Chinese Cantonese

Explorations of Chinese Theoretical and Applied Linguistics eBooks & eLearning

Posted by roxul at Feb. 12, 2025

Dongyan Chen, "Explorations of Chinese Theoretical and Applied Linguistics"
English | ISBN: 1527556948 | 2020 | 264 pages | PDF | 4 MB

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Chinese English Dictionary & Translator v12.13.1 [Pro] Software

Posted by Orten at May 26, 2018

Chinese English Dictionary & Translator v12.13.1 [Pro] | ANDROiD | 43.6 MB

Easily learn Chinese & English with Chinese English Dictionary & Translator app. The Chinese English Dictionary & Translator app enables you to search both Chinese & English words with definitions, examples, pronunciation, and more.

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Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes (repost) eBooks & eLearning

Posted by interes at Nov. 14, 2015

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Chinese Takeaway Cookbook: From chop suey to sweet 'n' sour, over 70 recipes to re-create your favourites eBooks & eLearning

Posted by First1 at Feb. 1, 2019

Chinese is the UK's favourite takeout food, and it's beloved all over the world – as with much Indian food, it's the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook. Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He's also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s.

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Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes eBooks & eLearning

Posted by interes at Feb. 26, 2019

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Complete Chinese Cookbook eBooks & eLearning

Posted by Grev27 at July 11, 2016

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The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty (repost) eBooks & eLearning

Posted by interes at April 25, 2014

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States.

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The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty (Repost) eBooks & eLearning

Posted by nebulae at Dec. 15, 2012

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The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty (repost) eBooks & eLearning

Posted by libr at May 25, 2017

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Chinese Food In Minutes [repost] eBooks & eLearning

Posted by FenixN at May 24, 2012

Chinese Food in Minutes is based on Ching He Huang’s title of the same name, published by HarperCollins in September 2009. Every episode sees Ching coach two novices in the art of cooking Chinese food, and she soon transforms them from dumpling dunces into Szechuan supremos. In each episode, she prepares two delicious versions of authentic Chinese dishes and takeaway classics. Watching her are two participants who have never attempted to cook such cuisine before. The chef then makes a third course designed to complement the meal. She also gives viewers at home her own tips, tackling a different aspect of Chinese cookery in each episode.

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