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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
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 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
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
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
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
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 popular cold starter or a snack that is part and parcel of Cantonese dimsum. Deep-fried Wontons 28 Feb 2009
Scrambled Egg with Chinese Chives Scrambled Egg with Chinese Chives 14 Apr 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
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
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
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
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 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
The Chinese are unanimous in their appreciation of Shark's fin soup, and this very nutritious soup is rightly considered to be one of the most exotic examples of Chinese cuisine. A fin of the best quality is, however, extremely expensive and takes four days to prepare. The fin used in this recipe is sold in packages consisting of the cartilage with some fin needles and is already processed and then dried again. On its own, shark's fin has little taste but when combined with other ingredients in a prime stock, makes the perfect soup. Shark's Fin Soup 20 Jul 2009
A Cantonese fire pot reflects what's easily available in the region, and it therefore consists of seafood as well as meat and vegetables. If you do not want to use the traditional charcoal-burning fire pot for cooking at the table, use a heatproof bowl and burner or an electric pot. Cantonese Fire Pot 30 Jul 2009
In Hong Kong and China, some restaurants specialise in a very sophisticated dish, Winter Melon Pond. A whole winter melon of perfect size is partially hollowed, filled with such delicacies as crabmeat, diced duck, pork, Chinese mushrooms and bamboo shoots and then steamed for hours to proudce the most delectable soup. But it is not a practical dish to make at home. This recipe, however, is, and the melon is succulent in the soup. Winter Melon and Chicken Velvet Soup 12 Aug 2009
There are many ways of making stock, but the Chinese believe that the most balanced result comes from a long simmering of chicken, pork and ham. Abalone was traditionally included but as this is now so expensive, most people are content to dispense with it. In the Chinese kitchen, a distinction is made between the first yield of this simmering, called the prime stock, and the second yield, called the clear or secondary stock. Prime and Clear Stock 12 Aug 2009
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