Chinese

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 in…

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 or ‘xiao chi‘ (small…

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 To Make Chinese Hot Pot Dipping…

Stir-fried Chinese morning glory with fermented bean curd is one of my all time favourite dishes. I’ve been enjoying it ever since I was a young teenager, regularly ordering it in Cantonese…

I’m sure you know how much Chinese restaurants charge for Cantonese steamed fish. Rather than spending in excess of £20 to £40 on this one dish, why not prepare it at home instead? It’s…

When I was researching restaurants to visit in Hong Kong last year, I came across passionate debates on Chowhound and other forums on where to eat the best Cantonese wonton noodles,…

Although I cook Chinese food at home and I know more or less how to combine various ingredients and achieve the flavours that I want, I’ve always regretted not learning more from my…

Here’s a recipe from my mother for a simple Cantonese dish that transports me right back to my childhood. It was one of three or four dishes served at dinner, along with steamed white rice.…

Chinese chicken and potato stew is my all-time favourite childhood dish. I think my mother invented this many years ago, and she always cooks it for me. Other relatives have tried…

This is another of those precious hand-written recipes that my mother sent me when I started living in Beijing in 1996. She was worried I’d go hungry eating northern Chinese food,…