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Fast Food

For over five millennia, food has been at the heart of China’s culture

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West Lake Fish
Aug 27, 2010 (WiC 75)

West Lake Fish is a popular dish from Hangzhou, Zhejiang. Preparation is simple: fresh carp is first poached and then simmered in a mixture of Shaoxing wine, vinegar, sugar, soy sauce, ginger and onion. The light seasoning accentuates the ...

Swiss Wings
Jul 23, 2010 (WiC 70)

Swiss Wings, a Hong Kong specialty, are chicken wings cooked in a sweet soy sauce-flavoured marinade. The sauce recipe varies but the basic ingredients are soy sauce, sugar, Chinese wine, herbs and spices. The ...

San Bei Ji
May 7, 2010 (WiC 59)

San Bei Ji, which means Three Cup Chicken, is a popular dish in Jiangxi. The dish is traditionally made with one cup each of three liquids: white wine, soy sauce and sesame oil. The chicken, together with the sauce, is cooked in a ...

Qi Guo Ji
Apr 1, 2010 (WiC 55)

Qi Guo Ji, which means steam-pot chicken, is from Yunnan province. Preparation is simple: chicken, dried dates, ginger, spring onion and a bit of rice wine and water are put in an earthenware soup pot. The pot is sealed tightly and steamed for ...

Capital M
Mar 5, 2010 (WiC 51)

Perhaps the hippest eatery in Beijing, Capital M has a lot going for it. The restaurant is housed in a traditional building at the entrance to Qianmen Street, one of Beijing’s most historical quarters. The terrace also affords one of the most ...

Red braised pork
Feb 5, 2010 (WiC 48)

What is it? Red braised pork is popular in Hunan cuisine (also known as Xiang cuisine). Pork belly, ginger, shaoxing wine, soy sauce, chilli and rock sugar are all cooked in a large pot at a low heat. The dish is eaten with ...

Hotpot
Jan 29, 2010 (WiC 47)

What is it? Hotpot boils thin slices of meat, seafood and vegetables in a communal pot of seasoned broth. Morsels are then plucked out as they cook. There are numerous regional variations of the dish. One of the most popular is Sichuan hotpot, ...

Xuanwei ham
Nov 6, 2009 (WiC 37)

What is it? Xuanwei is to the Chinese what Iberian ham is to the Spanish. Salty, savoury, and chewy, the dry-cured ham is often used in Chinese cooking to flavour stewed and braised foods. It is used in broth and soup stock ...

Twice cooked pork
Oct 23, 2009 (WiC 35)

Twice cooked pork, (sometimes “double cooked pork”) is one of the most popular Sichuan dishes. The recipe sees pork ribs boiled first in hot water with ginger and salt, and then cooked again in a wok with Sichuan peppercorns, cabbage and ...

Dapanji
Sep 11, 2009 (WiC 30)

What is it? Dapanji translates as “big plate chicken” and is a popular dish from Xinjiang province. The chicken is first cut into bite size pieces, sautéed with spices (plenty of chilli and peppercorn) and coarsely ...

Older »

1 2 34 5

« Newer

Fast Food

For over five millennia, food has been at the heart of China’s culture

West Lake Fish Aug 27, 2010 (WiC 75) West Lake Fish is a popular dish from Hangzhou, Zhejiang. Preparation is simple: fresh carp is first poached and then simmered in a mixture of Shaoxing wine, vinegar, sugar, soy sauce, ginger and onion. The light seasoning accentuates the ...

Swiss Wings Jul 23, 2010 (WiC 70) Swiss Wings, a Hong Kong specialty, are chicken wings cooked in a sweet soy sauce-flavoured marinade. The sauce recipe varies but the basic ingredients are soy sauce, sugar, Chinese wine, herbs and spices. The ...

San Bei Ji May 7, 2010 (WiC 59) San Bei Ji, which means Three Cup Chicken, is a popular dish in Jiangxi. The dish is traditionally made with one cup each of three liquids: white wine, soy sauce and sesame oil. The chicken, together with the sauce, is cooked in a ...

Qi Guo Ji Apr 1, 2010 (WiC 55) Qi Guo Ji, which means steam-pot chicken, is from Yunnan province. Preparation is simple: chicken, dried dates, ginger, spring onion and a bit of rice wine and water are put in an earthenware soup pot. The pot is sealed tightly and steamed for ...

Capital M Mar 5, 2010 (WiC 51) Perhaps the hippest eatery in Beijing, Capital M has a lot going for it. The restaurant is housed in a traditional building at the entrance to Qianmen Street, one of Beijing’s most historical quarters. The terrace also affords one of the most ...

Red braised pork Feb 5, 2010 (WiC 48) What is it? Red braised pork is popular in Hunan cuisine (also known as Xiang cuisine). Pork belly, ginger, shaoxing wine, soy sauce, chilli and rock sugar are all cooked in a large pot at a low heat. The dish is eaten with ...

Hotpot Jan 29, 2010 (WiC 47) What is it? Hotpot boils thin slices of meat, seafood and vegetables in a communal pot of seasoned broth. Morsels are then plucked out as they cook. There are numerous regional variations of the dish. One of the most popular is Sichuan hotpot, ...

Xuanwei ham Nov 6, 2009 (WiC 37) What is it? Xuanwei is to the Chinese what Iberian ham is to the Spanish. Salty, savoury, and chewy, the dry-cured ham is often used in Chinese cooking to flavour stewed and braised foods. It is used in broth and soup stock ...

Twice cooked pork Oct 23, 2009 (WiC 35) Twice cooked pork, (sometimes “double cooked pork”) is one of the most popular Sichuan dishes. The recipe sees pork ribs boiled first in hot water with ginger and salt, and then cooked again in a wok with Sichuan peppercorns, cabbage and ...

Dapanji Sep 11, 2009 (WiC 30) What is it? Dapanji translates as “big plate chicken” and is a popular dish from Xinjiang province. The chicken is first cut into bite size pieces, sautéed with spices (plenty of chilli and peppercorn) and coarsely ...