Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg.
This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.
Suan cai (also called suan tsai and Chinese sauerkraut) is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is similar to a fermented-cabbage dish, sauerkraut, which is common in the cuisines of Central and Eastern Europe.
White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.
Crisp skin and juicy and tender meat – Who doesn’t love crunching down on a good piece of well-cooked pork crackling
Chifa is a term used in Peru to refer to Chinese cooking, in which Peruvian and Chinese ingredients are fused to Cantonese culinary tradition.
Hoisin sauce, also called Chinese barbecue sauce is a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes.
This recipe is for a typical pork egg fu yung that you would find on the menu of many Chinese restaurants. It contains pieces of pork, bean sprouts and spring onions; served with brown gravy.
Char siu (char siew) is of Cantonese origin where pork is marinated in a honey hoisin sauce, and then roast in the oven to charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, char siu (char siew) would be it.