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Florence Lins Complete Book of Chinese Noodles, Dumplings and Breads pdf

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Cookbook: Florence Lin's Complete Book of Chinese Noodles, Dumplings and Bread

Table of Contents

The Origin of Chinese Noodles, Dumplings and Breads

I. Doughs Made from Wheat Flour
Stir-Fried and Pan-Fried Noodle Dishes with Sauce
Cold Noodle Dishes
One-Dish Meals: Noodles in Soup
Wrappers, Spring Rolls, Wontons, Dumplings
Pancakes, Breads, Flaky Pastry
Steamed and Baked Buns and Fillings

II. Doughs Made from Rice Flour
Rice Noodle Dishes
Rice Cakes (Savory and Sweet)
Rice Dumplings

III. Doughs Made from Beans and Other Starches
Cellophane (Mung Bean) Noodle Dishes
Special Dishes including Taro Fritters, Yam Gold Coins, Congees & Tofu Crackers

IV: Sauces and Relishes
V. Glossary

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