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  2. Martin Yan - Wikipedia

    en.wikipedia.org/wiki/Martin_Yan

    The Yan Can Cook Book (1981, reprinted 1983) Everybody's Wokking; The Well-Seasoned Wok; Martin Yan's Feast: The Best of Yan Can Cook; Chinese Cooking for Dummies; Martin Yan's Asian Favorites; Martin Yan's Quick and Easy; Martin Yan's Chinatowns; Martin Yan's Chinatown Cooking: 200 Traditional Recipes From 11 Chinatowns Around the World [14]

  3. Yan Can Cook - Wikipedia

    en.wikipedia.org/wiki/Yan_Can_Cook

    Martin Yan – Quick & Easy Yan Can Cook is a Chinese-oriented cooking show starring Chef Martin Yan that featured recipes for stir fried foods and an assortment of various other traditional Chinese meals and cooking techniques.

  4. Pei Mei's Chinese Cook Book - Wikipedia

    en.wikipedia.org/wiki/Pei_Mei's_Chinese_Cook_Book

    Pei Mei's Chinese Cook Book (Chinese: 培梅食譜) is a cookbook series by Fu Pei-mei, written in both Chinese and English. [1] There were three volumes, the first published in 1969 and the last published in 1979. [2] The sales of the first volume reached 500,000. [3]

  5. Easy Chinese Food Recipes for an Air Fryer, Instant Pot, or ...

    www.aol.com/easy-chinese-food-recipes-air...

    Save time and money by making some of your favorite Chinese takeout dishes at home. With the help of an air fryer, Instant Pot, or slow cooker, these Chinese recipes come together in no time.

  6. Chinese Food Made Easy - Wikipedia

    en.wikipedia.org/wiki/Chinese_Food_Made_Easy

    Chinese Food Made Easy Scores Asian Deal World Screen; Yes, take them away The Herald; Ching's new TV Show Daily Record; Markets to star on Television Chorley Borough Council; Interviews: Ching-He Huang Radio86; Ching He Huang Daily Record] Chinese style fish & chips [permanent dead link ‍] The Wine Boutique; Blog goddess: Ching-he Huang ...

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  8. How to Cook and Eat in Chinese - Wikipedia

    en.wikipedia.org/wiki/How_to_Cook_and_Eat_in_Chinese

    The book, comments the food author Anne Mendelson, "never claims to be presenting an encyclopedic, region-by-region picture of Chinese cuisine in all its vastness and complexity", but evokes the "shape and feeling of the major Chinese cooking techniques and putting them to simple use in her recipes". The ingredients are generally limited to ...

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