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Taste & cooking method: Course

Latest Article

The Curious Origins of Oxtail Soup (Sop Buntut)

Discover the Eastern mythology behind oxtail soup - one of China’s most beloved dishes - and what makes it such a nourishing, stick-to-your-ribs treat.

Bean supreme – Chinese dry-fried green beans

Discover what’s delicious about charred Chinese dry-fried green beans. You’ll never look at the little fellas in the same way again.

Fried bean

Mongolian vs Sichuan – who wins the hot pot war?

From horsemen’s helmets to restaurant dinner tables, discover the 1000-year history of the Chinese Hot Pot.

hot pot

Shui Zhu Yu – what’s in a name?

Behind its innocuous name, Shui Zhu Yu has a rather punchy surprise.

shui zhu yu

Kung Pao Chicken – The way Sichuan intended

From a region that is known for packing a hot punch, Kung Pao Chicken brings the heat, but only when made the traditional way.

Kung Pao

Why Husband and Wife’s Offal Slices are not what you think

From humble beginnings to world domination, Sichuan Beef in Chilli Sauce has another name like no other. Here’s the story behind it…

lungslices

Snacks allowed – Chee Cheong Fun

Experience Hong Kong like a local by eating delicate fun breakfast snack Chee Cheong Fun.

cheongfung

Take a bao

Asian street food has become a big deal – and big business – in London, where bun-hungry diners can’t get enough of bao.

Oooh-la Laksa!

A potted history of Curry Laksa, one of Malaysia’s most sumptuous soups.

C & R 叻沙