The cuisine of China is known and appreciated throughout the Western world. Specialties such as Char-siu Pork, Beef with Peppers and Black Bean Sauce, Chicken with Lemon Sauce, Chinese Jewelled Rice, and Toffee Apples are served in restaurants from San Francisco to London and from Paris to Melbourne. This superb collection of traditional recipes now allows the home cook to prepare these classic dishes. The recipes are divided into six chapters: Soups & Appetizers, Fish & Shellfish, Meat & Poultry, Vegetables, Noodles & Rice, and Desserts. The recipes have been inspired by traditional dishes from every region of China, demonstrating the astonishing versatility of Chinese cuisine. There are classic dishes for all occasions - from midweek suppers to formal dinner parties. Several dishes can be served together in the Chinese way or a single dish may be served at one course to enliven the ordinary Western menu. Whether your taste is for the hot spicy dishes of Szechuan, the elegance and sophistication of Peking cuisine, the cosmopolitan cooking of Shanghai or the robust but sophisticated dishes of Canton, you will find the very best from each region in the pages of this book.