A cold summer soup, these vegetables have the most robust flavor.Fast Facts Time:Prep Time: 30 minutes Chilling Time: 4 hours Serves: 8 Ingredients: 1 FIELDS free range egg 4 fresh plum tomatoes, roughly chopped 1/2 green pepper, chopped...

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art1Without benefit of meat, chef Tony Lu earns a Michelin star for Fu He Hui in Shanghai. Mike Peters discovers how he did it. The best dish I'm having in an eight-course dinner may be one of the simplest: turnip with dry carrot, quinoa, soy and leek. If my excitement is hard to comprehend, you might want to pay a visit to Shanghai's Fu He Hui, which recently earned one star from the Michelin guide. The idea of a vegetarian restaurant would seem a challenging one. Fans of such an eatery are a mixed crowd. Many choose not to eat animal flesh for ethical, religious or...

art1Matzo meal and vodka batter is not the most familiar ingredient of a Chinese New Year feast, but Hong Kong's trendy Jinjuu is celebrating Spring Festival until Feb 11 by treating fans of its popular Tong Dak whole Korean fried chicken to some sweet deals. Chef Judy Joo's crew serves up Australian free-range chicken that's fried crispy and golden brown on the outside while tender and juicy on the inside thanks to high-pressure, high-temperature cooking...

The Taste of Macau
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Macau is a place where people take food very seriously, and similarly to other Asian cuisine they consider cuisine as being an art form...
Tea, The Quintessential Chinese Beverage
Wednesday September 07, 2011
Tea is an elixir. It invigorates, offers warmth, is calorie-free, has less caffeine per cup...
Official Cuisine
Wednesday September 07, 2011
Chinese dishes are classified in two ways: One is by region. One of the regional methods defines four major cuisines based on the eating habits...
How to Minimize Green Tea Caffeine
Wednesday September 07, 2011
Green tea is delicious and very high in antioxidants. It has one drawback, however, and that is its...
Fangshan Cuisine
Wednesday September 07, 2011
Imperial food from the Ming and pre- Ming dynasties has mostly disappeared by today. What has been preserved is the Qing Dynasty imperial cuisine...
The 8 Classes of Chinese Tea
Wednesday September 07, 2011
As the hometown of tea, there are many kinds of tea in China. The following will offer some information...
Sichuan's Many Flavors
Wednesday September 07, 2011
The food of one of Chinese largest provinces is the home of the most savory and spicy food found in China. However, there is more than just...
Teahouses In Sichuan Province
Wednesday September 07, 2011
When I was in Chengdu, I saw teahouses everywhere on the streets. There is a saying,"China has the...