M
measurements, Chinese
“meat.” see pork
Mei Kuei Lu Chiew wine
melons. see specific melons
moon cakes
mung beans
mushrooms
Chinese black
Cook-and-Sell Dumplings
Steamed Black Mushrooms
Steamed Black Mushrooms and Chicken Ding
Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy
Stir-Fried Pork with Steamed Black Mushrooms and Onions
Stuffed Mushrooms
Mussel and Noodle Soup
mussels
Mussel and Noodle Soup
Mussels with Ginger and Scallions
Mussels with Ginger and Scallions
mustard, preserved
My Aunt’s Lemon Chicken
N
noodles
bean threads
Boiled Noodles in Sesame Sauce
lo mein (definition of)
Mussel and Noodle Soup
Noodles with Young Ginger
Pan-Fried Noodles with Shredded Pork
Won Ton
see also rice noodles
Noodles with Young Ginger
nuts
cashew
gingko
Gingko Nuts Stir-Fried with Snow Peas
O
oil-blanching
oils
blanching in
onion
scallion
sesame
onion oil
onions
differences in
fried, in chicken stock
onion oil
Stir-Fried Pork with Steamed Black Mushrooms and Onions
oysters
Fried Oysters
oyster sauce
P
pancakes
Chicken Pancakes
Chicken Pancakes Stir-Fried with Long Beans
Scallion Pancakes
Taro Root Pancakes
Pan-Fried Noodles with Shredded Pork
Pan-Fried Turnip Cake
“pearl sauce,” 42
peppercorns, Sichuan
peppers, bell. see bell peppers
Pepper Siu Mai
Perfect Cooked Rice
pickles
Ginger Pickle
Lima Bean Soup with Sour Mustard Pickle
sour mustard
Sour Turnip Salad
pork
“ancestor-distributed pork,” 17
Barbecued Pork
Barbecued Pork Ribs
Boiled Pork
Boy’s Birth Vinegar
Chives with Salted Pork
Cook-and-Sell Dumplings
curing of
cutting
Fried Rice Yangzhou Style
Hot Pot
kau yuk (long-cooked, or stewed, fresh bacon or pork belly)
Lantern Peppers Stir-Fried with Pork
Lotus Root Soup
Pan-Fried Noodles with Shredded Pork
Pan-Fried Turnip Cake
Pork Ribs Siu Mai
Preserved Egg and Pork Congee
preserved salted
Salted Pork and Tianjin Bok Choy Soup
Salted Pork with Silken Bean Curd
Scallion Pancakes
Silk Squash Soup with Shredded Pork
Steamed Pork Buns
Stir-Fried Pork with Steamed Black Mushrooms and Onions
Taro Root Cake
Turnip Cake
Water Dumplings
Won Ton
see also bacon; sausages, Chinese (lop cheung)
Pork Ribs Siu Mai
poultry. see chicken; duck
Preserved Egg and Pork Congee
preserved eggs (thousand-year-old eggs)
preserved mustard
R
red beans
Red Bean Soup
red dates
red vinegar
rice
balls
cakes, steamed
cold, stir-fried
in congee
cooked
Fried Rice with Sausages and Shrimp
Fried Rice Yangzhou Style
glutinous
importance of
leftover
Perfect Cooked Rice
rice grinding day
soup (see congee)
Stir-Fried Glutinous Rice
uncooked
yield
see also rice noodles
rice noodles
Lemon Rice Noodles
rice powder
Roast Duck
Roast Duck Ding
Roast Duck with Snow Peas
Roasted Spice Salt
rock sugar
Romaine Lettuce with Black Beans
root vegetables
see also specific root vegetables
S
Sah Gau market
salads
Sour Turnip Salad
salt
for pork curing
see also salted foods
Salt-Baked Chicken
salted foods
pork
Roasted Spice Salt
Salt-Baked Chicken
Salted Pork and Tianjin Bok Choy Soup
Salted Pork with Silken Bean Curd
Salted Pork and Tianjin Bok Choy Soup
sauces
bean sauce
for Boiled Noodles in Sesame Sauce
for Chicken with Hot Bean Sauce
hoisin
lo soi
for Lotus Root Soup
oyster
“pearl sauce,” 42
for Shrimp Stir-Fried in Bean Sauce
soy
see also sauces, for dipping
sauces, for dipping
for Fish Alive
Sesame Dip
Vinegar Dip
for White-Boiled Shrimp
for White Cut Chicken
sausages, Chinese (lop cheung)
Broccoli Stir-Fried with Lop Cheung
Fried Rice with Sausages and Shrimp
Steamed Sausage Buns
see also pork
scallion oil
Scallion Pancakes
scallions
Clams Steamed with Ginger and Scallions
fried, in vegetable stock
Mussels with Ginger and Scallions
scallion oil
Scallion Pancakes
as wise vegetable
seafood. see fish
Sesame Dip
sesame oil
sesame seed paste
sesame seeds, black and white
Shao-Hsing wine
shellfish. see shellfish, vegetarian; specific shellfish
shellfish, vegetarian
Clams Steamed with Ginger and Scallions
Clams with Black Beans
Fried Oysters
Mussels with Ginger and Scallions
shrimp
Cook-and-Sell Dumplings
deveining
dried
Fried Rice with Sausages and Shrimp
Fried Rice Yangzhou Style
Hot Pot
live
Pepper Siu Mai
Scallion Pancakes
Shrimp Balls
Shrimp Stir-Fried in Bean Sauce
Water Dumplings
White-Boiled Shrimp
Won Ton
see also fillings
Shrimp Balls
Shrimp Filling
Shrimp Stir-Fried in Bean Sauce
Sichuan peppercorns
Silk Squash Soup with Shredded Pork snow peas
Gingko Nuts Stir-Fried with Snow Peas
Roast Duck with Snow Peas
soup
Bok Choy and Shredded Chicken Soup
Dragon and Phoenix Soup
Fish and Lettuce Soup
Hot Pot
Lima Bean Soup with Sour Mustard Pickle
Lotus Root Soup
/>
Mussel and Noodle Soup
Red Bean Soup
Salted Pork and Tianjin Bok Choy Soup
Silk Squash Soup with Shredded Pork
Steamed Whole Wintermelon Soup
see also congee
sour mustard pickles
Sour Turnip Salad
soy beans
soy sauce
spatulas and ladles
Spinach Stir-Fried with Garlic
spirits (chiew)
Mei Kuei Lu Chiew
Shao-Hsing wine
Spring Rolls
spring roll skins
squash, silk
Silk Squash Soup with Shredded Pork
Steamed Black Mushrooms
Steamed Black Mushrooms and Chicken Ding
Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy
Steamed Eggplant
Steamed Fish
steamed foods
cakes, spongy
Clams Steamed with Ginger and Scallions
Dough for Steamed Buns
Lobster Steamed with Ginger
Steamed Black Mushrooms
Steamed Black Mushrooms and Chicken Ding
Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy
Steamed Eggplant
Steamed Fish
Steamed Pork Buns
Steamed Sausage Buns
Steamed Whole Wintermelon Soup
Stir-Fried Pork with Steamed Black Mushrooms and Onions
Steamed Pork Buns
Steamed Sausage Buns
Steamed Whole Wintermelon Soup
steamers
steaming
technique
steamers for
tempering dishes for
woks for
see also steamed foods
stir-fried foods
Broccoli Stir-Fried with Lop Cheung
Chicken Pancakes Stir-Fried with Long Beans
Chives Stir-Fried with Bean Sprouts (“ten vegetables”)
Gingko Nuts Stir-Fried with Snow Peas
Lantern Peppers Stir-Fried with Pork
Shrimp Stir-Fried in Bean Sauce
Spinach Stir-Fried with Garlic
Stir-Fried Choi Sum
Stir-Fried Corn
Stir-Fried Glutinous Rice
Stir-Fried Pork with Steamed Black Mushrooms and Onions
Stir-Fried Watercress
Stir-Fried Glutinous Rice
Stir-Fried Pork with Steamed Black Mushrooms and Onions
stir-frying
techniques
woks for
see also stir-fried foods
stocks
Chicken Stock
Vegetable Stock
stoves
strainers
Stuffed Bean Curd
Stuffed Bitter Melon
stuffed foods. see fillings
Stuffed Mushrooms
sugarcane sugar
T
tangerine peel, dried
tapioca starch
taro root
Taro Root Cake
Taro Root Cake
Taro Root Pancakes
techniques
blanching
ding
pork curing
steaming
stir-frying
then and now
tempering
Tianjin bok choy
tiger lily buds
tomatoes
Grass Carp with Fresh Tomatoes
Turnip Cake
turnips, Chinese (white turnip)
Pan-Fried Turnip Cake
Sour Turnip Salad
Turnip Cake
V
vegetables
blanching
Buddhism and
freshness of, choosing and picking for
Vegetable Stock
see also vegetarian foods; specific vegetables
Vegetable Stock
Vegetarian Eggs
vegetarian foods
Buddha’s Delight
Spring Rolls
Vegetarian Eggs
see also shellfish, vegetarian
Vinegar Dip
vinegars
Boy’s Birth Vinegar
Chinkiang
red
Vinegar Dip
white
W
water-blanching
Water Chestnut Cake
water chestnut powder
water chestnuts
Water Chestnut Cake
watercress
Stir-Fried Watercress
Water Dumplings
watermelon
wheat starch
White-Boiled Shrimp
White Cut Chicken
white vinegar
wine. see spirits (chiew)
wintermelons
Steamed Whole Wintermelon Soup
Wok-Baked Rice Wine Lobster
woks
“open oil wok” day
Won Ton
won ton
skins
Won Ton
About the Author
Eileen Yin-Fei Lo is an educator and chef, and the author of nine previous cookbooks covering the breadth of Chinese cuisine. Born in a suburb of Canton, China, called Sun Tak, she began to cook at the age of five.
Ms. Lo is Consultant Chef at the China Institute in New York City, where she has taught cooking for more than twenty years. She also teaches Chinese cooking at the Culinary Arts Department of the New School University in New York.
In addition to her teaching and cookbooks, Ms. Lo has written on both food and restaurants for the New York Times, New York Times Magazine, Gourmet, Food & Wine and Travel & Leisure. She has consulted with various Four Seasons hotels and with many restaurants, including Shun Lee and Ruby Foo’s in New York and Clio in Boston.
Ms. Lo is married to journalist and author Fred Ferretti. They live in Montclair, New Jersey, and have three children, Christopher, Elena and Stephen, and a granddaughter, Elliott Antonia.
My Grandmother's Chinese Kitchen Page 24
