On Chinese menu, therefore this dish is often referred as Hua Diao Wine Chicken 花雕醉鸡. It takes a few simple steps. Get the chicken cooked then cooled, prepare a sauce and put the two together are all the tasks in brief. An effortless step...
Chinese New Year dishes come early this time round. For those of you who will be preparing reunion dinner next February may want to give this recipe a go. It has all my favourite ingredients all in one platter. Here I have chosen the pre-soaked...
A very simple, healthy and slightly sweet soup to make that is ideal for all seasons and weather. The ingredients are all very neutral, although the mushrooms aren’t the easiest ingredients to find, but you’re welcome to used the dried...
Pineapple is a fruit, rich in many nutrients. It’s sweet and sour taste,so children and women like to eat this.Cook this for your friend is a wonderful thing.
Taiwanese rendering of a northern China staple.
Summer to gain weight for many reasons, the most important one is certainly hard to eat cold.The entrance of the ice cream, iced Sprite Coke brought us fun in the cool, but also increased the daily caloric intake. Icy do not want to gain weight?...
The origins of ancient Chinese food can be traced to the Stone Age period. Here are some interesting recipes for kids from the very varied Chinese cuisine.
Tea is not just a drink. It is an integral part of the cultural and historical heritage of China. And, like all aspects of culture, it is always evolving. Pauline D. Loh tracks the trends from Kunming, Yunnan, and Beijing that indicate tea culture...
Tsingtao brew masters use some of the finest ingredients from around the world—yeast from Germany, barley malt from Australia, Canada and France, hops and rice from Western China and finally, fresh spring water from China’s Laoshan Mountain.
Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world.
Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh.
Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow fragrance.
Also called Huaiyang, Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor.
Anhui Cuisine focuses on cooking temperature, braising, and stewing. Hams are used to improve taste and sugar candy for freshness.
A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors.
A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness.
Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili, pepper and shallot, and a pungent flavor.