Tips: Make sure the eel is alive after making dishes. After butchering, cook eels as soon as possible. Read More
Tips: Steam bacon until soft. Bacon has lots of fat. The steaming process helps remove excess fat and it prevents oily… Read More
Tips: Using high heat to stir-fry to make it appetizing, Be caution of high heat, do not overcook. Remove from… Read More
Tips: In Chinese cuisine, this is the cooking method for most of the meat dishes. First, stir-fry the main Ingredients (or… Read More
Tips: Stir-fry over high heat. Do not overcook the ingredients, otherwise, the pork is tough. Vinegar improves fresh tastes. So… Read More
Tips: Do not use high heat to fry eggs and shrimps. Use low heat to fry until solidify to eggs… Read More
Tips: 1. Beer is the best! The restaurant only use a cooking wine mix with water! When we make at… Read More
Tips 1. Blanch the crayfish only when water is boiling. Don‘t boil for too long, otherwise, crayfish become tough. 2.… Read More
Tip: 1. Usually, you can make only 150g meat with 1000g whole crayfish. 2. Mincing Douban paste (Board Bean Paste) is… Read More
Tips Only purchase alive crayfish. If you have enough time, you can raise crayfish in clean water for a half… Read More