http://worldcat.org/entity/work/id/54452443

Titus Chan's flavors of China

Master chef Titus Chan explains the basics of Chinese cooking techniques and ingredients. He demonstrates recipes for poached fish, shark's fin soup, beef with oyster sauce, poached broccoli, Chinese chicken salad, steamed egg soup, deep fried shrimp, lemon chicken, sweet and sour pork 1000-year-old egg and others.

Open All Close All