Chinese cuisine is an art because of the vastly different cooking styles and unique flavors across each region of China. Cantonese, Mandarin, Shanghai, Szechuan and Hunan cuisine all vary in taste and style.
Several CCBA members thought it was important to preserve home-style Chinese cooking. Family recipes were gathered from all the members with many of these recipes passed down from generations. In 1990, these recipes were published in a cookbook and this first edition was dedicated to our parents.
We are proud to present the 2nd edition of our cookbook, “Favorite Recipes of the Augusta Chinese Community“. This edition is dedicated to our CCBA children and to the “Children from China” families in the CSRA.
This cookbook provides not only old family recipes of our mothers, grandmothers and great-grandmothers but it is a historical account of an essential element of the Chinese culture and its development into the present day culture of a Southern community in America. These are dishes prepared at family gatherings or served at Chinese restaurants and reflect the flavors and cooking styles of different regions across China. Recipes include those for soups, meats, seafood, fowl, rice and noodle dishes as well as “dim sum” items.
If you are interested in purchasing a cookbook, please email us at email@example.com.