Choose a wide-based pan with a lid for this all-in-one spicy pork dish. Use any of your favourite – or leftover – vegetables instead if you like and swap the pork for chicken thigh fillets if ...

You'll often find these spicy wonton on dim sum menus, or in the dumpling section of Sichuan and Shanghainese restaurants. I like them as a light main course, served with boiled noodles and ...

For the pork, put the soy sauce, chilli powder, Chinese five-spice ... into toasted sesame buns with a smear of mayonnaise and the spicy slaw. If you would like to serve the pork with a sauce ...

Chinese foods include a diverse and delicious cuisine that spans thousands of years of history. From sweet and savory ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce ... time at a local Chinese restaurant. Twice-cooked pork, known in Japan ...

Buy a piece of pork that is of even thickness without bones to make carving easier. Poking holes in the pork skin is a crucial step, take your time and poke as many holes as possible. 1.

The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat) shop – should be from the belly, with a nice layering of fat, or from the more flavourful but less meaty rib ...