海鲜汤Tag Archive

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 1) The catfish is cut into 8 cm sections, and the horizontal blade is about 0,7 cm thin fish fillets. Rinse with water, add a little… Continue Reading 中国美食， 中国美食， Sichuan cuisine; Chinese cooking, Xipu catfish; 川菜 犀浦鲶鱼

Abalone Clams Seafood Soup, is one of the most popular Cantonese cuisine of Chinese restaurant Dynasty in the Renaissance Harbour View Hotel Hong Kong. The Executive Chef Suen is introducing how to make this fresh and sweet seafood soup. 海鲜汤，滋补鲜美，无人能够抵抗其魅力。除了新鲜的食材，料理中也存在许多秘诀，让我们一起走进香港万丽海景酒店，看行政总厨孙锦胜师傅会如何烹饪这一道鲜鲍花甲海鲜汤。 source

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 First pick up the clear water broth. The old hens are well washed and washed; the scallops are soaked, and the washed ham hooves and ribs… Continue Reading 中国美食， 中国美食， Sichuan cuisine; Chinese cooking, Cabbage in hot soup; 川菜 开水白菜

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 The back of the duck is 7 cm long, and the internal organs, anus, cooking wine, glutinous rice juice, pepper, salt, and pepper are mixed well.… Continue Reading 中国美食， 中国美食， Sichuan cuisine; Chinese cooking, Zhangcha duck; 川菜 樟茶鸭子

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 Fresh cuttlefish. Cut off with a knife from the back. Remove the fish bones. Remove internal organs. Remove a layer of black film from the outer… Continue Reading 中国美食， 中国美食， Sichuan cuisine;Chinese cooking, Fish flavored cattlefish; 川菜 鱼香墨鱼花