Books in the Learn to Cook Chinese Dishes series have been compiled by master chefs. This volume introduces forty recipes for poultry and egg dishes. Poultry is a major ingredient for Chinese cooking. Fowl meat is more tender and has a finer texture than other animal meat. Besides, it contains more valuable nutrients and offers specially delicious tastes. Eggs have been better nutrients and can produce a wide selection of dishes. The dishes presented in this book all use domesticated chickens, ducks and geese.
