February, 2010 // Posts published in February, 2010
Shaoxing Wine or Rice Wine?
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There are two very common rice wines that we use in both Chinese and Taiwanese cooking of which you can buy both of them easily in Chinese supermarkets in the United Kingdom. One is “rice wine” (米酒) which has no colour and looks like water. We use it in most of our Chinese and Taiwanese ...
Superior Dark or Superior Light Soy Sauce??
I remember the first time I saw “superior Dark” (also called lao chou 老抽 and “superior light” (also called sheng chou 生抽) soy sauce that I felt very confused. So, I asked my mother: “What’s different between Dark and light soy sauce?? How to use it?” My mother basically said: superior dark soy sauce is ...
Hai Lu Fried Rice
Hai Lu Fried rice is a very popular and common dish in Chinese or Taiwanese cooking. Fried rice’s history has been in China for over a thousand years. We have so many different kind of fried rice in both Chinese and Taiwanese cooking, but their have two very important ingredients is a essential for fried ...
Chinese Cooking Class in Edinburgh
This is my first blog on blogspot for my Chinese cooking class. I’m an experienced chef who is married to a lovely English man and currently settled in Edinburgh. I’ve always had a passion for cooking and I’ve learnt so many amazing Chinese foods from my grandmother (she is originally from Guangdong), grandfather (he is ...