Chinese Recipes
Culinary Idioms
Chinese cooking is a very subjective art. There are no definite quantities of any ingredients, nor any exact time limits for cooking any recipe. I encourage you to develop this art through trial and error. Although the recipes here are presented with certain quantities of ingredient and basic information for preparation of all dishes; however, I do encourage you to adapt the recipes to your own taste. Afterall, recipes are developed based on individual taste preference. Have fun cooking.
| Poultry Stir-fried Chicken with Dried Red Pepper Drunken Chicken Stuffed Chicken Wings Roast Chicken in Soy Sauce Chicken Stuffed Rice Stir-fried Chicken in Tomato Sauce Chicken with Black Beans Royal Chicken Peking Duck
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Tofu
(Bean Curd) Ground Meat and Bean Curd Bean Curd Noodles and Celery Salad Stuffed Bean Curd Peking-style Fried Bean Curd Ma-Puo Tofu Minced Tofu Braised Chinese Mushrooms and Tofu Three-flavored Shredded Tofu Soup Tofu and Egg Soup
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| Seafood Braised Fish with Hot Bean Paste Sweet and Sour Fish Steam Fish Fish and Vinegar Stir-fried Eels with Chives Lobster & Garlic Salty and Crispy Shrimp Stir-fried Shrimp with Vegetables Stir-fried Shrimp with Green Peas Spicy Stir-fried Prawns Stir-fried Crab Stir-fried Crab with Bell Pepper Stir-fried Squid Stir-fried Squid with Combo Vegetables Stir-fried Squid with Dried Red Peppers Stir-fried Clams Ideal Family Stew Stir-fried Abalone with Straw Mushrooms
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Meat Ching Du Pork Back Ribs Stir-fried Meat Combination Stir-fried Meat with Szechuan Mustard Green Stir-fried Pork with Green Onions Sliced Beef with Snow Peas Beef with Nappa Cabbage in Oyster Sauce Sliced Beef Tendons Stir-fried Pork Liver with Combo Vegetables Soups |
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This site is developed by Cynthia Leonard
Revised: September 30, 2002