Every Grain of Rice: Simple Chinese Home Cooking (53 page)

Dry-braised fish with black bean and chilli 139

tsaokuo 339

Tuzi’s slow-cooked ribs with red fermented tofu 102

Twice-cooked pork 93, 96

Twice-cooked pork with black bean and chilli 86

U

umami 12, 324

V

vegetables

blanching vegetables 22

cutting vegetables 20

preserved vegetables 12, 334

salting vegetables 22

soaking vegetables 22

Soup with vegetables and meatballs 248

stir-frying vegetables 23

Tender boiled vegetables with a spicy dip 192

Vegetarian clay bowl “chicken” 51

Vegetarian dan dan noodles 279

Vegetarian “Gong Bao chicken” 236

Vegetarian stocks 319

venison

Stir-fried yellow chives with venison slivers 202

vinegars

Chinkiang/brown rice vinegar 10, 345

clear rice vinegar 345

W

water chestnuts 332

water spinach 328

wheat noodles
see
noodles

whetstones 18, 22

whiting

Fish-fragrant fish “tiles” 142

Salt-and-pepper fish “tiles” 142

Sweet-and-sour fish “tiles” 142

wine, Shaoxing 10

winter melons 332

Soup with vegetables and meatballs 248

Winter melon and salted duck egg soup 240

wok brush 18

wok lid 18

wok scoops 16

wok stand 18

wok rack 18

woks 14, 16

wolfberry 167

wontons 291, 295, 342

Hangzhou wontons in soup 296

Sichuanese wontons in chilli oil sauce 292

wood ear mushrooms 60, 231, 340

Slippery wood ear salad with cilantro 60

Stir-fried cucumber with wood ear 216

X

Xi’an pot-sticker dumplings 308, 311

Xie Laoban’s dan dan noodles 279

Y

Yangzhou fried rice 258

Z

Zhajiang noodles 276

zucchini

Zucchini slivers with garlic 218

Sweet and sour zucchini 218

COPYRIGHT

Text copyright © 2012 by Fuchsia Dunlop

Photography copyright © 2012 by Chris Terry

Illustrations copyright © 2012 by Caroline Clark

First American Edition 2013

The quotation on page 135 is reproduced by permission of Oxford

University Press and is taken from
The Works of Mencius: A New

Translation Arranged and Annotated for the General Reader
,

translated by W. A. C. H. Dobson (Oxford University Press, 1963),

pages 27–28.

All rights reserved

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Table of Contents

DEDICATION

EPIGRAPH

INTRODUCTION

BASICS

COLD DISHES

TOFU

MEAT

CHICKEN & EGGS

FISH & SEAFOOD

BEANS & PEAS

LEAFY GREENS

GARLIC & CHIVES

EGGPLANT, PEPPERS & SQUASHES

ROOT VEGETABLES

MUSHROOMS

SOUPS

RICE

NOODLES

DUMPLINGS

STOCKS, PRESERVES & OTHER ESSENTIALS

GLOSSARY

ACKNOWLEDGMENTS

INDEX

COPYRIGHT