The Basics

This is a collection of basic recipes that will make this cookbook more accessible for you. This is by no means the most comprehensive list of basics for Chinese cooking, but sauces such as Sweet-and-Sour Sauce, Chinese Barbeque Sauce, Cantonese-Style Steamed Fish Sauce are very versatile because they can be easily adapted to create vegetarian or vegan dishes. I have also included simple flavored oil recipes—Chili Oil and Sichuan Peppercorn Oil—two wonderful infused oils for authentic Sichuan dishes. Condiments and dipping sauces such as the Pickled Green Chilies and the Sweet-and-Sour Sauce complement freshly made dumplings and noodle dishes beautifully!