{"appState":{"pageLoadApiCallsStatus":true},"categoryState":{"relatedCategories":{"headers":{"timestamp":"2023-01-19T04:01:07+00:00"},"categoryId":33866,"data":{"title":"Chinese Recipes","slug":"chinese","image":{"src":null,"width":0,"height":0},"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"parentCategory":{"categoryId":33859,"title":"Recipes","slug":"recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"}},"childCategories":[],"description":"Stir-fry, steam, and sautee your way to authentic Chinese dishes that will give the restaurants a run for their money.","relatedArticles":{"self":"https://dummies-api.dummies.com/v2/articles?category=33866&offset=0&size=5"},"hasArticle":true,"hasBook":true,"articleCount":29,"bookCount":3},"_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"relatedCategoriesLoadedStatus":"success"},"listState":{"list":{"count":10,"total":29,"items":[{"headers":{"creationTime":"2016-03-27T16:49:51+00:00","modifiedTime":"2022-02-22T22:50:55+00:00","timestamp":"2022-09-14T18:19:11+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese For Dummies Cheat Sheet","strippedTitle":"chinese for dummies cheat sheet","slug":"chinese-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"This Cheat Sheet gives you a quick reference to Chinese, including asking basic questions, useful expressions, Chinese numbers, and more.","noIndex":0,"noFollow":0},"content":"Knowing some basic Chinese questions, expressions, and emergency phrases will help you interact with people and travel more confidently in a Chinese-speaking country. Learning the days and months of the Chinese calendar, along with Chinese numbers, will make it easier to make plans and keep tabs on your money.","description":"Knowing some basic Chinese questions, expressions, and emergency phrases will help you interact with people and travel more confidently in a Chinese-speaking country. Learning the days and months of the Chinese calendar, along with Chinese numbers, will make it easier to make plans and keep tabs on your money.","blurb":"","authors":[{"authorId":9790,"name":"Wendy Abraham","slug":"wendy-abraham","description":" <b>Wendy Abraham</b> is the Associate Director of the Stanford Center for Buddhist Studies and the Asian Religions &amp; Cultures Initiative. She has taught courses on Chinese language, Chinese literature, and Asian cultures at Hunter College, Georgetown University, New York University, and Stanford University, where she&#8217;s currently pursuing her second doctorate in modern Chinese literature. She spent a year researching Shang Dynasty oracle bones in Taiwan, which sparked her deep interest in the development of China&#8217;s written language. Wendy has directed Chinese language programs for American students in Beijing and Shanghai and has interpreted for high-level arts delegations from China. Her first doctoral dissertation from Teachers College (Columbia University) was on the Chinese Jews of Kaifeng, a subject about which she has written widely and continues to lecture frequently throughout the United States. She also created Jewish Historical Tours of China, bringing people to visit Shanghai and Kaifeng on educational trips. Her interest in all things Chinese continues unabated.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9790"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282079,"slug":"chinese-for-dummies-3rd-edition","isbn":"9781119475446","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/1119475449/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119475449/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119475449-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119475449/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119475449/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-for-dummies-3rd-edition-cover-9781119475446-203x255.jpg","width":203,"height":255},"title":"Chinese For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<p><b data-author-id=\"9790\">Dr. Wendy Abraham</b> is an award-winning public speaker who has taught Chinese language, literature, and culture at universities throughout the U.S. Wendy is the creator and director of international academic, cultural, and travel programs, holds a doctorate from Columbia University, and pursued a PhD in Chinese literature at Stanford University. </p>\n<p><b>FREE access to conversational audio tracks online</b> </p>","authors":[{"authorId":9790,"name":"Wendy Abraham","slug":"wendy-abraham","description":" <b>Wendy Abraham</b> is the Associate Director of the Stanford Center for Buddhist Studies and the Asian Religions &amp; Cultures Initiative. She has taught courses on Chinese language, Chinese literature, and Asian cultures at Hunter College, Georgetown University, New York University, and Stanford University, where she&#8217;s currently pursuing her second doctorate in modern Chinese literature. She spent a year researching Shang Dynasty oracle bones in Taiwan, which sparked her deep interest in the development of China&#8217;s written language. Wendy has directed Chinese language programs for American students in Beijing and Shanghai and has interpreted for high-level arts delegations from China. Her first doctoral dissertation from Teachers College (Columbia University) was on the Chinese Jews of Kaifeng, a subject about which she has written widely and continues to lecture frequently throughout the United States. She also created Jewish Historical Tours of China, bringing people to visit Shanghai and Kaifeng on educational trips. Her interest in all things Chinese continues unabated.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9790"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119475446&quot;]}]\" id=\"du-slot-63221b1f7bf32\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119475446&quot;]}]\" id=\"du-slot-63221b1f7c9b8\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":169949,"title":"Asking Basic Questions in Chinese","slug":"asking-basic-questions-in-chinese","categoryList":["academics-the-arts","language-language-arts","learning-languages"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/169949"}},{"articleId":169983,"title":"Useful Chinese Expressions","slug":"useful-chinese-expressions","categoryList":["academics-the-arts","language-language-arts","learning-languages"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/169983"}},{"articleId":169982,"title":"Chinese Phrases for Emergencies","slug":"chinese-phrases-for-emergencies","categoryList":["academics-the-arts","language-language-arts","learning-languages"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/169982"}},{"articleId":169954,"title":"The Chinese Calendar","slug":"the-chinese-calendar","categoryList":["academics-the-arts","language-language-arts","learning-languages"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/169954"}},{"articleId":169981,"title":"Chinese Numbers","slug":"chinese-numbers","categoryList":["academics-the-arts","language-language-arts","learning-languages"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/169981"}}],"content":[{"title":"Asking basic questions in Chinese","thumb":null,"image":null,"content":"<p>Learn how to ask these basic questions in Chinese to help you begin communicating with others and gather useful information regarding directions, time, and weather conditions:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>How&#8217;s it going?</b> Nǐ zěnme yàng? <i>(nee dzummuh yahng)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Do you speak English? </b>Nǐ huì shuō Yīngyŭ ma? <i>(nee hway shwaw eeng yew mah) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Can you help me? </b>Néng bùnéng bāngmáng? <i>(nung boo nung bahng mahng)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What is your name? </b>Nǐ jiào shénme míngzi? <i>(nee jyaow shummah meeng dzuh) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What time is it?</b> Xiànzài jǐ diăn zhōng?<i> (shyan dzye jee dyan joong) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What&#8217;s the weather like? </b>Tiānqi zěnme yàng?<i> (tyan chee dzummuh yahng) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>How much is this? </b>Zhèige duōshăo qián?<i> (jay guh dwaw shaow chyan) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Where do I find . . . ? </b>Zài năr zhăo . . . ? <i>(dzye nar jaow . . . )</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Where is the bathroom? </b>Cèsuŏ zài năr?<i> (tsuh swaw dzye nar)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What time do you open/close? </b>Nín jǐ diăn zhōng kāi/guān mén? <i>(neen jee dyan joong kye/gwahn mun)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Could you please talk more slowly?</b> Qǐng nǐ shuō màn yīdiăr. <i>(cheeng nee shwaw mahn ee dyar)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Could you repeat that please? </b>Qǐng nǐ zài shuō yícì. <i>(cheeng nee dzye shwaw ee tsuh)</i></p>\n</li>\n</ul>\n"},{"title":"Useful Chinese expressions","thumb":null,"image":null,"content":"<p>Getting a conversion started in Chinese begins with learning basic greetings and polite phrases. Practicing and using these basic phrases goes a long way in establishing a relationship and bridging the gap between the cultures — and is appreciated by Chinese-speaking people.</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Hello. </b>Nǐ hăo. <i>(nee how)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Good morning.</b> Zăo. <i>(dzaow)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Good night. </b>Wăn ān. <i>(wahn ahn)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Please. </b>Qǐng. <i>(cheeng)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Thank you. </b>Xièxiè. <i>(shyeh shyeh)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Excuse me.</b> Duìbùqǐ. <i>(dway boo chee)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>I&#8217;m so sorry.</b> Hěn bàoqiàn.<i> (hun baow chyan)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>I don&#8217;t understand. </b>Wŏ bùdŏng. <i>(waw boo doong)</i></p>\n</li>\n</ul>\n"},{"title":"Chinese phrases for emergencies","thumb":null,"image":null,"content":"<p>If an emergency arises and you or someone else needs help, these Chinese phrases will get the attention and help you need, so practice their pronunciation:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Help! Jiù mìng!</b> (jyo meeng)</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Stop, thief!</b> Zhuā zéi! <i>(jwah dzay)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Fire! Zháohuŏ!</b> <i>(jaow hwaw)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Call an ambulance! </b>Jiào jiùhùchē!</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Call the police!</b> Jiào jǐngchá!</p>\n</li>\n<li>\n<p class=\"first-para\"><b>I am sick. </b>Wŏ bìng le.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Get a doctor.</b> Kuài qù zhăo yīshēng. <i>(kwye chyew jaow ee shung)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>I&#8217;m lost.</b> Wŏ mílù le.<i> (waw mee loo luh)</i></p>\n</li>\n</ul>\n"},{"title":"The Chinese calendar","thumb":null,"image":null,"content":"<p>Get to know the days of the week and months of the year in Chinese. Remember that Chinese people recognize seven days in the week just as Americans do, but the Chinese week begins on Monday and ends on Sunday.</p>\n<h2>Days</h2>\n<p><b>Monday</b> Xīngqīyī<i> (sheeng chee ee)</i></p>\n<p><b>Tuesday</b> Xīngqī&#8217;èr <i>(sheeng chee are</i>)</p>\n<p><b>Wednesday </b>Xīngqīsān <i>(sheeng chee sahn)</i></p>\n<p><b>Thursday</b> Xīngqīsì <i>(sheeng chee suh)</i></p>\n<p><b>Friday</b> Xīngqīwŭ <i>(sheeng chee woo)</i></p>\n<p><b>Saturday</b> Xīngqīliù <i>(sheeng chee lyo)</i></p>\n<p><b>Sunday </b>Xīngqītiān<i> (sheeng chee tyan)</i></p>\n<h2>Months</h2>\n<p><b>January</b> Yīyuè <i>(ee yweh)</i></p>\n<p><b>February</b> Èryuè <i>(are yweh)</i></p>\n<p><b>March</b> Sānyuè<i> (sahn yweh)</i></p>\n<p><b>April </b>Sìyuè <i>(suh yweh)</i></p>\n<p><b>May</b> Wŭyuè <i>(woo yweh)</i></p>\n<p><b>June</b> Liùyuè <i>(lyo yweh)</i></p>\n<p><b>July</b> Qīyuè <i>(chee yweh)</i></p>\n<p><b>August</b> Bāyuè <i>(bah yweh)</i></p>\n<p><b>September </b>Jiŭyuè <i>(jyo yweh)</i></p>\n<p><b>October </b>Shíyuè <i>(shir yweh)</i></p>\n<p><b>November </b>Shíyīyuè <i>(shir ee yweh)</i></p>\n<p><b>December</b> Shí&#8217;èryuè <i>(shir are yweh)</i></p>\n"},{"title":"Chinese numbers","thumb":null,"image":null,"content":"<p>Learning to count in Chinese is important for handling your travel plans, money, dining, and shopping. This list can help you learn to pronounce some basic numbers in Chinese:</p>\n<table border=\"0\">\n<tbody>\n<tr>\n<td><strong>0</strong> líng (leeng)</td>\n<td><strong>15</strong> shíwŭ <em>(shir woo)</em></td>\n<td><strong>30</strong> s�?nshí <em>(sahn shir)</em></td>\n</tr>\n<tr>\n<td><strong>1</strong> yī <em>(ee)</em></td>\n<td><strong>16</strong> shíliù <em>(shir lyo)</em></td>\n<td><strong>40</strong> sìshí <em>(suh shir)</em></td>\n</tr>\n<tr>\n<td><strong>2</strong> èr <em>(are)</em></td>\n<td><strong>17</strong> shíqī <em>(shir chee)</em></td>\n<td><strong>50</strong> wŭshí <em>(woo shir)</em></td>\n</tr>\n<tr>\n<td><strong>3</strong> s�?n <em>(sahn)</em></td>\n<td><strong>18</strong> shíb�? <em>(shir bah)</em></td>\n<td><strong>60</strong> liùshí <em>(lyo shir)</em></td>\n</tr>\n<tr>\n<td><strong>4</strong> sì <em>(suh)</em></td>\n<td><strong>19</strong> shíjiŭ <em>(shir jyoe)</em></td>\n<td><strong>70</strong> qīshí <em>(chee shir)</em></td>\n</tr>\n<tr>\n<td><strong>5</strong> wŭ <em>(woo)</em></td>\n<td><strong>20</strong> èrshí <em>(are shir)</em></td>\n<td><strong>80</strong> b�?shí <em>(bah shir)</em></td>\n</tr>\n<tr>\n<td><strong>6</strong> liù <em>(lyo)</em></td>\n<td><strong>21</strong> èrshíyī <em>(are shir ee)</em></td>\n<td><strong>90</strong> jiŭshí <em>(jyoe shir)</em></td>\n</tr>\n<tr>\n<td><strong>7</strong> qī <em>(chee)</em></td>\n<td><strong>22</strong> èrshí&#8217;èr <em>(are shir are)</em></td>\n<td><strong>100</strong> yì băi <em>(ee bye)</em></td>\n</tr>\n<tr>\n<td><strong>8</strong> b�? <em>(bah)</em></td>\n<td><strong>23</strong> èrshís�?n <em>(are shir sahn)</em></td>\n<td><strong>1,000</strong> yì qi�?n <em>(ee chyan)</em></td>\n</tr>\n<tr>\n<td><strong>9</strong> jiŭ <em>(jyoe)</em></td>\n<td><strong>24</strong> èrshísì <em>(are shir ssuh)</em></td>\n<td><strong>10,000</strong> yí wàn <em>(ee wahn)</em></td>\n</tr>\n<tr>\n<td><strong>10</strong> shí <em>(shir)</em></td>\n<td><strong>25</strong> èrshíwŭ <em>(are shir woo)</em></td>\n<td><strong>100,000</strong> shí wàn <em>(shir wahn)</em></td>\n</tr>\n<tr>\n<td><strong>11</strong> shíyī <em>(shir ee)</em></td>\n<td><strong>26</strong> èrshíliù <em>(are shir lyo)</em></td>\n<td><strong>1,000,000</strong> yì băi wàn <em>(ee bye wahn)</em></td>\n</tr>\n<tr>\n<td><strong>12</strong> shí&#8217;èr <em>(shir are)</em></td>\n<td><strong>27</strong> èrshíqī <em>(are shir chee)</em></td>\n<td><strong>100,000,000</strong> yí yì <em>(ee ee)</em></td>\n</tr>\n<tr>\n<td><strong>13</strong> shís�?n <em>(shir sahn)</em></td>\n<td><strong>28</strong> èrshíb�? <em>(are shir bah)</em></td>\n<td></td>\n</tr>\n<tr>\n<td><strong>14</strong> shísì <em>(shir suh)</em></td>\n<td><strong>29</strong> èrshíjiŭ <em>(are shir jyoe)</em></td>\n<td></td>\n</tr>\n</tbody>\n</table>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-02-22T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":208046},{"headers":{"creationTime":"2016-03-26T22:51:54+00:00","modifiedTime":"2016-04-26T12:17:06+00:00","timestamp":"2022-09-14T18:14:33+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Drunken Chicken","strippedTitle":"drunken chicken","slug":"drunken-chicken","canonicalUrl":"","seo":{"metaDescription":"This drunken chicken recipe doesn’t call for chickens who’ve had one too many martinis. It actually gets its name from the step of marinating moist, cooked chic","noIndex":0,"noFollow":0},"content":"This drunken chicken recipe doesn’t call for chickens who’ve had one too many martinis. It actually gets its name from the step of marinating moist, cooked chicken pieces overnight in Chinese rice wine mixed with sugar, ginger, and other flavorings.\r\n<div class=\"imageBlock\" style=\"width: 535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87897.image0.jpg\" alt=\"[Credit: PhotoDisc, Inc.]\" width=\"535\" height=\"400\" />\r\n<div class=\"imageCredit\">Credit: PhotoDisc, Inc.</div>\r\n</div>\r\n<b><i>Preparation time:</i></b><i> 25 minutes</i>\r\n\r\n<b><i>Cooking time:</i></b><i> 50 minutes</i>\r\n\r\n<b><i>Yield: </i></b><i>4 servings</i>\r\n<p class=\"recipe_ingredient\">6 boneless, skinless chicken thighs (about 2 1/4 pounds)</p>\r\n<p class=\"recipe_ingredient\">3/4 cup chicken broth</p>\r\n<p class=\"recipe_ingredient\">1 cup Chinese rice wine</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons brandy</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons soy sauce</p>\r\n<p class=\"recipe_ingredient\">6 pieces ginger</p>\r\n<p class=\"recipe_ingredient\">2 1/2 teaspoons sugar</p>\r\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\r\n\r\n<ol class=\"level-one\">\r\n\t<li>\r\n<p class=\"first-para\">Discard any lumps of fat from the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the chicken in a 1 1/2-quart heatproof bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Thinly slice the ginger and then lightly crush it.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add the chicken broth, rice wine, brandy, soy sauce, ginger, sugar, and white pepper.</p>\r\n<p class=\"child-para\">Be sure to evenly coat the chicken with the mixture.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add water to the wok until it’s about about a quarter full.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Arrange four chopsticks tic-tac-toe style slightly above the water level.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Bring the water to a boil.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the bowl that contains the chicken on the chopsticks and cover the wok.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Steam the chicken over high heat until it’s no longer pink when cut, 45 to 50 minutes.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Remove the chicken from the steaming juices.</p>\r\n<p class=\"child-para\">Let the chicken cool slightly.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cut the chicken into 1/2-inch-thick slices.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Strain the juices and skim the fat.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the sliced chicken in a serving bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Pour enough juices into the bowl to cover the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cover the bowl and refrigerate for 24 hours.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Serve the chicken chilled with the gelatinized juices.</p>\r\n</li>\r\n</ol>\r\nThe steaming liquid in which you marinate the cooked drunken chicken overnight may gelatinize by the time you remove it from the fridge. In fact, this gel is really one of the best parts of the dish — serve it with the chilled chicken.\r\n\r\n<b>Tip:</b> Because you serve drunken chicken cold and it improves with longer marination, you can prepare it well in advance. It’s a foolproof (80 proof, even) recipe.","description":"This drunken chicken recipe doesn’t call for chickens who’ve had one too many martinis. It actually gets its name from the step of marinating moist, cooked chicken pieces overnight in Chinese rice wine mixed with sugar, ginger, and other flavorings.\r\n<div class=\"imageBlock\" style=\"width: 535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87897.image0.jpg\" alt=\"[Credit: PhotoDisc, Inc.]\" width=\"535\" height=\"400\" />\r\n<div class=\"imageCredit\">Credit: PhotoDisc, Inc.</div>\r\n</div>\r\n<b><i>Preparation time:</i></b><i> 25 minutes</i>\r\n\r\n<b><i>Cooking time:</i></b><i> 50 minutes</i>\r\n\r\n<b><i>Yield: </i></b><i>4 servings</i>\r\n<p class=\"recipe_ingredient\">6 boneless, skinless chicken thighs (about 2 1/4 pounds)</p>\r\n<p class=\"recipe_ingredient\">3/4 cup chicken broth</p>\r\n<p class=\"recipe_ingredient\">1 cup Chinese rice wine</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons brandy</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons soy sauce</p>\r\n<p class=\"recipe_ingredient\">6 pieces ginger</p>\r\n<p class=\"recipe_ingredient\">2 1/2 teaspoons sugar</p>\r\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\r\n\r\n<ol class=\"level-one\">\r\n\t<li>\r\n<p class=\"first-para\">Discard any lumps of fat from the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the chicken in a 1 1/2-quart heatproof bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Thinly slice the ginger and then lightly crush it.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add the chicken broth, rice wine, brandy, soy sauce, ginger, sugar, and white pepper.</p>\r\n<p class=\"child-para\">Be sure to evenly coat the chicken with the mixture.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add water to the wok until it’s about about a quarter full.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Arrange four chopsticks tic-tac-toe style slightly above the water level.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Bring the water to a boil.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the bowl that contains the chicken on the chopsticks and cover the wok.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Steam the chicken over high heat until it’s no longer pink when cut, 45 to 50 minutes.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Remove the chicken from the steaming juices.</p>\r\n<p class=\"child-para\">Let the chicken cool slightly.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cut the chicken into 1/2-inch-thick slices.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Strain the juices and skim the fat.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the sliced chicken in a serving bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Pour enough juices into the bowl to cover the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cover the bowl and refrigerate for 24 hours.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Serve the chicken chilled with the gelatinized juices.</p>\r\n</li>\r\n</ol>\r\nThe steaming liquid in which you marinate the cooked drunken chicken overnight may gelatinize by the time you remove it from the fridge. In fact, this gel is really one of the best parts of the dish — serve it with the chilled chicken.\r\n\r\n<b>Tip:</b> Because you serve drunken chicken cold and it improves with longer marination, you can prepare it well in advance. It’s a foolproof (80 proof, even) recipe.","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221a0977a3d\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221a0977fde\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":200730},{"headers":{"creationTime":"2016-03-27T16:58:20+00:00","modifiedTime":"2016-03-27T16:58:20+00:00","timestamp":"2022-09-14T18:14:01+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese Cooking For Dummies Cheat Sheet","strippedTitle":"chinese cooking for dummies cheat sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you ne","noIndex":0,"noFollow":0},"content":"<p>If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.</p>\n","description":"<p>If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.</p>\n","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-632219e902069\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-632219e902567\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":195430,"title":"Basic Tools for Chinese Cooking","slug":"basic-tools-for-chinese-cooking","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195430"}},{"articleId":195432,"title":"Basic Ingredients for Chinese Cooking","slug":"basic-ingredients-for-chinese-cooking","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195432"}},{"articleId":195431,"title":"Chinese Cooking Techniques","slug":"chinese-cooking-techniques","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195431"}}],"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":209418},{"headers":{"creationTime":"2016-03-27T14:57:17+00:00","modifiedTime":"2016-03-27T14:57:17+00:00","timestamp":"2022-09-14T18:13:30+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"How to Shell Shrimp","strippedTitle":"how to shell shrimp","slug":"how-to-shell-shrimp","canonicalUrl":"","seo":{"metaDescription":"Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves","noIndex":0,"noFollow":0},"content":"<p>Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.”</p>","description":"<p>Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.”</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-632219cad8f13\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-632219cad94ea\"></div></div>"},"articleType":{"articleType":"Step by Step","articleList":null,"content":[{"title":"Hold the shrimp by the tail with one hand, and then use the thumb and forefinger of the other hand to grasp the shrimp’s legs and edge of the shell.","thumb":{"src":null,"width":0,"height":0},"image":{"src":null,"width":0,"height":0},"content":"<p>Make sure you have a good grip with both hands to avoid sending shrimp or shell flying!</p>\n"},{"title":"Pull the legs and shell off the shrimp.","thumb":{"src":null,"width":0,"height":0},"image":{"src":null,"width":0,"height":0},"content":"<p>They should easily slip off in one piece.</p>\n"},{"title":"Leave the shrimp’s tail intact or pull it off.","thumb":{"src":"https://www.dummies.com/wp-content/uploads/88418.medium.jpg","width":1,"height":1},"image":{"src":"https://www.dummies.com/wp-content/uploads/88417.image0.jpg","width":0,"height":0},"content":"<p>Leaving the tail on gives a slightly fancier presentation, but removing it saves work at the dinner table.</p>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":206752},{"headers":{"creationTime":"2016-03-26T22:58:09+00:00","modifiedTime":"2016-03-26T22:58:09+00:00","timestamp":"2022-09-14T18:12:06+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese Potstickers","strippedTitle":"chinese potstickers","slug":"chinese-potstickers","canonicalUrl":"","seo":{"metaDescription":"Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irr","noIndex":0,"noFollow":0},"content":"<p>Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irresistible balance between smooth and noodlelike on top, and crispy and caramelized on the bottom. Potstickers, despite the name, shouldn’t actually stick to your wok, though.</p>\n<p><b><i>Preparation time: </i></b><i>1 hour</i></p>\n<p><b><i>Cooking time: </i></b><i>About 30 minutes</i></p>\n<p><b><i>Yield: </i></b><i>30 potstickers</i></p>\n<p class=\"recipe_ingredient\">8 dried black mushrooms</p>\n<p class=\"recipe_ingredient\">1 napa cabbage</p>\n<p class=\"recipe_ingredient\">1 teaspoon salt</p>\n<p class=\"recipe_ingredient\">3/4 pound ground pork, chicken, or beef</p>\n<p class=\"recipe_ingredient\">4 green onions</p>\n<p class=\"recipe_ingredient\">Fresh ginger</p>\n<p class=\"recipe_ingredient\">2 tablespoons oyster-flavored sauce</p>\n<p class=\"recipe_ingredient\">2 teaspoons Chinese rice wine</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1 1/2 tablespoons cornstarch</p>\n<p class=\"recipe_ingredient\">1/4 teaspoon white pepper</p>\n<p class=\"recipe_ingredient\">30 potsticker wrappers</p>\n<p class=\"recipe_ingredient\">3 tablespoons cooking oil</p>\n<p class=\"recipe_ingredient_last\">1 cup chicken broth</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Soak the mushrooms in warm water until softened, about 20 minutes.</p>\n<p class=\"child-para\">Be sure to completely cover the mushrooms with the water.</p>\n </li>\n <li><p class=\"first-para\">Drain the mushrooms, discard the stems, and mince the caps.</p>\n </li>\n <li><p class=\"first-para\">Shred the napa cabbage.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, toss 4 cups of the cabbage with the salt; squeeze to remove the excess liquid.</p>\n </li>\n <li><p class=\"first-para\">Chop the green onions and mince the ginger.</p>\n </li>\n <li><p class=\"first-para\">Combine the mushrooms, napa cabbage, ground pork, green onions, oyster-flavored sauce, rice wine, sesame oil, cornstarch, white pepper, and 1 1/2 tablespoons of the minced ginger in a bowl; mix well.</p>\n </li>\n <li><p class=\"first-para\">Place a heaping teaspoon of the filling in the center of a potsticker wrapper.</p>\n<p class=\"child-para\">Keep the remaining wrappers covered to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Brush the edges of the wrapper with water.</p>\n </li>\n <li><p class=\"first-para\">Fold the wrapper in half, crimping one side, to form a semicircle.</p>\n </li>\n <li><p class=\"first-para\">Pinch the edges together to seal.</p>\n </li>\n <li><p class=\"first-para\">Set the potsticker, seam side up, in a baking pan.</p>\n<p class=\"child-para\">Cover the potstickers with a wet towel to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Place a wide frying pan over medium heat until hot.</p>\n </li>\n <li><p class=\"first-para\">Add 1 tablespoon of the cooking oil.</p>\n </li>\n <li><p class=\"first-para\">Add 10 potstickers, seam side up.</p>\n </li>\n <li><p class=\"first-para\">Cook until the bottoms are golden brown, about 3 minutes.</p>\n </li>\n <li><p class=\"first-para\">Add 1/3 cup chicken broth.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat to low, cover, and cook until the liquid is absorbed, 4 to 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Remove the potstickers from the pan.</p>\n </li>\n <li><p class=\"first-para\">Repeat with the remaining potstickers, cooking oil, and chicken broth.</p>\n </li>\n</ol>\n<p><b>Tip: </b>Most potsticker wrappers come in 1-pound packages. The number of actual wrappers in a 1-pound package varies, depending on the wrapper thickness. Because potsticker wrappers should be thick to survive pan-frying without tearing, scope out those packages that appear to have fewer, thicker wrappers.</p>","description":"<p>Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irresistible balance between smooth and noodlelike on top, and crispy and caramelized on the bottom. Potstickers, despite the name, shouldn’t actually stick to your wok, though.</p>\n<p><b><i>Preparation time: </i></b><i>1 hour</i></p>\n<p><b><i>Cooking time: </i></b><i>About 30 minutes</i></p>\n<p><b><i>Yield: </i></b><i>30 potstickers</i></p>\n<p class=\"recipe_ingredient\">8 dried black mushrooms</p>\n<p class=\"recipe_ingredient\">1 napa cabbage</p>\n<p class=\"recipe_ingredient\">1 teaspoon salt</p>\n<p class=\"recipe_ingredient\">3/4 pound ground pork, chicken, or beef</p>\n<p class=\"recipe_ingredient\">4 green onions</p>\n<p class=\"recipe_ingredient\">Fresh ginger</p>\n<p class=\"recipe_ingredient\">2 tablespoons oyster-flavored sauce</p>\n<p class=\"recipe_ingredient\">2 teaspoons Chinese rice wine</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1 1/2 tablespoons cornstarch</p>\n<p class=\"recipe_ingredient\">1/4 teaspoon white pepper</p>\n<p class=\"recipe_ingredient\">30 potsticker wrappers</p>\n<p class=\"recipe_ingredient\">3 tablespoons cooking oil</p>\n<p class=\"recipe_ingredient_last\">1 cup chicken broth</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Soak the mushrooms in warm water until softened, about 20 minutes.</p>\n<p class=\"child-para\">Be sure to completely cover the mushrooms with the water.</p>\n </li>\n <li><p class=\"first-para\">Drain the mushrooms, discard the stems, and mince the caps.</p>\n </li>\n <li><p class=\"first-para\">Shred the napa cabbage.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, toss 4 cups of the cabbage with the salt; squeeze to remove the excess liquid.</p>\n </li>\n <li><p class=\"first-para\">Chop the green onions and mince the ginger.</p>\n </li>\n <li><p class=\"first-para\">Combine the mushrooms, napa cabbage, ground pork, green onions, oyster-flavored sauce, rice wine, sesame oil, cornstarch, white pepper, and 1 1/2 tablespoons of the minced ginger in a bowl; mix well.</p>\n </li>\n <li><p class=\"first-para\">Place a heaping teaspoon of the filling in the center of a potsticker wrapper.</p>\n<p class=\"child-para\">Keep the remaining wrappers covered to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Brush the edges of the wrapper with water.</p>\n </li>\n <li><p class=\"first-para\">Fold the wrapper in half, crimping one side, to form a semicircle.</p>\n </li>\n <li><p class=\"first-para\">Pinch the edges together to seal.</p>\n </li>\n <li><p class=\"first-para\">Set the potsticker, seam side up, in a baking pan.</p>\n<p class=\"child-para\">Cover the potstickers with a wet towel to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Place a wide frying pan over medium heat until hot.</p>\n </li>\n <li><p class=\"first-para\">Add 1 tablespoon of the cooking oil.</p>\n </li>\n <li><p class=\"first-para\">Add 10 potstickers, seam side up.</p>\n </li>\n <li><p class=\"first-para\">Cook until the bottoms are golden brown, about 3 minutes.</p>\n </li>\n <li><p class=\"first-para\">Add 1/3 cup chicken broth.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat to low, cover, and cook until the liquid is absorbed, 4 to 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Remove the potstickers from the pan.</p>\n </li>\n <li><p class=\"first-para\">Repeat with the remaining potstickers, cooking oil, and chicken broth.</p>\n </li>\n</ol>\n<p><b>Tip: </b>Most potsticker wrappers come in 1-pound packages. The number of actual wrappers in a 1-pound package varies, depending on the wrapper thickness. Because potsticker wrappers should be thick to survive pan-frying without tearing, scope out those packages that appear to have fewer, thicker wrappers.</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221976ad34c\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221976adbc3\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201607},{"headers":{"creationTime":"2016-03-26T22:58:09+00:00","modifiedTime":"2016-03-26T22:58:09+00:00","timestamp":"2022-09-14T18:12:06+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese Herbs and Spices","strippedTitle":"chinese herbs and spices","slug":"chinese-herbs-and-spices","canonicalUrl":"","seo":{"metaDescription":"The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and","noIndex":0,"noFollow":0},"content":"<p>The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Chinese five-spice powder: </b>The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.</p>\n<p class=\"child-para Remember\">Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.</p>\n </li>\n <li><p class=\"first-para\"><b>Chinese hot mustard: </b>A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.</p>\n </li>\n <li><p class=\"first-para\"><b>Ginger:</b> This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.</p>\n </li>\n <li><p class=\"first-para\"><b>Sichuan peppercorns:</b> Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.</p>\n<p class=\"child-para Tip\">Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.</p>\n </li>\n <li><p class=\"first-para\"><b>Star anise:</b> These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.</p>\n </li>\n</ul>","description":"<p>The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Chinese five-spice powder: </b>The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.</p>\n<p class=\"child-para Remember\">Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.</p>\n </li>\n <li><p class=\"first-para\"><b>Chinese hot mustard: </b>A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.</p>\n </li>\n <li><p class=\"first-para\"><b>Ginger:</b> This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.</p>\n </li>\n <li><p class=\"first-para\"><b>Sichuan peppercorns:</b> Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.</p>\n<p class=\"child-para Tip\">Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.</p>\n </li>\n <li><p class=\"first-para\"><b>Star anise:</b> These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.</p>\n </li>\n</ul>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221976a5a2c\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221976a62ad\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201608},{"headers":{"creationTime":"2016-03-26T22:58:08+00:00","modifiedTime":"2016-03-26T22:58:08+00:00","timestamp":"2022-09-14T18:12:06+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Classic Chinese Sauces and Condiments","strippedTitle":"classic chinese sauces and condiments","slug":"classic-chinese-sauces-and-condiments","canonicalUrl":"","seo":{"metaDescription":"Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments ar","noIndex":0,"noFollow":0},"content":"<p>Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments are readily available. Some of these flavors are strong, some are subtle. Either way, it’s fun to experiment with these intriguing ingredients.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Black bean sauce: </b>Made of salted black beans and rice wine; has a savory, slightly salty flavor that sometimes gets a little kick from garlic and hot chiles. If you find only \"black bean garlic sauce\" at your store, you can use it — just reduce (to your taste) the amount of other garlic in the recipe.</p>\n </li>\n <li><p class=\"first-para\"><b><i>Char siu </i>sauce: </b>A combination of fermented soy beans, vinegar, tomato paste, chile, garlic, sugar, and Chinese spices; used on Chinese barbecued spareribs and roast pork.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile pastes and sauces: </b>Come in a range of flavors, degrees of heat, and consistencies, but most are made from a blend of fresh and dried chiles and vinegar.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile oil: </b>This reddish orange oil comes from infusing whole, dried red chiles or crushed red pepper flakes in oil.</p>\n </li>\n <li><p class=\"first-para\"><b>Hoisin sauce:</b> This dark, rich, pastelike sauce has a spicy-sweet flavor and reddish brown color. It’s normally made from fermented soybeans, vinegar, garlic, sugar, and Chinese spices.</p>\n </li>\n <li><p class=\"first-para\"><b>Oyster-flavored sauce:</b> The name of this sauce is a little deceptive: It really doesn’t have a flavor much like oysters. Instead, the thick, brown, all-purpose sauce made from oyster extracts, sugar, seasonings, and cornstarch has sweet and smoky notes.</p>\n </li>\n <li><p class=\"first-para\"><b>Plum sauce: </b>Made from a combination of salted plums, apricots, yams, rice vinegar, chiles, sugar, and other spices. It can run the gamut from sweet-tart to salty, and from smooth to chunky and jamlike.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice wine: </b>An amber-colored liquid from the fermentation of glutinous rice and millet.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame oil: </b>A dark amber, aromatic oil pressed from toasted sesame seeds used on a finished dish.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame paste:</b> A thick, peanut buttery paste, made from toasted white sesame seeds.</p>\n </li>\n <li><p class=\"first-para\"><b>Soy sauce:</b> The best-quality soy sauces, made from traditionally fermented soybeans and wheat, have a dark color and a slightly sweet, mildly salty flavor that isn’t overpowering.</p>\n </li>\n <li><p class=\"first-para\"><b>Dark soy sauce: </b>The addition of molasses and a bit of cornstarch gives a sweeter, more full-bodied flavor and a syrupy consistency to dark soy sauce.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice vinegar: </b>Mild, not pungent, and relatively sweet.</p>\n<p class=\"child-para Remember\">“Seasoned” rice vinegars are spiked with sugar, which adds an even stronger sweetness.</p>\n </li>\n <li><p class=\"first-para\"><b>Black vinegar: </b>Made from the fermentation of a mixture of rice, wheat, and millet, black vinegar has a bold, sweet-tart, and smoky flavor and a deep, dark color.</p>\n </li>\n <li><p class=\"first-para\"><b>Red vinegar:</b> Has a mild, light, and smooth flavor.</p>\n </li>\n</ul>","description":"<p>Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments are readily available. Some of these flavors are strong, some are subtle. Either way, it’s fun to experiment with these intriguing ingredients.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Black bean sauce: </b>Made of salted black beans and rice wine; has a savory, slightly salty flavor that sometimes gets a little kick from garlic and hot chiles. If you find only \"black bean garlic sauce\" at your store, you can use it — just reduce (to your taste) the amount of other garlic in the recipe.</p>\n </li>\n <li><p class=\"first-para\"><b><i>Char siu </i>sauce: </b>A combination of fermented soy beans, vinegar, tomato paste, chile, garlic, sugar, and Chinese spices; used on Chinese barbecued spareribs and roast pork.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile pastes and sauces: </b>Come in a range of flavors, degrees of heat, and consistencies, but most are made from a blend of fresh and dried chiles and vinegar.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile oil: </b>This reddish orange oil comes from infusing whole, dried red chiles or crushed red pepper flakes in oil.</p>\n </li>\n <li><p class=\"first-para\"><b>Hoisin sauce:</b> This dark, rich, pastelike sauce has a spicy-sweet flavor and reddish brown color. It’s normally made from fermented soybeans, vinegar, garlic, sugar, and Chinese spices.</p>\n </li>\n <li><p class=\"first-para\"><b>Oyster-flavored sauce:</b> The name of this sauce is a little deceptive: It really doesn’t have a flavor much like oysters. Instead, the thick, brown, all-purpose sauce made from oyster extracts, sugar, seasonings, and cornstarch has sweet and smoky notes.</p>\n </li>\n <li><p class=\"first-para\"><b>Plum sauce: </b>Made from a combination of salted plums, apricots, yams, rice vinegar, chiles, sugar, and other spices. It can run the gamut from sweet-tart to salty, and from smooth to chunky and jamlike.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice wine: </b>An amber-colored liquid from the fermentation of glutinous rice and millet.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame oil: </b>A dark amber, aromatic oil pressed from toasted sesame seeds used on a finished dish.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame paste:</b> A thick, peanut buttery paste, made from toasted white sesame seeds.</p>\n </li>\n <li><p class=\"first-para\"><b>Soy sauce:</b> The best-quality soy sauces, made from traditionally fermented soybeans and wheat, have a dark color and a slightly sweet, mildly salty flavor that isn’t overpowering.</p>\n </li>\n <li><p class=\"first-para\"><b>Dark soy sauce: </b>The addition of molasses and a bit of cornstarch gives a sweeter, more full-bodied flavor and a syrupy consistency to dark soy sauce.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice vinegar: </b>Mild, not pungent, and relatively sweet.</p>\n<p class=\"child-para Remember\">“Seasoned” rice vinegars are spiked with sugar, which adds an even stronger sweetness.</p>\n </li>\n <li><p class=\"first-para\"><b>Black vinegar: </b>Made from the fermentation of a mixture of rice, wheat, and millet, black vinegar has a bold, sweet-tart, and smoky flavor and a deep, dark color.</p>\n </li>\n <li><p class=\"first-para\"><b>Red vinegar:</b> Has a mild, light, and smooth flavor.</p>\n </li>\n</ul>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-632219769dbfa\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-632219769e46c\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201606},{"headers":{"creationTime":"2016-03-26T22:58:02+00:00","modifiedTime":"2016-03-26T22:58:02+00:00","timestamp":"2022-09-14T18:12:06+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Egg Flower Soup","strippedTitle":"egg flower soup","slug":"egg-flower-soup","canonicalUrl":"","seo":{"metaDescription":"Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are ","noIndex":0,"noFollow":0},"content":"<p>Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are almost bare and you just can’t summon the energy to fix anything more complicated.</p>\n<p>The name “egg flower soup” often confounds Western diners: For one thing, the soup contains no flowers. The name actually came from the beaten egg white’s apparent “blossoming” while it’s slowly drizzled into the hot broth.</p>\n<p><b><i>Preparation time:</i></b><i> 12 minutes</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes</i></p>\n<p><b><i>Yield: </i></b><i>4 to 6 servings</i></p>\n<p class=\"recipe_ingredient\">6 cups chicken broth</p>\n<p class=\"recipe_ingredient\">1 tablespoon wine</p>\n<p class=\"recipe_ingredient\">2 medium carrots</p>\n<p class=\"recipe_ingredient\">1 cup snow peas</p>\n<p class=\"recipe_ingredient\">1 teaspoon cornstarch</p>\n<p class=\"recipe_ingredient\">1 sheet of 8-x-7-inch <i>nori</i></p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">In a medium soup pot, bring the chicken broth and wine to a boil.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat and simmer for 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Julienne the carrots.</p>\n </li>\n <li><p class=\"first-para\">Snap off the snow peas’ stem ends and remove the fibrous strings.</p>\n </li>\n <li><p class=\"first-para\">Add 1/4 cup carrots and the snow peas to the pot; cook for 30 to 40 seconds.</p>\n </li>\n <li><p class=\"first-para\">Dissolve the cornstarch in 2 teaspoons of water.</p>\n </li>\n <li><p class=\"first-para\">Add the cornstarch solution to the pot and cook, stirring, until the soup comes to a boil.</p>\n </li>\n <li><p class=\"first-para\">Cut the <i>nori</i> into 1/8-inch strips.</p>\n </li>\n <li><p class=\"first-para\">Stir in the <i>nori.</i> Turn off the heat.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg into a bowl and lightly beat it with a fork or whisk.</p>\n </li>\n <li><p class=\"first-para\">Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form.</p>\n </li>\n <li><p class=\"first-para\">Stir in the sesame oil, salt, and white pepper.</p>\n </li>\n</ol>\n<p>To give the egg flower soup recipe a little bit more green, add baby bok choy, spinach, or any other leafy green that you like. And for meat lovers, you can add a half cup of leftover barbecued pork, cooked shrimp, or ham lunch meat.</p>","description":"<p>Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are almost bare and you just can’t summon the energy to fix anything more complicated.</p>\n<p>The name “egg flower soup” often confounds Western diners: For one thing, the soup contains no flowers. The name actually came from the beaten egg white’s apparent “blossoming” while it’s slowly drizzled into the hot broth.</p>\n<p><b><i>Preparation time:</i></b><i> 12 minutes</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes</i></p>\n<p><b><i>Yield: </i></b><i>4 to 6 servings</i></p>\n<p class=\"recipe_ingredient\">6 cups chicken broth</p>\n<p class=\"recipe_ingredient\">1 tablespoon wine</p>\n<p class=\"recipe_ingredient\">2 medium carrots</p>\n<p class=\"recipe_ingredient\">1 cup snow peas</p>\n<p class=\"recipe_ingredient\">1 teaspoon cornstarch</p>\n<p class=\"recipe_ingredient\">1 sheet of 8-x-7-inch <i>nori</i></p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">In a medium soup pot, bring the chicken broth and wine to a boil.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat and simmer for 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Julienne the carrots.</p>\n </li>\n <li><p class=\"first-para\">Snap off the snow peas’ stem ends and remove the fibrous strings.</p>\n </li>\n <li><p class=\"first-para\">Add 1/4 cup carrots and the snow peas to the pot; cook for 30 to 40 seconds.</p>\n </li>\n <li><p class=\"first-para\">Dissolve the cornstarch in 2 teaspoons of water.</p>\n </li>\n <li><p class=\"first-para\">Add the cornstarch solution to the pot and cook, stirring, until the soup comes to a boil.</p>\n </li>\n <li><p class=\"first-para\">Cut the <i>nori</i> into 1/8-inch strips.</p>\n </li>\n <li><p class=\"first-para\">Stir in the <i>nori.</i> Turn off the heat.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg into a bowl and lightly beat it with a fork or whisk.</p>\n </li>\n <li><p class=\"first-para\">Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form.</p>\n </li>\n <li><p class=\"first-para\">Stir in the sesame oil, salt, and white pepper.</p>\n </li>\n</ol>\n<p>To give the egg flower soup recipe a little bit more green, add baby bok choy, spinach, or any other leafy green that you like. And for meat lovers, you can add a half cup of leftover barbecued pork, cooked shrimp, or ham lunch meat.</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-632219767919f\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6322197679a36\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201596},{"headers":{"creationTime":"2016-03-26T22:58:00+00:00","modifiedTime":"2016-03-26T22:58:00+00:00","timestamp":"2022-09-14T18:12:06+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Types of Chinese Noodles","strippedTitle":"types of chinese noodles","slug":"types-of-chinese-noodles","canonicalUrl":"","seo":{"metaDescription":"The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingred","noIndex":0,"noFollow":0},"content":"<p>The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set one variety apart from the next:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Egg noodles: </b>Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta. But Chinese noodle makers use regular wheat flour instead of semolina.</p>\n<p class=\"child-para Remember\">Like Italian pasta, Chinese egg noodles come in both fresh and dried forms and in a wide range of widths, lengths, and flavors.</p>\n<p class=\"child-para\">Shanghai noodles are a thick style of round egg noodle that, as their name suggests, originated in Shanghai. Because they’re larger and more filling than the thinner types, they deserve a hearty, more richly flavored sauce — just the kind that Shanghai cooks are known for making.</p>\n </li>\n <li><p class=\"first-para\"><b>Fresh rice noodles: </b>When fresh, these noodles are soft and pliable, and have a milky white color. They’re made from long-grain rice flour and water and come in whole folded sheets that you cut to your desired thickness, or in ready-cut strips ranging in width from a couple inches to thin, linguine-like strands. Both types have a light coating of oil to keep the notoriously sticky noodles from sticking together. To remove this coating, you need only rinse them gently with hot water.</p>\n </li>\n <li><p class=\"first-para\"><b>Dried rice noodles:</b> If you’re keen to make your own rice noodle dishes, you can find dried ones in an increasing number of supermarkets. Made from the same rice flour as the fresh kind, these translucent, brittle sticks and ribbons are firmer than fresh, but are still excellent alternatives for those of us who just can’t live without rice noodles.</p>\n </li>\n <li><p class=\"first-para\"><b>Cellophane or bean thread noodles: </b>These semi-transparent noodles made from mung bean flour look like coils of fishing line. Their mild flavor and slightly elastic consistency perfectly complement soups and casseroles with thick sauces and rich seasonings that cling to the noodles’ surfaces.</p>\n </li>\n</ul>","description":"<p>The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set one variety apart from the next:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Egg noodles: </b>Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta. But Chinese noodle makers use regular wheat flour instead of semolina.</p>\n<p class=\"child-para Remember\">Like Italian pasta, Chinese egg noodles come in both fresh and dried forms and in a wide range of widths, lengths, and flavors.</p>\n<p class=\"child-para\">Shanghai noodles are a thick style of round egg noodle that, as their name suggests, originated in Shanghai. Because they’re larger and more filling than the thinner types, they deserve a hearty, more richly flavored sauce — just the kind that Shanghai cooks are known for making.</p>\n </li>\n <li><p class=\"first-para\"><b>Fresh rice noodles: </b>When fresh, these noodles are soft and pliable, and have a milky white color. They’re made from long-grain rice flour and water and come in whole folded sheets that you cut to your desired thickness, or in ready-cut strips ranging in width from a couple inches to thin, linguine-like strands. Both types have a light coating of oil to keep the notoriously sticky noodles from sticking together. To remove this coating, you need only rinse them gently with hot water.</p>\n </li>\n <li><p class=\"first-para\"><b>Dried rice noodles:</b> If you’re keen to make your own rice noodle dishes, you can find dried ones in an increasing number of supermarkets. Made from the same rice flour as the fresh kind, these translucent, brittle sticks and ribbons are firmer than fresh, but are still excellent alternatives for those of us who just can’t live without rice noodles.</p>\n </li>\n <li><p class=\"first-para\"><b>Cellophane or bean thread noodles: </b>These semi-transparent noodles made from mung bean flour look like coils of fishing line. Their mild flavor and slightly elastic consistency perfectly complement soups and casseroles with thick sauces and rich seasonings that cling to the noodles’ surfaces.</p>\n </li>\n</ul>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6322197664793\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6322197665037\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201592},{"headers":{"creationTime":"2016-03-26T22:57:05+00:00","modifiedTime":"2016-03-26T22:57:05+00:00","timestamp":"2022-09-14T18:12:04+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Almond Cookies","strippedTitle":"almond cookies","slug":"almond-cookies","canonicalUrl":"","seo":{"metaDescription":"By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and w","noIndex":0,"noFollow":0},"content":"<p>By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol.</p>\n<div class=\"imageBlock\" style=\"width:535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87907.image0.jpg\" width=\"535\" height=\"400\" alt=\"[Credit: Michael Lamotte/Cole Group/PhotoDisc]\"/><div class=\"imageCredit\">Credit: Michael Lamotte/Cole Group/PhotoDisc</div></div>\n<p><b><i>Preparation time:</i></b><i> 20 minutes, plus 1 hour for the dough to rest</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes per batch</i></p>\n<p><b><i>Yield: </i></b><i>About 32 cookies</i></p>\n<p class=\"recipe_ingredient\">1 3/4 cups all-purpose flour</p>\n<p class=\"recipe_ingredient\">3/4 teaspoon baking powder</p>\n<p class=\"recipe_ingredient\">1/2 teaspoon baking soda</p>\n<p class=\"recipe_ingredient\">1 cup solid vegetable shortening</p>\n<p class=\"recipe_ingredient\">1/2 cup granulated sugar</p>\n<p class=\"recipe_ingredient\">1/4 cup packed brown sugar</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">2 teaspoons vanilla extract</p>\n<p class=\"recipe_ingredient\">1 teaspoon almond extract</p>\n<p class=\"recipe_ingredient\">1/2 cup chopped blanched almonds</p>\n<p class=\"recipe_ingredient_last\">32 almond halves</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Sift the flour, baking powder, and baking soda into a bowl.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, beat the shortening, sugar, brown sugar, and salt with an electric mixer until fluffy.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg and pour it into a small bowl, then beat it lightly with a whisk or fork.</p>\n </li>\n <li><p class=\"first-para\">Add the egg, and the vanilla and almond extracts; beat until blended.</p>\n </li>\n <li><p class=\"first-para\">Add the flour mixture; beat until fully incorporated.</p>\n </li>\n <li><p class=\"first-para\">Add the chopped almonds and stir to mix well.</p>\n </li>\n <li><p class=\"first-para\">Shape the dough into a ball, cover with plastic wrap, and refrigerate.</p>\n<p class=\"child-para\">You need to refrigerate the dough for at least 1 hour, and you can keep it in the fridge for up to 2 days.</p>\n </li>\n <li><p class=\"first-para\">Preheat the oven to 350 degrees.</p>\n </li>\n <li><p class=\"first-para\">Roll the dough into tablespoon-sized balls.</p>\n </li>\n <li><p class=\"first-para\">Place the balls 2 to 3 inches apart on a baking sheet.</p>\n </li>\n <li><p class=\"first-para\">Press an almond half into the center of each ball.</p>\n </li>\n <li><p class=\"first-para\">Bake until golden brown, 14 to 16 minutes.</p>\n<p class=\"child-para\">Let cool on the baking sheet for 7 minutes and then transfer to a rack to cool completely.</p>\n </li>\n</ol>\n<p>Even desserts deserve garnishing. Sprinkle some toasted sesame seeds or even some finely chopped walnuts onto your almond cookies while they’re still warm — they’re the perfect accessory for these tempting treats.</p>","description":"<p>By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol.</p>\n<div class=\"imageBlock\" style=\"width:535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87907.image0.jpg\" width=\"535\" height=\"400\" alt=\"[Credit: Michael Lamotte/Cole Group/PhotoDisc]\"/><div class=\"imageCredit\">Credit: Michael Lamotte/Cole Group/PhotoDisc</div></div>\n<p><b><i>Preparation time:</i></b><i> 20 minutes, plus 1 hour for the dough to rest</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes per batch</i></p>\n<p><b><i>Yield: </i></b><i>About 32 cookies</i></p>\n<p class=\"recipe_ingredient\">1 3/4 cups all-purpose flour</p>\n<p class=\"recipe_ingredient\">3/4 teaspoon baking powder</p>\n<p class=\"recipe_ingredient\">1/2 teaspoon baking soda</p>\n<p class=\"recipe_ingredient\">1 cup solid vegetable shortening</p>\n<p class=\"recipe_ingredient\">1/2 cup granulated sugar</p>\n<p class=\"recipe_ingredient\">1/4 cup packed brown sugar</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">2 teaspoons vanilla extract</p>\n<p class=\"recipe_ingredient\">1 teaspoon almond extract</p>\n<p class=\"recipe_ingredient\">1/2 cup chopped blanched almonds</p>\n<p class=\"recipe_ingredient_last\">32 almond halves</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Sift the flour, baking powder, and baking soda into a bowl.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, beat the shortening, sugar, brown sugar, and salt with an electric mixer until fluffy.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg and pour it into a small bowl, then beat it lightly with a whisk or fork.</p>\n </li>\n <li><p class=\"first-para\">Add the egg, and the vanilla and almond extracts; beat until blended.</p>\n </li>\n <li><p class=\"first-para\">Add the flour mixture; beat until fully incorporated.</p>\n </li>\n <li><p class=\"first-para\">Add the chopped almonds and stir to mix well.</p>\n </li>\n <li><p class=\"first-para\">Shape the dough into a ball, cover with plastic wrap, and refrigerate.</p>\n<p class=\"child-para\">You need to refrigerate the dough for at least 1 hour, and you can keep it in the fridge for up to 2 days.</p>\n </li>\n <li><p class=\"first-para\">Preheat the oven to 350 degrees.</p>\n </li>\n <li><p class=\"first-para\">Roll the dough into tablespoon-sized balls.</p>\n </li>\n <li><p class=\"first-para\">Place the balls 2 to 3 inches apart on a baking sheet.</p>\n </li>\n <li><p class=\"first-para\">Press an almond half into the center of each ball.</p>\n </li>\n <li><p class=\"first-para\">Bake until golden brown, 14 to 16 minutes.</p>\n<p class=\"child-para\">Let cool on the baking sheet for 7 minutes and then transfer to a rack to cool completely.</p>\n </li>\n</ol>\n<p>Even desserts deserve garnishing. Sprinkle some toasted sesame seeds or even some finely chopped walnuts onto your almond cookies while they’re still warm — they’re the perfect accessory for these tempting treats.</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese Recipes","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be &#8220;two gringas from the Midwest,&#8221; but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late &#8217;70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Caf&#233;, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family&#8217;s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook&#8217;s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan&#8217;s Feast: The Best of Yan Can Cook, Martin Yan&#8217;s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon App&#233;tit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and &#8220;eating her way&#8221; through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221974b6d12\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-63221974b75b4\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201462}],"_links":{"self":{"self":"https://dummies-api.dummies.com/v2/categories/33866/categoryArticles?sortField=time&sortOrder=1&size=10&offset=0"},"next":{"self":"https://dummies-api.dummies.com/v2/categories/33866/categoryArticles?sortField=time&sortOrder=1&size=10&offset=10"},"last":{"self":"https://dummies-api.dummies.com/v2/categories/33866/categoryArticles?sortField=time&sortOrder=1&size=10&offset=19"}}},"objectTitle":"","status":"success","pageType":"article-category","objectId":"33866","page":1,"sortField":"time","sortOrder":1,"categoriesIds":[],"articleTypes":[],"filterData":{"categoriesFilter":[{"itemId":0,"itemName":"All Categories","count":29}],"articleTypeFilter":[{"articleType":"All Types","count":29},{"articleType":"Articles","count":26},{"articleType":"Cheat Sheet","count":2},{"articleType":"Step by Step","count":1}]},"filterDataLoadedStatus":"success","pageSize":10},"adsState":{"pageScripts":{"headers":{"timestamp":"2023-01-19T05:50:20+00:00"},"adsId":0,"data":{"scripts":[{"pages":["all"],"location":"header","script":"<!--Optimizely Script-->\r\n<script src=\"https://cdn.optimizely.com/js/10563184655.js\"></script>","enabled":false},{"pages":["all"],"location":"header","script":"<!-- comScore Tag -->\r\n<script>var _comscore = _comscore || [];_comscore.push({ c1: \"2\", c2: \"15097263\" });(function() {var s = document.createElement(\"script\"), el = document.getElementsByTagName(\"script\")[0]; s.async = true;s.src = (document.location.protocol == \"https:\" ? \"https://sb\" : \"http://b\") + \".scorecardresearch.com/beacon.js\";el.parentNode.insertBefore(s, el);})();</script><noscript><img src=\"https://sb.scorecardresearch.com/p?c1=2&c2=15097263&cv=2.0&cj=1\" /></noscript>\r\n<!-- / comScore Tag -->","enabled":true},{"pages":["all"],"location":"footer","script":"<!--BEGIN QUALTRICS WEBSITE FEEDBACK SNIPPET-->\r\n<script type='text/javascript'>\r\n(function(){var g=function(e,h,f,g){\r\nthis.get=function(a){for(var a=a+\"=\",c=document.cookie.split(\";\"),b=0,e=c.length;b<e;b++){for(var d=c[b];\" \"==d.charAt(0);)d=d.substring(1,d.length);if(0==d.indexOf(a))return d.substring(a.length,d.length)}return null};\r\nthis.set=function(a,c){var b=\"\",b=new Date;b.setTime(b.getTime()+6048E5);b=\"; expires=\"+b.toGMTString();document.cookie=a+\"=\"+c+b+\"; path=/; \"};\r\nthis.check=function(){var a=this.get(f);if(a)a=a.split(\":\");else if(100!=e)\"v\"==h&&(e=Math.random()>=e/100?0:100),a=[h,e,0],this.set(f,a.join(\":\"));else return!0;var c=a[1];if(100==c)return!0;switch(a[0]){case \"v\":return!1;case \"r\":return c=a[2]%Math.floor(100/c),a[2]++,this.set(f,a.join(\":\")),!c}return!0};\r\nthis.go=function(){if(this.check()){var a=document.createElement(\"script\");a.type=\"text/javascript\";a.src=g;document.body&&document.body.appendChild(a)}};\r\nthis.start=function(){var t=this;\"complete\"!==document.readyState?window.addEventListener?window.addEventListener(\"load\",function(){t.go()},!1):window.attachEvent&&window.attachEvent(\"onload\",function(){t.go()}):t.go()};};\r\ntry{(new g(100,\"r\",\"QSI_S_ZN_5o5yqpvMVjgDOuN\",\"https://zn5o5yqpvmvjgdoun-wiley.siteintercept.qualtrics.com/SIE/?Q_ZID=ZN_5o5yqpvMVjgDOuN\")).start()}catch(i){}})();\r\n</script><div id='ZN_5o5yqpvMVjgDOuN'><!--DO NOT REMOVE-CONTENTS PLACED HERE--></div>\r\n<!--END WEBSITE FEEDBACK SNIPPET-->","enabled":false},{"pages":["all"],"location":"header","script":"<!-- Hotjar Tracking Code for http://www.dummies.com -->\r\n<script>\r\n (function(h,o,t,j,a,r){\r\n h.hj=h.hj||function(){(h.hj.q=h.hj.q||[]).push(arguments)};\r\n h._hjSettings={hjid:257151,hjsv:6};\r\n a=o.getElementsByTagName('head')[0];\r\n r=o.createElement('script');r.async=1;\r\n r.src=t+h._hjSettings.hjid+j+h._hjSettings.hjsv;\r\n a.appendChild(r);\r\n })(window,document,'https://static.hotjar.com/c/hotjar-','.js?sv=');\r\n</script>","enabled":false},{"pages":["article"],"location":"header","script":"<!-- //Connect Container: dummies --> <script src=\"//get.s-onetag.com/bffe21a1-6bb8-4928-9449-7beadb468dae/tag.min.js\" async defer></script>","enabled":true},{"pages":["homepage"],"location":"header","script":"<meta name=\"facebook-domain-verification\" content=\"irk8y0irxf718trg3uwwuexg6xpva0\" />","enabled":true},{"pages":["homepage","article","category","search"],"location":"footer","script":"<!-- Facebook Pixel Code -->\r\n<noscript>\r\n<img height=\"1\" width=\"1\" src=\"https://www.facebook.com/tr?id=256338321977984&ev=PageView&noscript=1\"/>\r\n</noscript>\r\n<!-- End Facebook Pixel Code -->","enabled":true}]}},"pageScriptsLoadedStatus":"success"},"navigationState":{"navigationCollections":[{"collectionId":287568,"title":"BYOB (Be Your Own Boss)","hasSubCategories":false,"url":"/collection/for-the-entry-level-entrepreneur-287568"},{"collectionId":293237,"title":"Be a Rad Dad","hasSubCategories":false,"url":"/collection/be-the-best-dad-293237"},{"collectionId":295890,"title":"Career Shifting","hasSubCategories":false,"url":"/collection/career-shifting-295890"},{"collectionId":294090,"title":"Contemplating the Cosmos","hasSubCategories":false,"url":"/collection/theres-something-about-space-294090"},{"collectionId":287563,"title":"For Those Seeking Peace of Mind","hasSubCategories":false,"url":"/collection/for-those-seeking-peace-of-mind-287563"},{"collectionId":287570,"title":"For the Aspiring Aficionado","hasSubCategories":false,"url":"/collection/for-the-bougielicious-287570"},{"collectionId":291903,"title":"For the Budding Cannabis Enthusiast","hasSubCategories":false,"url":"/collection/for-the-budding-cannabis-enthusiast-291903"},{"collectionId":291934,"title":"For the Exam-Season Crammer","hasSubCategories":false,"url":"/collection/for-the-exam-season-crammer-291934"},{"collectionId":287569,"title":"For the Hopeless Romantic","hasSubCategories":false,"url":"/collection/for-the-hopeless-romantic-287569"},{"collectionId":296450,"title":"For the Spring Term Learner","hasSubCategories":false,"url":"/collection/for-the-spring-term-student-296450"}],"navigationCollectionsLoadedStatus":"success","navigationCategories":{"books":{"0":{"data":[{"categoryId":33512,"title":"Technology","hasSubCategories":true,"url":"/category/books/technology-33512"},{"categoryId":33662,"title":"Academics & The Arts","hasSubCategories":true,"url":"/category/books/academics-the-arts-33662"},{"categoryId":33809,"title":"Home, Auto, & Hobbies","hasSubCategories":true,"url":"/category/books/home-auto-hobbies-33809"},{"categoryId":34038,"title":"Body, Mind, & Spirit","hasSubCategories":true,"url":"/category/books/body-mind-spirit-34038"},{"categoryId":34224,"title":"Business, Careers, & Money","hasSubCategories":true,"url":"/category/books/business-careers-money-34224"}],"breadcrumbs":[],"categoryTitle":"Level 0 Category","mainCategoryUrl":"/category/books/level-0-category-0"}},"articles":{"0":{"data":[{"categoryId":33512,"title":"Technology","hasSubCategories":true,"url":"/category/articles/technology-33512"},{"categoryId":33662,"title":"Academics & The Arts","hasSubCategories":true,"url":"/category/articles/academics-the-arts-33662"},{"categoryId":33809,"title":"Home, Auto, & Hobbies","hasSubCategories":true,"url":"/category/articles/home-auto-hobbies-33809"},{"categoryId":34038,"title":"Body, Mind, & Spirit","hasSubCategories":true,"url":"/category/articles/body-mind-spirit-34038"},{"categoryId":34224,"title":"Business, Careers, & Money","hasSubCategories":true,"url":"/category/articles/business-careers-money-34224"}],"breadcrumbs":[],"categoryTitle":"Level 0 Category","mainCategoryUrl":"/category/articles/level-0-category-0"}}},"navigationCategoriesLoadedStatus":"success"},"searchState":{"searchList":[],"searchStatus":"initial","relatedArticlesList":[],"relatedArticlesStatus":"initial"},"routeState":{"name":"ArticleCategory","path":"/category/articles/chinese-33866/","hash":"","query":{},"params":{"category":"chinese-33866"},"fullPath":"/category/articles/chinese-33866/","meta":{"routeType":"category","breadcrumbInfo":{"suffix":"Articles","baseRoute":"/category/articles"},"prerenderWithAsyncData":true},"from":{"name":null,"path":"/","hash":"","query":{},"params":{},"fullPath":"/","meta":{}}},"sfmcState":{"status":"initial"},"profileState":{"auth":{},"userOptions":{},"status":"success"}}
Logo
  • Articles Open Article Categories
  • Books Open Book Categories
  • Collections Open Collections list
  • Custom Solutions

Article Categories

Book Categories

Collections

Explore all collections
BYOB (Be Your Own Boss)
Be a Rad Dad
Career Shifting
Contemplating the Cosmos
For Those Seeking Peace of Mind
For the Aspiring Aficionado
For the Budding Cannabis Enthusiast
For the Exam-Season Crammer
For the Hopeless Romantic
For the Spring Term Learner
Log In
  • Home
  • Home, Auto, & Hobbies Articles
  • Food & Drink Articles
  • Recipes Articles
  • Chinese Recipes Articles

Chinese Recipes Articles

Stir-fry, steam, and sautee your way to authentic Chinese dishes that will give the restaurants a run for their money.

Articles From Chinese Recipes

page 1
page 2
page 3

Filter Results

29 results
29 results
Chinese Recipes Chinese For Dummies Cheat Sheet

Cheat Sheet / Updated 02-22-2022

Knowing some basic Chinese questions, expressions, and emergency phrases will help you interact with people and travel more confidently in a Chinese-speaking country. Learning the days and months of the Chinese calendar, along with Chinese numbers, will make it easier to make plans and keep tabs on your money.

View Cheat Sheet
Chinese Recipes Drunken Chicken

Article / Updated 04-26-2016

This drunken chicken recipe doesn’t call for chickens who’ve had one too many martinis. It actually gets its name from the step of marinating moist, cooked chicken pieces overnight in Chinese rice wine mixed with sugar, ginger, and other flavorings. Credit: PhotoDisc, Inc. Preparation time: 25 minutes Cooking time: 50 minutes Yield: 4 servings 6 boneless, skinless chicken thighs (about 2 1/4 pounds) 3/4 cup chicken broth 1 cup Chinese rice wine 3 tablespoons brandy 3 tablespoons soy sauce 6 pieces ginger 2 1/2 teaspoons sugar 1/8 teaspoon white pepper Discard any lumps of fat from the chicken. Place the chicken in a 1 1/2-quart heatproof bowl. Thinly slice the ginger and then lightly crush it. Add the chicken broth, rice wine, brandy, soy sauce, ginger, sugar, and white pepper. Be sure to evenly coat the chicken with the mixture. Add water to the wok until it’s about about a quarter full. Arrange four chopsticks tic-tac-toe style slightly above the water level. Bring the water to a boil. Place the bowl that contains the chicken on the chopsticks and cover the wok. Steam the chicken over high heat until it’s no longer pink when cut, 45 to 50 minutes. Remove the chicken from the steaming juices. Let the chicken cool slightly. Cut the chicken into 1/2-inch-thick slices. Strain the juices and skim the fat. Place the sliced chicken in a serving bowl. Pour enough juices into the bowl to cover the chicken. Cover the bowl and refrigerate for 24 hours. Serve the chicken chilled with the gelatinized juices. The steaming liquid in which you marinate the cooked drunken chicken overnight may gelatinize by the time you remove it from the fridge. In fact, this gel is really one of the best parts of the dish — serve it with the chilled chicken. Tip: Because you serve drunken chicken cold and it improves with longer marination, you can prepare it well in advance. It’s a foolproof (80 proof, even) recipe.

View Article
Chinese Recipes Chinese Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 03-27-2016

If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.

View Cheat Sheet
Chinese Recipes How to Shell Shrimp

Step by Step / Updated 03-27-2016

Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.”

View Step by Step
Chinese Recipes Chinese Potstickers

Article / Updated 03-26-2016

Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irresistible balance between smooth and noodlelike on top, and crispy and caramelized on the bottom. Potstickers, despite the name, shouldn’t actually stick to your wok, though. Preparation time: 1 hour Cooking time: About 30 minutes Yield: 30 potstickers 8 dried black mushrooms 1 napa cabbage 1 teaspoon salt 3/4 pound ground pork, chicken, or beef 4 green onions Fresh ginger 2 tablespoons oyster-flavored sauce 2 teaspoons Chinese rice wine 1 teaspoon sesame oil 1 1/2 tablespoons cornstarch 1/4 teaspoon white pepper 30 potsticker wrappers 3 tablespoons cooking oil 1 cup chicken broth Soak the mushrooms in warm water until softened, about 20 minutes. Be sure to completely cover the mushrooms with the water. Drain the mushrooms, discard the stems, and mince the caps. Shred the napa cabbage. In a large bowl, toss 4 cups of the cabbage with the salt; squeeze to remove the excess liquid. Chop the green onions and mince the ginger. Combine the mushrooms, napa cabbage, ground pork, green onions, oyster-flavored sauce, rice wine, sesame oil, cornstarch, white pepper, and 1 1/2 tablespoons of the minced ginger in a bowl; mix well. Place a heaping teaspoon of the filling in the center of a potsticker wrapper. Keep the remaining wrappers covered to prevent drying. Brush the edges of the wrapper with water. Fold the wrapper in half, crimping one side, to form a semicircle. Pinch the edges together to seal. Set the potsticker, seam side up, in a baking pan. Cover the potstickers with a wet towel to prevent drying. Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up. Cook until the bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 4 to 5 minutes. Remove the potstickers from the pan. Repeat with the remaining potstickers, cooking oil, and chicken broth. Tip: Most potsticker wrappers come in 1-pound packages. The number of actual wrappers in a 1-pound package varies, depending on the wrapper thickness. Because potsticker wrappers should be thick to survive pan-frying without tearing, scope out those packages that appear to have fewer, thicker wrappers.

View Article
Chinese Recipes Chinese Herbs and Spices

Article / Updated 03-26-2016

The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices: Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices. Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel. Chinese hot mustard: A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form. Ginger: This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold. Sichuan peppercorns: Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related. Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder. Star anise: These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.

View Article
Chinese Recipes Classic Chinese Sauces and Condiments

Article / Updated 03-26-2016

Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments are readily available. Some of these flavors are strong, some are subtle. Either way, it’s fun to experiment with these intriguing ingredients. Black bean sauce: Made of salted black beans and rice wine; has a savory, slightly salty flavor that sometimes gets a little kick from garlic and hot chiles. If you find only "black bean garlic sauce" at your store, you can use it — just reduce (to your taste) the amount of other garlic in the recipe. Char siu sauce: A combination of fermented soy beans, vinegar, tomato paste, chile, garlic, sugar, and Chinese spices; used on Chinese barbecued spareribs and roast pork. Chile pastes and sauces: Come in a range of flavors, degrees of heat, and consistencies, but most are made from a blend of fresh and dried chiles and vinegar. Chile oil: This reddish orange oil comes from infusing whole, dried red chiles or crushed red pepper flakes in oil. Hoisin sauce: This dark, rich, pastelike sauce has a spicy-sweet flavor and reddish brown color. It’s normally made from fermented soybeans, vinegar, garlic, sugar, and Chinese spices. Oyster-flavored sauce: The name of this sauce is a little deceptive: It really doesn’t have a flavor much like oysters. Instead, the thick, brown, all-purpose sauce made from oyster extracts, sugar, seasonings, and cornstarch has sweet and smoky notes. Plum sauce: Made from a combination of salted plums, apricots, yams, rice vinegar, chiles, sugar, and other spices. It can run the gamut from sweet-tart to salty, and from smooth to chunky and jamlike. Rice wine: An amber-colored liquid from the fermentation of glutinous rice and millet. Sesame oil: A dark amber, aromatic oil pressed from toasted sesame seeds used on a finished dish. Sesame paste: A thick, peanut buttery paste, made from toasted white sesame seeds. Soy sauce: The best-quality soy sauces, made from traditionally fermented soybeans and wheat, have a dark color and a slightly sweet, mildly salty flavor that isn’t overpowering. Dark soy sauce: The addition of molasses and a bit of cornstarch gives a sweeter, more full-bodied flavor and a syrupy consistency to dark soy sauce. Rice vinegar: Mild, not pungent, and relatively sweet. “Seasoned” rice vinegars are spiked with sugar, which adds an even stronger sweetness. Black vinegar: Made from the fermentation of a mixture of rice, wheat, and millet, black vinegar has a bold, sweet-tart, and smoky flavor and a deep, dark color. Red vinegar: Has a mild, light, and smooth flavor.

View Article
Chinese Recipes Egg Flower Soup

Article / Updated 03-26-2016

Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are almost bare and you just can’t summon the energy to fix anything more complicated. The name “egg flower soup” often confounds Western diners: For one thing, the soup contains no flowers. The name actually came from the beaten egg white’s apparent “blossoming” while it’s slowly drizzled into the hot broth. Preparation time: 12 minutes Cooking time: About 15 minutes Yield: 4 to 6 servings 6 cups chicken broth 1 tablespoon wine 2 medium carrots 1 cup snow peas 1 teaspoon cornstarch 1 sheet of 8-x-7-inch nori 1 egg 1 teaspoon sesame oil 1/8 teaspoon salt 1/8 teaspoon white pepper In a medium soup pot, bring the chicken broth and wine to a boil. Reduce the heat and simmer for 5 minutes. Julienne the carrots. Snap off the snow peas’ stem ends and remove the fibrous strings. Add 1/4 cup carrots and the snow peas to the pot; cook for 30 to 40 seconds. Dissolve the cornstarch in 2 teaspoons of water. Add the cornstarch solution to the pot and cook, stirring, until the soup comes to a boil. Cut the nori into 1/8-inch strips. Stir in the nori. Turn off the heat. Crack the egg into a bowl and lightly beat it with a fork or whisk. Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form. Stir in the sesame oil, salt, and white pepper. To give the egg flower soup recipe a little bit more green, add baby bok choy, spinach, or any other leafy green that you like. And for meat lovers, you can add a half cup of leftover barbecued pork, cooked shrimp, or ham lunch meat.

View Article
Chinese Recipes Types of Chinese Noodles

Article / Updated 03-26-2016

The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set one variety apart from the next: Egg noodles: Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta. But Chinese noodle makers use regular wheat flour instead of semolina. Like Italian pasta, Chinese egg noodles come in both fresh and dried forms and in a wide range of widths, lengths, and flavors. Shanghai noodles are a thick style of round egg noodle that, as their name suggests, originated in Shanghai. Because they’re larger and more filling than the thinner types, they deserve a hearty, more richly flavored sauce — just the kind that Shanghai cooks are known for making. Fresh rice noodles: When fresh, these noodles are soft and pliable, and have a milky white color. They’re made from long-grain rice flour and water and come in whole folded sheets that you cut to your desired thickness, or in ready-cut strips ranging in width from a couple inches to thin, linguine-like strands. Both types have a light coating of oil to keep the notoriously sticky noodles from sticking together. To remove this coating, you need only rinse them gently with hot water. Dried rice noodles: If you’re keen to make your own rice noodle dishes, you can find dried ones in an increasing number of supermarkets. Made from the same rice flour as the fresh kind, these translucent, brittle sticks and ribbons are firmer than fresh, but are still excellent alternatives for those of us who just can’t live without rice noodles. Cellophane or bean thread noodles: These semi-transparent noodles made from mung bean flour look like coils of fishing line. Their mild flavor and slightly elastic consistency perfectly complement soups and casseroles with thick sauces and rich seasonings that cling to the noodles’ surfaces.

View Article
Chinese Recipes Almond Cookies

Article / Updated 03-26-2016

By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol. Credit: Michael Lamotte/Cole Group/PhotoDisc Preparation time: 20 minutes, plus 1 hour for the dough to rest Cooking time: About 15 minutes per batch Yield: About 32 cookies 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 cup solid vegetable shortening 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/8 teaspoon salt 1 egg 2 teaspoons vanilla extract 1 teaspoon almond extract 1/2 cup chopped blanched almonds 32 almond halves Sift the flour, baking powder, and baking soda into a bowl. In a large bowl, beat the shortening, sugar, brown sugar, and salt with an electric mixer until fluffy. Crack the egg and pour it into a small bowl, then beat it lightly with a whisk or fork. Add the egg, and the vanilla and almond extracts; beat until blended. Add the flour mixture; beat until fully incorporated. Add the chopped almonds and stir to mix well. Shape the dough into a ball, cover with plastic wrap, and refrigerate. You need to refrigerate the dough for at least 1 hour, and you can keep it in the fridge for up to 2 days. Preheat the oven to 350 degrees. Roll the dough into tablespoon-sized balls. Place the balls 2 to 3 inches apart on a baking sheet. Press an almond half into the center of each ball. Bake until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 7 minutes and then transfer to a rack to cool completely. Even desserts deserve garnishing. Sprinkle some toasted sesame seeds or even some finely chopped walnuts onto your almond cookies while they’re still warm — they’re the perfect accessory for these tempting treats.

View Article
page 1
page 2
page 3

Quick Links

  • About For Dummies
  • Contact Us
  • Activate A Book Pin

Connect

Opt in to our newsletter!

By entering your email address and clicking the “Submit” button, you agree to the Terms of Use and Privacy Policy & to receive electronic communications from Dummies.com, which may include marketing promotions, news and updates.

About Dummies

Dummies has always stood for taking on complex concepts and making them easy to understand. Dummies helps everyone be more knowledgeable and confident in applying what they know. Whether it's to pass that big test, qualify for that big promotion or even master that cooking technique; people who rely on dummies, rely on it to learn the critical skills and relevant information necessary for success.

Terms of Use
Privacy Policy
Cookies Settings
Do Not Sell My Personal Info - CA Only