Szechuan Cuisine is a style of Chinese cuisine originating from Szechuan province in southwestern China. It has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Szechuan... read more
Yellow curry is one of three major kinds of Asian curries that are commonly found in Thai, Indian & Chinese restaurants. There are different curry types such as red curry or green curry. Pre-packaged curry powder of Indian origin is sometimes also referred to as... read more
Beef Chow Fun is a staple Cantonese dish, made from stir-frying beef, wide rice noodles and bean sprouts. It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and even overseas. The main ingredient of this dish is rice noodles. The most common methods... read more
Pad Thai was made popular in Thailand during World War II. Pad Thai has since become one of Thailand’s national dishes. Today, some food vendors add pork-chops to enhance the taste (although the original recipe did not contain pork because of the government... read more
General Tao’s chicken is a sweet, slightly spicy, deep-fried battered chicken dish that is popularly served in most Chinese and AsianThemed western restaurants. The American Chinese dish is most commonly regarded to have been derived from Hunan cuisine. The dish... read more
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled, grilled or stir-fry. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel are mainly used in Japan; White and red meat – chicken, pork, lamb, and beef are more often... read more
Kung Pao Chicken is a spicy stir-fry dish made with chicken, peanuts or cashew nuts, vegetables, and chili peppers. The classic dish. Includes Szechuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less... read more
