I Ching Huang / Chinese Food Made Easy / Spicy Sichuan / chile coward with jasmine rice

I Ching Huang / Chinese Food Made Easy / Spicy Sichuan chile chicken with jasmine rice www.amazon.co.uk www.chinghehuang.com thecookskitchen.com itunes.apple.com Ching makes a dish of spicy chicken in a stable side of the temporary Market Road Chorley, Lancashire thick bacon salad of cucumbers Ching makes a dish often served as an appetizer and around Chengdu Sichuan, spicy cucumber salad in vinegar and oil, Sichuan pepper. Ingredients for the sauce 4 cloves garlic, chopped fresh piece 2.5cm/1inginger root, peeled, chopped 1 red chile, seeded in, finely chopped ½ red pepper, from seed, crushed 2 tomatoes, sliced ​​5 tablespoons water 2 tablespoons ketchup 1 tablespoon brown sugar For the chicken 1 tablespoon peanut oil 250g/9oz chicken breast fillets, skinless, sliced ​​1 zucchini, cut into strips ½ red or yellow pepper, seeds, cut into strips 2 tablespoons light soy sauce 2 large onions, cut lengthwise method 1. For the sauce, place all the sauce ingredientsin a blender and mix well. 2. For the chicken, heat a wok until smoking and add the peanut oil, then add chicken and saute for 2-3 minutes or until golden brown. Add the zucchini and chilli and fry for 1-2 minutes, pour the sauce and bring to a boil. Cook for 2-3 minutes or until chicken is cooked. 3. Season with soy sauce, and pile on a plate. Garnish with chives and serve immediately.



http://www.youtube.com/watch?v=A_VZZ-Xs0fw&hl=en

Ching's Chinese Food in Minutes-Spicy Sichuan aubergine

Ching's Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Spicy Sichuan aubergine This spicy dish is a winter favourite bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar Spicy Sichuan aubergine Preptime:10 minutes, cooking: 12 minutes This spicy dish, also known as Yu Shiang Cie Tze, is bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar. This is definitely a winter favourite. serves 2-4 to share groundnut oil for deep-frying 1 large aubergine, sliced lengthways into 2cm/æ inch wide x 4cm/1* inch long, chunky batons 2 garlic cloves, finely chopped 2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped 1 medium red chilli, with seeds, sliced into rings 2 tablespoons chilli bean paste 200ml/7fl oz hot vegetable stock 1 tablespoon light soy sauce 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 2 pinches of brown sugar 1 tablespoon cornflour blended with 2 tablespoons cold water 1 spring onion, finely chopped egg-fried rice to serve 1. Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat the oil to 180ºC/350º For until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. 2. Pat the aubergine dry and, using tongs, lower each piece into the oil and deep-fry for 3 minutes until slightly golden, the skin slightly wrinkled and the flesh soft but still retaining its shape ...



http://www.youtube.com/watch?v=Zu6KvgQar4M&hl=en

Cottage Cheese Balls in Spicy Sauce Chinese Style Gujarati

COTTAGE CHEESE BALLS IN SPICY SAUCE CHINESE STYLE 1 pack Ching's Secret Schezwan Sauce Mix 100 gms cottage cheese/paneer 2 medium size potatoes boiled Salt and pepper to taste 1 medium onion diced 1 medium carrot diced 1 spring onion chopped for garnish 450 ml of water ½ cup corn flour Oil to deep fry Method: Grate or mash the paneer and boiled potatoes together and mix well. Make small bite size balls with the mixture. Coat the balls with the corn flour Deep fry to make them crispy. Heat 2 tbsp oil in a pan. Add the vegetables and stir fry for 1 min. add water and entire content of Ching's Secret Schezwan Sauce mix and cook for about 1 min or till the sauce get thick. Add paneer balls to it and cook for further ½ a min. Garnish with spring onions and serve hot. www.facebook.com www.chingssecret.com http



http://www.youtube.com/watch?v=yJSj0kNXlJk&hl=en

Ken Hom Cooks Chinese - PART 2 OF 3

Ken Hom demonstrates five classic and simple Chinese recipes: Sweet & Sour Prawns, Beef in Oyster Sauce, Steamed Fish with Garlic, Spring Onions & Ginger, Quick Beancurd in Spicy Chlili Sauce and Egg Fried Rice. Ken also shows how to maintain your wok, how to create garnishes, and gives tips on how to use chopsticks as well as how to cook the perfect rice. PART 2 OF 3. WATCH PART 3 HERE: www.youtube.com



http://www.youtube.com/watch?v=M2nCNf3V5s0&hl=en

Basic Rules of Chinese Meal Planning

In the first place, a Chinese meal is rather like a buffet, at which a guest eats little bits of this and that rather than a large portion of just one food. Chinese dishes are not served in individual portions, but are dishes shared by all those who sit at the table. Everyone can- indeed he is expected to-eat from all the dishes presented.

A properly planned dinner includes at least one fowl, one fish and one meat dish-and these are complemented with appropriate vegetables. The Chinese set off spicy dishes with bland ones, delicate flavours with ro­bust ones, and soft-textured foods are complemented by something crisp.

Concerned as they are with the appearance of food, the Chinese try to include both pale and richly coloured dishes, and make a point of serving some bright-green vegetables for contrast.

While the Chinese serve many dishes at a meal, they do not-except at elaborate banquet-style dinners-pre­sent a menu in courses. Cold foods, meant to be nib­bled like hors d'oeuvres, are sometimes placed on the table before the guests are seated. Otherwise, all the dishes are brought to the table at one time and eaten to­gether. Hot titbits like prawn toast are classic banquet fare, brought to the table throughout the meal.

Although they are famous for excellent soups, the Chinese serve them in what may seem surprising ways, In some cases, soups appear early in the meal, but the light broths might be sipped throughout, and both the broths and richer, cornflour-thickened soups like velvet corn or sour-and-hot soup may be presented separately in the middle of a dinner. The heavy, full-meal soups like wonton and Chinese noodle soup are most often eaten as lunches or snacks, though sometimes they be­come a part of the menu for a special occasion such as a birthday banquet.

You will find a number of so-called salads, but the Chinese do not have a word for salad in the familiar sense of raw greens tossed with dressing. In China uncooked vegetables rarely appear at the table. Cold cooked vegetable dishes, dressed with soya sauce, wine and seasonings-and equivalent to the Western salad in many ways-are sometimes part of the main meal, but they may also be a feature of the cold hors d'ceuvre plate.

Sweets as such are practically unknown in China, though some hosts serve a fresh fruit dessert after a meal. The sweets included would be more likely to appear between courses at a Chinese banquet.

Ching's Chinese Food in Minutes-Ching's ambrosial bacon brittle haddock

Ching's Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching's spicy bacon crispy haddock Ching-He Huang's favourite fish recipe from her new book Chinese Food in MInutes Spicy bacon crispy haddock Ready to eat in 13 minutes Prep time: 5 minutes, cook in: 8 minutes This is my favourite fish recipe. I love using haddock but you could use cod, monkfish or even mackerel. The wok-cooked smoky bacon (laced in Sichuan peppercorns) chilli oil gives your taste buds a delicious punch! serves 2 2 x 200g/7oz haddock fillets, skin on 2 tablespoons groundnut oil 2 tablespoons Shaohsing rice wine or dry sherry 1 tablespoon Sichuan peppercorns 2 medium green chillies, deseeded and bruised in a pestle and mortar 1 star anise 3 smoked bacon rashers, diced, or use unsmoked and season to taste 3 tablespoons chilli oil juice of 1 lemon salt and ground white pepper steamed jasmine rice, mixed salad leaves or mixed vegetables to serve 1. Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Season the fish with salt and white pepper on both sides. Heat a wok or pan over a high heat and add 1 tablespoon groundnut oil. Place the fish in the wok or pan, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh begins to turn from translucent to opaque, sprinkle 1 tablespoon rice wine or sherry over the fillets. Turn the heat down to medium and cook ...



http://www.youtube.com/watch?v=yKbXp0r_Gp4&hl=en

Cottage Cheese Balls in Spicy Sauce Chinese Style

COTTAGE CHEESE BALLS IN SPICY SAUCE CHINESE STYLE 1 pack Ching's Secret Schezwan Sauce Mix 100 gms cottage cheese/paneer 2 medium size potatoes boiled Salt and pepper to taste 1 medium onion diced 1 medium carrot diced 1 spring onion chopped for garnish 450 ml of water ½ cup corn flour Oil to deep fry Method: Grate or mash the paneer and boiled potatoes together and mix well. Make small bite size balls with the mixture. Coat the balls with the corn flour Deep fry to make them crispy. Heat 2 tbsp oil in a pan. Add the vegetables and stir fry for 1 min. Add water and entire content of Ching's Secret Schezwan Sauce Mix and cook for about 1 min or till the sauce get thick. Add paneer balls to it and cook for further ½ a min. Garnish with spring onions and serve hot. www.facebook.com www.chingssecret.com http



http://www.youtube.com/watch?v=3in-M34czN0&hl=en

No.3412 Myojo Chukazanmai Hot and ambrosial Chinese oil and soy

Myojo Foods(JPN) 明星食品中華三昧辣油醤油味辛麺



http://www.youtube.com/watch?v=kAxZKMqV9EQ&hl=en

Vancouver has the Best Chinese Food in the World according to Condé Nast Traveler magazine

www.globaltvbc.com www.concierge.com Vancouver may be hosting the WInter Olympics, but it also seems to triumph in dumpling devouring. Over 38 meals in 12 restaurants, our indefatigable writer beholds the thrill of noodle pulling. (Warning: Don't read this on an empty stomach) Forget about dumpling hunting in San Francisco. Cancel that pilgrimage to Flushing, Queens, for fish ball soup. If it's Chinese food you're after, pack your chopsticks for Vancouver—and say a silent thanks to geopolitics as your plane lands. It was 1997's repatriation of Hong Kong that began the mass influx of Chinese to British Columbia's lower mainland, a migration which continues to this day, fueled in part by Canada's immigrant-friendly policies. Today, almost one in five of Vancouver's two million residents is ethnically Chinese. Combine those demographics with the city's legendary seafood and you have the recipe for an outsize number of extremely good Cantonese, Shanghainese, and Szechuan restaurants. According to local Chinese food critic and writer Stephanie Yuen—who was born in Hong Kong and has eaten extensively there, in mainland China, and in Taiwan—Vancouver is home to the best Chinese food in the world. Period. Perhaps that explains why visitors from Beijing, Shanghai, and Guangzhou have started showing up in Vancouver just to eat the food they so love. Maybe it's time you did likewise. Conde Nast Traveler magazines picks for some great Chinese dishes are: Best seafood: The Golden ...



http://www.youtube.com/watch?v=XyCwVVEVWAw&hl=en

Weight Loss Guide to Chinese

You might think you have to avoid Chinese food when on a diet, but that is simply not true. Follow this simple guide to eating Chinese while losing weight and you can still enjoy Chinese dining on any weight loss plan.

Chinese Restaurant Guide

Choosing between a low calorie meal or a high calorie buffet is all up to you. Some Chinese foods are a dieter's delight and others are a nightmare waiting to happen. Generally, the difference is all in the protein but not in the way you think. Protein is generally high in fat unless you stick to chicken or shrimp.

Deep Fried, no-no or yes-yes?

While you would think deep-fried is a no-no, this isn't that bad of a choice. They are just blanched in hot oil making the oil content small. However, the stir-fried veggies, that is a different story. Steer clear of those bad boys.

Family Style Dining is Tempting to Dieters

This is a tough one to handle. It is way too easy to pile up the plate. If you must go there, try your hardest to start with small portions and only go back for seconds if you are really hungry. Those second portions are diet killers.

When in China Eat Like the Chinese

The Chinese are thin for a reason. Rice is the focus of the meal. Meat is only a side dish to be eaten one bit at a time. Take their lead and eat this way and you will see the pounds drop off. In addition, if you must have a fatty side dish, combine it with much leaner ones as well.

Fill Your Plate With:
· Bean Curds, Not Fried
· Fish
· Shrimp
· Scallops
· Hot and Spicy Soup
· Veggies
· Velvet Sauce

Limit Your Plate With:
· Batter Fried Foods
· Breaded Fried Foods
· Crispy Noodles
· Sweet and Sour Anything
· Sweet Duck Sauce
· Twice-Cooked Anything
· Anything on a Birds Nest

Follow these tips and you will find eating Chinese is easy, even on a diet. You won't have to avoid the lure of the Chinese restaurant or the Chinese take-out. Weight loss is about living and you can't live if you can't eat. So, sit back and enjoy your life. Chinese take-out is only one-step. You just got one-step closer to your ultimate goal of losing weight and getting healthy.

Is Chinese Food Unhealthy?

Next to Pizza, Chinese food has to be on of the more popular takeout foods for Americans. So, is it bad for you?

Chinese food is a favorite of both the native Chinese and American foreigners alike. Their spicy dishes and authentic cuisine suits almost any palate and has endless possibilities. Unfortunately, sometimes Chinese food can be anything but a healthful dinner. Lucky for many Chinese food lovers, there are healthy alternatives that are equally tasty but lower in saturated fats and simple carbohydrates.

Choosing the right type of foods when ordering Chinese takeout can make a world of difference in the nutritional value you will receive. Picking foods that are high in protein, such as chicken or beef dishes and full of veggies are great healthy choices. As a substitute to fried dishes such as sweet and sour or sesame chicken, opt for a sautéed alternative such as cashew chicken or beef and broccoli. These dishes provide nutritional value that other traditional plates such as lo mein lack. Lo mein provides several sources of bad fats and carbohydrates due to the large amounts of noodles and the oil it is stir fried in. Always make sure that the Chinese restaurant you choose serves food without MSG. There have been conflicting reports about the poor nutritional value contained within.

For healthy side dishes, skip the fried egg roll and wontons and instead have a cup of soup. Skip the order of fried rice. It is an unnecessary supply of large amounts of calories. It also contains high concentrations of cholesterol. If available, brown rice is the most healthful alternative to fried or white rice. If possible, on the day you choose to order Chinese takeout, limit your intake of sodium rich foods. Many Chinese meals are high in sodium content due to the use of soy sauce and other additives. Don't add any more salt than necessary once your meal arrives! Additionally, if you are ordering a dish with peanuts, eat them in moderation. Peanuts can be very beneficial and contain many good fats and nutrients. However, eating too many can make a somewhat healthy dish unhealthy quite quickly.

Choosing between inexpensive restaurants and high end Chinese restaurants can also increase or decrease the health of the food served. As a generalization, many high end Chinese food restaurants will have a special menu with specifically healthy options as well as a list of their nutritional content.

When all else fails, do not hesitate to question your server or the manager of the Chinese restaurant. Most are eager and willing to provide you information on their native dishes and are usually very knowledgeable about their cuisine. The majority of restaurants are required to have nutritional content information on site. This could be useful in helping you decide on the best healthy Chinese takeout options.

Ching He Huang / Chinese Food Made Easy / Street Food / Spicy Tofu and Edamame beans

Edamame Ching He Huang / Chinese Food Made Easy / Street Food / spicy tofu and beans www.mogu.com.tw www.chinghehuang.com Ingredients For the tofu stir fry tofu 2 tablespoons peanut oil 400g/14oz fresh undertaking, and drained cut 1 cm / ½ thick rectangles, 3 tablespoons light soy sauce 1 teaspoon dark soy sauce 1 tablespoon rice vinegar, dried Chinese black or balsamic vinegar 1 tsp chilli flakes For the edamame beans 1 tablespoon peanut oil 1 red chilli, de-seeded and finely chopped 75g/3oz fresh edamame beans from theirPods (finely chopped available from Asian supermarkets) 1 tablespoon light soy sauce 1 teaspoon Chinese rice vinegar or white balsamic vinegar 1 bunch fresh cilantro, a method for tofu stir fry, heat, heat the oil peanuts in a large pan, add tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid is reduced and the tofu is browned on one side. Using a small spatula or a fork lift and rotate each piece (be careful not to break the tofu) and continue to simmer2-3 minutes, the color of the hand. According to Add dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season to taste with dried chili flakes. Transfer tofu to a serving dish and set aside. For the third Edamame beans, peanut oil in a pan, fry pan clean and chilli for a few seconds, then add the edamame beans. Sprinkle a teaspoon of water to create steam, then cook for no more than a minute. Season with the...



http://www.youtube.com/watch?v=SqYhExwh8Rs&hl=en

Ching's Chinese Food in Minutes/Radish and sesame soy brainstorm salad

Ching's Chinese Food in Minutes Radish and sesame soy noodle salad www.chinghehuang.com www.mogu.com.tw Ching shows how to make a simple and satisfying vegetarian dish, a cold radish and sesame soy noodle salad. Ingredients For the noodle salad 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking 200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped 1 small handful black sesame seeds or toasted sesame seeds fresh coriander sprigs, to garnish For the sesame soy dressing 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar Method 1. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. 2. For the dressing, combine all of the dressing ingredients together in a small bowl. 3. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately.



http://www.youtube.com/watch?v=8Jb0VbIhlfk&hl=en

Miami Chinese Restaurants

Tropical Chinese, located in Westchester near Tropical Park, is our favorite Chinese Dim Sum restaurant in Miami. Sit Down and relax while the Dim Sum comes around in steaming carts. If you are unfamiliar with Dim Sum, it is small dishes of Chinese food served as snacks. This Miami restaurant has been around for years and usually is packed on Saturdays and Sundays for lunch so try to get there early. Dim Sum is not served for dinner, buy you can still order some exotic dishes.

The Menu: In addition to the traditional Chinese restaurant dishes, you can order exotic dishes such as Sliced Abalone with sea cucumber in a hot clay pot or Braised Sea Cucumber with spicy sauce.

Red Lantern, in Coconut Grove, is our favorite Chinese delivery restaurant in Miami. When Red Lantern says that the delivery will take 30-40 minutes, the food usually arrives under 20 minutes. If you do not live in the Grove, delivery may be limited and may take longer.

The Menu: We recommend the Fried Noodle Dish ($10) with chicken or pork and the General Tso's Chicken ($11).

New Chinatown, in Sunset/South Miami, is our favorite Chinese dinner and a movie restaurant in Miami. New Chinatown, located on the corner of Sunset Place, is close to shopping and the movies. New Chinatown prepares Szechuan, Mandarin, and Cantonese dishes, so it should not be too difficult to find something you like.

The Menu: From the Cantonese menu, we recommend the Tree Treasures ($20), which is lightly fried scallops, shrimp and calamari mixed with garlic and broccoli. From the Mandarin menu, you will find more typical dishes such as Kung Pao and Orange chicken; however, the Ta-Chien Chicken ($12) is worth a try. It is diced chicken with stir fried mushrooms, baby corn and a special sauce.

China Grill, in South Beach, is our favorite upscale Chinese restaurant in Miami. China Grill, the Sister restaurant to New York's China Grill, has a spectacular atmosphere created from the Egyptian limestone, wraparound bar, and wood floors. There is even an ice-top sushi bar and bar that wraps around the restaurant.

The Menu: Exquisite items that we recommend include the Stir Fried Lobster Pancakes with red chili and scallions, the Black Fettuccine topped with grilled garlic shrimp, and the Tempura Sashimi.

To get more information on Miami Chinese Restaurants or to view Miami Restaurant Menus, visit http://www.restaurantplace.com

Cooking Chinese aliment at the Towers @ Uni. Essex Part III

Cooking Chinese food at the Towers @ Uni. Essex



http://www.youtube.com/watch?v=sk0AgtLLcVg&hl=en

Chinese Cooking Preparation

Sauces and spices are essential in any cooking. No dishes would taste good without them. These are some of the most popular ingredients, sauces and spices that we use in Chinese cooking.

Chinese egg noodles. They can be used in soups and stir-fry dishes as well as being boiled then fried until they’re crisp. This is the most popular type of noodle for Chinese cooking.

Shiitake mushrooms. They tough stalks which can be used for flavouring but should be thrown away before the dish is presented. They are often sold dried and should be reconstituted in hot water for 30 minutes. The soaking water can be added to soups for extra flavour.

Cinnamon sticks, usually called “kayu manis”. This is the inner bark of a tropical tree. The outer bark is also full of flavour.

Citrus peel (usually orange or tangerine) is often used as a flavouring. It can be bought dried or you can dry your own. Try not to leave too much of the pith attached and dry in a very low oven, in the airing cupboard or in the sun. Soak in water to reconstitute.

Cornflour or “Maizena” is used to give a creamy texture and to thicken sauces. It should be mixed with a small amount of liquid and stirred until smooth before adding to a dish.

Spring onions, salad onions or scallions are long and thin with a white root and green foliage often used as a garnish. They are extensively used in Chinese cooking both for flavour and texture.

Spring roll wrappers are made from rice flour and water. It can be bought frozen or vacu-packed in a variety of shapes and sizes. They need to be kept damp and handled carefully because they can be very brittle and break up.

Vinegar, distilled from fermented rice there are three types - while, black and red. White is very mild and is mostly used in sweet and sour dishes.

Waterchestnuts. It can be obtained fresh but are found more commonly in cans. They are white with a crunchy texture and are often used finely shredded in stir-fry dishes. It can be kept in water in refrigerator for 2-3 weeks.

Wontun skins can be bought fresh or frozen and wrapped around the filling of your choice then simmered in soup or deep fried for a tasty snack or starter.

Bamboo Shoots, Indonesian people usually call it with “rebung”. They are sold canned and give a crunch to stir-fried dishes. Once opened, it can be kept in water in a sealed jar in the refrigerator for up to 14 days. It will be better if you change the water everyday.

Beancurd, well known as “tofu”. It made from soya beans. It is sold in blocks. It is fairly tasteless on its own but absorbs other tastes and is popular as a meat substitute for vegetarian people.

Beansprouts are the young sprouts of germinating mung beans. The are available fresh or in cans. The fresh ones are much tastier and crisper and will keep for up to three days refrigerated in a plastic bag. Beansprouts particularly stir-fries and in spring rolls.

Bean thread noodles, well known as “Sohun”, transparent threads made from mung beans. They absorb the flavour of other foods in stir-fries and soups. They can also be deep fried and used as a garnish.

Tou Fu Sauce (Dou Fu Ru)

Made from fermented beancurd. Can be kept for long time. It has two types, red & white.
Red is typically used to cook Braised Pork. White is typically used as a side dish, it tastes spicy.
Some like to serve with soy sauce and vinegar for meat dumplings, hot pot dishes, and others.

Hoisin sauce is made from soya beans, garlic and other spices and is frequently served with Crispy Duck or barbecued pork. It is sold in cans and jars and will keep in the refrigerator for up to six months once opened.

Oyster Sauce. It is a dark sauce made from oysters and soy sauce and is used as a seasoning. Usually used with green vegetables. Heavily salted. Use sparingly for sauted dishes. Popular in Hong Kong, Cantoon, and some areas in south of China while not used at all in north and west of China except for hotels and some restaurants.

Black beans sauce, strongly flavoured and preserved in spices. Black bean sauce is available in jars and will keep indefinitely once opened. It is made from fermented black beans and spices and used as a marinade in Chinese cooking.

Shrimp Sauce:

Oil from salted baby shrimp dried and fermented. Use sparingly for saut?ed dishes. Used heavily for dishes from south of China.

Hot Pepper & Bean Sauce:

Hot sauce made from combination of hot spices and beans. Red or brown in color. Use sparingly in sauteed dishes or cold dishes. In north, people often mix this sauce to stir fried minced meat and serve with noodles

Chilli bean sauce is made from fermented soy beans, red chillis and garlic. You can add it to almost any dish if you like a spicy flavour.

Soy sauce. This is the most commonly used ingredient in Chinese cookery and is brewed from fermented soya beans and salt. It is very dark coloured and very strongly flavoured. There are Light and Dark varieties. The light one should be used with delicately flavoured foods such as fish.

Hot Pepper Oil:

Made from sesame oil and red pepper. Serve with meat dumplings, buns, etc.

JiangXi Vinegar

A special vinegar from JiangXi province. Light amber in color with a distinctive fragrance. Use for meat dumplings and cold dishes.

Star Fennel:

Shaped like eight cornered star, brown in color. Use for cooking with chicken, meat and fish.

Anise Pepper:

Dried brown round spice. Added sparingly in chicken and meat can remove the unpleasant smell (fishy smell). Can also be used for making pickles or even some deserts.

Pepper Salt:

Mixture of anise pepper powder with salt. Serve with fried chicken, meat, and fish.

Chicken stock, is frequently used in Chinese soups and can be made from a chicken carcass or giblets simmered for at least two hours with a leek, a carrot and an onion, all quartered plus salt, pepper and bay leaves.

Chilli, there are several type of chili. Fresh, dried or powder.

The smaller red chilli, generally the hotter it is. Reduce the heat by removing the seeds. Wash your hands extremely after you touch chilli seeds, when you rub your eye can be extremely painful. You better use latex gloves while you cut it. Chillis can be dried in the oven or left in the sun. Once dried they will crumble easily and are often used to flavour oil. Chilli powder is readily available in markets.

Garlic is a pungent bulb readily available. Fresh garlic is best for flavour (make sure it doesn’t have any green sprouts or it will be very bitter).

Ginger. Sometimes whole slices are added to a dish as flavouring and later removed but more commonly, it is peeled and chopped or shredded very finely. Do not use ginger powder, because the taste is very different.

Rice wine. Can be replaced with very dry sherry.

Sesame oil. Made from roasted sesame seeds. It has a delightful flavour and use only for enhancing flavor of cooked and cold dishes, noodles, hot pot sauce, soups, etc.

Chinese Cooking Equipment


There are quite a few traditional equipment that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook authentic Chinese food that always tastes like the original’s, some of the equipments simply can’t be replaced by modern equipment that available on Western market.

Chinese Wok


Deep pan with round bottom used in several ways. Comes in iron, stainless and stainless with layer of copper on the bottom. Iron heats most evenly, but should be seasoned before using or food will stick.
A Wok is very essential for Chinese cooking as its depth makes it easier to move food around quickly without spilling it all over the stove.

A deep fat fryer. It is safer and easier to use than a wok for deep-frying, but it require more oil. Electric ones usually come with filters in their lids, so smell less than the traditional pan with a basket in it.

Knife, heavy and wide. All purpose - for paring, cutting, slicing, chopping and carving.

Iron Palette, comes in square or round front. Rounded ones are easier to use with Chinese wok. Use for frying, sauting and basting.

Iron Spoon, use back side for mixing food with minimum breakage.

Steamer, Used for steaming buns, chicken, meat, fish. Place over Chinese wok filled with boiling water. Buy one size smaller than wok. There are new styles of steamers on the market made of different materials. But Chinese believe that the traditional steamer works the best.

Slotted Spoon, used for deep frying and boiling to get rid of excess oil or water.

Wire Sieve, with handle. Used for boiling noodles, dumplings, etc.

Steamers for Pastries, small in size - about 15cm (6") in diameter. Used in same method as large steamer. Serve hot pastries in steamers. Typical foods served are small meat buns (small steamer meat buns, or Xiao Long Bao Zi), steamed meat dumplings (Shao Mai), etc.

Cookies Moulding, made from wood with various carved designs. No longer popular in the modern society. Some may still use the moulds for major holidays, or just Chinese New Year.

Bamboo Brush, used to wash hot wok. Only people in some rural areas still use this brush. More people use regular washing cloth found on market.

Rolling Pin, used for preparing noodles, dumpling skins, Chinese pancakes, and more.