Articles by Deh-Ta Hsiung

Chinese soups are mostly a clear broth to which vegetables or meats or both are added just before serving.

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.

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.

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.

This dish can be prepared the day before and eaten cold, but it is nicer served on the same day it is cooked.

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, 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.

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