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  • July 31, 2014
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  1. News - China - WILDLIFE

    Poaching and trading of wildlife rampant in mainland China

    Posted Dec 12th 2012, 12:00am by Li Jing

    ... Li Jing jing.li@scmp.com Poaching and trading of species- many nationally protected- is rampant on the mainland, especially in Guangdong where the illegal trade is huge In the market ... animals were sold each day. The animals, poached mainly in Jiangxi, Guangxi, Fujian province, Hunan and Hubei, are shipped to Guangdong by truck. After changing hands at least three times, ...

  2. Magazines - Good Eating - NEW RESTAURANTS

    Innovative menu

    Posted Nov 15th 2012, 12:00am by KEITH CHAN

    ... and hot pork and soup filling. Luffa melon poached with organic soya milk (HK$48) is one of the few vegetable dishes on the menu. It is refreshing, with crispy melon on top of the soup. ...

  3. Table talk

    Posted Dec 09th 2010, 12:00am by Susan Jung

    ... Labenne of Clos Fourtet in St Emilion will host a dinner tomorrow at Restaurant Petrus in the Island Shangri-La in Admiralty. The eight-course dinner includes wine poached duck liver and shallots ... with truffled trotter caillettes and poached vegetables with the Clos Fourtet premier grand cru classe B 1998. The dinner is HK$2,180 plus 10 per cent. For bookings phone Fico International on 2404 ...

  4. Sichuan peppercorns

    Posted Jun 06th 2004, 12:00am by Susan Jung

    ... or sesame paste. Roast or poach a chicken then slice or shred into slivers. Toss the chicken with the chilli mixture and julienned spring onions and serve on blanched fun pei (mung-bean sheets) at room temperature. The chilli mixture is also good as a dipping sauce for thin slices of poached fatty pork. ...

  5. Yunyan Sichuan Restaurant

    Posted Sep 23rd 2010, 12:00am by Susan Jung

    ... with a tongue-tingling sauce that wasn't overwhelmingly spicy. The topping in the poached mandarin fish with crispy soya beans (HK$328) could have used a little more flavour, but the fish slices were ...

  6. Dished up

    Posted Jan 10th 2008, 12:00am by Susan Jung

    ... such as onion, bacon, foie gras and slow-cooked beef cheek casserole will be demonstrated during the first class. The autumn class will focus on marinated tuna a la Greque and poached mussels ...

  7. Cuisine Cuisine

    Posted Jun 03rd 2010, 12:00am by Susan Jung

    ... in casserole (HK$150) was enjoyable for all the different flavour contrasts in each mouthful: sweet-sour plums, salty lemon peel and the chicken's rich sauce. Poached Chinese cabbage with beancurd ...

  8. Island Tang

    Posted Nov 13th 2008, 12:00am by Susan Jung

    ... as confit (duck slowly poached in duck fat). Wok-fried papaya with honey beans and fresh lily bulbs (HK$128) was an unusual mix of ingredients and textures. The dessert menu has some traditional ...

  9. Restaurants

    Posted Jul 14th 2011, 12:00am

    ... Road, Tsim Sha Tsui. Tel: 2311 1234. Signature dishes: crispy bean curd with spicy salt, deep-fried spare ribs with shrimp paste, Sichuan-style poached eel with spicy broth and mung bean sheets, ... with shichimi powder and braised spare ribs, braised chicken with preserved plum and salted lemon, poached Chinese cabbage with bean curd skin in almond cream, green apple gelee. $$$$ Dim Sum 63 Sing ...

  10. CLASSIC creations

    Posted Mar 29th 2012, 12:00am

    ... and the Shunde classic of crispy minced carp cakes and crispy bread topped with milk custard was a treat. The poached pea shoots in soup was seasoned with thin slices of Chinese ham. Sesame dumplings ...




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