Recipe of the day:Pan-Fried Freswater Prawns with Special Sauce 10 Servings This dish of prawns dry-fried in a sweet, slightly sticky sauce. Ingredients: 5 medium-sized freshwater prawns, weighing about 1.5kg 1 red chilli, thinly sliced ...
A Hong Kong recipe & food blog about the art of traditional authentic Chinese cooking & eating good food and all the cookery-wookery that goes with that.
This goes for not only whole chickens in any Chinese recipe, but also for cooking a regular roast chicken. Having cold spots in your chicken will result in uneven cooking. In other words, some parts of the bird may be cooked, while others are underdone. You definitely don’t want that!
whether you are planning the gathering with families and friends or going out for camping, it's time to show your cooking skills during this chinese national day holiday. together with f&b influencer ren yunli, the norwe...
While making this recipe, I unearthed some funny childhood memories that I’d completely forgotten about. When I was little, my grandmother would send me to buyyoutiaofor breakfast. Mind you, there were no plastic bags to carry them from the vendor back home (not like today, when the Chin...
I used a branzino filet in this recipe. But other white fish, such as flounder, tilapia, snapper and cod work very well too. How to serve steamed whole fish Chinese steamed fish is usually served as one of the main dishes during a multi-course meal. But since it’s quite an easy dis...
This yanyan Chinese pie recipe, tender beef, glass noodles and with its combination of herbs and spices, is another really tasty way to enjoy this fabulous food. They are very moreish, it’s impossible to stop at just one, delicious anytime of the day and definitely a recipe you should...
Jump to Recipe Drunken chicken rolls (Zuiji, 醉雞, 醉鸡) are my favorite appetizer for Chinese banquets and during Chinese New Year. Chinese drunken chicken is boneless chicken meat rolled up and cut into slices and has a strong alcoholic flavor. The flavor of this chilled drunken chicken, ...
Red Recipe “Definitely not for the faint of heart,” a user on catering platform Food Fanatic writes of Chongqing’s beloved “raw blood” soup,mao xie wang(毛血旺). Consisting of blood curds, tripe, and other choice animal organs boiled in a pungent, bright red broth of chili sauce ...
This dish has been an everyday dish in Sichuan families for more than a hundred years.This dish has great contrasts in color and texture, with stir-fried minced beef in red colored vegetable oil, white bean curd, and chopped green onion. >View full recipe Whereas Sichuan cuisine is well...