How To Make Chinese Cold Noodles
Whenever the weather becomes warmer, I feel like eating lighter and more refreshing dishes. After making zaru soba and sampling two delicious cold appetisers (five-spiced beef salad and spicy potato …
Chinese recipes
Whenever the weather becomes warmer, I feel like eating lighter and more refreshing dishes. After making zaru soba and sampling two delicious cold appetisers (five-spiced beef salad and spicy potato …
I’ve always loved my mother’s congee. She makes it very simply, mostly with pork or chicken and shreds of dried scallop. I also had congee for breakfast every day on …
Tofu is so healthy and versatile. We had it a lot at home when I was growing up, and my mother loves cooking with it. Here’s another of those home-style …
In earlier posts, I’ve described how my family and I prepare hot pot at home in How To Make Chinese Hot Pot, and what dipping sauces to use in How …
My mother and I haven’t lived together for many years now, so I always look forward to her home-cooked meals. They remind me of my childhood, so when we see …
Being Cantonese and with a preference for more delicate, subtle flavours, my repertoire of Sichuan dishes is miniscule (dan dan mian, Sichuan hot pot), although I do like to eat …
Reading Eileen Wen Mooney’s Beijing Eats a short while ago inspired me to start cooking more Chinese food. I chose to start with dan dan mian, a Sichuan snack dish …
Here is another way to make Chinese dumplings, also known as jiaozi (Mandarin), gau gee or gow gee (Cantonese) or gyoza (Japanese). See also the post on How To Make …
Momos are tasty dumplings that are popular in Tibet, Nepal, Bhutan and parts of India bordering the Himalayas. They can be steamed or fried (see How To Make Chinese Steamed …
Here’s my recipe for making vegetarian Chinese steamed dumplings and Chinese pan-fried dumplings (the latter are known as ‘potstickers’ in America). My husband and I prefer the latter, but the …