Vegetables & Bean Curd

Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

About

© 2010 All rights reserved. Published by Marshall Cavendish.

In this section

Slow-Cooked Cabbage in Chicken Consommé and Sun-Dried Scallop

Winter Melon Balls in Salted Soy Milk

Deep-Fried Aubergine Rolls in Vinegar Soy Sauce

Soy-Braised Shiitake Mushrooms and Bamboo Shoots

Stir-Fried Asparagus with Soy Bean Paste

Tea-Laced Bean Curd, Three Varieties

Wok-Fried Duo of Cabbage

Spotted a problem? Let us know!

The licensor does not allow printing of this title