"Gongbao" was an official title of the Qing Dynasty. The dish got its name from a Qing official, the Sichuan provincial governor-general who particularly liked this Spicy stirfried chicken dish.
Ingredients: 100 grams vegetable oil, 500 grams beancurd, a plate of chili paste, 1 tbsp.soy sauce,1 cup broth, shredded scallion, minced ginger roots,white sugar, salt and MSG
Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dis...Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or展开更多
Aunt Song’s thick fish soup is a famous dish handed down from the Southern Song Dynasty (1127-1279). According to an ancient book: In the sixth year of the Chunxi reign, the conquered emperor Gaozong of the Song Dyna...Aunt Song’s thick fish soup is a famous dish handed down from the Southern Song Dynasty (1127-1279). According to an ancient book: In the sixth year of the Chunxi reign, the conquered emperor Gaozong of the Song Dynasty abandoned the capital of Kaifeng and established a new court in Hangzhou. On March 15, he met a woman, Aunt Song, when he went sight-seeing on the West Lake. The woman said she had followed the emperor展开更多
One of the eight oldest restaurants in Beijing, the Taifenglou Restaurant in Qianmen, was established in 1876. The restaurant is famous for the consummate cooking skills of its chefs. The restaurant’s Shandong-style ...One of the eight oldest restaurants in Beijing, the Taifenglou Restaurant in Qianmen, was established in 1876. The restaurant is famous for the consummate cooking skills of its chefs. The restaurant’s Shandong-style soup is traditional Shandong fare.展开更多
Emperor Tangming’s concubine, Yang Yuhuan, was fastidious about her meals. One day, she felt hungry after a bath so she asked for some food with stuffing from a palace che The palace chef served her chicken dumplings...Emperor Tangming’s concubine, Yang Yuhuan, was fastidious about her meals. One day, she felt hungry after a bath so she asked for some food with stuffing from a palace che The palace chef served her chicken dumplings and she liked it very much. Afterward Concubine Yang often ate this kind of dumpling.展开更多
Chicken Porridge with Sea Cucumber is a dish created according to a well-known story about Jia Chang, who raised cocks during the Tang Dynasty. Cockfighting was popular among commonfolk during the Tang Dynasty. Empero...Chicken Porridge with Sea Cucumber is a dish created according to a well-known story about Jia Chang, who raised cocks during the Tang Dynasty. Cockfighting was popular among commonfolk during the Tang Dynasty. Emperor Xuanzong selected 5,000 cocks in Chang’an, and 500 children to feed them and train them to fight. Jia Chang was one of the children. Sent to展开更多
Ingredients: 150 grams dried mushrooms, 75 grams oil, 25 grams sugar, cooking wine, soy sauce, scallions and minced ginger for taste. Method: 1. Clean and soak the mushrooms until they become soft. Put them in a bowl ...Ingredients: 150 grams dried mushrooms, 75 grams oil, 25 grams sugar, cooking wine, soy sauce, scallions and minced ginger for taste. Method: 1. Clean and soak the mushrooms until they become soft. Put them in a bowl With some Water, sugar, minced Scallions and ginger and steam for展开更多
Chinese families often use fresh and tender silver carp to make soup. Qing Dynasty Emperor Qian Long is said to have enjoyed Hangzhou flavored soup during a tour south of the lower reaches of the Yangtze River. Therea...Chinese families often use fresh and tender silver carp to make soup. Qing Dynasty Emperor Qian Long is said to have enjoyed Hangzhou flavored soup during a tour south of the lower reaches of the Yangtze River. Thereafter, the soup was listed on the restaurant’s signboard to attract customers and gradually gained popularity. Ingredients: 500 grams展开更多
Legend has it that at a banquet celebrating the success of King Wu of Zhou’s expedition against the tyrant King of the State of Shang during 1 B.C., a chef prepared Eight-Treasure Rice Pudding to symbolize the eight ...Legend has it that at a banquet celebrating the success of King Wu of Zhou’s expedition against the tyrant King of the State of Shang during 1 B.C., a chef prepared Eight-Treasure Rice Pudding to symbolize the eight warriors who had performed great feats.Soft,sweet and bright in color,preparation is simple. Ingredients:展开更多
Taro is smooth and sticky in texture and rich in fat,protein and sugar.According to Chinese traditional medicine, taro nourishes the spine and stomach and helps energy. Ingredients:500 grams taro (peeled and chopped i...Taro is smooth and sticky in texture and rich in fat,protein and sugar.According to Chinese traditional medicine, taro nourishes the spine and stomach and helps energy. Ingredients:500 grams taro (peeled and chopped into diamond-shaped cubes), 15 grams sugar. 250 grams vegetable oil. Method: 1. Heat oil in a wok and add taro cubes. Fry unti they turn golden brown. 2. Take out the taro with a sieve and pour the oil into a container for later use. Add sugar and one tablespoon oil.Stir continuously to prevent burning. When展开更多
Ingredients:500 grams mutton and 750 grams live fish Condiments:Salt for taste, ginger, scallion, soup, water chestnut powder, gourmet powder Method: 1.Quick-boil the clean mutton. then put scallion, ginger, salt, gou...Ingredients:500 grams mutton and 750 grams live fish Condiments:Salt for taste, ginger, scallion, soup, water chestnut powder, gourmet powder Method: 1.Quick-boil the clean mutton. then put scallion, ginger, salt, gourmet powder and pepper powder into it and cook展开更多
Ingredients:8 fresh shrimp, 8 egg whites, 25 grams cooked ham, 50 grams tomato sauce, 500 grams cooking oil, cooking wine, corn starch, wheat flour, coriander leaves and mushrooms. Add sugar, salt and MSG for taste. M...Ingredients:8 fresh shrimp, 8 egg whites, 25 grams cooked ham, 50 grams tomato sauce, 500 grams cooking oil, cooking wine, corn starch, wheat flour, coriander leaves and mushrooms. Add sugar, salt and MSG for taste. Method: 1. Beat six egg whites until they form a peak. Add corn starch, wheat flour and salt to the展开更多
Called "heaven on earth," the West Lake of Hangzhou, Zhejiang Province, attracts tourists by the millions every year. Entertaining tourists with Hangzhou-style food, the Lou Wai Lou Restaurant is also known ...Called "heaven on earth," the West Lake of Hangzhou, Zhejiang Province, attracts tourists by the millions every year. Entertaining tourists with Hangzhou-style food, the Lou Wai Lou Restaurant is also known far and wide. When the Beijing Lou Wai Lou Restaurant opened in 1991, the chefs from the Hangzhou restaurant were invited to display their skills. Hangzhou dishes are usually cooked in their own juice, and are mostly quick-fried, stir-fried, braised or deep-fried The dishes are light in flavor, and some are展开更多
Ingredients: about 400 grams of camel tendon Supplementary ingredients: mushrooms, green beans, winter bamboo shoots, cooking wine, sesame oil, salt, pepper, sugar, vinegar, Chinese onion and ginger. Directions: 1. So...Ingredients: about 400 grams of camel tendon Supplementary ingredients: mushrooms, green beans, winter bamboo shoots, cooking wine, sesame oil, salt, pepper, sugar, vinegar, Chinese onion and ginger. Directions: 1. Soak the tendons in water and take away the bone and hair, and boil the tendons in broth to remove the strong smell. Then cut the tendons, mushrooms and winter bamboo shoots into small cubes. 2. Heat oil in a wok and fry the pepper until it’s aromatic. Add mushrooms, winter bamboo shoots and green beans and stir.展开更多
Ingredients: A force-fed duck (fat and tender), cloves, cinnamon, dried tangerine peel, spice, soy sauce, cooking wine. Directions: 1. Clean the duck, take out the internal organs. 2. Soak the duck in a marinade of cl...Ingredients: A force-fed duck (fat and tender), cloves, cinnamon, dried tangerine peel, spice, soy sauce, cooking wine. Directions: 1. Clean the duck, take out the internal organs. 2. Soak the duck in a marinade of cloves, cinnamon, dried tangerine and spice, then add soy sauce and cooking wine to the marinade and let stand for three hours.展开更多
The cuttlefish egg is in fact the eggs-binding gland of cuttlefish. It is elliptical and grows on the internal surface of ovary, with a layer of thin film coating the gland. Inside the gland are many small white "...The cuttlefish egg is in fact the eggs-binding gland of cuttlefish. It is elliptical and grows on the internal surface of ovary, with a layer of thin film coating the gland. Inside the gland are many small white "cuttlefish coins" which nestle closely to each other, To cook cuttlefish egg soup, prepare the cuttlefish coins by peeling each one carefully so they keep their original shape, then展开更多
文摘"Gongbao" was an official title of the Qing Dynasty. The dish got its name from a Qing official, the Sichuan provincial governor-general who particularly liked this Spicy stirfried chicken dish.
文摘Ingredients: 100 grams vegetable oil, 500 grams beancurd, a plate of chili paste, 1 tbsp.soy sauce,1 cup broth, shredded scallion, minced ginger roots,white sugar, salt and MSG
文摘Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or
文摘Aunt Song’s thick fish soup is a famous dish handed down from the Southern Song Dynasty (1127-1279). According to an ancient book: In the sixth year of the Chunxi reign, the conquered emperor Gaozong of the Song Dynasty abandoned the capital of Kaifeng and established a new court in Hangzhou. On March 15, he met a woman, Aunt Song, when he went sight-seeing on the West Lake. The woman said she had followed the emperor
文摘One of the eight oldest restaurants in Beijing, the Taifenglou Restaurant in Qianmen, was established in 1876. The restaurant is famous for the consummate cooking skills of its chefs. The restaurant’s Shandong-style soup is traditional Shandong fare.
文摘Emperor Tangming’s concubine, Yang Yuhuan, was fastidious about her meals. One day, she felt hungry after a bath so she asked for some food with stuffing from a palace che The palace chef served her chicken dumplings and she liked it very much. Afterward Concubine Yang often ate this kind of dumpling.
文摘Chicken Porridge with Sea Cucumber is a dish created according to a well-known story about Jia Chang, who raised cocks during the Tang Dynasty. Cockfighting was popular among commonfolk during the Tang Dynasty. Emperor Xuanzong selected 5,000 cocks in Chang’an, and 500 children to feed them and train them to fight. Jia Chang was one of the children. Sent to
文摘Ingredients: 150 grams dried mushrooms, 75 grams oil, 25 grams sugar, cooking wine, soy sauce, scallions and minced ginger for taste. Method: 1. Clean and soak the mushrooms until they become soft. Put them in a bowl With some Water, sugar, minced Scallions and ginger and steam for
文摘Chinese families often use fresh and tender silver carp to make soup. Qing Dynasty Emperor Qian Long is said to have enjoyed Hangzhou flavored soup during a tour south of the lower reaches of the Yangtze River. Thereafter, the soup was listed on the restaurant’s signboard to attract customers and gradually gained popularity. Ingredients: 500 grams
文摘Legend has it that at a banquet celebrating the success of King Wu of Zhou’s expedition against the tyrant King of the State of Shang during 1 B.C., a chef prepared Eight-Treasure Rice Pudding to symbolize the eight warriors who had performed great feats.Soft,sweet and bright in color,preparation is simple. Ingredients:
文摘Taro is smooth and sticky in texture and rich in fat,protein and sugar.According to Chinese traditional medicine, taro nourishes the spine and stomach and helps energy. Ingredients:500 grams taro (peeled and chopped into diamond-shaped cubes), 15 grams sugar. 250 grams vegetable oil. Method: 1. Heat oil in a wok and add taro cubes. Fry unti they turn golden brown. 2. Take out the taro with a sieve and pour the oil into a container for later use. Add sugar and one tablespoon oil.Stir continuously to prevent burning. When
文摘Ingredients:500 grams mutton and 750 grams live fish Condiments:Salt for taste, ginger, scallion, soup, water chestnut powder, gourmet powder Method: 1.Quick-boil the clean mutton. then put scallion, ginger, salt, gourmet powder and pepper powder into it and cook
文摘Ingredients:8 fresh shrimp, 8 egg whites, 25 grams cooked ham, 50 grams tomato sauce, 500 grams cooking oil, cooking wine, corn starch, wheat flour, coriander leaves and mushrooms. Add sugar, salt and MSG for taste. Method: 1. Beat six egg whites until they form a peak. Add corn starch, wheat flour and salt to the
文摘Called "heaven on earth," the West Lake of Hangzhou, Zhejiang Province, attracts tourists by the millions every year. Entertaining tourists with Hangzhou-style food, the Lou Wai Lou Restaurant is also known far and wide. When the Beijing Lou Wai Lou Restaurant opened in 1991, the chefs from the Hangzhou restaurant were invited to display their skills. Hangzhou dishes are usually cooked in their own juice, and are mostly quick-fried, stir-fried, braised or deep-fried The dishes are light in flavor, and some are
文摘Ingredients: about 400 grams of camel tendon Supplementary ingredients: mushrooms, green beans, winter bamboo shoots, cooking wine, sesame oil, salt, pepper, sugar, vinegar, Chinese onion and ginger. Directions: 1. Soak the tendons in water and take away the bone and hair, and boil the tendons in broth to remove the strong smell. Then cut the tendons, mushrooms and winter bamboo shoots into small cubes. 2. Heat oil in a wok and fry the pepper until it’s aromatic. Add mushrooms, winter bamboo shoots and green beans and stir.
文摘Ingredients: A force-fed duck (fat and tender), cloves, cinnamon, dried tangerine peel, spice, soy sauce, cooking wine. Directions: 1. Clean the duck, take out the internal organs. 2. Soak the duck in a marinade of cloves, cinnamon, dried tangerine and spice, then add soy sauce and cooking wine to the marinade and let stand for three hours.
文摘The cuttlefish egg is in fact the eggs-binding gland of cuttlefish. It is elliptical and grows on the internal surface of ovary, with a layer of thin film coating the gland. Inside the gland are many small white "cuttlefish coins" which nestle closely to each other, To cook cuttlefish egg soup, prepare the cuttlefish coins by peeling each one carefully so they keep their original shape, then
