Barbecue might conjure up images of steaks and salad in a backyard, and while this is also common in Hong Kong it comes nowhere near the popularity of Chinese barbecue. Known Read More

 In Hong Kong today, apart from the mix and match between each of the main Chinese cuisines, the most common and popular cuisine is a fusion of Chinese, Japanese and Thai flavours.    For Read More

  While no-nonsense Chinese cuisine can be found on every corner, Hong Kong’s spectacular rise into a major centre of international trade along with its penchant for innovation has enabled the blossoming of a Read More

 Benefits: A laxative and diuretic. It’s good for heath.    Known for invigorating blood circulation and regulating menstruation, yi mu cao(益母草 Yìmǔ Cǎo) which also known as motherwort is a TCM herb popular with many women. The Read More

In traditional Chinese medicine, it’s unnecessary to hold your nose and swallow a bitter potion to stay healthy and boost energy in winter. An array of appetizing dishes, known as yao shan(药膳 Yàoshàn), can do Read More

 5. after burning dry beer, then drop slightly fried green pepper, green bamboo shoots after the parsley on the plate on the table.    Chongqing beer duck belong to Sichuan cuisine recipes, main raw material Read More

 Because the production process will add alum (12 hydrated potassium aluminum sulfate), pregnant women with caution!    Hot and sour powder belongs to Chongqing vegetable dishes, main raw material are noodles; process boiled, making Read More

 Legend has it that the dish was invented when a Southern Song dynasty (1127 -1279) emperor took refuge in the New Territories when the empire was invaded by Mongol forces. The local villagers took Read More

 Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don’t stick to the Read More