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The tender wonton wrappers, deep-fried to a crisp before being dunked in the soup, lend special character to this dish. The colour of the ingredients, suspended in the clear soup, is especially attractive. Wonton Wrapper Crisps Soup 28 May 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
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
Scrambled Egg with Chinese Chives Scrambled Egg with Chinese Chives 14 Apr 2009
A popular cold starter or a snack that is part and parcel of Cantonese dimsum. Deep-fried Wontons 28 Feb 2009
In cookery, the Chinese often enjoy making up a dish to resemble the looks, if not also the taste of a particular ingredient, giving the dish the same name. This very light and delightful summer dessert, which looks like bean curd is, in fact, not bean curd at all! Almond Bean Curd 15 Feb 2009
A Cantonese dish at its simplest and best. The fresh scallops are steamed with just a touch of garlic, then served with a sauce to add zest to their natural sweetness. The details of preparation, seemingly elaborate, are nevertheless worth observing if you wish to make this simple yet sophisticated dish. Steamed Scallops in the Shell 12 Feb 2009
True to form, Cantonese pickled vegetables are sweet and sour rather than spicy, and their unique taste is achieved by a harmonious and subtle blending of salt, sugar and vinegar. Pickled Vegetables Cantonese Style 4 Feb 2009
If you have trouble finding spareribs, use boneless shoulder or pork chump chops to make this dish. You will find the result just as deliciously satisfying. Spiced-salt Spareribs 2 Feb 2009
This pleasant Northern dish is served cold with a slightly tangy sauce, and because it can be prepared completely in advance it is very handy for entertaining. The fen-pi, literally meaning the skin of flour, must not be soggy if the dish is to be successful. Shredded Chicken with Tientsin Fen-pi 1 Feb 2009
Do not be put off by the rubbery appearance of the jellyfish which is sold in sheets, folded and packed into plastic bags with large grains of salt in-between the folds. When properly prepared, edible jellyfish gives great pleasure to those who enjoy food as much for texture as for taste. This is certainly why the Chinese seek it. Edible Jellyfish with Cucumber 31 Jan 2009
This is the most basic Chinese soup and can be made in an instant with some clear stock and an egg. The soup's success, however, depends on the technique of adding the egg to the soup. Egg Drop Soup 30 Jan 2009
A simple but refreshing soup which is also very healthy - a vegetarian's delight. Bean Curd Soup 30 Jan 2009
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
The substantial Chinese population in Indonesia is particularly fond of duck and the delicious ingredients in this recipe give it an oriental flavour. Duck with Chinese Mushrooms and Ginger 25 Dec 2008
This is a lovely way to liven up scrambled eggs. Prepare all the ingredients in advance so that the vegetables retain all their crunch and colour. Spicy Scambled Eggs 25 Dec 2008
Chicken can also be used in this recipe, but duck gives a richer contrast of flavours. Duck and Ginger Chop Suey 23 Dec 2008
Tossed Noodles with Seafood Tossed Noodles with Seafood 20 Nov 2008
When making this dish for non-vegetarians, or for vegetarians who eat fish, add a piece of blacan (compressed shrimp paste). A small chunk about the size of a stock cube, mashed with the chilli paste, will add a deliciously rich, aromatic flavour. Vegetarian Fried Noodles 20 Oct 2008
Pad Thai is real street food and can be found in many places in Bangkok. Vendors compete and usually cook their unique recipe that has been refined for years. Pad Thai Noodles with Tofu 13 Oct 2008
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