Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes
Nonfiction, Food & Drink, International, Asian, Chinese, Soups & Stews
| Author: | Martha Stone | ISBN: | 9781310500947 |
| Publisher: | Martha Stone | Publication: | August 17, 2014 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Martha Stone |
| ISBN: | 9781310500947 |
| Publisher: | Martha Stone |
| Publication: | August 17, 2014 |
| Imprint: | Smashwords Edition |
| Language: | English |
Hotpots make the perfect, simple family-style meal. Meat, veggies, seafood and other ingredients burbling inside the pot, together with a flavorful stock makes the perfect get-together meal.
As a part of the Asian food tradition, hotpots are quite famous around the area. Taking its roots from Mongolia, the Chinese have since then taken and developed the basics of hotpot cooking, molding and melding it to their own cooking traditions. The Chinese have made the hotpot truly their own by using local ingredients that are indigent in the particular region they are from. For example, the Chongqing version makes use of spicy Sichuan peppers while the Manchurian version often tastes a bit sour with the addition of suan cai or Chinese sauerkraut.
Have a taste of classic Chinese hotpot dishes with “Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes!” This book will feature 35 simple and easy-to-follow Chinese hotpot recipes, including tips and a bit of history about this unique Chinese dish.
Hotpots make the perfect, simple family-style meal. Meat, veggies, seafood and other ingredients burbling inside the pot, together with a flavorful stock makes the perfect get-together meal.
As a part of the Asian food tradition, hotpots are quite famous around the area. Taking its roots from Mongolia, the Chinese have since then taken and developed the basics of hotpot cooking, molding and melding it to their own cooking traditions. The Chinese have made the hotpot truly their own by using local ingredients that are indigent in the particular region they are from. For example, the Chongqing version makes use of spicy Sichuan peppers while the Manchurian version often tastes a bit sour with the addition of suan cai or Chinese sauerkraut.
Have a taste of classic Chinese hotpot dishes with “Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes!” This book will feature 35 simple and easy-to-follow Chinese hotpot recipes, including tips and a bit of history about this unique Chinese dish.
