China's eight cuisines, written down

I grew up in Oberoi hotels and my first serious kitchen was Cantonese. For years after that I was a patron of the Chinatowns of Seattle, Vancouver, New York and San Francisco. Thirty years on I still search for great Chinese food. China Kitchen, Jade, Bao Shuan, Royal China, China Garden and Shang Palace are my favourites in Delhi. This collection is my own research, presented as authentically as I could.

Most of what the world calls Chinese food is one or two of China's eight cuisines. The other six barely leave the country. So I wrote them all down.

288 dishes in this carousel, 400 in the book. Each written for a working kitchen at four covers, every ingredient weighed in grams, with a film link where I found a good one. Lu, Chuan, Yue, Su, Min, Zhe, Xiang, Hui, in the order the Chinese list them.

There's also an Excel workbook I'm rather proud of. One ingredient master. Every recipe re-costs when you change a price, swap an ingredient or set the number of covers, in whatever currency you work in.

All of it is free and for the love of food. Link to the book and the workbook in the first comment.

Non multa, sed multum.