With the cookbook “China – The Cuisine of Mr. Wu”, fans of Far Eastern food culture can now celebrate authentic and fresh Chinese cuisine at home just like Jianhua Wu and his wife Huiqin Wang. The recipes are simply described and most ingredients are available in western supermarkets. Using uncoated offset paper and an open spine with visible thread binding, the book impresses with fresh and stylish design.
In the book itself, Mr. Wu takes a deep look into his pots: In the fancy and modern revised new edition, around 80 traditional Chinese dishes from all over the country are waiting, from spicy and hot dishes from Sichuan, fine specialties from Jiangsu to mild ones from Shanghai. Lovers of Chinese cuisine will find a varied menu of soups, appetizers, vegetable, fish and meat dishes. Uncomplicated dishes for every day, such as “Cooked Wantan in Chili Oil” or spicy “Garlic Beef” can be found as well as more elaborate dishes. “Mala spicy mapo tofu” served with “Deep fried pork belly sweet and sour” is what Mr. Wu likes to serve his family on festive occasions, and “Steamed oysters” and “Smoked tea duck” are what he prefers to prepare for social wine evenings.
With his love for German wine, Mr. Wu is building a cultural bridge between China and Europe in an extraordinary way. In the cookbook, he therefore not only shares his best recipes, but also tells the unusual story of this passion. Additionally, Mr. Wu makes valuable recommendations on which wine he favors with which dish. Hardly surprising that the foreword comes from the pen of the well-known wine journalist Stuart Pigott, a very special guest in the “Hot Spot”.
CHINA: The cuisine of Mr. Wu
The China cookbook at its best. Among the 80 or so traditional recipes in the book is a wide selection of soups, appetizers,
Vegetable, fish and meat dishes