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  • July 12, 2014
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Results 1 - 10 of 79 for chinese communists

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  1. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... Isobel Yeung life@scmp.com A sophisticated take on Chinese imperial cuisine brings out essence of complex dishes prepared with lavish ingredients Old world order "Food can never be too good and cooking can never be done too carefully," wrote Confucius in The Analects. Food has always taken a central role in the mindset of the Chinese, and knowing how to eat properly ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  2. Magazines - Post Magazine - FOOD

    Book: Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... Susan Jung Susan Jung Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen With Qin Xie   It's important to know that the book Hunan is named after a Chinese restaurant ... Sichuan, Cantonese and Hakka. The Peng (Y.S.) of the title opened Hunan in 1982, back in the days when Chinese food in Britain was synonymous with Cantonese fare, and probably not very good ...

    http://www.scmp.com/magazines/post-magazine/article/1544826/book-hunan-lifetime-secrets-mr-pengs-chinese-kitchen
  3. Magazines - Post Magazine - FOOD

    Snack attack: Banh the bomb

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... Susan Jung Susan Jung I was introduced to banh cuon on my first visit to Vietnam, on a trip to Hanoi with friends. It was served on the breakfast menu at the Sofitel Metropole and I liked it so much I ate several portions before we headed out in search of a second breakfast. To our surprise, we found a street vendor making it so I ate even more. Banh cuon is similar to Chinese ...

    http://www.scmp.com/magazines/post-magazine/article/1544832/snack-attack-banh-bomb
  4. Magazines - Post Magazine - FOOD

    Spice market: Biting black

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... Susan Jung Susan Jung Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs- they add an intense, rich savouriness to whatever they're cooked with. They are made from soya beans, which, when dried, range in colour from ivory to yellow. After being salted and fermented, they turn black and resemble large, dusty rat droppings. ...

    http://www.scmp.com/magazines/post-magazine/article/1544825/spice-market-biting-black
  5. News - World - FOOD

    Film immortalises Cecilia Chiang, who gave America real Chinese food

    Posted Feb 26th 2014, 08:04pm by AP

    ... Associated Press in Miami Beach, United States Documentary tells story of woman who brought authentic Chinese cuisine to the United States Sino-American food pioneer to feature in film Cecilia Chiang is credited with introducing Americans to the taste of authentic Chinese food, though that wasn't her plan. Chiang wasn't a chef and hadn't intended to be an American ...

    http://www.scmp.com/news/world/article/1435771/film-immortalises-cecilia-chiang-who-gave-america-real-chinese-food
  6. Magazines - Post Magazine - FOOD

    Q&A: Lisa and Helen Tse

    Posted Jun 14th 2014, 11:58pm by Vanessa Yung

    ... Vanessa Yung The British-Chinese twins, in town to launch their cookbook, talk to Vanessa Yung about family and how Gordon Ramsay gave them a boost Lisa and Helen Tse Was it a tough ... there are many things in this world that divide us, but one thing that unites us is food." What's the idea behind the restaurant? Lisa: "The concept is modern Chinese cuisine paired ...

    http://www.scmp.com/magazines/post-magazine/article/1529912/qa-lisa-and-helen-tse
  7. Magazines - Post Magazine - FOOD

    Truc

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... Susan Jung My paternal grandmother was a wonderful cook who thought nothing of making multi-dish Chinese meals twice a week to feed 25 mouths or more – her children, their spouses and her grandchildren. What she couldn’t do well was make roasts. My father, her eldest son and No 1 kitchen assistant, said it was because she refused to salt the meat in advance, saying it would draw out ...

    http://www.scmp.com/magazines/post-magazine/article/1529911/truc
  8. Magazines - Post Magazine - FOOD

    Book: Cecilia Chiang- the Seventh Daughter

    Posted Mar 22nd 2014, 11:19pm by Susan Jung

    ... for Chinese food meant eating "exotic" dishes such as chop suey and fortune cookies. Chiang, born in the 1920s into a large, wealthy family (she's the seventh daughter, obviously), left China before the Communists took over, ending up in San Francisco, California. As a girl, she was not allowed in the kitchen, which was the domain of cooks and servants, but with her restaurant, ...

    http://www.scmp.com/magazines/post-magazine/article/1451706/book-cecilia-chiang-seventh-daughter
  9. Lifestyle - Arts & Culture - FOOD

    Chefs show off artistic side for Art Basel

    Posted May 15th 2014, 09:49am by Tracey Furniss

    ... together recent works from influential contemporary Chinese artists, each with their own individual voices. At the recently-opened Bibo, diners can enjoy French fine dining among works ...

    http://www.scmp.com/lifestyle/arts-culture/article/1511985/chefs-show-artistic-side-art-basel
  10. Magazines - Post Magazine - FOOD

    Purple reign: eggplant recipes

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... more filling, but if only long Chinese eggplants are available, they'll work well too. 2-3 small Italian eggplants (or 16cm-long Chinese eggplants) Olive oil, as needed 1 small onion, ... cooking oil, divided 600 grams Chinese eggplants A small boneless piece of moist salted fish, about 2.5cm square and 1cm thick 200 grams minced pork 15ml soy sauce 15ml rice wine ½ tsp sugar ¼ tsp ...

    http://www.scmp.com/magazines/post-magazine/article/1482788/purple-reign

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