Firepots’ are the Chinese equivalent of fondues the main offering is cooked in a central ”pof at the table and eaten with garnishes and side dishes grouped around the central…
Browsing Cuisine: Asian
Chinese Noodles in Meat Sauce with Shredded Vegetables
This is one of the classic peasant dishes of Peking and, unlike most Chinese dishes, is a meal in itself. Traditionally, each diner is given a bowl of noodles to…
Egg Foo Yung #2
This is the Chinese version of the western omelet. It is usually served either on its own {or with a filling, as the following recipe), or it can be cut…
Birds’ Nest Soup with Chicken Cubes and Mushrooms
Foong Yin Mun Sung, This is one of the classics of Cantonese cuisine and is very filling indeed. Birds’ nests and quail eggs can be obtained from oriental or Chinese…
Chow Farn (Fried Rice)
This is one of the basic dishes of Chinese cuisine and can be either served on its own, or used as an elaborate rice accompaniment dish.
Bean Curd with Spicy Meat and Vegetables
This dish is an adaptation of one of the more fiery dishes from the Szechuan province of China.
Chinese Roast Pork
This dish can be eaten either hot or cold and is traditionally accompanied by Chinese mustard.
Pork in Ground Rice
This delicious dish is traditionally served with a variety of dips such as tomato-soy sauce (mix together equal quantities of tomato ketchup and soy sauce), garlic-soy (finely chop 3 garlic…
Cantonese Lobster
This is one of the most popular Chinese dishes outside China and exemplifies Cantonese cooking. To he truly authentic, live lobsters should be used, but for convenience {and the squeamish!),…
Diced Pork on Crackling Rice
Kuo Pa fou Tin – The English translation of this dish describes the sound the rice is supposed to make when the pork sauce is poured over it.
Hot And Sour Soup
This soup is a speciality of the province of Szechuan in western China and has a most unusual but very attractive taste. Sesame oil can be obtained from health food…