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What other cuisine can match the culinary history and breadth of Chinese cooking? Australia’s roots are certainly based in Cantonese cooking, with the dim sum carts of yum cha a favourite weekend brunch activity, and the requisite live seafood tanks pairing perfectly with our amazing ocean bounty. These days, there are plenty other regions making their presence felt, from the numbing dishes of Sichuan to chilli-packed Hunan, Uighur stews and lamb kebabs, Shanghai dumplings, Japanese-tinged Taiwanese, and, of course, Peking duck and fresh Chinese noodles from the the north. Even family occasions like Chinese New Year and the Mid-Autumn ‘Mooncake’ Festival are increasingly being celebrated beyond their cultural base.

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Chinese
Mango Pudding