Pork and mushroom soup
Chinese soups are mostly a clear broth to which vegetables or meats or both are added just before serving. [...]
Articles by Deh-Ta Hsiung
About Deh-Ta Hsiung
Stir-fried prawns and peas
This is a very colourful dish, which makes an excellent starter. It is very simple to make, and most of the preparations can be done long before so that it only requires a minimum cooking time. [...]
Braised tripe
In the West, tripe is always sold thoroughly cleaned and treated, i. e. 'dressed': which means a lot of time saving both in preparation and cooking for you at home. [...]
Noodles in soup
In China, noodles are served in soup (the name for it is tang mein) far more commonly than fried. Why this should be so is hard to explain. [...]
Soy-braised chicken
This dish can be prepared the day before and eaten cold, but it is nicer served on the same day it is cooked. [...]
Fried noodles or chow mein
After chop suey, chow mein (which means 'fried noodles') must be the next most popular Chinese dish among Westerners apart, perhaps, from sweet and sour pork. [...]
Yangchow fried rice
Yangchow, or Yangzhou, cuisine of the Yangtze River delta occupies a particularly important position in the development of Chinese cookery. As you can well imagine, there are several versions of this recipe. [...]
Chinese cooking utensils
It's true, to some extent, that no special tools or materials are required for cooking Chinese food. But the cook's task will be much easier if he or she has a wok and and a Chinese Cleaver, the two basic implements in the Chinese battérie de cuisine that are considered essential if you wish to achieve the best results. [...]
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