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Litchi Shrimp

Litchi Shrimp

Litchi Shrimp Balls is a kind of Cantonese cuisine. Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most “Chinese restaurants” in Western countries serve authentic Cantonese cuisine and dishes based on it.

We have already shared two recipes named after [Read More…]

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Buddha jumps over wall (Fo Tiao Chiang) recipe

Buddha jumps over wall (Fo Tiao Chiang) recipe

For many years, we have heard of this famous Chinese word “Fo Tiao Chiang” which means “Buddha jumps over the Wall”.   Was this dish so sinful for Buddha that he had to jump over the wall to escape?

Buddha Jumps Over the Wall, or fo tiao qiang, is a complex dish making use of many ingredients, inc [Read More…]

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White Cut Chicken Recipe

White Cut Chicken Recipe

White cut chicken is a traditional Cantonese dish (白切鸡, pinyin: Bai Qie Ji). It is the simple one in Cantonese chicken cooking without adding any other flavor except boiled water. It tastes fresh and light, marinating the best original taste of chicken. The method of making it is easy. It is just we [Read More…]

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Braised Pork Slices With taro

Braised Pork Slices With taro

Braised Pork Slices With taro is a traditional dish, famous all over China, and especially popular among Hakkas who lived in Guangzhou. The major characteristics of the dish are a golden color and luster, a crisp taste, it is fat but not greasy and it smells aromatic and mellow. The course features [Read More…]

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Cantonese White Boiled Shrimp

Cantonese White Boiled Shrimp

White boiled shrimp is a variety of night dish in Cantonese cuisine. Boil (白灼) is one of the best ways to prepare live shrimp, as boiling retains the natural sweetness and freshness of the shrimp. If you are to cook this White boiled shrimp recipe, consider cooking them in their shells, for it prote [Read More…]

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Easy chinese sweet and sour pork recipe

Easy chinese sweet and sour pork recipe

Sweet and sour pork is an easy to prepare Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce (糖醋里脊; pinyin: táng cù lǐjǐ) is considered its ancestor.

The origin of sweet and sour po [Read More…]

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Lotus Leaf Wraps dim sum (Lo Mai Gai)

Lotus Leaf Wraps dim sum (Lo Mai Gai)

We have talked that  Lotus leaf is really wonderful but not as widely used in home-cooking as it should be. So yesterday i have shared how to use the lotus leaf to make steamed chicken—a common Chinese dish: Steamed Chicken in Lotus Leaf. Today, I’d like to share you one of my favorite dim sum in Ch [Read More…]

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