and eating."


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Product Details

  • Paperback: 93 pages
  • Publisher: Wei-Chuan Publishing; Bilingual edition (May 21, 2001)
  • Language: Chinese
  • ISBN-10: 094167679X
  • ISBN-13: 978-0941676793
  • Product Dimensions: 10.4 x 7.4 x 0.3 inches
  • Shipping Weight: 13.1 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #983,086 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Paperback
I received this installment of the Wei Chuan cookbook series for Christmas and immediately tried out a couple of the recipes. I tend to favor the spicier Chinese cuisines, but was pleased with the Beijing style. Try the coriander lamb and the chicken and walnuts in bean sauce--the combination of flavors from all over Asia is apparent in these recipes and makes for a fabulous taste sensation(note: I had to use HaiXian/aka Hoisin sauce instead of the bean paste called for in the chicken/walnut dish--worked just fine). The recipes in this book are easy to make and definitely rewarding for your efforts. I recommend giving Beijing cuisine a try, especially if you like fragrant Chinese food and want a hint of Indian influenced flavors.
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The Wei-Chuan Publishing Company (apparently connected with the Taiwanese Wei-Chuan Cooking School), has produced a good number of Cookbooks, mostly dealing with Chinese cookery but also coveing other Asian cuisines as well. I own over a dozen of these now and I like all of them. More importantly, I like all of these books for tmuch he same reasons and, accordingly, I have decided to do a general review that applies to each of them and then provide a few individualized comments where appropriate.

Basically, the Wei-Chuan publications are authored/editored by several different persons but the format is largely the same. Each book is divided into logical sections (Meats, Vegetables, Appetizers, etc.) and nearly every recipe is accompanied by a good photograph of the result with some recipes having additional pictures of the preparation as well. This feature alone makes these books well worth the purchase. Another feature of this cuilinary series is that the books are written in China and, at least as far as the books on Chinese cuisine is concerned, the reader need have no issues with 'authenticity'. I personally also like the fact that all of the books are written in Chinese characters and then translated into English. This has has an added bonus of occasionally providing some unintentional amusement due to a particularly 'unfortunate' translation but I specially like it as I am teaching myself Mandarin and these books are excellent learning tools. I often take one on the plane with me when I travel (along with dictionaries) and can spend hours happily translating passages. It is amazing how often the actual translation of a recipe title bears little resemblance to the English title provided.
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Format: Paperback
This is the best cooking book I have ever bought. The cooking process is easy, but the flavor is real and very tasty! Now, it seems everytime if I want to cook something special and delicious, I will go referring to this book, and the result had never made me disappointed. I love it very much.
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