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  1. Pork-lovers seeking to balance their diet

    Posted Apr 01st 2004, 12:00am by Peter Michael

    ... Peter Michael Hong Kong consumers spend twice as much on pork as they do on chicken, according to a survey. They think fresh is best, are stocking up on more vegetables in the search ... although the shopping frequency did experience some ups and downs,' an ACNielsen spokeswoman said yesterday. The typical Hong Kong family spent 51 per cent of its meat budget on pork, 25 per ...

    http://www.scmp.com/article/450573/pork-lovers-seeking-balance-their-diet
  2. bak choi

    Posted Dec 02nd 2007, 12:00am by Susan Jung

    ... the vegetable is crisp-tender. It should take two to three minutes. For pork and vegetable dumplings, make a dough for steamed buns. Finely chop some larger pieces of bak choi, keeping the stems ... and allow to cool. Wrap in cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible. Stir-fry minced pork with soy sauce, rice wine, salt, ground white pepper, cornstarch ...

    http://www.scmp.com/article/617901/bak-choi
  3. Magazines - Good Eating - NEW RESTAURANTS

    Innovative menu

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

    ... Keith Chan INNOVATIVE MENU The Dining Room has a bright minimalist design and innovative menu with wooden communal tables that can seat up to 24 people. The signature pan-fried crispy pork soup buns (HK$38) are served while still hot and soft, the minced meat filling tasty and juicy. Steamed pork dumplings Wuxi style (HK$38) are the classic xiaolongbao, with delicate skins ...

    http://www.scmp.com/magazines/good-eating/article/1075439/innovative-menu
  4. Xin Dau Ji

    Posted Jul 14th 2011, 12:00am

    ... dishes: the daily soup turned out to be a classic, seasonal and well-flavoured watercress with pork (HK$68 for small). Vying for best dishes of the night were the roast suckling pig (HK$138 ...

    http://www.scmp.com/article/973380/xin-dau-ji
  5. Meat and drink

    Posted Jul 10th 2005, 12:00am by Susan Jung

    ... with Susan Jung Taste Buds, a siu mei (roast meats) shop, has opened in Central. At first glance, it looks like any other siu mei shop: strips of roast pork and whole cooked ducks ... of serving only roast pork, barbecued pork, roast duck and soy chicken over rice, Taste Buds offers items such as a roast duck or barbecue pork 'burger' (right; $19), rice paper-wrapped ...

    http://www.scmp.com/article/507667/meat-and-drink
  6. Business - Banking & Finance - LISTINGS

    Tired of bank IPOs? Food firms poised to spice up HKEx’s menu

    Posted Jan 08th 2014, 10:43am by George Chen, Ray Chan

    ... talks with investment banks for possible listing. Tai Hing, famed for its roast pork and goose, was looking to raise about US$100 million in 2012 but shelved the plan partly because of a weak ...

    http://www.scmp.com/business/companies/article/1400494/tired-bank-ipos-food-firms-poised-spice-hkexs-menu
  7. Taro

    Posted Oct 24th 2004, 12:00am by Susan Jung

    ... in the popular Cantonese dim sum dishes, wu tau gok (mashed taro cakes filled with pork and vegetables, then fried) and wu tau goh (mashed taro puddings, popular at Lunar New Year). Some Chinese ... favourite preparation is a Hakka dish, wu tau kau yuk (taro with pork belly). Buy a slab of skin-on pork belly. Rinse the pork, then bring a pot of water to the boil and simmer the meat for a few ...

    http://www.scmp.com/article/475366/taro
  8. The Monogamous Chinese

    Posted Mar 25th 2012, 12:00am

    ... of stir-fried crispy pork spare ribs or seafood- the ribs are meaty and tender. If you prefer a little spice, go for Sichuan-style noodles in peanut soup or Beijing noodles with pork. The final course is dumplings. There are two per serving: pan-fried dumplings with pork, spicy pork and cabbage, vegetable, or shrimp with dou miao. What's not: The background music was vaguely jazzy, vaguely poppy ...

    http://www.scmp.com/article/996561/monogamous-chinese
  9. Popularity grew as bun skin thinned

    Posted Jul 14th 2011, 12:00am

    ... been told about the origins of one of the most loved snacks in Chinese cuisine, the xiao long bao. This humble pork dumpling has always wowed diners with the magical combination of a thin skin holding a seemingly disproportionately large volume of soup and minced pork. However, one tale about the dumpling's origins suggests that the skin wasn't so thin to begin with. The story ...

    http://www.scmp.com/article/973387/popularity-grew-bun-skin-thinned
  10. Breakfast for Malaysian dockers is just what the doctor ordered

    Posted Jul 26th 2012, 12:00am

    ... and Singapore's most iconic dishes. It's a soup made with medicinal herbs, spices, soy sauce and pork, and is usually served with pork ribs or offal. It is generally believed that it started ... there were a number of street hawkers in Klang who sold dishes from Fujian, such as the slow-cooked pork ribs known as bak kut (Hokkien for 'meat bone'), meaning ribs and rice ...

    http://www.scmp.com/article/1007718/breakfast-malaysian-dockers-just-what-doctor-ordered

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