• A master chef's 45 years of cooking experience
   

• 20 years of my Chinese cooking practice
   

• Almost 4 years of cooking, writing and research
   

• And of course, my love for my aunt for my whole life

You will be delighted to find this cookbook.

Four Super Bonuses

Over 100+ pages of Chinese cooking guide from Nicholas Zhou 200+ cooking tips and secrets from professional Chinese cooks 50+ basic Chinese cooking methods and techniques Nicholas Zhou's shopping guide to common Chinese ingredients and cookware Chinese food culture profile - Know it before master it Your Virtual cooking school - never spend hundreds dollars and tremendous hours in local cooking school anymore ... plus much, much more!      It's regarded as the most complete while simplest guide to real Chinese cooking. Other people are selling this kind of book for $20 or $30, but I am going to give it to you as FREE bonus.

"Chinese Cooking Glossary: Ingredients And Cooking Terms"

This 150-page ebook contains: 500 Chinese cooking ingredients and termsOver 200 colorful pictures Storage, preparation and cooking suggestionsSubstitute informationAnd much more... Armed with this powerful ebook that took me 5 years to finish, you'll never need to search everywhere to find certain ingredients and the meaning of a certain cooking term anymore. You can access over 500 most popular Chinese cooking ingredients and cooking terms with a click of button. What's more, you can find over 200 colorful pictures that will tell you exactly how those "weird" ingredients look like! - A super bonus for FREE!

"Real & Healthy Chinese Cooking" newsletter is delivered weekly, which contains only new and original healthy Chinese recipes and valuable cooking tips that you can use in your everyday cooking.

There are probably thousands and thousands of "cooking" related newsletters out there, and most just ramble on about nothing.

Our newsletter is guaranteed to be short and to the point. All about quick, easy, and healthy Chinese cooking. It has helped over 15,000 people worldwide to improve their health.
 

Do you go to Chinese restaurants very often? If yes, you must have heard of these dishes:

• Boiled Crab Legs (here it is!)

• Kung Pao Chicken

• General Tso's Chicken

• Beef with Broccoli

• Moo Goo Gai Pan

• Wonton Soup

• Sweet Sour Chicken

• Vegetable Lo Mein

Have you ever thought that you can also make ALL of them in your own kitchen? Ever wonder how your family may react when you cook Cashew Chicken for them? How about Bubble Tea for your birthday party? I know you WILL like that feeling!

Recipes with
173 Colorful Pictures?!

Chinese cuisine aims for perfection and balance among four elements in each dish: color, aroma or fragrance, flavor, and presentation. Colors should be pleasing, showing that the ingredients are fresh and tender. Aromas should be appetizing. Finally, the dish should be beautifully arranged and presented. Good Chinese cooking is also distinguished by its meticulous cutting, careful blending of seasonings, and attention to temperature control.

With this in mind, I feel it's better if I can add pictures into the cookbook. I know it's a little bit scary to cook Chinese food by yourself for the first time - You never know how the dish should look like.

But NOT with my cookbook! You will get 543 pages of over 500 recipes with 173 color pictures!
 

Secret Cooking Tips & Techniques from
Master Chinese Chefs

Ever feel confused by Chinese cooking techniques like deep-frying, stir-frying, sauteing and marinades? In my cookbook you'll learn:

• The basic techniques used in Chinese cooking. Precooking techniques such as parboiling and partial frying.
   

• Key cooking techniques in Chinese cuisine including frying, sauteing, braising, stewing, boiling, simmering, steaming, "flavor-potting," and smoking.
   

• Secret cooking tips used by professional Chinese chefs including Cooking temperatures, cooking with oil, marinades, sugar and other coatings, sauces, gravies, stocks and flavoring sauces.
   

  One Cookbook with
  All 4 Major Chinese Cooking Styles

  Learn how to cook the most popular dishes from four major regions in China.

• Beijing. Beijing cuisine is also called "mandarin cuisine". Many of the foods in this region are wheat-based (as a opposed to rice-based). Beijing cuisine consists of a variety of dumplings, baked and steamed breads, various buns and noodles.
  
  Mandarin-style meals usually include vegetable dishes, soups, tofu (soybean curd), and fish. The food is mild in taste, is often slightly oily, and vinegar and garlic are common ingredients; food is frequently fried, stewed, or braised.
   

• Cantonese. From Canton or "Guangdong" Province in the southeastern part of China (the same area as Hong Kong), Cantonese food is the mildest and most common kind of Chinese food in the United States and many other countries.
  
  Cantonese food tends to be more colorful, less spicy and is usually stir fried, which preserves both the texture and flavor.
   

• Szechwan and Hunan. Food from the Szechwan (or "Four Rivers") basin is characteristic south-western Chinese food. Food throughout the western regions of China are liberal in their use of garlic, scallions, and chilly. Consequently, it's the spiciest region of Chinese food available and certainly very tasty. When prepared in a traditional manner, many of the dishes are very hot, although banquet dishes tend to be milder.
  
  Sichuan food is distinguished by its hot peppery taste, while food from neighboring Hunan province is richer and a bit more oily, and may be either spicy and hot or sweet and sour. Chicken, pork, river fish, and shellfish are all popular items.

Choose your favorite dishes based on different styles. But never limit yourself from one style. You can always find wonderful dishes from every cooking style.

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