This cookbook represents the unique and extravagant culinary fare of Imperial China. With a complete and accurate dictionary of Chinese cuisine. There are no photographs however the 117 pages offer a brief culinary history and exotic Oriental dishes.
Recipes are mostly Mandarin however there are a few from other areas. These are the special recipes created for the Imperial household. Below the English recipe title is the Cantonese pronunciation and on the right hand side of the page are Chinese lettering. Which one can assume is the recipe title written on Chinese. There are excerpts from Chinese literature describing elaborate feasts, the joys of eating, and all moderately infused with lovely philosophy.
Recipes to note are the, Breast of Chicken braised with Sliced Pear, Tenderloin of Pork braised with Bamboo Shoots, Green Peppers, Sweet and Sour Sauce, Curried Tenderloin of Pork braised with Sweet Potatoes, Beef Smoked with Fragrant Spices, Crisp Boneless Chicken in Lemon Sauce and Braised Stuffed Cucumbers.
Hope you have been either staying warm or enjoying the sunshine depending on where you are. I am fighting a horrible throat infection which has left my voice quite unrecognizable and making it very uncomfortable for me to swallow most foods. Taking in plenty of liquids and getting rest when I can. Take care everyone! - JW