This dish is similar to fried pickled Chinese cabbage with shredded pork. The menus of the Tang and Song Dynasties included stir – frying, but they often called the method “stewing.” ...

“Dongpo Pork” is said to have been invented by ... There are many stories and allusions behind the names of Chinese dishes, which add to the mystique of the Chinese dietetic culture.

chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned roasted pork). I prefer the restaurant version, especially with siu yuk (char siu is too sweet).

For the Chinese salted fish, choose a thick, moist and fleshy piece, rather than a chunk that's dry and bony. The minced pork shouldn't be too lean - if there's not enough fat, the dish will be dry.

The skin should taste rich but not overly greasy. This recipe for Chinese pork trotters in vinegar is: Nourishing: it's a ...

Ingredient availability and catering to American tastes meant traditional Chinese dishes became meatier, sweeter, and heavier ...