Chinese appetisers, also called platters, offer delectable taste experiences for those who wish to sample unique Asian hors d'oeuvres which will delight their palate. The expert use of limited ingredients such as various seafood's, pressed bean curd, dried small fish and other simple braised soy foods assure the diner of gastronomically pleasure. Although limited in ingredients, the variety and scope of Chinese appetisers can be extended by embracing their 'Appetising Spirit'. This 'spirit' means that any dish can be made into a tasty appetiser if prepared before hand and special seasonings are used. For the cold mixed dishes (salads), sanitary conditions and freshness of ingredients are crucial. With the new recipes presented in this book, appetisers are not just limited to cold mixed dish platters. Through painstaking research, we have created 92 fine and delicate recipes which combine the unique regional flavours of various Chinese provinces. In addition, many of these dishes may also be served as a main course, further augmenting the reader's choices for home cooked meal.
Lee Hwa Lin