Chinese food is prepared from fresh ingredients, cooked in a wok is typical, and one can order anywhere, even at a sidewalk bus stop
Duration : 0:0:46
Cashew Chicken Recipe – Chinese Food
Marinate for 30 minutes:
1 chicken breast chopped in 1/2 x 1/2 in. pieces
1 teaspoon corn starch
1 tablespoon cooking wine
Cook in super hot wok in the following order:
3 cloves chopped garlic
1 small shallot sliced
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
4 oz. water chestnuts
1 tablespoon thinly sliced ginger
1 green onion chopped
Tip: add a drizzle of sesame oil at the end and stir before serving with steamed or fried rice
Duration : 0:1:37
Mui Garden Restaurant
5960 Minoru Blvd.
Richmond BC Canada (a suburb of Vancouver)
In this video I show the Hong Kong Style Milk Tea, the Hai Nam Chicken ($11.00), and the Deep Fried Beef Brisket with Curry (hot) $10.50.
Thanks to the restaurant and for Stephen for introducing me to it!
As featured on http://www.dineouthere.com
Duration : 0:3:7
Video recipe of one of most popular dishes in North of China!
Duration : 0:8:24
CHING HE HUANG Chinese Food Made Easy ‘Lion head’ meatballs 狮子头
Taste the Lin-Sanity 林書豪味
Gloriously easy, these tasty beef meatballs will please kids and grown-ups. Serve with sticky white rice.
For the meatballs
500g/1lb 2oz beef mince
4 garlic cloves, finely chopped
2 tbsp grated fresh root ginger
2 spring onions, finely chopped
pinch sea salt
1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 free-range egg, beaten
1 tbsp cornflour
pinch ground white pepper
For the finished dish
100ml/3½fl oz groundnut oil
750ml/1¼ pint vegetable stock
300g/11oz Chinese leaf, quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tbsp light soy sauce
1 tbsp cornflour, mixed with 2 tbsp cold water (optional)
sea salt and ground white pepper
2 large spring onions, sliced
dash sesame oil (optional)
For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.
For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.
Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.
Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.
Duration : 0:4:16
Categories: Chinese Cuisine Tags: 'Lion, allen, anand, anjum, bbq, bitch, blumenthal, chinese, Ching, cloves, cooking, cooks, cornflour, Cuisine, delia, dinner, Easy/, Egg, food, free-range, fresh, garlic, ginger, Gok, gordon, He, head', heston, hom, Huang, jamie, Jeremy, ken, Kitchen, lawson, leaf, Light, Lin, Lin-Sanity, made, meat, meatballs, mushrooms, nigella, oil, oliver, onions, pepper, rachel, ramsay, recipe, rice, root, Salt, sauce, sea, sesame, Shaoxing, skinny, smith, soy, spring, stock, taste, the, toasted, vegetable, Wan, white, wine, 林書豪, 林書豪味, 林瘋, 狮子头
China’s melamine scandel has shaken consumers all over the world. 101 East asks if the label ‘Made in China’ really means ‘Buyer Beware’.
Duration : 0:10:45
Lots of vegetables and combinations of noodle with chinese spices will always rock your table. Now-a-days Chinese food has its own place in any Indian restaurant. As we know that push cart vendor’s food is famous in India and we can see lots of carts like pani puri,dabeli, idli sambhar but for sure you will find cart that boats with best hakka noodles or Manchurian or schezwan rice and so on. Though here in US, chinese test is different then what we experienced at india. your favorite indo chinese dish when arrive to your table and excitedly when you dig into it, you will like it but for sure you reminded chinese thela vala test.so here I come with some effort to give similar kind of taste and hope I will succeed in your all expectations.
For detail ingredients and printable recipe, visit my site @http://www.crazy4veggie.com/
Duration : 0:12:37
Competition for the preparation of live-food in China.
Duration : 0:1:59
Chef Eddie Huang is tired of Americans eating Chinese food like hooligans, so on this tour of the best Asian restaurants in NYC he teaches us how to eat soup dumpling properly. We also follow him and his crew, which includes Grammy Award-winning producer Emile Haynie and nightlife empresarios Max Koshkerman and Simonez Wolf, to the Russian Bath and lastly back to BaoHaus for some drunken eats.
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Duration : 0:12:14
Categories: Chinese Restaurant Tags: authentic, baohaus, brooklyn, chef, china, chinese, Chinese food, city, cooking, culture, eddie huang, Emile Haynie, epic food, exclusive, food, funny, global, health food, high, journalism, Kitchen, lifestyle, Manhattan, Masterchef, Max Koshkerman, munchies, new york, new york city, nightlife, nyc, organic, raw food, recipe, restaurant, Simonez Wolf, thai food, underground, vbs, vbs.tv, VICE, VICE guide, VICE mag, VICE magazine, VICE news, VICE Presents, VICE videos, vice.com, VICEVIDEOS, videos, weed
A bite of China is a series of food documentary produced by CCTV. Total of 7 episodes.
It tells the histories and stories behind Chinese cuisine: The meaning and the symbol each represents;The relation between the nature and the people; The creation of unique foods and traditional recipes.
The food culture that every Chinese is proud of.
Get to know Chinese life philosophy and the respect they have for the nature and food. This is the video you can’t miss.
**This is a self studying project, the English translation is not for commercial purpose.**
**I do not own the copyrights and contents of the video.**
For those whom want a copy of the subtitles, here’s the link (inbox me if it doesn’t work) : http://www.sendspace.com/file/9mnkt7
-The reason I translated it into English ,is because I would like those people, who are into Chinese food and culture, would be able to enjoy the video, too. It isn’t perfect yet should be good enough to understand the contents. Cheers
Duration : 0:49:7