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How To Make Spiced Fish Stew 如何制作四川水煮鱼
Learn Chinese - Chinese Cuisine

altIngredients:                                           800-1000 g Fish fillets (preferably river or lake fish)

Condiments:
250-300 g Cooking oil                                  3 tbsp Hot bean sauce                              1 chunk Ginger root,sliced                            8 clove Garlic, sliced                                     3 stalk Scallion                                             2 handful Sichuan peppercorns                      1 rice bowl Sichuan dried chilli                    2/3 tbsp Chilli flakes                                        2 tbsp Jiafan rice wine 
 2/3 tbsp Light soya sauce
 700-800 ml Stock      1/3 tsp Pepper powder
 ½ tsp Salt                1 tsp Sugar 
 Chicken powder to taste

Last Updated on Sunday, 09 June 2013 10:48
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Instant-boiled mutton(涮羊肉)
Learn Chinese - Chinese Cuisine

altInstant-boiled mutton (Chinese: 涮羊肉; Pinyin: Shuàn Yángròu) is a very popular Chinese hot-pot dish.

In China, when having instant-boiled mutton, people put a hot-pot filled with water at the middle of a table. Normally food materials boiled in the pot include Tofu, Chinese leaves, bean vermicelli etc.

 

Lamb is pre-sliced and served on the table. The requirement on the lamb slices is that the slice must be very thin like a paper, and each slice is complete.

Last Updated on Sunday, 01 February 2009 17:19
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Zhajiang mian(炸酱面)
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altZhajiang mian ("fried sauce noodles") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with fermented soybean paste.

In Beijing cuisine, yellow soybean paste (黄酱; pinyin: huángjiàng) is used, while in Tianjin and other parts of China sweet noodle sauce (甜面酱; pinyin: tiánmiànjiàng), hoisin sauce (海鲜酱; pinyin: hǎixiānjiàng), or doubanjiang (豆瓣酱; pinyin: dòubànjiàng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used.

Last Updated on Friday, 07 August 2009 09:47
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Putting the Finishing Touch to the Picture of a Dragon
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In the Southern and Northern Dynasties Period (420-589), there was a painter called Zhang Sengyou. Once he visited a temple and painted on the wall four dragons, but gave none of them eyes. The onlookers felt that this was odd, and asked why he hadn't painted the eyes. He answered, 'Eyes are crucial for dragons. With the eyes painted on, the dragons would fly away.' Nobody believed this,so Zhang Sengyou took up his brush and added eyes to two of the dragons. No sooner had he finished than the two dragons flew into the sky amid a thunderstorm. The two without eyes stayed painted on the wall.
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How to Get Some Names of Chinese Dishes
Learn Chinese - Chinese Cuisine
China is a country famous for poems and many Chinese dishes are given poetic names that evoke emotions and visions. In this way Chinese cuisine is an exalted form of art. So sometimes it is difficult to guess what is it from the names of the dishes. Therefore, it is always a tough job to translate foreigners some Chinese dishes.

Let’s take a look at some of them.

宫保鸡丁(gōng bǎo jī dīng )Gongbao Chicken Cubes

There are some mystiques that surround the origin of certain recipe names. Comparatively, it is a clear name for one can grasp the main stuffe- chicken cubes from its name. It's common
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Chinese Dumpling
Learn Chinese - Chinese Cuisine
Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential during holidays in Northern China. Chinese dumpling becomes one of the most widely loved foods in China.

Chinese dumpling is one of the most important foods in Chinese New Year. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make
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