wei chuan's "chinese cuisine"
i just bought the revised copy of "chinese cuisine," from the wei-chuan series. i used to own this book in college and i don't know what happened to it. at the time, i only stuck to a few of the quicker stir-fried recipes, but was pleased with the results. i've heard criticisms that these books are heavily biased towards taiwanese tastes, but fortunately and unfortunately i'm not yet personally acquainted with these distinctions.
my question is this: for those that own the book, do you recommend certain recipes that you tend to go back to again? i remember liking the mapo tofu (though i would spice it up a bit more), a pork and pickled mustard green dish, the very simple beef with oyster sauce over napa cabbage, and a few others.
but i want to move away from the quick stir fried dishes, and maybe concentrate more on the longer cooked braised or steamed dishes. maybe the "oxtail cooked in red sauce," for example.