Rhonda's Chinese Food Blog April 2008 Archive

Debbie gave this recipe 4 out of 5 stars and writes that it is "easy to prepare (if you purchase pre-cut vegetables it would be a "breeze"). My husband absolutely ... Read More

Edward gives this Cantonese recipe for Beef and Peppers With Black Bean Sauce 5 out of 5 stars and writes: "Excellent and easy recipe. I marinated mine overnight and cooked ... Read More

The sweet, spicy flavor of this distinctive thin red sausage is used to enhance a number of Chinese dishes, including dumplings wrapped in bamboo or lotus leaves with a sticky ... Read More

Mango and coconut lend a sweet flavor to these easy to make muffins. As with all muffin recipes, the trick is to not to overmix the batter (it should be ... Read More

Lo mein and chow mein are far and away the most popular noodle dishes served at North American Chinese restaurants. But what is the difference between the two? Contrary to ... Read More

Classic Hot and Sour Soup uses a number of exotic Chinese vegetables, including dried lily buds. In this video Gretchen Siegchrist shows how to prepare a simpler version that uses ... Read More

Sure, citrus fruits are available all year, but their bright color and clean flavor makes them especially appropriate for Spring. The tart flavor of lemon pairs very nicely with chicken. ... Read More

What makes Szechuan cuisine so special? Many people believe the secret ingredient is Szechuan peppercorn: the reddish-brown berry is famous for the numbing sensation it causes around the mouth. But ... Read More

Five-spice powder encompasses all five tastes: sweet, sour, bitter, pungent, and salty. In Chinese cooking, a small amount of this powerful spice is all that is needed to lend flavor ... Read More

The peppery bite of watercress pairs nicely with seafood in this easy to make recipe. Using fish fillets increases the health benefits of Watercress Soup (the fresher the fish, the ... Read More