Chinese Dim Sum: Wel-Chuan Cultural and Educational Foundation

by Wei Chuan, Wei-Chuan Publishing, Chang Hung-Chin

Book Overview

By the Wei-Chuan School, 1990. For the cook who has mastered the basics of dim sum and wants to go to the next stage, this book by Taiwan's Wei-Chuan school is a good choice. Just be prepared to do a... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0941676242
• ISBN13: 9780941676243
• Release Date: January 1990
• Publisher: Wei-Chuan Publishing
• Length: 124 Pages
• Weight: 1.02 lbs.
• Dimensions: 0.5" x 7.4" x 10.3"

Customer Reviews

The Ultimate Dim Sum Book

This is the ultimate dim sum book--along with Wei-Chuan's other book, "Chinese Snacks" (which is essentially a dim sum book as well, but for the Peking and Shanghainese schools). If you want to have the ultimate in authenticity, this/these are the book(s) for you. That said, there is one drawback: the recipes are written by Chinese for Chinese, and although the recipes are in both English and Chinese--and the English is very respectable--there is no denying that some effort will have to be made for English speakers, especially neophyte dim sum chefs, to bridge the gap. Despite that one shortcoming, I can heartily recommend these two books to the enthusiastic amateur.

Practice makes perfect

I've said this before- i will say it again- i love the wei-chuan series!!! These books are fabulous and this one is no different!!! I read many of the reviews saying that the book is hard to follow. however i think that the book gives you crystal clear photos of what you basically need to know to get an idea as to what to do! This is a book people- not a video! If you need to watch someone doing this- watch eat,drink,man,woman! I guess i am at an advantage because i am chinese and have helped make this stuff before. My uncle is a dim sum chef in vancouver and it is amazing to watch. if you are making dim sum for the first time- expect it to be difficult, expect it to look like a ball of mush! I usually play around until i find my own rhythm. "Due to the variances of weather conditions, readers should adjust the liquid used in the recipes according to the local humidity. the knack may need a few tries before reaching perfection." There's a great variety of steamed buns recipes- everything from the sweet bean past to pork and vegetable buns. (yes char siu bao is in there!) Steamed dumplings: pork, seafood, vegetarian ( these are good with spinach and mustard greens I couldn't figure out what ch'ing kang ts'ai meant!). Pot stickers and crepes (yeah- crepes- i didn't really understand the as-you-please crepes whose recipe includes mayonaise- it looks like a salad wrapped up in a crepe). It also has different recipes for congee or jook- the rice porridge. i love the billingual aspect of the book- and the fact that it converts grams to lbs and oz. ! if you love Chinese food- or have just bought your child dim sum by grace lin- get this book! (you don't even have to cook- just looking at the pictures is enough!)

Best cookbook for Cantonese/Hong Kong-style dim sum!

This is my favorite cookbook for dim sum. The recipes are authentic, letting one create the type of Cantonese dim sum treats one finds in Chinatowns or in Hong Kong. (For Taiwanese-style or Peking-style dim sum, my favorite is Wei-Chuan's cookbook in this series, entitled _Chinese Snacks_.) Be advised, though, that many of the recipes in this book specify quantities of ingredients by weight, both in metric and in avoirdupois/imperial/ounces, so a food scale is useful to have when using this book.

A reader from New York

I've been eating dim sum all my life since I live only 10 minutes away from Chinatown. The recipes in this book comes out exactly like the restaurant's and bakeries. It's the best dim sum book I own!