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A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.
The proper way to cook rice is to wash the rice clean, add water, measuring one inch above the rice surface.
Let it come to a boil, then turn the gas low, let the rice simmer until it is cooked dry. Do not open the lid during cooking. When the rice is correctly cooked, every grain stands by itself.