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New menu featuring French and Mediterranean flavours highlights chef’s skills.
EXPECTING to be assaulted by the bold, spicy and numbing flavours of Sichuan food is a reason why some shy away from the cuisine.
The columnist examines cross-species diseases like coronavirus can occur because of new human consumption habits.
This year’s new variant of yee sang, the Chiu Chow Yee Sang, was inspired by chef Alex Au’s travels and the local yee sang he had sampled.
Easy-to-make chilli oil lends vibrancy to popular cold poached chicken flavour.
THE Mandarin character for “fresh” (xian) is made up of two other characters which are fish (yu) and lamb (yang).
WHEN preparing festive meals for Chinese New Year, many home cooks and chefs will include ingredients that are said to invite good luck and prosperity for the year ahead.