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Category Archives: Real Chinese Cooking
Deh-Ta Hsiung – The Quiet Revolutionary
When Deh-Ta Hsiung walked down the gangway of the P&O SS ‘Corfu’ and came ashore at Tilbury on Boxing Day in 1949, he was young man arriving in the right place at the right time. He was just 17 and that time … Continue reading
Posted in Alcohol, Burgundy, Chicken, Classic Rice Dishes, Dim-Sum, Fish, Food Influencers, Foraging, Game, Ginger, London Dining, Memories, Onions, Pork, Real Chinese Cooking, Rice, Traditions at Table, Vinegars, Wines
Tagged 'Lady Precious Stream', Ballymaloe Co Cork, Bean Sprouts, Chinatowns, Cognac, Deh-Ta Hsiung, Dim-Sum, Dylan Thomas, Festival of Britain, Kai-Lu Hsiung, Ken Hom, Ken Lo, Oxford, Peking, Rice Wine, Ridley Scott, Royal College of Art, Sherry & Port, Shih I Hsiung, Slade Art School
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The Joy that’s Dim Sum
Dim-Sum slipped quietly and without fuss into London’s then new Chinatown district in the late 70s. Like so much of the Chinese kitchen, they like to keep stuff to themselves. The Dim-Sum was mainly to attract the then growing bands of Chinese … Continue reading
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassica's, Chicken, Dim-Sum, Fish, London Dining, Memories, Oysters and Shellfish, Real Chinese Cooking, Rice
Tagged Air Bladder of the fish, Authentic Chinese Cooking, Best Value Eating in London, Blue Collar Gastronomy, Cheun-Fung, Chickens' Feet, Chilli Sauce and Oil, Chinese Beers, Chinese Kitchen God, Chinese Tea, Chop Stick Etiquette, Cognac, Cognac from Teapots, Dim-Sim, Duck Webs, Fish Maw, Joy King Lau, Norman Han, Sherry, Spectator Scoff, Tea Etiquette, Wafer Wrapped Prawns
6 Comments
Ginger’s Magic
Fish is only fresh when it doesn’t smell of fish. Who said that? The Chinese and Japanese. Ginger masks ‘Marine tang’ say the Burmese. Ginger is magic. Continue reading
‘Kung Hay Fat Choy’ Deh-Ta Hsiung – and a Big Fat Happy Birthday too
Happy Birthday to a fine Chinese Man – Deh-Ta Hsiung celebrates this Feb 10. He’s an inspiration for real Chinese cooking – not the West Coast ersatz style. Continue reading
Posted in Food Influencers, Kitchen Equipment, Real Chinese Cooking, Traditions at Table
Tagged Canton, Chinese food, Chinese Home Cooking, Chinese New Year, Chinese Regional Cooking, Chinese Regional Cooking Book, Deh-Ta Hsiung, Dim-Sum, Four Chinese Schools of Cooking, Ken Hom, Ken Lo Cook School, Peking, Shanghai, Sichuan
1 Comment