China: The CookbookĬhina is made up of 34 provinces/regions and 56 indigenous nationalities, yet only 11 percent of China’s landmass is suitable for agriculture. Kei Lum Chan’s father, Mong Yan Chan, was the editor-in-chief and food critic for a Hong Kong newspaper and published “Food Classics” (often considered the Chinese food bible) in ten volumes in 1953.ĭiora Fong Chan’s family had members in the Qing Dynasty court and in high positions in the Republic of China government prior to 1949. They are best-selling authors and are regarded as top culinary authorities in China. Kei Lum Chan and Diora Fong Chan are a husband and wife team based in Hong Kong. If you purchase something through the link, I may receive a small commission at no extra charge to you. This post contains Amazon affiliate links. I will also be sharing their recipe for Chicken with Cashew Nuts following the review.ĭisclosure: I received a digital copy of this book from Phaidon in exchange for my honest review. A few highlights include Deep-Fried Wontons, Hot and Sour Soup, Hong Kong-Style Egg Tarts, Eggplant Salad with Sesame Sauce, Stuffed Pumpkin Flowers, and more. China: The Cookbook, written by Kei Lum Chan and Diora Fong Chan, features over 650 recipes that represent a cross-section of the many cuisines of China in 720 pages.
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