Find recipes from Guangzhou, Fujian, Beijing, Shanghai and Sichuan, including Peking duck, in Five Treasures of Chinese Cuisine, by Flora Chang and Gaynell Fuchs. Photo: Shutterstock
Vintage cookbook collects recipes from 1970s China, tells you how to judge a good Chinese chef
- ‘Five Treasures of Chinese Cuisine’ assembles recipes from Guangzhou, Fujian, Beijing, Shanghai and Sichuan
- Written by friends Flora Chang and Gaynell Fuchs, it includes recipes for sweet and sour pork and Peking duck
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Find recipes from Guangzhou, Fujian, Beijing, Shanghai and Sichuan, including Peking duck, in Five Treasures of Chinese Cuisine, by Flora Chang and Gaynell Fuchs. Photo: Shutterstock
