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71. Chinese Cookery
6 ounces chicken breast 6 ounces bean sprouts (with tails pinched off) 1 egg white 2 tablespoons pepper oil (optional) 2 teaspoons cornstarch in 1 tablespoon water 1/4 teaspoon salt 1/2 teaspoon
Author: Ji Si Yin Zhen Year 1985 Issue 8 PDF HTML
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72. 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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73. Chinese Cookery
1 1b. meat from chicken legs3 oz. shelled peanuts (fried until crisp)2 oz. dried red peppers, chopped into 1-cm. pieces5 teaspoons Chinese prickly ash1 tablespoon scallion, sliced1 teaspoon ginger
Author: Gong Bao Ji Ding Year 1989 Issue 1 PDF HTML
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74. See-Worthy Sights in Yunnan
MOST VISITORS or would-be visitors to Yunnan know about the province's 24 minority nationality groups, their colorful costumes and crafts, their distinctive architecture and lifestyles and their
Author: STAFF REPORTER WANG JI Year 1989 Issue 3 PDF HTML
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75. Ancient Shaoxing Has Modern Plans
Shaoxing County secretary JI GENLI and county head CHEN MIN'ER tell of plans that will take Shaoxing into the next century.OUTSHADOWED BY its neighbor, Hangzhou, a tourist city in Zhejiang Province,
Author: JI GENLI, CHEN MIN'ER Year 1993 Issue 1 PDF HTML
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76. Zhaoxian County, Home of the Pears
ZHAOXIAN (Zhaozhou in ancient times) County in Hebei Province in North China, with a history of more than 2,000 years, is famous for its Zhaozhou Bridge and Xuehua (Snowflake) Pears. The single-arch
Author: LIU JI and GONG JIANHUA Year 1996 Issue 5 PDF HTML
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77. Kunming - Blooming and Booming
KUNMING in central Yunnan Province is the largest city in China's extended southwestern frontier. Two thousand years ago, it was a hub on the Southern Silk Road that connected inland China with
Author: LIU HUANZHI & JI WEI Year 2005 Issue 8 PDF HTML
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78. 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