I began making this authentic hot and sour soup recipe almost 50 years ago. It’s truly a classic and one that we always order in a Chinese restaurant. We love the hot and sour taste and the ...

Being in the PNW, cold gray weather can be a constant. Soup is on the menu year-round often, but this week the rain has ...

In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes. Let it boil, reduce the heat and add the cornflour mixed with water and stir ...

I like to serve this soup with rice cracklings, which add a crunchy texture and nutty flavour. Because making the cracklings is time-consuming - the cooked rice needs to be dried in the oven for ...

Chinese home cooks pressed for time often round ... you can also use them as the base for another dish. For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but ...

the soup is most typically made with beef, as it is here. Yú, the Mandarin word for fish, is a homonym for the Chinese term for abundance, so serving this recipe on the Lunar New Year is an ...

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Chinese cabbages are available all year ... then use raw in salads, stews and soups. Alternatively, steam or add to stir-fries and cook briefly. FAQs about BBC Food ...