Introduces the different culinary regions of China through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.

Includes index.

The basics : homemade chicken stock, homemade vegetable stock, Chinese white rice -- 2. Appetizers : chilled cucumber and sesame salad, egg rolls, cold sesame noodles, fried rice -- 3. Soups : velvet corn soup, hot and sour soup, vegetarian hot and sour soup -- 4. Vegetable dishes : sweet-and-sour tofu stir-fry, stir-fried green beans and green onions -- 5. Main dishes : stir-fried shrimp and red peppers, beggar's chicken, stir-fried beef wraps with smoked tofu, stir-fried orange chicken, lion's head, ginger beef with green beans -- 6. Desserts : almond cookies, moon cakes.