Hot and sour soup

Hot and sour soup is an old favourite for most people who frequent Peking and Sichuan restaurants. It is one of the few Chinese thick soups. [...]

This is a popular Cantonese recipe, and for years I just couldn't understand why it was named after a famous lake in the scenic city of Hangzhou in Eastern China. [...]

Ideally use the fillet of a flat fish such as lemon sole or plaice. It is not necessary to remove the skin, which helps to keep the flesh of the fish together when cooked. [...]

This is a variation of Hot and Sour Soup, but much simpler to prepare and equally delicious - if not even more so! [...]

The Chinese character xian (delicious) is a compound word made up of yu (fish) and yang (sheep). This soup has gone one stage further by adding a third delicacy - chicken. [...]

I remember the thrill and excitement of my first encounter with sweet and sour spareribs in a Cantonese restaurant, but I have never tasted anything like them since. [...]

Strictly speaking, a fricassée is a French method of preparing chicken in a white sauce. But in English cooking, the term is applied to various kinds of stewing or braising. [...]

Like hot and sour cabbage, this is another Sichuan dish that has become popular throughout China. Any leftovers from Crystal-boiled pork can be used instead of fresh meat. [...]