Home-Style Staple Foods
Tags
Summary
Editor's review
Who it's for
A good fit for
- Kitchen beginners who want to learn Chinese staple food preparation systematically
- Home cooks pursuing healthier eating and wanting to reduce the frequency of eating out
- Food enthusiasts interested in traditional techniques such as dough fermentation and hand-rolled noodles
- Office workers who need quick solutions for everyday meal staples
Not a good fit for
- Those seeking advanced restaurant dishes or molecular gastronomy techniques
- People on specific diets with strict restrictions on carbohydrate intake
Reading tips
- For a first attempt, start with the basic rice and noodle chapter to build confidence
- When making dough-based foods, strictly follow the resting times and temperatures indicated in the book
- Using a kitchen scale and thermometer is recommended to improve success rates
About the publisher
Jilin Science and Technology Press is a comprehensive science and technology publisher known for popular life and science books, with its output centered on health and wellness, popular science, cookbooks, and pregnancy and parenting. Among its titles, the Illustrated Classics series to which The Illustrated Yellow Emperor's Inner Canon belongs, along with titles such as Eating Right or Wrong for Diabetes and The 60-Week Pregnancy Nutrition and Health Encyclopedia, reflects a practical approach aimed at everyday life. Its popular science list includes Are Birds Descendants of Dinosaurs?, The Wonderful World of Plants, Is There a Corner in the Depths of the Universe?, and the Big Scientists Talk About Small Science series. Its authors include the Illustrated Classics Editorial Board, Kuang Tingyun, Huang Chunhui, Gao Ying, Guo Hongwei, Li Ning, Zhang Ye, and the Diet and Life Editorial Board. The press emphasizes combining illustrations with text and step-by-step presentation, as in Home-Style Sichuan Cuisine (3-Step Illustrated Edition), making books easier for general readers to understand and use; other publishing background information is limited in publicly available sources.
Contents
- 版权信息
- 作者简介
- 前言
- 营养可口的米粥
- 煮粥常用原料
- 熬煮米粥秘诀
- 砂锅鸡粥
- 烟肉白菜粥
- 大枣银耳粥
- 羊腩苦瓜粥
- 玉米瘦肉粥
- 虾仁菠菜粥
- 鲮鱼黄豆粥
- 羊肝胡萝卜粥
- 人参雪蛤粥
- 香蕈养生粥
- 桂花糖藕粥
- 蚬尖糯米粥
- 大枣山药粥
- 苦瓜皮蛋粥
- 雪菜肉末粥
- 黄花蛋粥
- 鱼片粥
- 红薯香粥
- 猪腰薏米粥
- 南瓜百合粥
- 八珍仙粥
- 桂圆姜汁粥
- 天下第一粥
- 甘蓝小鱼粥
- 香喷喷的米饭
- 米面杂粮巧搭配
- 别让营养素从米饭中流失
- 杂粮小常识
- 粉蒸排骨饭
- 海南鸡饭
- 彩椒牛肉炒饭
- 素四宝烩饭
- 竹筒鲜虾蒸饭
- 家常石锅拌饭
- 砂锅猪手饭
- 荷香卤肉饭
- 中式猪排盖饭
- 海参虾仁炒饭
- 小米饭焖鹿肉
- 什锦鸡肉饭
- 滑蛋虾仁烩饭
- 生炒糯米饭
- 红糟排骨盖饭
- 美味嫩滑的面条
- 制作面条常用面团
- 煮面条小秘诀
- 肉丝香菇面
- 红焖排骨面
- 猫耳面
- 四川担担面
- 茄汁牛肉面
- 番茄面
- 文蛤海鲜面
- 四川豆花面
- 罗汉斋炒面
- 砂锅面
- 珍珠面
- 鸡丝干拌面
- 素三鲜汤面
- 兰州抻面
- 什锦鸡蛋面
- 滑牛肉炒米粉
- 全家福汤面
- 炒河粉
- 汁多味美的包子·饺子
- 包子饺子的常用馅料
- 饺子的成型
- 蟹肉小笼包
- 南瓜包
- 鸡汁锅贴饺
- 胡萝卜牛肉水饺
- 水煎包
- 水晶蒸饺
- 叉烧包
- 三鲜锅烙
- 黄金汤饺
- 冰花煎饺
- 牛肉灌汤蒸饺
- 玉米面饺子
- 素馅包子
- 蟹黄饺
- 驴肉馅水饺
- 山东包子
- 上汤珍珠饺
- 蛋皮香菇烧卖
- 笋肉馄饨
- 南瓜奶包
- 鲜肉灌汤饺
- 碧绿蒸饺
- 三鲜回头
- 酥香暄软的饼
- 面饼制作秘诀
- 发面小窍门
- 面饼制作常用面团
- 奶香玉米饼
- 海城馅饼
- 香炸土豆饼
- 千层酥饼
- 牛肉馅饼
- 芙蓉香蕉饼
- 牛肉火勺
- 熏肉大饼
- 香煎鸡蛋饼
- 潮式黄金饼
- 家常油酥饼
- 京都肉饼
- 蛎黄煎饼
- 金丝饼
- 南瓜饼
- 萝卜丝饼
- 满族烧饼
- 冬瓜饼
- 风味小黏饼
- 鲜肉茄饼
- 松软飘香的馒头·花卷
- 馒头·花卷的成型手法
- 银丝卷
- 松穰鹅油卷
- 糯沙凉卷
- 银芽肉丝春卷
- 豆面小窝头
- 开花馒头
- 米面牛蹄卷
- 鸡丝春卷
- 如意卷
- 黏豆包
- 软糯香甜的糕团
- 糕团制作秘诀
- 糕团常用面团与制作
- 糕团的成型
- 赖汤圆
- 花生蜜饯汤圆
- 藕粉桂花糖糕
- 腰果麻球
- 金豆糕
- 椰香红豆糕
- 鲜肉麻球
- 甜松糕
FAQ
Are the ingredients in the recipes easy to find?
Can someone with no pastry experience learn to make steamed buns?
Are the recipe portions suitable for small families?
Comments
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About the author
Xia Jinlong was born in 1977 in Yushu, Jilin. He is a senior technician in Chinese cooking and a registered Chinese master chef. He is a professor at Jilin Business and Technology College, president of the Jilin Provincial Diet Culture Research Association, and was named a National Model Worker in 2020. He has long been engaged in culinary teaching and research on food culture, and has edited more than one hundred cookbooks, including Happy Kitchen and New Jilin Cuisine of China. His works focus on home-style dishes, covering stir-fries, soups, and congees, and emphasize step-by-step photos and clear instructions that make professional techniques easy for ordinary readers to follow. Representative titles include 3-Step Easy Home-Style Dishes, Illustrated Step-by-Step Northeast Home-Style Dishes, Learn Home-Style Dishes in 21 Days, Home-Style Soups and Stews, and Nutritious Home-Style Congee. These books are closely tied to everyday eating and have a certain influence among home-cooking titles.
