Variety of Staple Dishes
Tags
Summary
Editor's review
In terms of content organization, this book is not a mere list of recipes. It first explains the fundamentals of staple-food preparation, such as dough-mixing techniques, fermentation principles, and heat control, building the necessary theoretical framework for readers. Then, through clear step-by-step photo instructions, it breaks down seemingly complex techniques into easily followable stages. The recipes cover both northern and southern flavors, including traditional favorites such as noodles with gravy and Yangzhou fried rice, as well as some creative variations, aiming to help readers break the stereotype of "monotonous staples" and bring more variety and interest to everyday meals.
The value of this book lies in its "teach a man to fish" approach. It not only solves the specific question of "what staple to eat today" but also enhances readers' systematic understanding of staple-food preparation, helping them develop the ability to apply what they learn flexibly. The photographs are plain and focus on showing key steps and finished results, making them highly useful for reference. For readers who want to enrich family meals, improve cooking skills, and especially those interested in Chinese-style wheat-based foods, this is a reliable guidebook that can bring a sense of accomplishment.
Who it's for
A good fit for
- Home cooks who want to add variety to everyday meals and are tired of monotonous staples
- Beginners interested in Chinese-style wheat-based foods who want to systematically learn the full skill set from mixing dough to shaping
- Lifestyle enthusiasts who care about meal pairing and pursue nutritional balance and a homemade feel
- Busy office workers who need quick access to reliable, clearly stepped home-style recipes
Not a good fit for
- Readers seeking high-end restaurant-level complex dishes or purely Western baking
- Readers hoping for extensive in-depth food culture theory or historical research
Reading tips
- It is recommended to first read through the fundamentals section in Chapter 1 and understand the principles before trying specific recipes; this will improve your success rate
- During practice, do not insist on matching the pictures exactly; feel free to adjust fillings and seasonings according to your own taste and available ingredients
- You can use this book as a source of inspiration, trying combinations of different staples with dishes you usually have on hand to create personalized menus
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
- 主食熟制
- 第①天 营养粥饭最养人
- 米的基础知识
- 煮粥焖饭小窍门
- 南瓜百合粥熬
- 时蔬饭团
- 咖喱牛肉饭
- 北菇粒虾球粥
- 萝卜肉粥
- 金银黑米粥
- 金笋牛肉粥
- 韭菜鲜虾粥
- 蒲菜粥
- 阳姜豆豉炒饭
- 黑芝麻盖饭
- 家常石锅拌饭
- 火腿青菜炒饭
- 咸鱼豆芽炒饭
- 蜜汁八宝饭
- 泡椒鸡丁炒饭
- 海南鸡饭
- 叉烧酱油炒饭
- 彩椒牛肉炒饭
- 台式卤肉饭
- 羊排手抓饭
- 荸荠猪肚粥
- 鸡丝莼菜粥
- 香甜八宝粥
- 杏仁红枣粥
- 八宝粥
- 猪脑粥
- 四色粥
- 干贝鸡粥
- 砂锅鸡粥
- 人参鸡粥
- 金华火腿粥
- 百合萝卜粥
- 高粱米水饭
- 山药肉粥
- 杜仲羊骨粥
- 扬州什锦炒饭
- 蛋羹泡饭
- 北菇滑鸡煲仔饭
- 第②天 各式面饼最暄香
- 面粉的基础知识
- 饼类常用面团
- 特色糖饼
- 五谷春韭糊饼
- 茶香芝麻小火烧
- 麻香馅饼
- 菜肉暄饼
- 煎豆沙饼
- 康园肉饼
- 奶香松饼
- 猪肉炒饼
- 冬瓜饼
- 白筋饼
- 牛肉馅饼
- 三鲜烩饼
- 韭菜薄饼
- 菠菜饼
- 牛肉酥饼
- 枣泥山药饼
- 七彩水晶饼
- 葱油饼
- 香河肉饼
- 牛肉茄子馅饼
- 韭香软饼
- 牛柳银芽炒饼
- 香煎肉饼
- 盘丝饼
- 酥香肉饼
- 银丝蒸饼
- 白菜饼
- 烙银丝饼
- 千层酥饼
- 荷叶饼
- 椒盐旋饼
- 蛋肉麦饼
- 老婆饼
- 葱花鸭油饼
- 家常饼
- 萝卜丝饼
- 椒盐紫菜家常饼
- 焖炒蛋饼
- 大元芝麻饼
- 风味夹肉饼
- 椒盐饼
- 潮式黄金饼
- 家常筋饼
- 广式老婆饼
- 第③天 馒头花卷最可口
- 馒头制作小窍门
- 花卷成型手法
- 风味腊肠卷
- 特色豆沙包
- 豆面小窝头
- 黑米面馒头
- 金蛋小馒头
- 蹄花卷
- 蜜汁花卷
- 鸳鸯卷
- 牛肉花卷
- 香麻花卷
- 合面菇香团子
- 香葱花卷
- 甜花卷
- 五仁馒头
- 肉丁馒头
- 奶香小花卷
- 椒香花卷
- 香煎雪菜馒头
- 开花馒头
- 文蛤卷
- 鸡蛋蒸馍
- 蝴蝶花卷
- 金银馒头
- 黑面菜团子
- 巧克力花卷
- 蜂蜜小馒头
- 如意豆沙卷
- 松穰鹅油卷
- 金银花卷
- 如意卷
- 千丝卷
- 果仁糖包
- 米面牛蹄卷
- 红豆沙包
- 椒盐肠卷
- 花式小馒头
- 第④天 包子饺子最鲜香
- 包子饺子小常识
- 包子饺子成型手法
- 水煎包
- 茴香肉蒸饺
- 山东风味大包子
- 发面蒸饺
- 鲅鱼饺子
- 玉米面素菜包
- 南翔包子
- 莜面瓜丝蒸饺
- 青椒猪肉蒸饺
- 虾肉大云吞
- 四喜鱼蓉蒸饺
- 蟹肉小笼包
- 果仁包子
- 黄金汤饺
- 海鲜包子
- 白菜猪肉水饺
- 鲜汤羊肉包
- 淮阴汤包
- 三鲜水饺
- 梅干菜包子
- 香酥咖喱饺
- 菊花包子
- 雪笋包
- 酸菜水饺
- 状元饺
- 煎饼盒子
- 精肉包子
- 贺寿鲜桃饺
- 白菜水饺
- 牛肉灌汤蒸饺
- 韭菜鲜鱿水饺
- 驴肉水饺
- 满口鲜蒸饺
- 什锦包子
- 韭菜肉馅包子
- 胡萝卜牛肉水饺
- 上汤珍珠饺
- 翡翠巧克力包
- 芹菜鸡肉饺
- 第⑤天 香软面条最爽滑
- 面条制作小窍门
- 面团制作小窍门
- 什锦鸡蛋面
- 两面黄盖浇面
- 蘑菇牛肉意大利面
- 烂锅面
- 刀削面
- 牛肉炒面
- 家常炸酱面
- 冬菇炒面
- 牛肉炝锅面
- 五彩米粉面
- 孜然洋葱炒面
- 茄汁牛肉面
- 玉米汤面
- 麻辣牛肉面
- 豆腐炸酱面
- 韩式拌意面
- 八鲜面
- 肉丝干拌面
- 猫耳面
- 翡翠凉面拌菜心
- 蛋酥炒面
- 羊肉烩面
- 鱼丸清汤面
- 麻香什锦拌面
- 家常肘花面
- 鲜蘑鸡丁卤面
- 酸辣凉捞面
- 蚝油生炒面
- 爆炒面
- 肉丝香菇面
- 担担面
- 葱油凉面
- 糖醋宽心面
- 清汤牛肉面
- 鹿茸鸡丝汤面
- 怪味凉拌面
- 珍珠面
- 意式肉酱面
- 番茄麻辣凉面
- 辣子鸡块面
- 鸡丝干拌面
- 麻香凉捞面
- 回勺面
- 枸杞肉丝炒面
- 海带肉丝面
- 第⑥天 细糯糕团最营养
- 别样糕团
- 糕团须知馅料
- 鲜肉麻球
- 芸豆卷
- 栗蓉艾窝窝
- 黑芝麻糊汤圆
- 糯米糍
- 葡萄干蒸糕
- 五彩开口糕
- 吉祥糕
- 红豆凉糕
- 马蹄糕
- 传统打糕
- 黄米枣糕
- 番茄玉米面发糕
- 青团
- 马拉糕
- 奶香糯米糕
- 糯米煎圆
- 小米蜂糕
- 金豆糕
- 豆沙年糕
- 紫米蜂糕
- 年糕炒南瓜
- 黑米发糕
- 枣泥麻圆
- 夹沙荞糕
- 蜜枣发糕
- 香酿枣糕
- 藕粉圆子
- 三色糕
- 椰香红豆糕
- 蒸蛋黄糕
- 步步糕
- 黄米切糕
- 清凉栗子糕
- 豆面糕
- 酥香麻团
- 麻团
- 南瓜驴打滚
- 奶油发糕
- 第⑦天 各式点心最酥香
- 妙趣饼干
- 西式面包
- 麻香开口笑
- 太君酥
- 果仁酥
- 菱粉拉皮卷
- 沙琪玛
- 江米条
- 酥香蛋挞
- 柿子包
- 酿馅烧饼
- 蓝莓夹心饼
- 麻酱烧饼
- 藕粉桂花糖
- 椰香奶包
- 象生金橘
- 苹果包
- 糯沙凉卷
- 橄榄蛋糕
- 金山酥角
- 赖汤圆
- 双色菊花酥
- 山东菊花酥
- 牛眼酥
- 冰皮饼
- 苹果面包
- 福满蛋糕
- 杏仁包
- 榴莲杏香枣
- 芝麻锅炸
- 枣泥酥
- 椰味小汤圆
FAQ
How difficult are the recipes in this book? Are professional kitchen tools required?
How many staple-food recipes does the book include? Are the pictures clear?
For noodle-making beginners, can this book help solve problems such as fermentation failure?
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.
