Chow! by ACC Art Books

75 Selected Recipes with Notes on Table Etiquette

優雅的中餐

From its home at the heart of the traditional Chinese kitchen, Chow! has traveled the globe,

餐雅

selling over 300,000 copies across 68 editions in Shanghai, Hong Kong, Tokyo and New York. An accessible introduction to Chinese cookery by a doyenne of Eastern cuisine, Chow! has become a much-loved celebration of old-fashioned

 Rediscover

the all-time classics of Chinese cooking

 Seventy-five

dishes that bring China to your kitchen

 Tips

and tricks on dining etiquette

中優的

communal dining etiquette. From tips on using chopsticks to insider expertise on traditional ingredients, this book is an authentic slice of culture. As in the first edition, the English text

周德丽 Dolly Chow Dolly Chow was a larger-than-life, fun loving character. Raised in Shanghai in the early twentieth century, her father was a prominent Qing dynasty trade official and her husband was an international diplomat, placing her at the forefront of Sino-western relations. Her marvelous culinary skills made an invitation to dine at her table highly coveted. Her private banquets were

is accompanied by the original Chinese.

an opportunity for Chinese and Western friends to join together and appreciate

Confucius was a famous epicure, demanding

traditional food. It was in this spirit that

only the highest quality of fresh home- grown

Dolly produced Chinese Recipes in English

produce. Were he alive today, Chow! would find

and Chinese – the prototype of Chow!, an

a new home on his bookshelf.

elegant and intellectual guide to etiquette and cuisine.

75 Selected Recipes with Notes on Table Etiquette

優雅的中餐 75 Selected Recipes with Notes on Table Etiquette by Dolly Chow

ISBN: 978-1-78884-075-0

ËxHSLHSIy840750zv&:-:&:!:+ £20.00/$25.00

www.accartbooks.com

Illustrated by Huang Kuo-Shung

The all-time classic!

Dinner Parties �� 1 7 Restaurant Dinners �� 18 Home Dinners �� 19 Plain Daily Meals �� 21

Selected Recipes Basics �� 8 3 Fowl Dishes �� 9 3

Table Manners �� 3 7

Meat Dishes �� 1 33

Seating Arrangements �� Don’ts at a Chinese Dinner Table �� How to Hold Chopsticks �� How to Hold Rice Bowls ��

3 8 4 5 46 48

Seafood Dishes �� 1 65

Table Service �� 5 7

Desserts �� 2 47

Tea �� 6 0

Pastry �� 2 61

Wine and Song �� 6 4

Suggested Menus �� 2 95

Kitchen Utensils �� 7 0

Index for Chinese Words �� 3 08

Ingredients and Condiments �� 7 3

Index �� 3 10

Soya Sauce �� Shaohsing Wine �� Winter Mushrooms �� How to Boil Mushrooms �� Red Haws �� Bamboo Shoots �� Ginger �� Chinese Onion ��

Afterword �� 3 17

7 3 7 3 74 74 76 7 6 7 6 7 6

Vegetable Dishes �� 2 03 Soups �� 2 29

Dinner Parties �� 1 7 Restaurant Dinners �� 18 Home Dinners �� 19 Plain Daily Meals �� 21

Selected Recipes Basics �� 8 3 Fowl Dishes �� 9 3

Table Manners �� 3 7

Meat Dishes �� 1 33

Seating Arrangements �� Don’ts at a Chinese Dinner Table �� How to Hold Chopsticks �� How to Hold Rice Bowls ��

3 8 4 5 46 48

Seafood Dishes �� 1 65

Table Service �� 5 7

Desserts �� 2 47

Tea �� 6 0

Pastry �� 2 61

Wine and Song �� 6 4

Suggested Menus �� 2 95

Kitchen Utensils �� 7 0

Index for Chinese Words �� 3 08

Ingredients and Condiments �� 7 3

Index �� 3 10

Soya Sauce �� Shaohsing Wine �� Winter Mushrooms �� How to Boil Mushrooms �� Red Haws �� Bamboo Shoots �� Ginger �� Chinese Onion ��

Afterword �� 3 17

7 3 7 3 74 74 76 7 6 7 6 7 6

Vegetable Dishes �� 2 03 Soups �� 2 29

vii

目

录

xiii

再版序言

炊具

xix

序一

配料与调料

xxiii

序二

酱油

xxix

自序

绍兴酒

冬菇

家庭主妇与烹饪

蘑菇汤

烹饪的艺术

山楂饼

烹饪之方法

竹笋

调味法

姜

面粉之用法

葱

选料

侍餐

宴席

酒席

家厨酒席

家常便饭

餐桌礼仪

座位安排

中馈珍藏 83

基础类

禽类

132

肉类

164

河海鲜类

202

菜蔬类

中国餐仪之禁

228

汤类

执箸

246

甜点心

持碗

260

面食

餐桌食具

302

建议菜单

茶

酒与歌

314

索引

319

后记

vii

目

录

xiii

再版序言

炊具

xix

序一

配料与调料

xxiii

序二

酱油

xxix

自序

绍兴酒

冬菇

家庭主妇与烹饪

蘑菇汤

烹饪的艺术

山楂饼

烹饪之方法

竹笋

调味法

姜

面粉之用法

葱

选料

侍餐

宴席

酒席

家厨酒席

家常便饭

餐桌礼仪

座位安排

中馈珍藏 83

基础类

禽类

132

肉类

164

河海鲜类

202

菜蔬类

中国餐仪之禁

228

汤类

执箸

246

甜点心

持碗

260

面食

餐桌食具

302

建议菜单

茶

酒与歌

314

索引

319

后记

Preface for the Reprinted Version 再版序言

PREFACE FOR THE REPRINTED VERSION

Great-grand-aunt Dolly Chow was known for being a largerthan-life fun-loving lady. She was raised in Shanghai where her father Sir Chow Shouson ( 周寿臣爵士 ), a member of the first Chinese Educational Mission to the West and a prominent trade official during the Qing dynasty, served the nation in a number of government posts. In addition to being attentive to a busy husband [C.T. Wang ( 王正廷 ), an international diplomat, community leader and father of our Chinese Olympics] and overseeing a household, great-grand-aunt Dolly herself had great culinary skills and was a gracious hostess. An invitation to dinner at the Wang household was highly appreciated. Great-grand-aunt Dolly decided to commit her culinary knowledge to paper, and so she infused her family’s private banquet menu with traditional Chinese table etiquette and drafted

Preface for the Reprinted Version 再版序言

PREFACE FOR THE REPRINTED VERSION

156

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

157

STEWED MEATBALLS WITH SHANTUNG CABBAGE [Hung Shao Shih Tzu T’ou(红烧狮子头 )]

Ingredients for Meatballs:

Method: Mix the above ingredients (except the lard) thoroughly into a

�

lb. beef or pork (finely minced)

�

small slice of ginger (chopped)

�

small stalk of Chinese onion (chopped)

�

teaspoonful of wine

�

teaspoonfuls of cornflour

�

teaspoonful of sesamum oil

after adding the soya sauce, sugar, salt and stock. Turn out into a

teaspoonfuls of water

deep pan, place the meatballs on top of the cabbage, and simmer

teaspoonful of salt

for � hour.

�

cup of lard

Ingredients for Cabbage: �

cabbages (coarsely chopped)

teaspoonfuls of soya sauce

�

cup of stock

�

teaspoonfuls of sugar

teaspoonful of salt

stiff mass, then make into � large meatballs. Heat the lard in a pan, and sauté the meatballs until golden brown on both sides. Leave in a dish. Sauté the cabbage in the fat left in the pan for � to 3 minutes,

156

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

157

STEWED MEATBALLS WITH SHANTUNG CABBAGE [Hung Shao Shih Tzu T’ou(红烧狮子头 )]

Ingredients for Meatballs:

Method: Mix the above ingredients (except the lard) thoroughly into a

�

lb. beef or pork (finely minced)

�

small slice of ginger (chopped)

�

small stalk of Chinese onion (chopped)

�

teaspoonful of wine

�

teaspoonfuls of cornflour

�

teaspoonful of sesamum oil

after adding the soya sauce, sugar, salt and stock. Turn out into a

teaspoonfuls of water

deep pan, place the meatballs on top of the cabbage, and simmer

teaspoonful of salt

for � hour.

�

cup of lard

Ingredients for Cabbage: �

cabbages (coarsely chopped)

teaspoonfuls of soya sauce

�

cup of stock

�

teaspoonfuls of sugar

teaspoonful of salt

158

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

159

STEWED RICE FLOUR PORK

米粉肉

[Mi Fên Jou(米粉肉 )]

材料：

Ingredients:

一杯生米

�

cup of uncooked rice

一又二分之一磅五花肉

�½

lbs. streaky pork

一片生姜，部分切碎

�

piece of ginger (finely chopped)

�

stalk of Chinese onion (finely chopped)

cup of water

�

teaspoonfuls of sesamum oil

�

teaspoonfuls of soya sauce

teaspoonful of sugar

teaspoonful of salt

一根青葱，部分切碎半杯水二小匙麻油四小匙酱油半小匙白糖半小匙细盐

Method:

做法：首先将米放在热锅中炒之，然后把它磨碎。把米粉置在碗中，加入生姜、青葱、细盐、白糖、酱油、麻油和水，调成糊。把肉煮上一个小时，然后将它切成薄片。将肉片并排置在深碗中，带皮的一面朝下，中间糊上米糊。最后放一片厚生姜和一大根青葱在上面，将它蒸二个半小时。好了之后，把整碗肉翻在盘子上食之。

Fry the rice in a hot dry pan, then pulverize it. Put the powder into a bowl, then add the ginger, onion, salt, sugar, soya sauce, sesamum oil and water to make into a paste. Boil the pork for � hour, then cut it up into thin slices. These are set in a deep bowl side by side, with a layer of the paste intervening, and with the skin surface downwards. They are then steamed for �½ hours, with a thick slice of ginger and a large piece of Chinese onion. The whole is turned out onto a dish, the lower side up, for serving.

158

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

159

STEWED RICE FLOUR PORK

米粉肉

[Mi Fên Jou(米粉肉 )]

材料：

Ingredients:

一杯生米

�

cup of uncooked rice

一又二分之一磅五花肉

�½

lbs. streaky pork

一片生姜，部分切碎

�

piece of ginger (finely chopped)

�

stalk of Chinese onion (finely chopped)

cup of water

�

teaspoonfuls of sesamum oil

�

teaspoonfuls of soya sauce

teaspoonful of sugar

teaspoonful of salt

一根青葱，部分切碎半杯水二小匙麻油四小匙酱油半小匙白糖半小匙细盐

Method:

168

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

169

BROWN SAUCE MANDARIN FISH [Hung Shao Kuei Yü(红烧鳜鱼)]

Ingredients:

Wine Pot and Cups 酒壶和杯子

�

mandarin fish (about 2 lbs.)

lb. fatty pork (cut into squares)

mushrooms (soaked)

bamboo shoot (sliced)

�

slice of ginger

�

small stalk of Chinese onion

�

large clove of garlic

�

cup of lard

�

teaspoonfuls of soya sauce

�

teaspoonful of salt

�

teaspoonfuls of wine

�

cup of meat stock

teaspoonful of sugar

�

piece of star aniseed

Method: Heat the lard in a frying pan, and sauté the fish, which has been previously scored, for 5 minutes until it is brown on both sides. Add in the ginger, onion, garlic, mushrooms, bamboo shoot, Ten Wine Cups 十个酒杯

soya sauce, salt, wine, fatty pork and meat stock. Cook for a while, and finally add the sugar and aniseed. Bring to the boil, then simmer for ½ hour with a cover on the frying pan. Serve the fish whole.

168

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

169

BROWN SAUCE MANDARIN FISH [Hung Shao Kuei Yü(红烧鳜鱼)]

Ingredients:

Wine Pot and Cups 酒壶和杯子

�

mandarin fish (about 2 lbs.)

lb. fatty pork (cut into squares)

mushrooms (soaked)

bamboo shoot (sliced)

�

slice of ginger

�

small stalk of Chinese onion

�

large clove of garlic

�

cup of lard

�

teaspoonfuls of soya sauce

�

teaspoonful of salt

�

teaspoonfuls of wine

�

cup of meat stock

teaspoonful of sugar

�

piece of star aniseed

170

CHOW ！

優雅的中餐

Selected Recipes

中馈珍藏

171

炸松鼠鱼

主菜的材料：

调味汁的材料：

做法：

一条鳜鱼 ( 约三磅 )

一小根青葱

六小匙玉米粉

一小片生姜

一小匙细盐

三小匙白糖

现在可以做那些调味料，如下：

二小匙米酒

二小匙玉米粉

将猪油置在炒锅里烧热。把姜、葱略炒一下，然后加入

二小匙酱油

四分之一杯米醋

四分之一杯猪油

四分之一磅猪肉，切片

首先将鱼洗涤去骨，两面划上几刀，抹一点酒和细盐，再擦上一些玉米粉 ( 约六小匙 )，将鱼炸成金黄色。

二小匙酱油、米醋、白糖和猪肉片。用一点水将二小匙玉米粉调和，慢慢地加入的同时不停地拌之。这些调味料做好之后，倒在鱼的上头供食。

170

CHOW ！

優雅的中餐

Selected Recipes

中馈珍藏

171

炸松鼠鱼

主菜的材料：

调味汁的材料：

做法：

一条鳜鱼 ( 约三磅 )

一小根青葱

六小匙玉米粉

一小片生姜

一小匙细盐

三小匙白糖

现在可以做那些调味料，如下：

二小匙米酒

二小匙玉米粉

将猪油置在炒锅里烧热。把姜、葱略炒一下，然后加入

二小匙酱油

四分之一杯米醋

四分之一杯猪油

四分之一磅猪肉，切片

首先将鱼洗涤去骨，两面划上几刀，抹一点酒和细盐，再擦上一些玉米粉 ( 约六小匙 )，将鱼炸成金黄色。

二小匙酱油、米醋、白糖和猪肉片。用一点水将二小匙玉米粉调和，慢慢地加入的同时不停地拌之。这些调味料做好之后，倒在鱼的上头供食。

172

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

173

FRIED FISH WITH SOUR SAUCE [Cha Sung Shu Yü(炸松鼠鱼 )]

Main Ingredients: � mandarin fish (about 3 lbs.)

Method: Bone the fish and score the outside. Add the wine and salt.

6 teaspoonfuls of cornflour

Rub thoroughly with 6 teaspoonfuls of cornflour and fry the fish

� teaspoonful of salt

until golden brown and crisp.

� teaspoonfuls of wine

Now make the sauce as follows: Heat the lard in a frying pan. Fry the ginger and onion a little,

Sauce Ingredients:

then add � teaspoonfuls of soya sauce, the vinegar, sugar and sliced pork.

�

small stalk of Chinese onion

�

small slice of ginger

teaspoonfuls of sugar

slowly, stirring all the time, then pour the sauce on the fish and

�

teaspoonfuls of cornflour

serve.

�

teaspoonfuls of soya sauce

¼ cup of vinegar ¼ cup of lard ¼ lb. pork (sliced)

Mix � teaspoonfuls of cornflour with a little water, and add

172

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

173

FRIED FISH WITH SOUR SAUCE [Cha Sung Shu Yü(炸松鼠鱼 )]

Main Ingredients: � mandarin fish (about 3 lbs.)

Method: Bone the fish and score the outside. Add the wine and salt.

6 teaspoonfuls of cornflour

Rub thoroughly with 6 teaspoonfuls of cornflour and fry the fish

� teaspoonful of salt

until golden brown and crisp.

� teaspoonfuls of wine

Now make the sauce as follows: Heat the lard in a frying pan. Fry the ginger and onion a little,

Sauce Ingredients:

then add � teaspoonfuls of soya sauce, the vinegar, sugar and sliced pork.

�

small stalk of Chinese onion

�

small slice of ginger

teaspoonfuls of sugar

slowly, stirring all the time, then pour the sauce on the fish and

�

teaspoonfuls of cornflour

serve.

�

teaspoonfuls of soya sauce

¼ cup of vinegar ¼ cup of lard ¼ lb. pork (sliced)

Mix � teaspoonfuls of cornflour with a little water, and add

174

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

175

熏鱼

做法：

主菜的材料：一又二分之一磅黄鱼或其他的鱼，切成大片

然后将鱼片逐一徐徐地放入热油中炸成金黄色。

一大片生姜

用四分之一杯猪油再将鱼片炸一下，然后加入全部调味

一大根青葱

材料煮到快没有水分时为止。这道菜可吃热的或冷的。

一粒蒜头少许胡椒粉八小匙酱油一小匙麻油三小匙米酒二小匙白糖

调味汁的材料：二小匙酱油

一小匙白糖

半小匙细盐

三分之一杯原汁肉汤

以上的作料混合在一起。

首先将切好的鱼片和以上其他主菜材料混合泡至一小时，

174

優雅的中餐

CHOW ！

Selected Recipes

中馈珍藏

175

熏鱼

做法：

主菜的材料：一又二分之一磅黄鱼或其他的鱼，切成大片

然后将鱼片逐一徐徐地放入热油中炸成金黄色。

一大片生姜

用四分之一杯猪油再将鱼片炸一下，然后加入全部调味

一大根青葱

材料煮到快没有水分时为止。这道菜可吃热的或冷的。

一粒蒜头少许胡椒粉八小匙酱油一小匙麻油三小匙米酒二小匙白糖

调味汁的材料：二小匙酱油

一小匙白糖

半小匙细盐

三分之一杯原汁肉汤

以上的作料混合在一起。

首先将切好的鱼片和以上其他主菜材料混合泡至一小时，

75 Selected Recipes with Notes on Table Etiquette

優雅的中餐

From its home at the heart of the traditional Chinese kitchen, Chow! has traveled the globe,

餐雅

 Rediscover

the all-time classics of Chinese cooking

 Seventy-five

dishes that bring China to your kitchen

 Tips

and tricks on dining etiquette

中優的

communal dining etiquette. From tips on using chopsticks to insider expertise on traditional ingredients, this book is an authentic slice of culture. As in the first edition, the English text

is accompanied by the original Chinese.

an opportunity for Chinese and Western friends to join together and appreciate

Confucius was a famous epicure, demanding

traditional food. It was in this spirit that

only the highest quality of fresh home- grown

Dolly produced Chinese Recipes in English

produce. Were he alive today, Chow! would find

and Chinese – the prototype of Chow!, an

a new home on his bookshelf.

elegant and intellectual guide to etiquette and cuisine.

75 Selected Recipes with Notes on Table Etiquette

優雅的中餐 75 Selected Recipes with Notes on Table Etiquette by Dolly Chow

ISBN: 978-1-78884-075-0

ËxHSLHSIy840750zv&:-:&:!:+ £20.00/$25.00

www.accartbooks.com

Illustrated by Huang Kuo-Shung

The all-time classic!