The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you'
I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought
Prompted by the question How to cook Lo Mein? and some of the answers regarding types of noodles, I started wondering what the real differences are in the 4 n
I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to s
I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized ou
Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients R
On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it imp
This is a two part question, both relating to Chow Mein: When ordering Vegetable Chow Mein from various Chinese restaurants in New York and New Jersey, I find
I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dot
I am curious as to how tapioca is made from cassava. Also, is it possible to do this at home? Thanks.
What is the best way to make noodle dishes like lo mein in a wok? I am trying to get the best noodle texture and a taste close to the restaurants.
So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Sinc
There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a
In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetar
I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot fin
While working weekends in an Americanized Chinese food restaurant I realized while many ingredients are used, no dishes contain cheese. This seems to be the
Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letti
I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK? When I was in hong
What kind of shaoxing wine should I be looking to buy? My supermarket has shaohsing rice cooking wine which has salt added. After looking online, there seem t
One of my favorite dishes in Seattle area Chinese restaurants is a dish they call BBQ Pork on their appetizer menu. In all the places in San Francisco I have be