Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

Anthony Kwok (standing, at rear) taking orders in Beverly Hills Chinese Restaurant.Jennifer Soo ... feels like a tonne of garlic and covered in soy sauce and matchsticks of preserved lap cheong ...

If you're not a broccoli person but have found that you do enjoy crunching on them at a Chinese restaurant ... sauce in ...

While most people refer to all four of the pig's limbs as the feet (or trotters), Chinese butchers call the ... then put the chillies into the pot. Add the soy sauce, rice wine, cinnamon sticks ...

Mr Chan, a 72-year-old former tax lawyer based in Los Angeles, claims to have dined at nearly 8,000 Chinese restaurants across ... I'd eat soy sauce on rice, and nothing else." ...

Look in your cupboards or fridge and you will probably find one or more of these Chinese condiments: hoisin sauce, dried ...

Houstonians don’t need a fortune cookie to tell them that there’s never been a better time for tracking down Chinese food inside and outside the Loop. In the past few years, restaurants with ...

Some breweries say they adjusted their recipes in response to requests for even sweeter soy sauce from customers including sushi restaurants and bars. Utsunomiya Yuka, a professor at Gakushuin ...

This easy, brightly coloured pork and pepper stir-fry really celebrates that bottle of sweet chilli sauce – usually used just for dipping – hiding at the back of your fridge. Each serving ...

An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...