The Chinese Canon

Contents

• I Overview & Cultural Context Where the cuisine comes from and why it matters. Open
• II The Land & Sea In preparation
• III The Pantry In preparation
• IV The Method The foundational moves that define the cuisine. 222 entries · 148 at depth Anhui Stewed Turtle with Ham (Hong Shao Jia Yu) — Huizhou Prestige · Anhui Stinky Tofu (Chou Dou Fu) — Fermentation for Aroma · Anhui Wild Vegetable Preparations (Hui Cai Ye Cai / 徽菜野菜) Open
• V The Canonical Dishes The dishes every cook must know cold. 715 entries · 557 at depth Char Siu — Chinese-Hawaiian BBQ Pork · Manapua Variations — Beyond Char Siu · Pork Hash — Hawaiian-Chinese Dim Sum Open
• VI The Beverage Tradition In preparation
• VII The Table & Service In preparation
• VIII The Thread In preparation
• IX The Lineage & Authorities In preparation
• X The Network In preparation