This dish is similar to fried pickled Chinese cabbage with shredded pork. The menus of the Tang and Song Dynasties included stir – frying, but they often called the method “stewing.” ...

chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned roasted pork). I prefer the restaurant version, especially with siu yuk (char siu is too sweet).

For the Chinese salted fish, choose a thick, moist and fleshy piece, rather than a chunk that's dry and bony. The minced pork shouldn't be too lean - if there's not enough fat, the dish will be dry.

sweet and sour pork is globally one of the most iconic and beloved food items in Cantonese cuisine. Post reporter Lisa Cam visited some of Hong Kong's top Chinese restaurants to learn about the ...

The skin should taste rich but not overly greasy. This recipe for Chinese pork trotters in vinegar is: Nourishing: it's a ...