Jeremy Pang on the city’s irresistible cuisine - TV chef Jeremy Pang grew up on Cantonese food and spent summers eating his ...

How Worcestershire sauce, ketchup and brown sauce shaped Hong Kong’s food - TV chef Jeremy Pang explains how British ...

I only practised in the kitchen. Cooking Chinese food is like practising kung fu – you need to learn the hard way. [3] If you teach young cooks now, they don’t necessarily want to learn.

A new graphic cookbook — complete with recipes and comic book-style illustrations — tells the backstories of the names behind ...

Cooking time: 4 minutes ... 1⁄2tbsp dark soy sauce; 2tbsp Chinese rice wine (Shaoxing wine); 1tbsp brown sugar Begin by marinating the beef; add all the marinade ingredients to a bowl and ...

He likes pizza and ranch dressing, tacos and Chinese carryout. He's traveled the world, but he's still "100% Midwestern." ...

Chinese American sticky chicken is popular at chain Chinese restaurants and on food court menus. It's easy to make at home and undoubtedly healthier. The sticky sweet sauce is made with ketchup, honey ...

Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

Chinese cabbages are available all year ... Alternatively, steam or add to stir-fries and cook briefly. FAQs about BBC Food ...