I don't want buy any thing from China because of politics. Korea Japan are OK. But Toronto got just black bean and black bean sauce made in China. Can I just sk
Many Hong Kong whelk soup recipes use meat, even Michelin 3 stars Lung King Heen! Can I make soup or stock with just whelks and vegetarian ingredients? I don'
From top to bottom: Top 1. 2. I loved this appetizer of tofu cubes, peanuts, pickled radish and beans 3. 4. 5. Is the yellow-green vegetable truly radish? W
Is it possible to make Vegan 玉米羹, e.g. without the chicken and eggs? I like the Chinese style of the soup, unlike Western Corn Soup that bl
I don't speak any Chinese, but I asked some Hong Kong vendors and they wrote down "冬菇" for me. Some websites call these Shiitake Mushrooms, but is
What changes if I use fresh mushrooms, rather than dried, to make Chinese mushroom soup (冬菇湯)? I'll be shunning meat. Note that unlike West
Some time ago, I dined at Celestial Court Chinese Restaurant at Sheraton Hong Kong Hotel & Towers, Kowloon, Hong Kong. I loved their mushroom soup (冬
I have a LOT of Doubanjiang taking up valuable space right now. I wanted to make some Ssamjang which calls for Doenjang. Even the names are remarkably similar..
When making whelk soup (響螺湯), should I use fresh or dried whelks? Are there reasons to chose one over the other, does it matter at all, and
Many Hong Kong Cuisine restaurants use 香茜 or 芫荽 in soup dishes. Please see the picture below. Are 香茜 or 芫Ő
I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and wa
I want make Hong Kong cuisine Dim Sum Curry Cuttlefish at home. Because COVID19, my supermarket is not selling cuttlefish or squid or uncooked octopus, just t
Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port
There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar wa
YouTube recently started recommending Chinese cooking videos. This particular cook has a curious habit of rubbing cornstarch all over the chicken breasts befor
I'm trying to make this Chinese pastry called Shaobing. Some recipes I've found call for first adding boiling water then adding cold water. There's no yeast,
My grandparents fears food sticking to pans the most. They love, but never attended cooking school for, Chinese and Japanese cuisines. For their current pan pro
I'm trying to make stir-fried pea sprouts as seen this photo), but without the mushrooms. I used this kind of pea sprouts: First I wash and soak them in salt
Looking at these two recipes: https://omnivorescookbook.com/tofu-and-broccoli/ https://omnivorescookbook.com/ginger-chicken/ they are quite similar but have min
The Spicy Stir-fried Clam with Peppercorn & Chili (椒香炒蜆) was another irresistible dish which used five different spices to crea