Read Every Grain of Rice: Simple Chinese Home Cooking Online
Authors: Fuchsia Dunlop
Tags: #Cooking, #Regional & Ethnic, #Chinese
Dry-braised fish with black bean and chilli 139
tsaokuo 339
Tuzi’s slow-cooked ribs with red fermented tofu 102
Twice-cooked pork 93, 96
Twice-cooked pork with black bean and chilli 86
U
umami 12, 324
V
vegetables
blanching vegetables 22
cutting vegetables 20
preserved vegetables 12, 334
salting vegetables 22
soaking vegetables 22
Soup with vegetables and meatballs 248
stir-frying vegetables 23
Tender boiled vegetables with a spicy dip 192
Vegetarian clay bowl “chicken” 51
Vegetarian dan dan noodles 279
Vegetarian “Gong Bao chicken” 236
Vegetarian stocks 319
venison
Stir-fried yellow chives with venison slivers 202
vinegars
Chinkiang/brown rice vinegar 10, 345
clear rice vinegar 345
W
water chestnuts 332
water spinach 328
wheat noodles
see
noodles
whetstones 18, 22
whiting
Fish-fragrant fish “tiles” 142
Salt-and-pepper fish “tiles” 142
Sweet-and-sour fish “tiles” 142
wine, Shaoxing 10
winter melons 332
Soup with vegetables and meatballs 248
Winter melon and salted duck egg soup 240
wok brush 18
wok lid 18
wok scoops 16
wok stand 18
wok rack 18
woks 14, 16
wolfberry 167
wontons 291, 295, 342
Hangzhou wontons in soup 296
Sichuanese wontons in chilli oil sauce 292
wood ear mushrooms 60, 231, 340
Slippery wood ear salad with cilantro 60
Stir-fried cucumber with wood ear 216
X
Xi’an pot-sticker dumplings 308, 311
Xie Laoban’s dan dan noodles 279
Y
Yangzhou fried rice 258
Z
Zhajiang noodles 276
zucchini
Zucchini slivers with garlic 218
Sweet and sour zucchini 218
Text copyright © 2012 by Fuchsia Dunlop
Photography copyright © 2012 by Chris Terry
Illustrations copyright © 2012 by Caroline Clark
First American Edition 2013
The quotation on page 135 is reproduced by permission of Oxford
University Press and is taken from
The Works of Mencius: A New
Translation Arranged and Annotated for the General Reader
,
translated by W. A. C. H. Dobson (Oxford University Press, 1963),
pages 27–28.
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