The Chinese-American Designer's Cookbook by Andy Zhang

The

CHINESE-AMERICAN

A design book with recipes and a recipebook with designs created by a high school student

高中学生设计的插图菜谱

Andy Taiyue Zhang

The Chinese-American Designer’s Cookbook 华裔设计师的菜谱

Andy Taiyue Zhang 张泰岳

此书奉献给为我带来无线支持的家人，尤其是我的奶奶。 This book is dedicated to my family, who have been unwavering in their support for me—especially my grandma.

Preface This project was inspired by a new passion I discovered in my senior year of high school at Milton Academy, around the same time I also began to consider graphic design more seriously. Cooking in the dorm or at home, I’ve shared moments with friends and family bonding over food. Whether it be inventing my own recipes and sharing them in the stuffy Forbes kitchen, or gathering with family during holidays for dumpling-making, food connects various parts of my experience. Design plays the role of conveying these parts of my experience to an audience, through shapes, colors, typography, and more. With the knowledge of family recipes and the tools to design them, I decided to undertake the project of designing a book. Thus, The Chinese-American Designer’s Cookbook was born. The book intends to not only showcase food and design, but to also stand as a tribute to my family and the connections we’ve shared through cooking. Members of my family were interviewed for recipes, which I then illustrated. The process of designing and illustrating my first book was challenging but elucidating. By the end, I’d gained invaluable hands-on experience with layout, iconography, color theory and more that I’ll carry with me for future projects. Also notable in this book is the development of my own style, one which I’ve sought to find. I’ve experimented with geometric, minimalist, and graphic styles among others, and though there’s an assortment of designs in different styles, my goal was cohesion equally as it was breadth. I hope this family-inspired book that is half cooking, half design, and wholly authentic will satisfy your stomach as well as your eyes.

目录 Table of Contents 凉菜 Cold Dishes 凉拌黄瓜凉皮

主食 Noodles and Rice

Cold Cucumber Salad 3 Liangpi (Cold Skin Noodles) 6

炸酱面泰式炒河粉泡菜炒饭皮蛋粥

Zhajiang Noodles Pad Thai Kimchi Fried Rice Century Egg Congee

素菜和豆制品* Vegetable and Tofu Dishes* 面点地三鲜 Stir-fried Eggplant, Potato, 9 Buns, Dumplings, and Bell Pepper 鱼香茄子 Fish-Fragrant Eggplant 10 and Zongzi 素炒豆芽菜 Stir-fried Bean Sprouts 11 麻婆豆腐豆腐脑

Mapo Tofu Tofu Pudding

12 13

肉鱼蛋制品 Meat, Fish, and Egg Dishes 酸菜汆白肉红烧肉干炒肥肠清蒸鱼番茄酱三文鱼鸡蛋羹西红柿炒鸡蛋

Sauerkraut with Pork Red Braised Pork Belly Stir-fried Pork Intestine Steamed Fish Salmon in Tomato Sauce Steamed Egg Pudding Tomato and Eggs

17 18 21 22 25 26 26

猪肉水饺包子粽子

Pork Dumplings Steamed Buns Zongzi

29 31 32 32

35 37 39

甜点和饮料 Desserts and Drinks 日式芝士蛋糕拔丝地瓜酸梅汤豆浆山楂汁

* *May include small amounts of meat, which can be omitted for a vegetarian recipe.

Japanese Cheesecake Candied Sweet Potato Sour Plum Juice Soy Milk Hawthorn Juice

43 44 44 47 47

凉菜 Cold Dishes

凉拌黄瓜时间：15分钟

Cold Cucumber Salad Time: 15 minutes

原料：

做法: 2根黄瓜 1勺花生米 2瓣蒜 1勺麻油 2个干辣椒 1勺白醋 1撮味精 1勺糖 1勺葱花

Ingredients: 2 cucumbers 1 tablespoon peanuts 1 tablespoon sesame oil 2 dried chili peppers 1 tablespoon white vinegar 1 pinch MSG 1 tablespoon sugar 1 tablespoon chopped green onion

1. 把黄瓜洗干净，切成块。 2. 干辣椒切成片，蒜剁成末。 3. 把黄瓜，盐，放入碗中，腌制10分钟，然后倒出水分。 4. 加入葱花，蒜末，味精。 5. 用麻油把蒜末和干辣椒炒出香味，冷却。把辣油倒在黄瓜块上，倒入白醋。 6. 最后撒上糖和花生米。拌匀。 Directions: 1. Wash and peel cucumbers, and cut into chunks. 2. Cut the chili peppers into small pieces and mince the garlic cloves. 3. Put the cucumbers and salt into a bowl, and let sit for 10 minutes, then discard the water. 4. Add green onions, minced garlic, and msg. 5. Stir-fry the minced garlic and chili ﬂakes in sesame oil until fragrant. Pour the mixture into the bowl with cucumbers, and pour in vinegar. 6. Lastly, sprinkle with sugar and roasted peanuts.

凉

拌

黄

瓜

凉皮时间：4小时

Liangpi (Cold Skin Noodles) Time: 4 hours

原料：

做法： 100克普通面粉 100克玉米淀粉 300毫升清水 1根胡萝卜，切丝 1根黄瓜，切丝 1棵香菜，切段 1勺蒜末 1勺辣椒粉 1小勺十三香粉 1勺熟芝麻 2勺醋 2勺味极鲜酱油 1小勺盐半勺鸡精半勺白糖 1勺芝麻油 1勺热油

Ingredients: 100g all-purpose ﬂour 100g cornstarch 300ml water 1 shredded carrot 1 shredded cucumber 1 bunch coriander, diced 1 tablespoon minced garlic 1 tablespoon chili powder 1 teaspoon thirteen spice powder 1 tablespoon cooked sesame seeds 2 tablespoons vinegar 2 tablespoons soy sauce 1 teaspoon salt ½ tablespoon chicken essence 1 tablespoon hot oil

1. 面粉，淀粉，水放在一起，搅拌至顺滑。过滤一遍面糊。 2. 舀一勺面糊倒入披萨盘中。 3. 在大锅中烧开水，把披萨饼盘放在水面上，煮2分钟。 4. 马上放入凉水盆降温，这样就很容易揭下来了。 5. 然后在表面刷上一层油。之后，凉皮切成条。 6. 把蒜末，辣椒粉，十三香，熟芝麻放入碗中。淋入热油。 7. 然后把凉皮，胡萝卜丝，黄瓜丝，香菜，油辣子放入碗中。 8. 再加入鲜酱油，醋，芝麻油，鸡精，白糖。翻拌均匀。

Directions: 1. Mix ﬂour, starch, and water in a bowl until smooth. Then, strain the batter. 2. Spoon a spoonful of the strained batter into a shallow pan. 3. Boil water in a large pot and place the pan on the surface. Let the mixture in the pan boil for 2 minutes. 4. Place immediately into a basin of cold water to cool down. 5. Brush a layer of oil onto the surface. Then, cut the liangpi into strips. 6. Mix minced garlic, chili powder, thirteen spice powder, cooked sesame seeds, and hot oil into a bowl. 7. Mix liangpi, shredded carrot, shredded cucumber, coriander, and the oil-spice mixture together. 8. Add soy sauce, vinegar, sesame oil, chicken essence, sugar, and mix well.

素菜和豆制品 Vegetable and Tofu Dishes

地三鲜时间：15分钟

Stir-fried Eggplant, Potato, and Bell Pepper Time: 15 minutes

原料：

做法： 2个土豆 1个长茄子 2个青椒 1勺葱末 1勺姜末 3个蒜瓣 1小勺盐 2勺酱油 1小勺糖 1小勺鸡精 1勺水 1勺淀粉 1勺香油 2勺油

Ingredients: 2 potatoes 1 long eggplant 2 green bell peppers 1 tablespoon minced green onion 1 tablespoon minced ginger 3 cloves of garlic 1 teaspoon salt 2 tablespoons soy sauce 1 teaspoon sugar 1 teaspoon chicken essence 1 tablespoon water 1 tablespoon starch 1 tablespoon sesame oil 2 tablespoons oil

1. 在锅中倒一点油，倒入去皮切块的土豆。 2. 煎至土豆两面微黄已熟，关火。 3. 炒锅倒油烧热，倒入茄子翻炒。 4. 炒至茄子表皮起皱变软，再爆香葱姜蒜。 5. 倒入土豆翻炒均匀。 6. 加入酱油，糖，盐。 7. 再加少许水翻炒片刻。 8. 加入青椒块和少许鸡精翻炒。 9. 加入适量的水淀粉翻炒均匀。 10. 最后淋入香油翻炒均匀，关火。盛出。

Directions: 1. Pour some oil in a pan, and add peeled and diced potatoes. 2. Fry until the potatoes are lightly browned on both sides. Turn off the heat. 3. Heat oil in a pan. Add the eggplant and stir-fry. 4. Fry until the eggplant’s skin is wrinkly and soft. Add in the green onion, ginger, and garlic. 5. Add in the potatoes and stir-fry evenly. 6. Add in soy sauce, salt, and salt. 7. Add a little water and stir fry for a while. 8. Add in diced green bell pepper, chicken essence, and stir-fry. 9. Add a bit of starch mixed with water, and stir-fry evenly. 10. Lastly, pour in the sesame oil, stir-fry evenly, and remove from heat. Serve.

鱼香茄子时间：15分钟

Fish-Fragrant Eggplant Time: 15 minutes

原料：

做法： 750克茄子 3勺油 50克肉末 1勺料酒 1勺葱花 1小勺姜末 1勺蒜末 1勺泡椒 1勺豆瓣酱 20毫升水 1勺生抽 2勺醋 3勺白糖 1撮盐

1. 茄子洗净，去掉根部。切成8厘米左右的段。把每段剖开成 2片，把每片再切成3条或4条，放入碗中备用。 2. 锅中加油。油热后倒入茄子，炒软后盛出。. 3. 锅中放入少量的油，放入肉沫，加料酒去腥，加入葱姜蒜末，炒出香味儿再放入泡椒和豆瓣酱，翻炒片刻，加入适量清水有。 4. 加入生抽，醋，白糖，盐。 5. 放入炒软的茄子，炒匀，盖上锅盖，闷2分钟，打开盖儿。盛出即可。

Ingredients: Directions: 750g eggplant 1. Wash the eggplant and remove the base. Cut into segments of 8 3 tablespoons oil cm, then cut each section into small chunks. Put in a bowl for 50g minced meat later use. 1 tablespoon minced green onion 2. Add oil to a pan, and when hot, pour in the eggplant. Fry until 1 teaspoon minced ginger soft and remove. 1 tablespoon minced garlic 3. Pour a small amount of oil into a pan, add 50g minced meat, 1 tablespoon pickled pepper and 5ml cooking wine. Add green onion, ginger, minced garlic, 1 tablespoon fermented bean paste then stir-fry until aromatic. Add pickled peppers and bean paste. 20ml water Stir-fry for a while, and add an appropriate amount of water. 1 tablespoon light soy sauce 4. Add soy sauce, vinegar, sugar, and salt. 2 tablespoons vinegar 5. Add the fried eggplants, cover the pan, and simmer for 2 3 tablespoons sugar minutes. 1 pinch of salt

素炒豆芽菜时间：20分钟

Stir-fried Bean Sprouts Time: 20 minutes

原料：

做法： 500克豆芽菜 1勺生抽 1勺香醋 1小勺盐 1勺糖 10克油 1小勺淀粉 2小勺水 1棵葱，切末 5片姜，切末 6瓣蒜，切末

Ingredients: 500g bean sprouts 1 tablespoon light soy sauce 1 tablespoon balsamic vinegar 1 teaspoon salt 1 tablespoon sugar 10g oil 1 teaspoon cornstarch 2 teaspoons water 1 green onion, minced 5 slices of ginger, minced 6 cloves of garlic, minced

1. 豆芽掐去根洗净。控干水分。 2. 碗中加生抽，香醋，盐，1勺蒜末，糖，搅匀待用。 3. 芡汁：碗中加淀粉，水，1勺蒜末，搅匀待用。 4. 锅中加1勺油（最好是猪油），油热后放葱末，姜末，蒜末炒出香味，加上豆芽菜迅速翻炒，马上加入准备好的酱油，醋，盐，糖。 5. 炒的时间不要超过1分钟。越快越好。豆芽菜变软，倒入芡汁，翻炒均匀，马上出锅。

Directions: 1. Pinch of the roots of the bean sprouts. Wash and dry. 2. To prepare the seasoning, mix soy sauce, vinegar, salt, 1 tablespoon minced garlic and sugar in a bowl. 3. For the cornstarch mixuture, mix cornstarch, water, and 1 tablespoon minced garlic in a bowl. Mix well and set aside. 4. Heat up oil (preferably lard) in a pot. When the oil is hot, add minced green onion, minced ginger, and minced garlic and fry until fragrant. Add bean sprouts, stir-fry, and immediately add the prepared mixture of soy sauce, vinegar, salt, and sugar. 5. Do not fry for more than a minute. Cook until the bean sprouts are soft. Add in the cornstarch mixture, mix, and serve immediately.

麻婆豆腐时间：30分钟

Mapo Tofu Time: 30 minutes

原料：

做法： 300克嫩豆腐 80克牛绞肉或者猪绞肉 1勺豆豉 1勺葱末 1勺姜末 2勺蒜末 1勺郫县辣豆瓣酱 2勺淀粉水 500毫升高汤或水 1勺料酒 1小勺热油胡椒粉

1. 葱切小段，姜，蒜切成细末。 2. 豆腐去掉表皮，切成小块，放入凉水锅里。水里要放入少许盐，中小火加热。水沸腾之前，倒入漏勺沥水。豆腐过盐水，可以去除豆腥味，逼出水分。 3. 煮豆腐的同时，起个新锅，不要加油，直接下绞肉，慢慢炒至肉末变成深棕色，至酥。加入姜蒜末，炒出香气，放入1汤匙辣豆瓣酱，炒出红油。 4. 加入几粒豆豉，加入高汤或水，豆腐下锅（高汤或水的量要没过豆腐），加入一点料酒、1汤匙酱油增加颜色，煮5-6分钟，注意火候不要太大，以免豆腐开裂。 5. 烧开后用湿淀粉勾芡。一般要分2次加，第1次勾芡后加入葱花，再勾第2次芡。 6. 最后沿锅边加入入少许热油，开大火，等油浮上来就可以了。 7. 出锅装盘后再加入花椒粉，不要加太多。

Ingredients: Directions: 300g soft tofu 1. Cut the green onion into small pieces. Mince the ginger 80g minced pork or beef and garlic. 1 tablespoon fermented black soybeans 2. Remove the skin of the tofu, cut it into small pieces, and 1 tablespoon minced green onion place into a pot of cold water. Put a little salt in the water, 1 tablespoon minced ginger and heat it over medium low heat. Just before the water 2 tablespoons minced garlic boils, pour it into a colander to drain. The tofu is salted to 1 tablespoon Pixian broad bean paste remove the beany smell and moisture. 2 tablespoons cornstarch slurry 3. While the tofu is cooking, use a new pot and add the 2 cups water or broth ground meat directly without oil. Slowly stir-fry until the 1 tablespoon cooking wine meat turns dark brown and crispy. Add minced ginger and 1 tablespoon soy sauce garlic, stir fry until fragrant. Add the Pixian broad bean 1 teaspoon hot oil paste, and fry until the oil turns red. White pepper powder 4. Add some fermented black soybeans, and add broth or water. Put in the tofu (the liquid must be enough to cover the tofu), and add a little cooking wine and soy sauce to deepen the color. Cook for 5-6 minutes. Be careful not to use too much heat to prevent the tofu from splitting. 5. After boiling, use the cornstarch slurry to thicken. Add half of it in, then add minced chives, and add the rest of the slurry. 6. Add a little hot oil along the side of the pot, turn on high heat, and wait for the oil to ﬂoat up. 7. After the tofu is plated, garnish with a sprinkle of white pepper powder.

豆腐脑时间：1小时

10 1 5 1½ ½ 1 250 1 2 1 1 ½ 1 2

做法：准备： 1. 洗黄花菜，木耳，香菇，分别放到三个碗中。 2. 在香菇的碗里里加入热水没过原料。泡木耳和黄花菜用凉水。泡30分钟，变软。把泡香菇的水倒在碗里，待用。 3. 把香菇切半，黄花菜切为半，木耳切成小块。

4-5

肉汁： 4. 锅中加½勺油，加入肉末，用锅铲分散肉末。炒1 分钟，中火，盛出。 5. 锅中加1勺油，加花椒，炒出香味，盛出花椒。 6. 加入黄花，香菇，木耳翻炒1分钟，注意溅油。 7. 加入葱花，炒出香味儿。 8. 加入炒好的肉末。 9. 倒入生抽，老抽和料酒。搅拌均匀。 10. 加入1杯水和泡香菇的水，加入鸡精，煮沸，偶尔搅拌，煮2分钟。 11. 同时，把淀粉溶解在小碗中的1勺水中。将水淀粉倒入锅中，搅拌均匀，煮至肉汁变稠。尝尝，如果需要，可加1撮盐来调整味道。吃法： 12. 上菜时，用大勺子（越大越扁越好）把豆腐舀到两个碗里。如果碗里积水过多，倾斜碗以排出多余的液体。把肉汁舀在豆腐脑上。豆腐脑做好，立即上菜。

Tofu Pudding Time: 1 hour

Ingredients: Directions: 10 g (about 25) dried lily flower buds Preparation: 1 tablespoon dried wood ear mushrooms 1. Gently rinse the dried lily flower buds, wood ear 5 g (4 to 5) dried shiitake mushrooms mushrooms, and shiitake mushrooms with water and 1½ tablespoon oil separate into 3 bowls. ½ teaspoon Sichuan peppercorns (optional) 2. Add ½ cup hot water to the shiitake bowl to cover. For 1 green onion, minced the wood ear and lily flower, use cold water. Let soak until 250 g ground pork tender throughout, 30 minutes or so. Once done, pour out 1 tablespoon cooking wine the marinating liquid from the shiitake mushrooms and 2 tablespoons light soy sauce reserve it for the gravy. 1 teaspoon dark soy sauce 3. Cut the shitake mushrooms and lily flowers in half, and 1 cup water chop the wood ear mushrooms into small pieces. ½ teaspoon chicken essence Gravy: 1 tablespoon cornstarch 4. Heat ½ tablespoon oil in a large skillet over medium 2 servings tofu pudding or sundubu tofu heat. Add the minced meat and separate with a spatula. Cook for a minute and set aside. 5. Add 1 tablespoon oil to a pan and fry peppercorns until fragrant. Remove the peppercorns and set aside. 6. Add lily flowers, shiitake mushroom, and wood ear fungus to the oil and stir fry for a minute. Be careful of oil splatter. 7. Add minced green onion and stir fry until aromatic. 8. Add the cooked minced meat. 9. Add in light soy sauce, dark soy sauce, and cooking wine. Stir until evenly mixed. 10. Add 1 cup water and the water used to soak the shiitake mushrooms. And the chicken essence. Bring to a boil, stirring occasionally, and cook for 2 minutes. 11. Meanwhile, dissolve the cornstarch in 1 tablespoon of water in a small bowl. Pour the cornstarch slurry into the pan. Stir to mix well and let cook until the sauce thickens. Taste the gravy and adjust the seasoning by adding a pinch of salt, if needed. Serving: 12. To serve, scoop the tofu pudding using a large spoon (the larger and flatter, the better) into two serving bowls. If too much liquid is pooling in the bowl, tilt the bowl carefully to drain off the excess liquid. Ladle the gravy on top of the tofu pudding. Serve immediately.

肉鱼蛋制品 Meat, Fish, and Egg Dishes

酸菜汆白肉时间：1小时

Sauerkraut with Pork Time: 1 hour

原料：

做法： 500克五花肉（带皮与否都可以） ½颗酸菜（约750克） 2勺葱 2勺姜 1小勺鸡精 1小勺盐 1块豆腐乳 1勺韭菜花酱 2勺生抽

1. 五花肉洗净，焯水。锅中放1500毫升水，加入焯好的五花肉，大火烧开。中火煮30分钟，五花肉煮到八成熟（用筷子能扎透。）捞出来。放凉备用。 2. 切片。为了能容易切片，可以把肉冷冻半个小时。把五花肉切成2毫米左右的薄片，待用。 3. 酸菜洗净，切成细丝。也可直接用买来的酸菜絲，洗净。 4. 把水轻轻攥干。 5. 在煮肉的汤中放入葱花，姜，酸菜丝，加盐和鸡精调味。汤煮开30分钟，至酸菜变软，下肉片。再煮20分钟，至酸菜和肉片软烂，即可以食用。 6. 在小碗中加入豆腐乳，韭菜花酱,倒入一些生抽，拌匀。 7. 吃酸菜汆白肉时，白肉片蘸着调料吃。

Ingredients: Directions: 500g pork belly (with or without skin) 1. Wash the pork belly and blanch. Put 1500ml water in a 750g sauerkraut (half a cabbage’s worth) pot, add the blanched pork belly, and bring to a boil. Cook 2 tablespoons green onion for 30 minutes on medium heat until the pork belly is 2 tablespoons ginger mostly cooked. (Poke with a chopstick to check.) Take it 1 teaspoon chicken essence out and set aside to cool. 1 teaspoon salt 2. Slice the pork belly. For easy cutting, you can freeze the 1 piece of fermented bean curd meat for 30 minutes. Cut the pork belly into slices of 1 tablespoon leek ﬂower sauce around 2mm thick, and set aside. 2 tablespoons light soy sauce 3. Wash and cut the sauerkraut into thin strips. Alternatively, use store-bought shredded sauerkraut. Wash and rinse. 4. Pat the sauerkraut dry. 5. In the soup used to cook the pork belly, add minced green onion, ginger, shredded sauerkraut, and salt and chicken essence to season. Boil the soup for 30 minutes until the sauerkraut becomes tender, and add the sliced pork belly. Cook for another 20 minutes until the sauer kraut and meat are soft. Then, serve. 6. In a small bowl, add fermented bean curd, leek ﬂower sauce, and light soy sauce. Mix well. 7. When eating, dip the slices of meat into the sauce.

红烧肉时间：1小时20分钟

Red Braised Pork Belly Time: 1 hour 20 minutes

红烧肉

做法：时间：1小时20分钟原料： 600克五花肉，带皮 30克冰糖 4-6片姜 2个八角 2片香叶 30克黄酒 1小勺老抽 1勺生抽 1小勺盐 500毫升热水

Ingredients: 600g pork belly, with skin 30g rock sugar 4-6 slices ginger 2 pieces star anise 2 bay leaves 30g rice wine 1 teaspoon dark soy sauce 1 tablespoon light soy sauce 1 teaspoon salt 2 cups hot water

1. 把五花肉洗干净。 2. 用开水焯一下肉，弄干。 3. 切成3厘米大小的块。 4. 锅烧热了，开小火，让肥肉煎出油。把肉盛出来。 5. 用剩的油炒冰糖，小火，等糖融后。 6. 把肉块放回锅，放姜片，八角，香叶，翻炒。 7. 淋入黄酒，老抽，生抽，盐，让颜色变红。 8. 加入开水，没过肉。 9. 用大火烧开，关小火。 10. 盖盖子，炖一小时，如果淡，加盐。 11. 打开盖，开大火，让汤收汁。颜色红润，香气扑鼻，肥而不腻的五花肉做好了。盛出。 Directions: 1. Wash the pork belly. 2. Use boiling water to blanch the meat, then dry. 3. Cut into cubes of 3 centimeters. 4. Once the pan is ready, heat the cubes of meat to render out some fat. Collect the pork in a bowl. 5. Melt the rock sugar with the remaining oil over low heat, and wait for it to melt. 6. Put the meat back in the pan, and add ginger, star anise, and bay leaves. Stir continuously over medium heat. 7. Slowly pour in rice wine, light and dark soy sauce, and sprinkle in salt. Wait for the color to turn red. 8. Add boiling water to cover the meat. 9. On high heat, bring to a boil, then bring to a simmer. 10. Cover the lid and let stew for an hour. Add more salt to taste if needed. 11. Uncover the lid, bring to high heat, and let the sauce reduce. With its brownish-red color and fragrant smell, the pork belly is ready. Plate and serve.

干炒肥肠时间：20分钟

Stir-fried Pig Intestine Time: 20 minutes

原料：

做法： 250克大肠 1个大葱 2个青椒 1个胡萝卜 2个朝天椒 2个干辣椒 1勺面粉 1小勺盐 1小勺味精 1小勺花椒 5片姜 1勺蒜末 1勺油 1勺老干妈酱

Ingredients: 250g pig intestines 1 green onion 2 bell peppers 1 carrot 2 chili peppers 2 dried chilies 1 tablespoon ﬂour 1 teaspoon salt 1 teaspoon msg 1 teaspoon peppercorns 5 slices of ginger 1 tablespoon of minced garlic 1 tablespoon of oil 1 tablespoon of Laoganma sauce

1. 准备食材，大葱，青椒，胡萝卜。 2. 猪大肠洗净，正反面洒上面粉和盐搓洗。 3. 锅中水烧开，水要能没过肠，把大肠放在开水锅里煮 3分钟。出锅。 4. 把所有蔬菜切片备用。 5. 锅中加油，加热。放入花椒干辣椒爆香；随后放入姜，蒜末，朝天椒爆香。 6. 放入猪大肠爆炒2分钟左右，至大肠6分熟，倒入生抽，耗油翻炒几下。 7. 再倒入大葱，青椒，胡萝卜转中火炒熟。 8. 加盐、味精、老干妈酱拌匀，出锅。

Directions: 1. Prepare the green onion, bell peppers and carrot. 2. Wash the intestines, then sprinkle with ﬂour and salt to coat. 3. Once water is brought to a boil, put the intestines in and cook for 3 minutes. Ensure the water covers the intestines. Remove. 4. Chop all the vegetables into small pieces and set aside. 5. Heat oil in a pot, and put in the peppercorns and dried chilies to release their aroma. Then, put in ginger, minced garlic, and chili pepper. 6. Add the intestines and stir-fry for roughly 2 minutes until halfway cooked. Add the light soy sauce and stir-fry a few times with oil. 7. Then, pour in the green onion, bell peppers, and carrot. Turn to medium heat and stir-fry until cooked. 8. Add salt, msg, and Laoganma sauce. Mix well and serve.

清蒸鱼时间：30分钟

Steamed Fish Time: 30 minutes

原料：

做法： 1条鲜鱼（约500克） 1小撮葱絲 7片姜 1小撮姜絲 3瓣蒜，切成片 2个干辣椒 1勺蒸鱼豉油 1小勺盐 1勺料酒 1勺油胡椒粉

Ingredients: 1 fresh ﬁsh, roughly 500g 1 pinch of shredded green onion 7 slices of ginger 1 pinch of shredded ginger 2 dried chilies 3 cloves of garlic, sliced 1 tablespoon seafood soy sauce 1 teaspoon salt 1 tablespoon cooking wine 1 tablespoon oil White pepper powder

1. 鱼开膛取出内脏，去掉鱼鳃，刮掉鱼鳞。冲洗干净，控干水分。放在盘上。 2. 在鱼的两面，各切两三个小口。在鱼身上抹一些盐，胡椒粉，抹匀。 3. 在鱼身上和鱼肚子中，加料酒，蒸鱼豉油，每个刀口中塞入一片姜，在鱼上放干辣椒和蒜片，鱼在盘中腌5分钟。 4. 鱼下面放两根筷子，使鱼下面也能接触蒸汽。 5. 锅中水烧开，放入鱼，大火蒸8到10分钟。蒸的时间视鱼的大小，厚薄进行调整。取出，把葱丝、姜絲放在鱼身上，另取一小锅，加入油，油热后浇在葱、姜絲上。蒸鱼做好了。 Directions: 1. Remove the guts, gills, and scales of the fish. Rinse clean and dry. Place it on a plate. 2. On the two sides of the fish, cut two or three diagonal cuts. Sprinkle some salt and white pepper powder on the fish and rub to spread evenly. 3. Add cooking wine and seafood soy sauce to the fish. In each knife incision, place a piece of ginger. Also, put the dried chilies and sliced garlic on the fish. Let marinate for 5 minutes. 4. Place a pair of chopsticks under the fish to support and elevate it. 5. Boil water in a pot, add the fish, and steam for 8-10 minutes on high heat. The steaming time can be adjusted according to the size and thickness of the fish. Remove, and garnish with shredded ginger and green onion. Add heated oil and pour it onto the fish. Ready to serve.

番茄酱三文鱼时间：20分钟

Salmon in Tomato Sauce Time: 20 minutes

原料：

做法： 250克三文鱼 1勺淀粉 1个蛋清 1勺油 20克西红柿酱 1小勺酱油 1小勺糖 1撮盐 20毫升水

Ingredients: 250g salmon 1 tablespoon cornstarch 1 egg white 1 tablespoon oil 20g ketchup 1 teaspoon soy sauce 1 pinch salt 20ml water

1. 将三文鱼切成半厘米厚，大小为5厘米乘3厘米左右的片，放在碗中。放入淀粉，轻轻的拌匀。 2. 碗中准备一个蛋清。 3. 平锅加热，加入一小勺油，将三文鱼片蘸上蛋清放在平锅里，煎至两面金黄，盛出。 4. 锅中加一点油。加入西红柿酱。加一点酱油，加一点糖，加盐，加20毫升水，炒成糊状。加入煎好的三文鱼片，炖一会儿，到酱汁都被三文鱼片吸收即可盛出。 Directions: 1. Slice the salmon into slices half a centimeter thick, 3cm wide and 5cm long, then put into a bowl. Add cornstarch and mix gently. 2. Prepare an egg white in a bowl. 3. In a frying pan, add a bit of oil and dip the salmon fillets into the egg white and place onto the frying pan. Fry until golden and remove. 4. Add oil to the pan. Then, add ketchup, soy sauce, sugar, salt, and water. Cook and stir until it becomes a paste. Add salmon fillets, and simmer for a while until the sauce is absorbed by the fillets. Serve.

鸡蛋羹时间：20分钟

Steamed Egg Pudding Time: 20 minutes

原料：

做法：鸡蛋水 1撮盐 1勺香油 1勺生抽葱末

1. 2. 3. 4. 5. 6.

将鸡蛋磕入碗中。加入少许盐，1.5倍鸡蛋的水，用筷子搅打均匀。用勺子把上面的气泡撇干净。在碗上面盖上耐高温的保鲜膜，用牙签扎几个小洞。凉水入锅，碗放入锅里，大火开锅后中火蒸8-10分钟。关火后3分钟取出鸡蛋羹，淋入生抽和香油。在上面也可以加葱末。

Ingredients: Directions: Eggs 1. Crack eggs into a bowl. Water 2. Add a pinch of salt, and 1.5 times the volume of water compared to 1 pinch salt eggs, and whisk until smooth with chopsticks. 1 tablespoon sesame oil 3. Scrape off the resulting foam with a spoon. 1 tablespoon light soy sauce 4. Place heat-resistant plastic wrap over the bowl, and poke several holes Green onion with a toothpick. 5. Add cold water to a pot, and put the bowl inside. On high heat, steam for roughly 8-10 minutes. 6. After turning off heat, leave for three minutes. Garnish with soy sauce, sesame oil, and green onion.

西红柿炒鸡蛋时间：20分钟

Tomato and Eggs Time: 20 minutes

原料：

做法： 2个的西红柿，大的 3个鸡蛋 2撮葱花 2小勺盐 1小勺糖 2勺油

1. 2. 3. 4. 5. 6.

西红柿用开水烫一下，剥掉皮，切块。鸡蛋打入碗里，加1小勺盐，用筷子搅拌。锅里放油，放鸡蛋炒成蛋花。盛出来。放油，加入葱花，西红柿，鸡蛋快。这时可以放1勺西红柿酱。加入糖，1小勺，炒2分钟，撒葱花。盛出。

Ingredients: Directions: 2 large tomatoes 1. Blanch tomatoes in hot water for easy peeling. 3 eggs 2. Crack eggs in a bowl, add 1 teaspoon salt, and whisk. 2 pinches chopped green onion 3. Add oil to a pot, scramble the eggs until mostly cooked, and 1 teaspoon salt collect in a dish. 1 teaspoon sugar 4. Add more oil, green onion, tomatoes, and the scrambled eggs. 2 teaspoons oil 5. Optionally, add a spoonful of tomato paste at this time. 6. Add sugar and 1 teaspoon salt, and cook for another 2 minutes. Sprinkle with more green onion. Serve.

主食 Noodles and Rice

炸酱面时间：30分钟

原料：

做法： 250克五花肉 200克色拉油 350克普通黄酱 150克甜面酱 50克葱末 5克姜末 20克熟芝麻 50毫升生抽 50毫升香醋拌面用的小菜： 250克绿豆芽 1根黄瓜 6个小水萝卜 1根胡萝卜 1棵西芹 150克木耳还可根据个人喜好选择 500克新鲜面条（4人分）

1. 去皮的五花肉切成1厘米见方的小丁。取出。 2. 锅中加油200克，加到三成热（约100度），倒入肉丁，翻炒，加入姜末，生抽，炒到肉丁出油，盛出备用。 3. 黄酱如果较干，可加一点水，搅匀，使之成粘稠状。 4. 在炒肉的锅中加入黄酱和甜面酱，小火，要不停的翻炒。 5. 注意不要糊锅。如果酱太干，加少量生抽。翻炒5分钟后，加入炒好的肉丁，炒到肉和酱完全融合。出锅前，加入葱末，熟芝麻，翻炒均匀出锅。 6. 豆芽菜去根，洗净，用开水焯一下。芹菜切丁焯水。水发木耳切丝焯水。黄瓜，小水萝卜，胡萝卜，洗净、去皮、切成细丝。以上可以任选几样拌面条。 7. 锅中放1500毫升水，烧开后倒入面条，搅拌一下以免面条粘连，开锅后再加半碗凉水。反复加两，三次凉水，面条没有硬心就可捞出。 8. 碗中放入大半碗面条加入1勺酱（保证面条适合个人的咸度就行），加入几样小菜，喜欢吃酸的可加一点醋调味儿，拌匀即可吃了。

Zhajiang Noodles Time: 30 minutes

Ingredients: 250g pork belly 200g salad oil 350g yellow soybean paste 150g sweet bean sauce 50g minced green onion 5g minced ginger 20g toasted sesame seeds 50ml light soy sauce 50ml balsamic vinegar Vegetable toppings: 250g bean sprouts 1 cucumber 6 small radishes 1 carrot 1 stalk of celery 150g wood ear fungus Other vegetables according to personal preference 500g fresh noodles (for 4 people)

Directions: 1. Remove the skin from the pork belly, and cut into cubes of 1cm. Remove and set aside. 2. Add salad oil into a pan and heat slightly to 100C. Pour in the cubes of meat, stir-fry. Add in ginger, soy sauce, cook until the fat is rendered out of the meat, remove and set aside. 3. If the yellow soybean paste is dry, add a bit of water and stir to thicken. 4. Add the yellow soybean paste and sweet bean sauce to a pan on low heat. Cook and stir continuously. 5. Be careful to not burn the sauce. If the sauce is too dry, add a bit of soy sauce. After stir-frying for 5 minutes, add the cooked cubes of meat, and stir-fry until the meat and sauce are completely combined. Before removing from the pan, add minced green onion, toasted sesame seeds, and stir evenly. Remove from the pot and set aside. 6. Remove the roots from the bean sprouts, rinse, and blanch under hot water. Dice the celery and blanch. Shred the wood ear fungus and blanch. Wash and peel the cucumber, radishes, and carrot. Shred into thin strips. The above vegetables can be mixed with noodles later. 7. Boil 1500ml of water into a pot. Once boiling, add in the noodles, stir to prevent sticking. Add half a bowl of cold water once boiling, and repeat two or three times. Once the noodles are soft, remove. 8. Place half a cup of noodles in a bowl, and add a spoonful of the prepared sauce according to personal preference. Add some of the vegetables, or a dash of vinegar. Mix well and serve.

泰式炒河粉时间：20分钟

Pad Thai Time: 20 minutes

原料：

做法： 1勺油 1勺辣椒酱 2杯河粉 1勺花生酱 1勺水 ½个胡萝卜 ½个黄瓜 1把樱桃番茄 1棵香菜 1小勺芝麻 1勺酱油 1勺醋

Ingredients: 1 tablespoon oil 1 tablespoon gochujang 1 cup rice noodles 1 tablespoon peanut butter 1 tablespoon water ½ carrot ½ cucumber 1 handful cherry tomatoes 1 bunch cilantro 1 teaspoon sesame seeds 1 tablespoon soy sauce 1 tablespoon vinegar

1. 在锅中加入1500毫升水。水开后，加入河粉。煮5-7分钟，让河粉变软。 2. 锅中加油，加热后，加入胡萝卜丝和切开的樱桃番茄，炒3分钟。 3. 加入煮好的河粉，再炒5分钟至熟。 4. 在碗里混合辣椒酱、花生酱，酱油，醋和水。将酱汁加入面条中，搅拌均匀。加入黄瓜丝。 5. 撒上香菜和芝麻。清爽可口的炒河粉做好了。

Directions: 1. In a pot, add 1500ml of water. Bring to a boil, and add noodles. Boil for 5-7 minutes until soft. 2. Heat oil in a pan over medium heat. Add shredded carrots, and halved cherry tomatoes, and cook for 3 minutes. 3. Add boiled noodles and stir-fry for another 5 minutes until cooked. 4. Mix gochujang, peanut butter, soy sauce, vinegar, and water in a bowl. Add the sauce to the noodles and stir until well-coated. Add shredded cucumber. 5. Serve with cilantro and sesame seeds. The dish is ready to serve.

泡菜炒饭时间：20分钟

Kimchi Fried Rice Time: 20 minutes

原料：

做法： 2杯煮好的米饭 1勺油 1杯泡菜 1勺泡菜水 1勺酱油 ½个洋葱 ½杯午餐肉 1小勺拌飯素

1. 2. 3. 4. 5.

Ingredients: 2 cups cooked rice 1 tablespoon oil 1 cup kimchi 1 tablespoon kimchi brine 1 tablespoon soy sauce ½ onion ½ cup spam 1 teaspoon furikake

锅中入油，洋葱，炒2分钟。加入切碎的泡菜和泡菜水，炒3分钟。加入午餐肉，再煮2分钟。煮好米饭加入锅中，打散。加入酱油，煮至米饭吸收酱汁。盛在碗里，撒点拌饭素，加个煎鸡蛋。

Directions: 1. Add oil to a saucepan over medium heat. Add onions and stir until sizzling, about 2 minutes. 2. Add chopped kimchi and kimchi brine, stir for 3 minutes. 3. Add spam and cook for a further 2 minutes. 4. Add cooked rice into the pan and break up with a spatula. Add soy sauce and cook until the rice has absorbed the sauce. 5. Serve in a bowl and top with furikake and a fried egg.

皮蛋粥时间：1小时

Century Egg Congee Time: 1 hour 原料：

做法： 2个皮蛋 2根火腿肠 1杯米 8杯水盐香油 5只鲜香菇

1. 淘洗米，放置一会。 2. 将原料切成方丁，备用。 3. 在米中加入米量的8倍（重量）的水，大火煮开后，用中火，直到米涨大，加入香菇。 4. 这时可以改用小火，漫漫炖了。 5. 看粥已变稠，即可加入其他的原料，同时加1勺盐，少许油，调至大火，等沸了一会儿，关火，可滴入几滴香油，就可以开吃了。

Ingredients: Directions: 2 century eggs 1. Wash the rice and let sit for a while. 2 salted eggs 2. Cut the eggs, sausage, and mushrooms into cubes and set aside. 2 pork sausages 3. Add eight times the amount of water in weight to the rice, and bring to a 1 cup of rice boil over high heat. Lower to medium heat until the rice is cooked, then 8 cups of water add the mushrooms. Salt 4. Turn to low heat and simmer for a long time. Sesame oil 5. Once the congee has thickened, add in the other ingredients such as a 5 fresh shiitake mushrooms spoonful of salt and sesame oil. Turn to high heat and wait for a while 32 before eating.

面点 Buns, Dumplings, and Zongzi

猪肉水饺时间：1小时量：大约75水饺

原料：

做法：面： 750克面 380毫升水馅： 500克猪肉馅（或牛肉馅） ½勺盐 2勺生抽 1勺老抽 2勺料酒 1小勺鸡精 1小勺十三香 2勺葱末 1勺姜末 200毫升水 70毫升油 20毫升芝麻油 300克大白菜叶

1. 面和水（视面吸程度调节水量）和成柔软的面团，醒30分钟，把面团切成5条，把每条揉成直径约3厘米的细条，切成约1厘米厚的小剂子。 2. 撒上一些面粉，避免粘连，把每个面团揉圆，用擀面杖擀成饺子皮儿，皮要边上薄、中间稍厚，直径约 7cm左右。 3. 拌馅，肉馅中加入盐，生抽，老抽，料酒，鸡精，十三香，葱末，姜末，拌匀，再少量多次加水搅拌。 4. 馅搅拌成稠糊状，再加入油，芝麻油拌匀，待用。 5. 取白菜叶，洗净，控水，切成碎末，装入盆中，加 1小勺盐腌5分钟，挤出水分，加入肉馅中拌匀。 6. 把饺子皮放在一只手上，把一小团馅放在中间，将饺子皮对折，捏紧边缘，成饺子的形状。 7. 锅中放1000毫升水。加入饺子20个左右，用勺子沿锅边儿把饺子轻轻推开（防哦哦。止粘连），盖上锅盖，水开后，加入1勺凉水，再盖上锅盖。如此反复两、三次。到饺子胖乎乎的、能飘起来，大概4分钟，捞出，可以吃了。 8. 煮好了饺子，直接就吃或蘸着调料吃。调料可以是多种多样的，如醋，醋加辣椒酱，醋加酱油，醋加芝麻油等。也可以在调料中加蒜末吃。

Pork Dumplings Time: 1 hour Makes about 75 dumplings

Ingredients: Directions: Wrapper: 1. Add flour to water (adjust the amount of flour according 750g flour to how much water is absorbed) and knead into a soft 380ml water dough. Let rise for 30 minutes. Cut the dough into 5 strips Filling: and knead into thin rods with a diameter of roughly 3 cm. 500g minced pork (or beef) Cut into segments of 1 cm. ½ tablespoon salt 2. Sprinkle with some flour to avoid sticking, and make 2 tablespoons light soy sauce each segment of dough into a ball, flatten, and use a rolling 1 tablespoon dark soy sauce pin to flatten out the sides while keeping the middle 2 tablespoons cooking wine slightly thicker. The wrapper should be about 7cm in 1 teaspoon chicken essence diameter. 1 teaspoon thirteen spice powder 3. For the filling, use pork and cabbage. Add salt to minced 2 tablespoons minced green onion meat. Add light and dark soy sauce, cooking wine, chicken 1 tablespoon minced ginger essence, thirteen spice, minced green onion, minced ginger, 100ml water and mix well. Add water in small amounts and stir in until 70ml oil all the water is incorporated. 20ml sesame oil 4. Stir the filling into a thick paste, then slowly incorporate 300g Napa cabbage the oil and sesame oil and mix. 5. Wash the cabbage. Dry and cut into fine pieces. Put into a bowl, add a teaspoon of salt and let sit for 5 minutes. Squeeze out the water and add to the meat filling. Mix well. 6. Place the wrapper on one hand, use the other to place a small ball of filling in the middle. Fold the wrapper in half, pinch the edges together, and pleat to form a dumpling shape. 7. Put 1000ml water in a pot. Add about 20 dumplings, and use a spoon to gently stir and disperse the dumplings along the side of the pot, and cover. After the water boils, add a spoonful of cold water, then cover the pot again. Repeat two or three times. Once dumplings float to the surface (roughly 4 minutes), they are ready. 8. The dumplings can be eaten plain or paired with various vinegar-based seasonings, such as vinegar, vinegar with chili sauce, vinegar and soy sauce, vinegar with sesame oil. Minced garlic can also be added.

包子时间：3小时量：大约30包子

原料：

做法：面： 750克面 3克酵母 380毫升温水馅： 500克猪肉馅（或牛肉馅） ½勺盐 2勺生抽 1勺老抽 2勺料酒 1小勺鸡精 1小勺十三香 2勺葱末 1勺姜末 200毫升水 70毫升油 20毫升芝麻油 300克大白菜叶

1. 盆中放入面，加酵母，分多次加入温水（可根据面的吸水情况，适当增减）。 2. 揉成光滑的面团，用保鲜膜封上放面团的容器，让面团发酵至2倍大。 3. 拌馅，肉馅加入盐，生抽，老抽，料酒，鸡精，十三香，葱末，姜末，拌匀，再少量多次加水搅拌。 4. 馅搅拌成稠糊状，再加入油和芝麻油，拌匀。 5. 取白菜叶，洗净，控水，切成碎末，装入盆中，加1小勺盐腌5分钟，挤出水分，加入肉馅中拌匀。 6. 将发好的面取出。放在面板上揉一揉，揉成一个厚圆饼。切成5条。将每一条揉成圆条，切成约25克大小的面剂子。 7. 把每个剂子揉圆、压扁，擀成四周薄、中间约5毫米厚、直径约10厘米的皮，放入肉馅包成包子。 8. 将包好的包子放置20分钟。蒸锅中加水，将放置好的包子放在蒸屉上，中火加热，上气后蒸15分钟，关火后，闷3分钟，打开锅盖，捡出包子。

Steamed Buns Time: 3 hours Makes about 30 steamed buns

Ingredients: Bun:

Directions: 1. Put flour in a bowl, add yeast, and slowly add in the 750g flour warm water (more or less according to how much the 3g yeast dough absorbs). 380ml warm water 2. Knead into a smooth ball of dough and cover with Filling: plastic wrap, let the dough rise until doubled in size. 500g minced pork (or beef) 3. For the filling, use pork and cabbage. Add salt to minced ½ tablespoon salt meat. Add light and dark soy sauce, cooking wine, chicken 2 tablespoons light soy sauce essence, thirteen spice, minced green onion, minced 1 tablespoon dark soy sauce ginger, and mix well. Add water in small amounts and stir 2 tablespoons cooking wine in until all the water is incorporated. 1 teaspoon chicken essence 4. Stir the filling into a thick paste, then slowly incorporate 1 teaspoon thirteen spice powder the oil and sesame oil and mix. 2 tablespoons minced green onion 5. Wash the cabbage. Dry and cut into fine pieces. Put into 2 tablespoons minced ginger a bowl, add a teaspoon of salt and let sit for 5 minutes. 100ml water Squeeze out the water and add to the meat filling. Mix well. 70ml oil 6. Take out the risen dough. Knead it on a board into a thick 20ml sesame oil round piece. Cut into five pieces, and roll each into strips. 300 grams Napa cabbage Then, cut each strip into pieces of dough about 25 grams in size. 7. Roll each piece into a circle about 5mm thick. Place the meat filling into the wrapper and pleat into a bun shape. 8. Add water to a steamer. Place the buns in the steamer for 15 minutes, and let simmer for three minutes after turning off the heat. Remove and serve.

粽子时间：5小时＋24小时准备

Zongzi

Time: 5 hours + 24 hours preparation

原料：

Makes about 25 zongzi

做法： 1000克糯米 250克竹子叶或芦苇叶, 1000毫升水线绳

Ingredients: 1000g glutinous rice 250g bamboo or reed leaves 1000ml water String

量：大约25粽子

1. 糯米用水淘洗两遍，加水浸泡24小时，可用来包粽子。 2. 粽子叶可以用竹子叶或芦苇叶。以芦苇叶为例。将新鲜的芦苇叶清洗干净，待用。 3. 取2片或者3片芦苇叶并排搭放使叶宽达到8cm左右，要注意叶子的反正面，让叶子的正面都朝上（正面是叶子中间的筋不突出的一面）。 4. 在距根部约15cm处为中点，将叶片的根，尾完全重合，中点处形成一个兜，将浸泡过的糯米放进去下，用剩余的叶片把糯米包紧，用马莲或线绳捆住。 5. 把粽子放到蒸锅中，加水，超过粽子5cm 左右，加蒸帘，帘上面再加一重物（如盘中加水）压住，大火烧开，中火煮，至少2小时，时间长一些好。煮熟后放凉取出，吃不完可放在阴凉处或冰箱中冷藏，冷冻，吃时拿出煮一下即可。 Directions: 1. First, wash the glutinous rice twice, and soak in water for 24 hours. 2. Use bamboo or reed leaves for zongzi. After washing fresh leaves, set aside. 3. Pick 2 or 3 leaves and place them side by side so the width reaches roughly 8 centimeters. Ensure the front side of the leaves (the ﬂat part without the protrusion of veins) faces up. 4. At the midway point about 15 cm away from the root and head, where the root and tail of the leaves overlap completely, place some glutinous rice on the leaf, and wrap tightly with the remaining leaves. Tie with string or Streptocaulon plant. 5. Place zongzi in a steamer, add water to cover the zongzi by 5 centimeters. Add a heavy object to hold the zongzi underwater while boiling. Bring to a boil over high heat, and cook over medium heat for at least 2 hours, the longer the better. Let cool and serve. Store leftovers in the fridge or freezer to be cooked again.

甜点和饮料 Desserts and Drinks

日式芝士蛋糕时间：2小时

Japanese Cheesecake Time: 2 hours

原料：

做法： 230克奶油乳酪 200毫升牛奶 60克黄油 6个鸡蛋，蛋黄蛋白分开 140克白糖 60克面粉 20克玉米淀粉

Ingredients: 230g cream cheese 200ml milk 60g butter 6 eggs, separated 140g sugar 60g ﬂour 20g cornstarch

1. 在锅中加入牛奶和奶油乳酪，加热，使奶油乳酪融化。 2. 奶油乳酪融化时加入黄油。关火。余热可使黄油融化。 3. 在蛋黄中加入40克白糖，搅拌均匀。 4. 加入奶油乳酪混合物。混合。 5. 筛入面粉，淀粉。混合。 6. 将整个混合物过筛两次。 7. 打发蛋白，慢慢加入剩下的100克白糖。 8. 搅拌直到形成软峰。 9. 将蛋白的⅓加入蛋黄混合物中，再重复两次。 10. 倒入底部用羊皮纸和四周用铝箔纸包裹的8英寸饼模中。震动以消除气泡。 11. 放入300F的烤箱80分钟。 12. 稍冷，从烤箱中取出，放入水浴中到室温，然后取出蛋糕。 Directions: 1. Melt cream cheese in a double boiler with milk. 2. Add in butter right when the cream cheese is melted. Turn off the heat and let the butter melt. Set aside to cool. 3. Add 40 grams of sugar to egg yolks and whisk. 4. Add in cream cheese mixture. Mix and fold. 5. Sift in ﬂour and cornstarch. Mix and fold. 6. Sift the entire mixture twice. 7. Beat egg whites and slowly add the 100 grams of remaining sugar. 8. Whisk until soft peaks form. 9. Fold of the egg whites into the yolk mixture, then repeat twice. 10. Pour into an 8-inch tin lined with parchment paper, with the bottom also wrapped in aluminum foil. Shake to get air bubbles out. 11. Place into the oven at 300F for 80 minutes. 12. Let cool, remove from oven and place in a water bath to cool, then remove.

拔丝地瓜时间：20分钟

Candied Sweet Potato Time: 20 minutes

原料：

做法： 1块红薯（约400克） 500克油 100毫升水 80 克白糖 1碗凉水

1. 把红薯去皮，切成滚刀块儿。 2. 锅中放油，加热，倒入红薯块。中小火炸至外皮成焦黄色，盛出备用。 3. 锅中加水和白糖，中火。 4. 烧至糖融化由出现大泡到出现小泡，再熬至糖溶液成黄色，把炸好的红薯块倒入锅中，快速翻炒均匀，盛出。 5. 吃的时候，准备一碗凉水，夹一块红薯，往水中蘸一下可使糖皮变脆，变凉，口感更好并防止烫伤。

Ingredients: Directions: 1 sweet potato (around 400 g) 1. Peel a sweet potato and cut it into small wedges. 500g oil 2. Heat oil in a pan and fry the sweet potato cubes on medium-low heat 100ml water until the skin turns golden brown. 80g sugar 3. Add water and sugar in a pot over medium heat. 1 bowl of cold water 4. Boil until the sugar melts. The large bubbles will become smaller, and boil until the solution turns golden. Place the fried sweet potato pieces into the pot, stir-fry quickly, and place on a serving dish. 5. Serve with a bowl of cold water. Dip the sweet potato in water to cool the hot sugar and make it crispy.

酸梅汤时间：1小时30分钟

Sour Plum Juice Time: 1 hour 30 minutes

原料：

做法： 30克乌梅 10克陈皮 30克干山楂片 5克甘草 1500-2000毫升水 10克冰糖

Ingredients: 30g black plum 10g dried tangerine peel 30g dried hawthorn ﬂakes 5g licorice 1500-2000ml water 100g rock sugar

1. 将乌梅、陈皮、干山楂片、甘草洗净后浸泡半小时以上。 2. 将浸泡好的材料连水倒入锅中，加1500-2000毫升水大火煮开后，转小火煮40分钟关火。 3. 用纱布过滤掉渣。 4. 加适量冰糖搅拌至融化，加冰块。 Directions: 1. Add black plum, dried tangerine peel, dried hawthorn ﬂakes, and licorice into a bowl and soak with water for more than half an hour. 2. Pour the soaked ingredients into a pot with the water, add 1500-2000ml water and bring to a boil over high heat. Then, turn to low heat and cook for 40 minutes. 3. Strain the mixture through a cheesecloth. 4. Add rock sugar as per personal preference and stir until melted. Add ice cubes and serve.

拔丝地

豆浆时间：20分钟

Soy Milk Time: 20 minutes

原料：

做法： 50克黄豆 1000毫升热水糖或盐

Ingredients: 50g soybeans 1000ml warm water Sugar or salt

1. 2. 3. 4. 5.

黄豆洗净。将黄豆和热水放入锅，用中高火煮沸，然后调低火炉，煮10分钟。将黄豆及汁液转至搅拌机。 5分钟左右豆浆就快做好了。过滤一下，然后倒到杯子里，根据喜好加糖或盐。

Directions: 1. Wash the soybeans. 2. Add the soybeans and warm water into a pot, bring to a boil over medium-high heat. Then turn the heat down and cook for 10 minutes. 3. Transfer the beans and liquid into a blender. 4. Blend for 5 minutes, and the drink is almost ready. 5. Filter the mixture, and pour the strained liquid into cups. Serve with sugar or salt as preferred.

山楂汁时间：30分钟

Hawthorn Juice Time: 30 minutes

原料：

做法： 500克鲜山楂 ½小勺盐 200克冰糖 1500毫升水

Ingredients: 500g fresh hawthorn berries ½ teaspoon salt 200g rock sugar 1500ml water

1. 2. 3. 4. 5. 6. 7.

山楂洗净。锅里加水煮开。放入山楂和盐煮制。煮到山楂都烂了。关火，过滤即可。加入冰糖，搅拌至融解。晾凉喝更爽口。

Directions: 1. Wash the hawthorn berries. 2. Add the water and bring to a boil. 3. Add the hawthorn and salt and cook. 4. Cook until the hawthorn berries turn mushy. 5. Turn off the heat and ﬁlter the mixture. 6. Mix in the sugar until dissolved. 7. Serve cold for a refreshing taste.

The Chinese-American Designer’s Cookbook The Chinese-American Designer’s Cookbook features half cooking and half design that draws from family recipes and combines culinary tradition with nuanced illustrations. Many of the recipes featured originate from the author’s family, which is from Liaoning Province and Hunan Province in China, while some were designed by the author himself. Each of the 26 recipes oﬀers a unique lens into homemade, family-style Chinese cooking. From candied sweet potato to steamed buns, the recipes span a wide range of tastes that will no doubt satisfy any palate. “This cookbook is revolutionary... Truly a showcase of creativity and culinary genius.” “ “So clever... a must have in every kitchen.”

张泰岳 Andy Taiyue Zhang wrote this book as a project he undertook to learn more about cooking, design, and his family. He aims to continue his work in digital art in university alongside studies in mathematics and linguistics. He can be found cooking, enjoying TV shows or relaxing in Houston, his hometown.