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  • July 22, 2014
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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

    Truc: the cure

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... by children, the elderly, the pregnant or anyone who has a compromised immune system.   Truc (tryk): noun, masculine, trick, gimmick, device. A French word for a chef's secret.       ...

    http://www.scmp.com/magazines/post-magazine/article/1551966/truc-cure
  4. News - China Insider - FOOD

    'Vampire drinks' banned by China’s food safety authority

    Posted Jul 15th 2014, 05:53pm by Chris Luo

    ... Chris Luo chris.luo@scmp.com Made to look like blood, the fruity beverages can no longer sink their teeth into the Chinese market, according to the government China’s food safety authority has banned an eye-catching beverage after its distinctive packaging, which looks like a medical blood bag, attracted many young consumers. The red fruit punch, made to look like human blood ...

    http://www.scmp.com/news/china-insider/article/1554772/vampire-drinks-banned-chinas-food-safety-authority
  5. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... that chef, because he did a better job. Eventually he opened his own shop, called Hong Kong Bakery, serving Chinese dishes on the side, fried noodles and dim sum. People started to come purely for the dim sum so he started doing only Chinese dishes but didn't bother to change the name. Later he sold his place and then worked as head chef at another restaurant. He retired when ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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

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