1. Bring a pot of water to a boil, poach shrimps, conpoy, peas, carrots and bell pepper. Set aside.
2. Heat up a skillet with some oil, add in onion and stir until fragrant. Stir in egg mixture until cooked.
3. Heat the skillet with some oil and, when it is very hot, add the cold cooked rice. Stir-fry until it is thoroughly heated through. Add in other ingredients and seasoning, stir-fry then toss in the spring onions. Stir and dish up.

Deep fried chunks of tofu braised with black mushrooms and vegetables in a light oyster sauce. It is perfect on a bed of steamed rice.

1. Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.
2. Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.

This is a　cold noodle dish consisting of vegetables (usually bean sprouts or cucumber) and pasta (I love to use spaghetti) topped with sesame sauce. It is unbelievably easy to prepare and tastes very good.

1. Add enough water to fill 3/4 of a pot and bring to a rapid boil. Add in salt. Put in the noddles and cook until al dente, about 7 minutes. Rinse under the running cold water quickly and drain. Put the noodles and cooked oil in a large mixing bowl and toss until the noodles are well coated. Combine all the ingredients for the dressing in a bowl.
2. Thinly shred the cucumber, carrot, apple and spring onion. Rinse the arugula, drain and pat them dry. Crush the peanuts lightly. Spoon the dressing over and toss to mix. To serve, arrange the shredded vegetables over the noodles and garnish with crushed peanuts.

Chestnuts offer high fiber, mineral and cholesterol-free benefits of tree nuts, without the calories and fat content. And they are gluten free! They also are the only nut that contains a significant amount of vitamin C. Like all plant foods, chestnuts contain no cholesterol. So why not "go nuts"?

1. Using a small sharp knife, carefully score chestnuts by making a single, 1/8-inch deep slit across the center on the rounded side of the nut, to keep them from exploding during cooking. Rinse and soak in the water for 10 minutes. Drain.
   
2. Place the pan filled with salt and drained chestnuts on medium heat. Stir fry the chestnuts until the salt has turn lightly browned, drizzle the sugar syrup over while keep stirring. Continue stirring until the shells open up and look dark brown.

Dry-frying (干煸 gān biān), one of six uniquely Szechuan cooking techniques, means food cut into thin sticks stirred continually in a wok with a very small amount of oil over a medium high flame until the food is dried out slightly, browned.
Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor of the Sichuan peppercorn.

1. Shred the chicken, bamboo shoots and dried chillies. Combine together maggi sauce, rice wine and salt in a small bowl. Heat some oil in the skillet until hot. Add in shredded dried chillies and fry until fragrant. Remove the dried chillies and reserve for the later use. Add in shredded chicken and cook until the chicken have released the oil. Add in the prepared sauce and shredded bamboo shoots.
   
2. Continue stir-frying 1-2 minutes. Return the fried chillies, and season the mixture with pinch of chicken bouillon. Toss until well combined. Sprinkle the spring onions over and transfer to a serving plate.

This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the "Cai Pu Jian Dan" does not include a gravy or sauce, as "Egg Fu Yung" always does.

1. Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.
   
2. Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.

"Lunjiao Cake" or "White sugar cake", or "Pak Tong Koh" is made from rice flour, white sugar, water, yeast and baking powder. It was created during the Ming Dynasty in Lunjiao district Shunde Guangdong province. The creator was a hawker named Liang who sells steamed sponge. One day he made a mistake with the proportion of water and flour while making sponge cakes, and the steamed sponge failed to raise and instead it was flat. Surprisingly, the new cake sold better because it's more tasty and refreshing. Hence the Chinese name "Lunjiao Cake".

1. Whisk rice flour, water and sugar together in a mixing bowl. Cook over low heat until the mixture has become thick, but still runny. Keep stirring to avoid any lump during cooking. Press the mixture through a sieve and leave to cool.
   
   
   
2. Mix the yeast and warm water and add in the cooled rice mixture together with the baking powder. Stir to combine. Let rest for 6 or 8 hours at the room temperature. Grease a 6 inch steamer lined with foil and pour in the rice mixture. Steam over the high heat with boiled water for about 20 minutes.

Split peas are the dried peeled and split seeds of Pisum sativum. They are a great source of protein. There are yellow and green varieties. In Chinese cuisine, yellow split peas are used to make sweet pudding-like snack, which sometimes flavored with osmanthus blossoms and Chinese dates.

• 200 g Yellow split peasangiesrecipes
  
• 60 g Maple syrup or sugar
• 800 ml Water
  

1. Rinse the split peas and drain. Pour into an electric pressure cooker, and fill in the water. Close the lid and turn the knob to "bean cooking cycle" and cook for about 20 minutes. Remove the mixture once the pressure cooker has cooled down.
   
2. Puree the cooked bean mixture through a strainer. Set the large skillet over the medium heat. Pour the puree into the skillet and cook, stirring constantly, until the mixture has thickened. Switch the heat off. Add in the maple syrup and blend them together until combined and smooth.
   
3. Line a 26x20x4cm rectangular baking form with a plastic film. Pour in the split pea puree. Cover with another sheet of plastic film. Smooth the top with a brush. Chill overnight until set. Remove the plastic film and cut into the slices. You can also fill the puree in different shaped moulds.

Those are the non-baked modern mooncakes. They resemble the traditional one with modifications. Traditional mooncakes are made with oil (usually lard), and plenty of sugar. "Ping Pei" means "chilled crust", which is comparatively easier to make than the baked ones.

1. Stir together rice flours, wheat starch, sugar, sweetened and unsweetened condensed milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub in the shortening and mix until the dough is smooth and soft.
   
   
2. Divide the dough into two portions and divide one of them again into half. Mix cacao powder with one and matcha with the other until combined. Divide each flavour of dough into 28 portions. Prepare the filling too into 28 portions. Microwave two tablespoons of glutinous rice powder with strong heat for about 1 minute until cooked.
   
3. Dust the mooncake mouldangiesrecipes and tap to remove excess rice flour. Take one portion from each 3 colours of dough and combine them into a round. Flatten out the dough and center the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and then push lightly out on a serving plate. Cover tightly with plastic film and chill for 1-2 hours.

you can also turn this into fish balls

I am sure you will love the combination of sesame seeds and fish, which guarantees both flavor and crunch. It is very easy to make and you can serve for big parties. They are delectable and the satisfaction of biting into the sesame crusted fish fillet is an out of the world experience.

1. Rinse the fish fillets. Pat them dry with kitchen paper and cut into narrow strips. Place them in a shallow bowl.
   
2. Marinate the fish with chopped onion, minced ginger, rice wine, pepper, and salt. Set aside for 15 minutes, turning occasionally. Discard marinade. Beat egg lightly, then blend in cornstarch, flour and pinch of salt to make a batter.
   
3. Heat oil until hot. Dip fish strips in batter, then roll in sesame seeds to coat. Lower the coated fish strips, several at a time, into the pan and deep-fry until golden crispy. Drain on kitchen towel and serve immediately with tartar or any desired sauce. You can also turn this into fish balls.

This hot Szechuan chicken recipe gets its firing spiciness from peppercorns and red chillies. To par-poach the diced chicken in hot oil helps to keep the tenderness of the meat. Ok, if you could handle “the hot stuff", then a few more Szechuan peppercorns would make the dish more enjoyable, with some cold beer.

1. Cut the chicken into inch cubes. Place them in a bowl, and add in egg white, salt and cornstarch. Set aside for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well.
   
2. Heat some oil in a pan or wok to 200C/400F. Add chicken and fry 30 seconds. Remove and drain. Leave one tablespoon of oil in the pan, stir in chillies until fragrant. Add peppercorns and spring onions, stirring and tossing together.
   
3. Return the chicken to the pan, stirring briefly, add sauce mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.

This thick creamy Satay sauce is widely used in Indonesian, Malaysian, Thai, Vietnamese and Chinese cuisines. It is a peanut-coconut based sauce, a balance of hot (from chilli), salty (soya sauce), sour (fish sauce), and sweet (brown sugar). if you love peanut butter, then don't miss the satay sauce.
Satay sauce is typically paired with grilled chicken, pork or beef skewers. This rich creamy sauce is just for the meat dish, but also perfect for making tofu, and vegetable dishes.

1. Clean the mushrooms and slice. Soak the dried mushrooms in water. Drain and cut into small pieces.
   
   
2. Heat up a skillet with some oil. Add in garlic, onion and dried mushrooms and stir until fragrant. Add in sliced mushrooms. Stir briefly. Sprinkle rice wine, satay, salt and chicken powder. Stir until the mushrooms are coated with the sauce. Serve immediately.

Jiaozi or pot sticker is a type of Chinese dumplings. They typically consist of ground meat, seafood, or vegetable fillings wrapped into a thinly rolled round of dough, which is then sealed by crimping. They can be steamed, boiled or pan-fried.
A dipping sauceangiesrecipes made of vinegar and soya sauce makes a tasty accompaniment to the Jiaozi. Flavour the sauce with sugar, sesame oil, chilli oil, maggi, chilli flakes, spring onions for a more flavourful treat.

1. Stir the salt into the flour. Slowly stir in the cold water to make a dough and knead until smooth. Cover the dough and let it rest for at least 30 minutes.
   
2. While the dough is resting, prepare the filling ingredients. Combine ground meat and seasonings and mix. Dissolve ginseng powder in warm water. Gradually add into the meat mixture, stirring in one direction until it becomes a paste.
   
3. Divide the dough in half. Shape each half into a long roll and cut into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern.
   
4. To cook, bring a large pot of water to a boil. Drop in a bit of oil and add in some dumplings. Bring the water to a boil, and add 100 ml of cold water. Cover and repeat. The dumplings will be done when they float to the surface. Drain and remove. If desired, they can be pan-fried at this point. Serve with a mix of seasoned soya sauce and black rice vinegar.

Mooncake is a Chinese confection that is traditionally eaten during the Mid-Autumn Festival, although they can be eaten at other times of the year as well. Traditional mooncakes are typically baked and consists of a thin tender skin enveloping a sweet and slightly oily filling, like lotus seed pasteangiesrecipes, bean paste, jujube pasteangiesrecipes, sesame paste, and many other kinds.
Besides its significance in Chinese history, mooncakes play an important role in August Moon gatherings and gift giving. These palm-sized round cakes symbolize family unity and perfection. Some mooncakes have a golden yellow egg yoke in the center which looks like a bright moon. They usually come in a box of four and are packaged in tin boxes with traditional Chinese motifs.

Traditional mooncakes have an imprint on top consisting of the Chinese characters for "longevity" or "harmony" as well as the name of the bakery and filling in the moon cake. Imprints of a moon (月亮), a woman on the moon(嫦娥), flowers(花), vines(藤), or a rabbit(玉兔) may surround the characters for additional decoration.

This crust has a reddish-brown tone and glossy sheen. It is the most common type of crust used on Cantonese-style mooncakes. It is also the most commonly sold in many western countries. Chewy mooncake crust is made using a combination of inverted sugar syrup, lye water, flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture.

Nobody actually knows when the custom of eating moon cake of celebrate the Moon Festival began, but one relief traces its origin to the 14th century. At the time, China was in revolt against the Mongols. Chu Yuen-chang, and his senior deputy, Liu Po-wen, discussed battle plan and developes a secret moon cake strategy to take a certain walled city held by the Mongol enemy. Liu dressed up as a Taoist priest and entered the besieged city bearing moon cake. He distributed these to the city's populace. When the time for the year's Chung Chiu festival arrived, people opened their cakes and found hidden messages advising them to coordinate their uprising with the troops outside. Thus, the emperor-to-be ingeniously took the city and his throne. Moon cake of course, became even more famous. Whether this sweet Chinese version of ancient Europe's "Trojan Horse" story is true, no one really known.
First lady on the moon: It is generally conceded that Neil Armstrong , the American astronaut, was the first man on moon ( he made that historic landing in 1969). But that's not necessarily the truth to Chinese, who believe that the first people on the moon was a beautiful woman who lived during the Hsia dynasty (2205-1766BC). This somewhat complicated moon-landing story goes like this: A woman , Chang-O, was married to the great General Hou-Yi of the Imperial Guard. General Hou was a skilled archer. One day, at the behest of the emperor, he shot down eight of nine suns that had mysteriously appeared in the heaven that morning. His marksmanship was richly rewarded by the emperor and he became very famous. However, the people feared that these suns would appear again to torture them and dry up the planet, so they prayed to the Goddess of Heaven (Wang Mu) to make General Hou immortal so that he could always defend the emperor, his progeny and the country. Their wish was granted and General Hou was given a Pill of Immortality. More information about Moon Cake Festival

1. Dissolve alkali with water in a bowl. Add in inverted sugar syrup and oil. Beat until thoroughly combined and emulsified. Sift in the half flour and mix to the consistency of smooth paste. Add in another half and use rubber spatula to mix the dough until it becomes as soft as your earlobe. Cover it with plastic film and set aside for at least four hours at room temperature.
   
   
2. Divide dough and filling into 12 portions, each about 17 grams and 65 grams respectively. Flatten a portion of the dough in the palm of your hand and center the filling. Gently push the dough upward from all sides with two hands until all the filling are fully covered. Extend the dough with constant strength to so that the filling can be completely and evenly enclosed. Rub into a ball and coat thinly with flour. Dust the mold with flour and pour off the excess.
3. Preheat the oven to 170C/340F. Stir the egg yolk and white in a bowl until combined. Set aside. Place the filled packet, seam side up, in the floured mold. Press firmly to obtain the clear imprint of the mold and push down the imprinted mooncake onto a baking tray.
   
   
4. Lightly spray the surface of the mooncakes with water and bake for 5-7 minutes on the upper rack of the hot oven. Once the surface of the mooncakes started to appear light-coloured, remove and lower the oven temperature to 150C/300F. Brush the imprints atop the mooncakes with egg mixture and return them to the oven. Bake for 7 further minutes and take out again. Brush with egg mixture once more and return to bake for 5 more minutes until golden.
5. Remove and cool completely on a wire rack. Store the mooncakes in an airtight container. Mooncakes are at their best 2-3 days after baking. The recipe can be easily doubled or tripled if you want to give a thoughtful and homemade gift to your friends.

Chinese cabbage, or Napa cabbage, widely used in Chinese cuisine, is made up about 97% of water, which means, it is low, very low in calories and has zero fat or cholesterol. It is a good source of fiber, vitamin C, folate, calcium, potassium, and manganese.

1. Wash the cabbage, drain well, and cut into chunks. Cut the carrots in the desired pattern. Soak the mushrooms in water for about 20 minutes. Drain and cut into small pieces. Place all the sauce ingredients in a small bowl and set aside.
2. Heat up a skillet with corn oil and add garlic slices and mushrooms. Stir until fragrant, then add carrots and cabbage. Stir for about 3-5 minutes. Pour in the sauce and spring onion segments. Stir constantly until cooked. Transfer to a serving dish and serve immediately.

Shrimp features prominently in Cantonese cuisine, which is famous for her seafood dishes. Minced shrimp (it's called Bai Hua/百花 in Cantonese cuisine) are often used to fill the mushrooms, bell peppers, tofu, crab shells and ect etc.

1. Remove the shell of the shrimps. Devine and rub them briefly with salt. Rinse and pat the shrimps dry with the kitchen paper. Finely chop the shrimps. Place them in a bowl together with ginger paste, salt and pepper, sugar and egg white. Stir in one direction until the mixture is blended, smooth and elastic.
2. Shape the shrimp paste into 8 balls and lightly coat with cornstarch. Squeeze half lemon into juice, and decorate the edge of a serving plate with the remaining half lemon slices. Mix all the ingredients for the sauce in a small bowl.
   
3. Heat some oil in a pan on high heat until very hot. Carefully lower the shrimp balls into the pan and fry until they are lightly golden. Remove and drain with kitchen paper. Leave a bit of oil in the pan and add in prepared sauce. Cook until the mixture thickens, return the shrimp balls to the pan. Once the shrimp balls are evenly coated with the sauce, transfer them to a serving dish. Garnish as desired.