The Complete Chinese Takeaway Cookbook: Over 200 Takeaway Favourites to Make at Home

Product Information

Put the noodles into a deep saucepan, pour over boiling water and allow to gently simmer for about 5–6 minutes while you are cooking the mushrooms. Put the pork into a large bowl, add the remaining ingredients (except the honey-water glaze) and massage the ingredients into the pork. Cover, transfer to the fridge and leave to marinate for at least 2 hours or overnight. Sichuan: Well known for the hot, spicy and mouth-numbing flavours, dishes often consists of a large amount of chilli, ginger, and, of course, Sichuan peppercorns. Zhejiang: Historically known as the richest province in China, Zhejiang cuisine is typically refined and focuses on retaining the original flavours through steaming or stewing the dishes. Shaoxing wine is often used to increase the aroma and flavour of the dishes.

Fujian: With milder flavours of sweetness and sourness, Fujian cuisines often uses lees (red residual yeast) for its slight acidic and aromatic properties. Both seafood and wild foods are prevalent. Hunan: Though similar to the hot and spicy Sichuan cuisine, mouth-numbing chillis aren't used. Hunan cuisine is generally sour and salty. Cantonese: The most widely known Chinese cuisine in the world, Cantonese cuisine highlights the original flavours of the ingredients and is accompanied by very few condiments. The flavours are usually sweet and mild.Jiangsu: A very refined gourmet cuisine that's often served at government banquets. Dishes are usually rich in aroma and colourful in visual presentation. Sweet and sour ribs is a very famous Jiangsu dish. Shandong: The only northern cuisine, Shandong cuisine was served as court food during the Ming and Qing dynasty. Dishes are cooked under high temperatures to retain the original flavour of the ingredients and are often accompanied by condiments such as garlic and onion. Heat the oil in a large wok, add the portobello mushrooms and cook over a medium-high heat for 4–5 minutes on one side until browned, then turn, sprinkle with salt and the sweet chilli sauce and cook for a further 4–5 minutes until browned on the other side. Here, to give you a taster, is one of the recipes from the book... Mushroom Teriyaki with Soba Noodles