This book shows how to create Chinese dishes using an enameled cast iron pot. This versatile tool excels at frying, braising, stewing, and baking. Featuring 56 recipes, from quick and easy to refined and creative, this book guides you from basic skills like cutting beef properly to advanced kitchen management. With no skipped steps or gimmicks, three culinary experts share their hard-earned tips to ensure your success, eliminating the need for trial and error. Besides recipes, the book offers expert care tips for enameled cast iron pots and interviews on urban cooking life.