Vegetarisch kochen - chinesisch

Chinese cuisine is considered one of the best and most diverse in the world. Short cooking times and fresh ingredients, harmoniously balanced in color, flavor, and form, characterize the delicacies from the Middle Kingdom. Crisp vegetables from the wok and pan, filled dumplings and steamed buns, spicy soups, or candied fruits are simple and quick to prepare. Vitamins are preserved during cooking, making the dishes light and perfectly seasoned.

Around 100 original vegetarian recipes from various provinces showcase the culinary diversity of this vast country. Classics such as spring rolls, tea eggs, Mongolian hot pot, or the "Eight Treasures" are included, as well as traditional specialties with tofu and seitan that surprisingly remind non-vegetarians of meat or fish dishes.

A guide to ingredients and instructions on cutting techniques and cooking methods complement the recipes, making it easy for even inexperienced cooks to replicate them. Additionally, the book offers detailed insights into Chinese dining and drinking culture, table manners, and the symbolism of foods.

Awarded as Germany's best Chinese cookbook at the Gourmand World Cookbook Awards 2009 - Best Chinese Cuisine Book 2009.