VOL 3: Specialty Dishes DVD

VOLUME THREE: SPECIALTY DISHES

FILL IN THE GAPS

Once you've made your way from Soups and Appetizers onward to the Main Course, you'll appreciate the diversity of the Specialty Dishes volume. Although the Main Course volume covers quite an amount of dishes listed on an average Chinese Take-out menu, you can't help but notice that there's still some dishes that you can't make.

What separates Specialty Dishes from Main Course is that it features dishes that are meat or vegetable "specific" and are non-interchangeable. For instance, how often will you see Chicken with Lobster Sauce or Double Cooked Shrimp on a Chinese Take-out menu? Probably never. That's because the actual dishes, Shrimp with Lobster Sauce and Double Cooked Pork, are designed specifically for those meats. They would probably not taste too appealing with mixed and matched substitutes. Therefore, these non-interchangeable dishes are covered on the Specialty Dishes volume.

This volume builds on the basic techniques demonstrated in the Main Course volume. Preparations will still involve slicing, dicing and blanching among other techniques taught in the Main Course. However, if you already possess basic cooking skills and don't already own the Main Course video, Specialty Dishes is easy to follow. You'll learn the Chinese Take-out trick for seasoning meats and see what Chinese ingredients to use for sauces. You'll extend your skill set by adding a variety of favorites like Pepper Steak, Shrimp with Lobster Sauce and Ma Po Tofu to your own personal menu.

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Dish Demonstrations

• Pepper Steak
• Double Cooked Pork
• Ma Po Tofu
• Egg Foo Young
• Shrimp with Lobster Sauce

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