Food from your favourite local Chinese takeaway might be comforting and familiar, but due to the speed it’s cooked – with a lot of deep frying – and cost-saving ingredients, it’s not the healthiest.

Even though I don’t cook Chinese food all the time, I can hardly step into my kitchen without encountering ingredients, equipment and cooking methods that can be traced back to China.

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce. Have your butcher separate the spareribs into individual ribs and then into chunks which are ...

have shied away from cooking Chinese food for fear of not ever being able to recreate some of our favourite meals. However, with better access to authentic ingredients, proper equipment and plenty ...

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.

While it's tempting to reach for the phone and order takeout after a long day, these Americanized Chinese recipes are so fast and easy to make, they'll be ready before your delivery would have ...