Popular Homestyle Dishes

Name: Popular Homestyle Dishes
ISBN: 9787538474121

饮食生活编委会Jilin Science and Technology Press · ChinaFeb 2016

Rating 3.5

Word count: 56K words
Chapters: 173
ISBN: 9787538474121

Summary

Homestyle dishes are the meals families cook and enjoy every day. This upgraded edition of the Easy Cooking series, based on modern dietary habits and needs, carefully selects the most popular, best-loved, and most common homestyle dishes passed down by word of mouth among ordinary people. Every recipe is explained through fully illustrated step-by-step diagrams, making it easier for readers to master cooking techniques. Everything you must know about cooking homestyle dishes: identifying heat control, judging oil temperature, applying seasonings, and illustrated explanations of basic culinary terms. Each book also includes a practical index, making one recipe book worth two.

Editor's review

Published by Jilin Science and Technology Press and compiled by the Food and Lifestyle Editorial Board, Everyday Chinese Cooking is a practical recipe reference book for the home kitchen. It contains about 800 classic home-style dishes, covering cold dishes, hot dishes, soups, and staples. Its features include clear steps and explicit ingredient quantities; each dish has a finished-dish photo and step-by-step demonstration images, making it especially friendly to cooking novices.

From an editorial perspective, the book's value lies in its systematic approach and broad applicability. With "everyday" as its positioning, the editors chose dishes that suit both northern and southern tastes and emphasize common household ingredients, avoiding the barriers posed by expensive ingredients. The book explains basic skills such as heat control and seasoning order in detail; this breakdown of cooking logic is superior to the traditional model of simply listing recipes.

It should be noted that the book was first published in 2014, and some dishes reflect a traditional home-style style, with less coverage of currently popular new-style cuisine or healthy-eating concepts. Nevertheless, its solid explanation of basic techniques and compilation of classic dishes make it a reliable reference for home cooking. For readers who want to systematically build a knowledge system of home-style dishes, the book's structured content offers an effective learning path.

Who it's for

A good fit for

Beginners who are new to cooking and need illustrated guidance
Home cooks who want to enrich their everyday family menus
People who prefer traditional Chinese home-style flavors
Kitchen practitioners who need quick access to basic recipes

Not a good fit for

Enthusiasts seeking innovative cuisine or cutting-edge techniques such as molecular gastronomy
Readers who need strict calorie counting or special dietary plans (such as ketogenic or vegan)

Reading tips

It is recommended to read the basic techniques section in chapter order first, then consult recipes selectively by ingredient.
In practice, start with dishes marked "easy to make" to build confidence, then gradually try more complex dishes.
Adjust the pairings in the recipes according to seasonal ingredients and apply the cooking principles flexibly.

About the publisher

Jilin Science and Technology Press China · Founded in 1984

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.

版权信息
前言
家庭烹饪必修课
焯水
挂糊
上浆
火候、油温的鉴别
过油
走红
炒菜汤汁
Part 1 凉拌
清香脆嫩之拌菜
拌菜的特色
拌菜分类全接触
拌鱼丝
凉拌海带
熏拌鸭肠
陈醋螺头拌菠菜
芥末拌合菜
炝拌牛百叶
香葱拌鸡胗
葱油拌双耳
棒棒鸡丝
椒油拌腰片
大蒜菠菜拌蛤仁
蒜泥茄子
香葱拌毛蚶
粉皮拌鸡丝
猪肝拌菠菜
肉丝拌苦苣
西芹拌香干
京葱拌耳丝
双椒拌螺丁
麻辣拌肘花
Part 2 炒菜
炒的种类
八爪鱼炒菜心
白炒虾
爆炒墨鱼仔
爆炒鸡杂
菜心炒猪肝
豉酱炒鸡片
板栗蘑菇炒螺花
冬笋炒腊肉
狗肉炒黄豆芽
爆炒猪肝
粉丝炒梭蟹
炒鸭肝
炒鳕鱼舌
炒鸡米
炒鸡件
炒羊肝
炒墨鱼片
炒虾片
炒猪大肠
炒鱿鱼丝
爆炒咸鱼黄豆芽
豆腐干炒豇豆
炒猪肚领
蛤蜊炒韭香
豆角丝炒肉
洋葱炒豆干
茭白炒肉丝
萝卜丝炒蕨根粉
香辣萝卜干
双耳爆敲虾
虾干炒莴笋
醋烹土豆丝
Part 3 蒸菜
清香鲜嫩之蒸
蒸菜的种类
巧蒸鸡蛋羹
白果蒸鸡
干蒸芦笋鸡
三色蒸蛋
豉椒蒸扇贝
水蛋蒸海参
酒酿清蒸鸭子
盐水蒸虾
清蒸甲鱼
三鲜蒸蛋羹
清蒸人参鸡
清蒸扇贝
清蒸大蟹
蒜香蒸海蛏
清蒸鲈鱼
鲜虾墨鱼蒸豆腐
Part 4 炖煮
清鲜味醇之炖
炖的种类
煮菜小秘笈
茶树菇炖乳鸽
番茄胡萝卜炖牛尾
啤酒炖牛肉
花蟹炖豆腐
冬瓜炖羊肉
牛肉炖干豆角
鲤鱼炖冬瓜
清炖牛尾
鲫鱼炖豆腐
萝卜丝炖大虾
西红柿炖牛腩
火腿炖肘子
三鲜炖山药
砂锅炖鱼头
三圆炖鸭
杞子炖牛鞭
莲藕黄豆排骨汤
鲇鱼炖茄子
水煮牛蛙
蘑菇炖鸡
Part 5 焖烧
焖菜的种类
烧菜的种类
大鹅焖土豆
豆酱焖牛腩
罐焖肉
葱烧大肠
黄焖鸡翅
红焖羊肉
黄焖牛肉
酱焖泥鳅
家焖黄鱼
红焖牛蹄筋
葱烧海参
锅烧肘子
黄焖羊肉
大蒜烧鲇鱼
扒烧牛蹄筋
海米烧豆腐
刀鱼菜心烧豆腐
椿芽焖蛋
板栗香菇烧丝瓜
豆酱烧牡蛎
黄焖甲鱼
大蒜烧鸡胗
腐竹烧肚片
青笋烧牛肉
大葱烧蹄筋
Part 6 煎炸
煎的种类
炸的种类
蛋煎蛎黄
香脆炸鸡
香炸土豆饼
干煎牛排
干煎大虾
脆炸生蚝
苦瓜煎蛋
香煎藕饼
风味炸鸡翅
香煎大虾
软炸里脊条
煎串肉
干炸带鱼
软炸羊肉
香煎鸡蛋饼
炸蛋皮肉卷
南煎豆腐
干炸肉段
酥炸鲜鱿球
焦炸鸡腿
Part 7 腌卤
佐粥下饭之腌菜
腌菜种类
卤的烹调技法
卤菜卷
卤牛腱
卤水金钱肚
生卤青虾
腌拌海螺
盐卤虾爬子
韩国辣白菜

FAQ

Are the dishes in this book suitable for kitchen beginners?

The book was designed for beginners from the outset. More than 90% of the dishes include step-by-step illustrations, with key tips on knife skills, heat control, and other crucial points, making it suitable for readers with zero experience to follow along.

Are the ingredients in the recipes easy to buy?

The editorial board selected mainly ingredients commonly found in markets, and provides substitution suggestions for rare or highly regional ingredients, making it suitable for household shopping in most areas.

What makes this book distinctive compared with other recipe books?

The book highlights "full illustrations" and "systematic approach." It not only provides recipes but also builds a cooking knowledge framework through basic-technique chapters, which is its core value compared with fragmented online recipes.

This site is an index: you start “Search all sources” in your browser, and the entries it lists all point to third-party sites; please judge their availability yourself.

About the author

饮食生活编委会 Author

The Diet and Life Editorial Board is the writing team behind the cookbook and recipe titles published by Jilin Science and Technology Press, and its members include culinary and nutrition experts such as Xia Jinlong, a Chinese master chef and nationally certified senior public nutritionist. Focusing on everyday home cooking, the board has planned and compiled more than thirty titles, including Home-Style Sichuan Cuisine (3-Step Illustrated Edition), Home Cooking for Beginners, Simple Home Baking, Spicy Sichuan and Hunan Dishes, and Home-Style Staple Foods (3-Step Illustrated Edition), most of which fall under the food and cooking category. Its books are known for being easy to follow and for breaking recipes down with pictures and text, often presenting each step visually so that readers can cook along; they balance regional flavors with the practical needs of daily family cooking. As a collective author, the board has limited publicly available information and is chiefly responsible for the planning and writing of cookbook titles.