5. Put other materials into the pan, cook it for 30min.    Xinjiang, a multi-ethnic region where people of a certain group live in compact communities, has rich and unique food culture. This Read More

   Should you see fellow dim sum customers washing their cups in the first pouring of tea, do not be alarmed. This is the traditional way to heat and cleanse the cup, the waste Read More

The guest of honor naturally receives the choicest morsels, and is expected to lead the way when necessary. With a fish course, the fish head would be left for the guest of honor—and it Read More

   Today in Hong Kong, traditional teahouses are still to be found in the older communities. The most famous example in Central District is the Luk Yu Teahouse, a half-century-old living monument to the Read More

   Spicy soup with meat ball is a kind of Muslim food of Hui (China’s largest ethnic Muslim group). If Hui people want to do catering business in the area of Han, they have Read More

   So, when in Hong Kong, do what the Cantonese do—live to eat!    In this section, we explore some of the variety found in Hong Kong’s Chinese cuisines. Cantonese Cuisine Of all China’s Read More

   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