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1. Chinese Cookery
100 grams fish fillets 2 knobs of ginger root, each the size of a teaspoon 1/8 teaspoon salt 1/4 teaspoon rice wine (or sherry) 1/4 teaspoon monosodium glutamate (MSG) 1/8 teaspoon sugar 1 teaspoon
Author: Zha Gua Zao Year 1984 Issue 4 PDF HTML
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2. Jade Worship in Ancient China
A diamond may be "for ever" in the West, but to the Chinese, nothing will ever replace jade. Staff reporter BU ZAO looks back through the ages to find out why.FROM PREHISTORIC times on, jade has been
Author: BU ZAO Year 1993 Issue 4 PDF HTML
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3. Zhou Bocheng and His Feathered Friends
A CICADA chirps complacently on a bough, quite unaware that a praying mantis is creeping up with dinner on its mind. But the mantis has little time to enjoy its conquest. No sooner has it seized its
Author: ZHA PEIDE Year 1987 Issue 4 PDF HTML
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4. Zhenru Temple, Hidden Deep in the Mountains
AFTER BUDDHISM was brought to China in the first century A.D., many successive dynasties constructed Buddhist temples throughout China. Ancient monks built their temples in remote mountains in order
Author: ZHA JIUXING Year 1997 Issue 5 PDF HTML
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5. Pork Loin Soft-Fried in Batter
Soft-frying is one of the basic cooking methods in Chinese cuisine. Meat coated with egg white batter is deep-fried to be crisp on the outside and tender inside. Soft-fried lean pork loin is the dish
Author: Ruan Zha Liji Year 1982 Issue 2 PDF HTML
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6. Chinese Cookery
1/2 1b. pork fillet6 egg whites5 teaspoons flour5 teaspoons cornstarch1/2 teaspoon salt1 teaspoon rice wine3 cups vegetable oil for deep-fryingFor peppercorn-salt dip:1 tablespoon salt mixed with 2
Author: Ruan Zha Li Ji Year 1987 Issue 3 PDF HTML
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7. Chinese Cookery
Marinated Chicken with 'Hongzao'This is a specialty of Fujian cuisine, and a prize-winner at the 1983 National Culinary Competition. The dried jellyfish and hongzao (red fermented rice) are readily
Author: San Si Ban Zao Ji Year 1985 Issue 3 PDF HTML