But, when I served it to friends, they complained about the too-white colour of the ... tails and shells to make shrimp stock, for another dish.) Slice the Chinese kale stem into rounds about ...

I grew up eating a lot of seafood at home and in Chinese restaurants, and my favorite dishes were usually the simplest - the ones that involved just a hot wok and a handful of ginger, scallions, and ...

Buy larger shrimp, even though they are more expensive, because peeling smaller ones will take even longer. Instead of the usual white bread, I buy fried yau ja gwai, or Chinese dough sticks ...

Add part of base seasonings (salt, white pepper and sake) to shrimp and mix ... in Tokyo’s Yoyogi Uehara district offering Chinese home cooking. Hiroshi Tachi is an expert in zymurgy and ...