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Chinese Cuisine - Dim Sums & Appetisers

Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It can include dishes based on meat, seafood, vegetables, as well as desserts and fruit. The various items are usually served in a small steamer basket or on a small plate. Yum cha (literally 'tea drinking') is the actual term used to describe the dining session, especially in contemporary Cantonese.

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A simple but refreshing soup which is also very healthy - a vegetarian's delight. Bean Curd Soup 30 Jan 2009
You can make some plain congee a few days ahead, and store it in the fridge. Whenever you need it, just bring it to boil and pop in some marinated beef mince. A nice and hot breakfast served in just a few minutes. Beef Mince Congee 4 Feb 2012
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. On its own, bird's nest is bland, and its function is to provide texture, rather than taste to the soup. A very rich, prime stock is therefore essential as a base, as is the Chicken velvet. And yet, without the bird's nest, no amount of stock or chicken velvet could produce the unique quality of this soup. Bird's Nest Soup 5 Jul 2009
A good-value, hearty supper in a bowl, lightened up with a dollop of yogurt and sprinkling of fresh herbs. Black Bean and Chilli Soup 11 Sep 2011
Wontons, or small dumplings, served in broth are a national Chinese snack. The main ingredient for wonton filling is pork, but in Kwangtung, shrimps and prawns are also used, because they are so easily available. This addition gives the wontons a much more interesting taste and texture. Cantonese Wonton Soup 17 Jun 2009
In Cantonese this savoury pastry, a bit like a little pie, is called Char Siu Sau. It's a parcel of crisp, flaky puff-pastry wrapped around succulent barbecued pork in a sweetly spicy sauce. Char Siu Puff 1 Dec 2007
Chestnut and Chicken Soup Chestnut and Chicken Soup 22 Mar 2008
Chestnuts with Chinese Cabbages Soup Chestnuts with Chinese Cabbages Soup 22 Mar 2008
Chicken and sweet corn soup is often found on Chinese restaurant menus. It is a favourite with all, and an excellent way to use leftover roast chicken. Chicken and Sweet Corn Soup 11 Nov 2007
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. Chicken Velvet 5 Jul 2009
This soup is delicious as a light Main or even a starter to an Oriental meal. Chinese Curry Noodle Soup 14 Oct 2011
Chinese Sausage Roll Chinese Sausage Roll 30 Nov 2007
The traditional Chinese street snack, oyster omelette works well with prawns or other seafood too. Chinese Seafood Omelette 22 Aug 2008
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too! Chinese Shrimp & Tofu Soup 20 Nov 2007
Texture is the essence of this dish. The quickly cooked shrimps should be crisp yet tender, and the longer they are marinated in the refrigerator (up to 3 days), the better their texture becomes. The delicate colour of the shrimps needs no garnish. Crisp Stir-fried Shrimps 29 Jan 2009
One of the best way to eat duck is as the Chinese do. With this crispy duck recipe, children seem to adore it, which makes it a really lovely family dinner. It's easy to add another duck if there are even more of you eating. Crispy Duck 9 Jun 2008
This is a quick starter or a simple supper, a doddle to make but looks impressive, what could be better? Crispy Pork with Chilli Lime Sauce 13 Sep 2011
Five-spice powder lends this dish its name as well as its characteristic aroma. In Fukien, where this dish originates from, duck's eggs, both the white and the yolk, are used because of their stronger taste. Deep-fried Five-spice Rolls 30 Apr 2009
A popular cold starter or a snack that is part and parcel of Cantonese dimsum. Deep-fried Wontons 28 Feb 2009
Dried scallops used to be relatively cheap in China and dried scallop soup was the poor man's Shark's fin soup. However, times have changed and this soup, with its contrast in texture between the tender scallops and the crisp bamboo shoots, is now one of the most sought-after first courses, second only to the Shark's fin and Bird's nest soups. Dried Scallop Soup 11 May 2009
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