Now you are well-equipped to be really a part of the Chinese dining experience!    The use of toothpicks at a table is another standard practice. As in most Asian countries, the polite Read More

   As for meal-time noises, they are considered sounds of culinary appreciation, the slurping of soup also being an acceptable way of cooling it down before it burns the tongue.    If a Chinese Read More

   Halogening is the skill that putting materials into the prepared marinade after the materials are washed, letting the marinade into those materials. Later, when the materials are cool, that is to say, the Read More

   Serve with Vegetarian Worcestershire sauce or seasoned salt.    Bean curd and seaweed are shaped to resemble oysters in this tasty vegetarian dish. Ingredients: 1 large cake firm bean curd3 dried mushrooms4 sheets Read More

 Heat wok and add oil for deep-frying. When oil is ready, dip each “claw” into the batter and then deep-fry until it turns a golden color. Serve hot with Worcestershire sauce or seasoned salt.  Read More

   Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add Read More

There is a Chinese saying that goes: the nutrition gotten on Start of Winter Day can support you throughout the whole winter. Chinese people follow the rules of “the hiding of the yang” to Read More

   Test for doneness by inserting a chopstick (this is Chinese New Year’s Cake after all)—if it comes out clean, it is done.    While traditional Nian Gao is steamed and does not contain Read More

   You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil Read More

   To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon oil until golden brown. Serve hot.    Really more like a bread than a cake, Read More