Articles by Yan-kit So

Yan-kit So was Britain’s leading authority on Chinese cuisine. Her first book The Classic Chinese Cookbook is a classic itself, winning numerous prestigious food writing awards. She passed away in 2001 and the Yan-kit So Memorial Award continues in her memory.

Prime and clear stock

There are many ways of making stock, but the Chinese believe that the most balanced result comes from a long simmering of chicken, pork and ham.

Shark’s fin soup

The Chinese are unanimous in their appreciation of shark's fin soup, and this very nutritious soup is rightly considered to be one of the most exotic examples of Chinese cuisine.

Roast belly of pork

In special Cantonese establishments, a whole pig is roasted to a rich red colour in a specially built oven. A similar effect can be achieved at home using a piece of pork from the middle section of belly, with the skin or rind left on.

Chicken velvet

A preparation of finely minced chicken breast, which is made light and fluffy by the addition of egg white. It is used to add taste, texture and substance to soups, such as Winter melon soup and Bird's nest soup.

Bird’s nest soup

Like Shark's fin soup, Bird's nest soup reaches the heights of Chinese cuisine, though Westerners are often put off by the name and the fact that it is produced by swallow's saliva.