Signature Si Chuan Dish When talking about Si Chuan signature dish, what is the first dish that pop-up in your mind? For me, and I’m sure many of you do, is – the Ma Po Tofu! Where did the Ma Po Tofu come from? Ma Po tofu is a such mouth-watering dish for almost all […]
Chinese Spicy Tofu with Minced Pork ( Ma Po Tofu 麻婆豆腐) Read More »
The Attractiveness of Thai Style Steam Fish One of my favorite way to taste the freshness of fish is to steam it. Besides of make it in Chinese style, sometimes do it in Thai is more appetizing in this wet and hot summer. How to make Thai Style Steam Fish? In Thailand, the traditional fish for
Thai Style Steam Fish (ปลานึ่งไทย) Read More »
Introduction of Kim Bap In the time of spring, it is a little bit warm and humid in Hong Kong right now. Under this weather, it is normal to loss appetite for food. Hence, we need a bit of freshness to make ourselves refresh. This Korean seaweed rice roll (Kim bap) might be one of
Korean Seaweed Rice Roll (Kim Bap 김밥) Read More »
Introduction of Chinese Dumpling Chinese dumpling (Jiao Zi) is one of the most well-known food in Chinese cuisine. With the carbohydrates come from the dumpling skin, proteins and fibers come from the meat and vegetable infills, it’s not hard to see the nutrient value inside this small dumpling. History of Chinese Dumpling In fact, the
Chinese dumpling (Jiao Zi 東北餃子) Read More »
History of Kung Pao Chicken Kung Pao Spicy Chicken is a traditional Chinese Si Chuan dish. It was created and served by a governor in Qing dynasty who worked as a Pao (guidance post) in Kung (Palace in Qing Dynasty). Therefore, this dish was named after him called Kung Pao spicy chicken. Taste the Flavors
Spicy Chicken with Cashew Nuts (Chinese Kung Pao Chicken 宮保雞丁) Read More »
