The 88 page ‘Practical Guide to Chinese Food’ will give help to catering departments in universities and colleges to cook authentic Chinese dishes.
Bill Brogan, catering and conference manager at St John’s College, said: “Changes in the food and beverage offering on campus have undergone a revolution in recent years to reflect the taste of our customers.
“This is certainly in evidence in Cambridge where we have seen a huge increase in the number of Chinese students and visitors, particularly those attending conferences and also staying in college as a B&B guest.”
The recipe book will feature 23 full colour, illustrated recipes including Sichuan twice cooked pork with wood ears, brased aubergine with chilli and potatoes, and tofu mixed with chopped spring onion.
A guide to Chinese ingredients and details of food to serve at Chinese festivals throughout the year has also been included.
The idea for the guide followed a TUCO study tour of China in 2015, where they visited five universities to view their catering operations.