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…
How To Make Congee With Pork & 1000 Year Old Egg
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…
How To Make Chinese Tofu With Dried Scallops & Mushrooms
Tofu is so healthy and versatile. We had it a lot at home when I was growing up, and my mother loves cooking…
Cantonese Home Cooking
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…
How To Make Sichuan Wontons
Being Cantonese and with a preference for more delicate, subtle flavours, my repertoire of Sichuan dishes is miniscule (dan dan mian, Sichuan hot…
How To Make Sichuan Dan Dan Mian
Reading Eileen Wen Mooney’s Beijing Eats a short while ago inspired me to start cooking more Chinese food. I chose to start with…
What is Sichuan Hot Pot?
In earlier posts, I’ve described how my family and I prepare hot pot at home in How To Make Chinese Hot Pot, and…
How To Make Chinese Morning Glory With Fermented Bean Curd
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…
How To Make Chinese Steamed Fish
I’m sure you know how much Chinese restaurants charge for Cantonese steamed fish. Rather than spending in excess of £20 to £40 on…
