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ERIC Number: ED211402
Record Type: RIE
Publication Date: 1980
Pages: 25
Abstractor: N/A
Reference Count: 0
Chinese Cooking.
Kane, Tony
This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted from the Time-Life cookbook "The Cooking of China" by Emily Han, discusses the four basic types of Chinese cooking: northern, including Peking or mandarin style; coastal, including Shanghai; inland, including Sichuan and Hunan; and southern, centered in the city of Canton. The next part discusses how to plan a Chinese dinner. A word about some ingredients used in preparing Chinese food such as soy sauce and bean curd is included. The unit concludes with recipes for Chinese pepper steak, stir fried vegetables, ma po bean curd, sze-chuan cucumber relish, honey dew ham, cabbage with cream sauce, west lake fish, stewed pork in brown sauce, beef and oyster sauce, sweet and sour pork, minced chicken with corn soup, roast Peiping duck. A list of recommended books on Chinese cooking is included. (Author/RM)
Project on East Asian Studies in Education, 108 Lane Hall, University of Michigan, Ann Arbor, MI 48109 ($1.05).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: Michigan Univ., Ann Arbor. Project on East Asian Studies in Education.
Note: For a listing of related documents, see SO 013 762. Recipes may not reproduce clearly from EDRS in microfiche or paper copy due to small print type of original document.