Braised five flowers pork

In China this is the most popular way of cooking pork. If you cook more than you need for one meal, the rest can be warmed up and served again or used as an ingredient for a number of recipes. [...]

This is a superior version of Pork Laurel, with crunchiness of bamboo shoots and Wooden Ears giving it an added texture. [...]

In China this is a popular way of cooking chicken, and you'll have a little chicken left over for another dish. [...]

For meat you can use pork, beef, chicken liver or kidney; for vegetable you can use spinach, Chinese leaves, green cabbage, mange-touts peas, lettuce or watercress. [...]

This is a very colourful and delicious soup. When spinach is not in season, you can substitute lettuce or watercress. [...]

The very first item a Chinese cook would prepare when starting work in the kitchen each morning is a good stock which is used for cooking throughout the day when required, and is the basis for soup making as well. [...]

A simple-to-prepare dish from Peking which, when served side by side with 'agitated' prawns, gives an interesting contrast in texture and colour as well as flavour. [...]

This is a famous recipe from Shanghai, traditionally served cold. Like the Cantonese white-cut chicken, it is very easy to make. [...]