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Taste & cooking method: Hot

Latest Article

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

Snacks allowed – Chee Cheong Fun

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

cheongfung

Oooh-la Laksa!

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

C & R 叻沙