To serve Lion’s Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some Read More

   Today, dishes like Kung Pao shrimp and chicken with broccoli (that are just as “real” as chop suey) rule Chinese restaurant menus. Chop suey is almost as dead as vaudeville, probably beyond revival. Read More

 Plain cooked rice and stir-fried bok choy taste great on their own, but pairing them adds something extra. In this recipe for vegetable rice, adding stir-fried vegetables to steaming rice means the rice is Read More

   6. Add the dried mushroom and carrots. Simmer for another 30 minutes, or until the liquid is almost reduced. Taste and season with salt and pepper if desired. Remove the the star anise Read More

   If you like this recipe, you might want to try Tomato Egg Drop Soup, made with tomato and seasonings, or West Lake Beef Egg Drop Soup, a variation of basic Egg Drop Soup Read More

   the sauce is of course made from a mixture of black beans, garlic, hardcore chilis and cornstarch slurry. the bell peppers and onions only added to the yummy aromatics.    Bao du, or Read More

   Chao gan, or stewed liver, evolved from ao gan (stewed pork liver) and ao gei (stir-fried pork lung), both folk foods from the Song Dynasty (960-1279). The cleaned chitterlings are cut into pieces Read More

 This traditional Beijing snack dates back 100 years to the Qing Dynasty (1644-1911). Baked wheaten bread, tofu, pork chop, chitterlings and pork lung are cut into pieces and then boiled in the preserved meat Read More

   Sweet ears, or tang er duo, is a fried sugar cake of Islamic origins that gets its name from its shape. Made of flour and sugar, it is served cold and tastes sweet Read More

   Mung bean milk is a by-product of cellophane noodle production and is similar to soy milk, exceot it is made from mung beans. It is a gray-green color and tastes slightly sour and Read More