* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 炖菜核

Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning Peel the radish and cut into thick slices (or hobs, free), wash the ginger and peel the slices (do not throw the ginger skin) Wash the… Continue Reading 中国美食， 中国美食， Sichuan cuisine; Chinese cooking,Stewed Oxtail soup;川菜 清炖牛尾汤

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It’s a meal of small bites that leaves a big impression. » Watch more WTHR 13News:Watch Live and On-Demand Videos on WTHR | Indianapolis, Indiana | wthr.com WTHR Channel 13 brings you thoughtful and storytelling from central Indiana. You can access our collection of compelling stories at WTHR.com and WTHR… Continue Reading Dim Sum: A staple of Chinese cuisine best served with conversation

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Trà Trứng một món ăn độc đáo có nguồn gốc từ Chiết Giang – Trung Quốc, Trứng thấm vị trà và ngọt thanh của đường phèn hòa quyện cùng hương vị Quế – Hồi – Đinh hương tạo nên nét độc đáo của món ăn này. Cùng xem cách làm… Continue Reading Cách Làm Trà Trứng thơm ngon đặc sắc | Chinese Tea Eggs

중국 산둥요리 본연의 참맛, 표고버섯 파(扒) 청경채 안녕하세요 대륙의 집밥입니다. 중국 사람들은 채식을 많이 하는 걸 알고 계신가요? 특히 파라고 해서 데친 채소 위에 소스를 얹어 먹기도 합니다. 산둥요리는 중국 팔대요리 중에 하나입니다. 유의융 셰프님께서 산둥요리의 본 맛을 알려준다고 합니다. 모드들 집중하시고 중화요리의 세계에 빠져 봅시다 항상 즐거운 요리되세요~ 파(扒)란?… Continue Reading [ENG SUB] 중국 산둥요리 본연의 참맛, 표고버섯 파(扒) 청경채