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

the earliest mention of soy milk was found on a Chinese stone slab dating back to a period between the 1st and 3rd Centuries. People believed that by gently heating it, it was easier to digest ...

While the soy milk is heating, prepare the other ingredi­ents. Finely chop the preserved mustard stem (zha choi) and mince the spring onion. Split the you tiao (Chinese fried doughnut ...

Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken, but it’s also easy to make. The fresh local chickens I buy are the perfect size: 1.2kg. If you like ...

There is that one bottle of soy sauce that sits around the pantry, ready to be poured into a stir-fry or some noodles. You don't know it is much beyond seasoning your Chinese dishes with just its ...

5. Steam for 7 to 9 mins (adjust according to the size of the fish). 6. For the sauce, add 3 tablespoons of light soy sauce to a bowl, 1 tablespoon of rock sugar, 1 tablespoon of brown sugar ...

Chinese importers have started to practice “wash out” with Argentine soy oil contracts, which is having an impact on the local industry. “Wash out”, means previously signed contracts are ...