Veganise your favourite Chinese dishes at home with Vegan Chinese Food, from the founders of the hugely popular food blog littlericenoodle, Yang Liu and Katharina Pinczolits. The diverse recipes draw upon Yang's childhood, as well as the long history of vegan cooking in China, with vegan versions of dishes such as Kung Pao king oyster mushroom, Zha jiang mian noodles and Hong Kong milk tea.
Katharina's photography accompanies every dish, along with helpful tips on how to master traditional cooking techniques, understand the world of tofu or season a wok. Vegan Chinese Food is a beautiful reflection on food's connection to memory, place, family and cultural representation.
Size: 197 x 255mm
Pages: 224
Publisher: Hardie Grant.
