This tofu should look like the Chinese string instrument "pi pa" or a fruit loquat, also called “pi pa” in mandarinangiesrecipes
, hence the name Pipa Tofu. Add some chopped shrimps into the mixture if you are a seafood lover.

Tofu Mixture	Other Ingredients
200 g Tofu 50 g Ground meat 1/2 tsp Salt 1 tbsp All-purpose flour	3/4 cup Stock 1 tsp Light soya sauce 1/4 tsp Salt 6 Dried mushrooms 1 stalk Green onion A mix of baby sweet corn, carrot slices and green peas 1 tbsp Cornstarch solution

1. Mash the tofu with a tablespoon. Soak the dried mushrooms in some water until soft. Drain and chop. Cut the baby corns and carrots into the same size, green onion into chunks.
2. Place the tofu, ground meat, 1/2 teaspoon salt, and flour in a bowl. Mix all the ingredients. Form the mixture into oval shape with a tablespoon. Heat up some oil in a frying-pot. Lower the shaped tofu into the oil and fry until golden crispy. Remove and drain.
   
   
3. Heat a skillet with a teaspoon of oil until hot. Add in baby corns and carrots. Stir for about 1 minute and remove. Add in spring onion, dried mushroom and stir until fragrant. Pour in the stock, light soya sauce and 1/4 teaspoon salt. Cook to a boil and return the tofu to the skillet. Turn the heat down, cover and simmer for a few minutes until all the ingredients well-combined. Dish off and serve immediately.

Hoisin sauce/Hai Xian Jiang is commonly used for BBQ, for example, 'Peking duck, suckling pig', and 'stir-fries' in Chinese cuisine. "Hoisin", which means seafood in Cantonese dialect, is a soya-based dipping sauce flavoured with salt, sugar, garlic, vinegar, red chilli peppers, and thickened with cornstarch.

	Marinade
200 g Chicken breast, skinned and sliced 40 g Bell pepper, diced 35 g Hoisin sauce angiesrecipes 30 ml Chicken stock or water 1/2 tbsp Cornstarch 1/2 tbsp Water 1/2 stalk Spring onion, thinly sliced	3 g Chicken bouillon 10 g Garlic, chopped finely 15 g Shallot, chopped finely 3 g Ginger, chopped finely 3/4 tsp Sesame oil

1. Mix the sliced chicken with the marinade in a bowl and set aside for 1 hour. Combine the cornstarch and water in a small dish.
2. Heat some oil in a skillet over high heat. Add in the marinated chicken and stir briefly. Remove, drain and keep aside.
3. Add in hoisin sauce and bell pepper. Stir well and return the chicken to the skillet. Pour in chicken stock and bring it to a boil. Let simmer for 1 minute. Add in the cornstarch solution and stir until the sauce thickened. Transfer to a serving plate and garnish with the thinly sliced spring onions.

Five flavours - sour, bitter, sweet, pungent, and salty - are found in this unique five-spice powder containing fennel seeds/小茴香籽, cloves/丁香, and Chinese cinnamon/肉桂, along with star anise/八角 and Szechuan peppercorns/花椒 .

Ingredients	Marinade	Sauce
3 Frozen Alaska pollock, thawed 10 g Red pepper, thinly shredded 1/2 stalk Spring onion, shredded 1 tbsp Salad oil	2 tbsp Light soya sauce 2/3 tbsp Jiafan rice wine 1/5 tsp Five spice powder 1/5 tsp White pepper powder 1/2 stalk Spring onion, cut into segments	1 tbsp Sugar 1/2 tbsp Light soya sauce 1/2 tsp Five-spice powder 2 tbsp Water

1. Rinse and pat dry fish fillets. Cut each into 2-3 even chunks and place them in a bowl. Add in marinade and set aside for 10-15 minutes. Strain the marinade into another bowl and stir in all the ingredients for the sauce.
   
   
2. Heat the oil till it is bubbling, then turn heat down to about medium-low. Place fillets into the pan and cook, covered, for 3-5 minutes until cooked thoroughly. Transfer the fish on a serving plate and sprinkle the shredded red pepper and spring onion over. Pour the sauce into the skillet and bring it to a boil. Pour the sauce over the fish and serve immediately.

Alaska pollockm the member of the cod family, sometimes called walleye or bigeye pollock, is a lean fish with firm, white flesh and a nice flake.

200 g Frozen Alaska pollock, thawed 150 g Broccoli 2 stalk Spring onions Ginger root

1/2 tbsp Starchy solution< 2 tsp Jiafan rice wine Salt and chicken bouillon to taste 10 g Carrots, shredded

1. Separate the broccoli into the small florets. Wash and drain. Rinse the fish fillets and cut into even chunks.
   
2. Fill a medium pot with water and heat it on high until boiling. Add in a bit of salt, sugar and oil. Drop broccoli florets into the boiling water and cook without lid on for about 3 minutes. Drain.
   
3. Pour enough water with half ginger and onion into a skillet to just barely cover the fish. Bring to a boil. Add in fish fillets and 1 teaspoon of rice wine. At the same time poach the broccoli in another pot of boiling water seasoned with a little salt and oil. Once the fish is cooked through, remove and reserve the stock.
   
4. Heat up a skillet with some oil. Add in the rest of ginger and onion, stirring until fragrant and lightly brown. Pour in the saved fish stock and bring to a boil. Discard the ginger and onion. Return the fish fillets to the skillet, adding the rest of rice wine, seasoning with chicken bouillon and salt.
   
5. Thicken with the starchy solution and drizzle with some cooked oil. Turn off the heat. Arrange the fish fillets on a serving plate, and surround the dish with the prepared broccoli. Garnish with shredded carrot. Serve with a dish with oyster sauce.

Fish is usually served whole in my hometown, esp. in parties, celebrations, and ceremonies. A headless, tailless fish is considered incomplete and unaesthetic. According to chef Sam (my favourite chef from HK), besides superstitious reason, a practical reason for leaving the fish intact is fewer juice escape during the cooking process.

Ingredients	Sauce
1 tail/800 g Carp Some salad oil 1 tsp Jiafan rice wine 1/3 tsp Salt	2 Star anise 1 tbsp Szechuan pepper corns 10 g Ginger 10 g Garlic slices 1 stalk Spring onion 15 g Jiafan rice wine 15 g Soya sauce 1/2 tbsp Vinegar 1/2 tsp Salt 1/3 tsp Sugar 10 g Bell pepper shreds 1/2 tbsp Cornstarch solution 1/2 tsp Sesame oil

1. Have fish cleaned, drained and cut into 2 segments. Rub fish segments with rice wine and salt. Heat oil in a heavy pan until 175C/350F. Gently lower in fish and pan-fry until golden on each side. Drain on a kitchen towel and set aside.
   
   
2. Leave a little oil in the same pan, add in star anise and pepper corns. Stir until fragrant. Take away the star anise and pepper corns. Add in ginger, garlic and onion, pouring in some stock or water. Then add in rice wine, soya sauce, salt, sugar and vinegar, returning the prepared fish into the pan. Bring to boil. Lower the heat and cook for about 5 minutes.
   
3. Arrange the fish on a serving plate. Thicken the sauce with the starchy solution and pour over the fish. Drizzle the sesame oil over and serve immediately.

1 pc/175 g Salmon steak 1 tsp Salad oil 1 bowl Steamed rice 1 cup Oolong tea, freshly brewed Seaweed 1/3 tsp Maggie sauce Wasabi to taste Spring onion, roughly shredded Salt

1. Rub the salt on the both sides of salmon steak. Let marinate for about 30 minutes. Tear the seaweed into small pieces or cut into shreds.
2. Heat up a skillet with oil and pan-fry the marinated salmon steak until golden on both sides. Slice it into the smaller chunks and set aside.
3. Scoop rice in a bowl, (if the rice is left from the last meal, then warm it up in a microwave for 1-2 minutes.) Pour in the freshly brewed hot Oolong tea and drizzle with Maggie sauce. Add in wasabi and spring onions. Stir gently and serve immediately.

A seafood version of traditional "Kung Pao" chicken. Instead of chicken, I used shelled prawns as the primary ingredient. The classic "kung Pao" dish is named after a late Qing Dynasty official(Ding Baozhen), whose title was "Kung Pao/宮保" (palatial guardian in English).

Ingredients	Marinade	Sauce
250 g Shelled prawns Frying oil 3-4 10 g Dried red chillies 1/2 tbsp Szechuan red peppercorns 3-4 slice Ginger root 1 stalk Spring onion, cut into chunks 1/4 cup Peanuts or cashew nuts	1 tsp Jiafan rice wine 1/3 tsp Salt 1/3 Egg white 1/2 tbsp Cornstarch	1/2 tbsp Dark soya sauce 1 tsp Jiafan rice wine 1/2 tsp Mined garlic 1/2 tsp Sesame oilangiesrecipes 1/3 tsp Sugar 1 tsp Rice vinegar 1/2 tsp Salt 1 tbsp Cornstarch 1/2 tbsp Water

1. Rinse the shelled shrimps and wipe dry. Mix with marinade and set aside for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well.
   
2. Heat some oil in wok to 205C/400F. Add marinated shrimps and cook until the colour has turned to pink. Pour off all but one tablespoon of the oil and reheat the wok.
   
   
3. Stir in chillies, peppercorns and spring onion chunks until fragrant. Return the shrimps to the wok. Stir briefly and add in sauce mixture. Cook until the sauce has thickened. Sprinkle the nuts over and toss briefly. Transfer them to a serving dish.

We call these balls tangyuan or yuanxiao, which made of glutinous rice flour and can be either filled or unfilled with sweet, or savoury stuffing. Sweet fillings are basically made of sugar, nuts, seeds, or beans while minced meat and vegetables are often used the savoury filling. As a symbol of family unity and harmony in Chinese culture, tang yuan is traditionally served around Dong Zhi /winter solstice, about the time when families get together for the holidays.

The way to make tangyuan varies between northern and southern China. The usual method followed in the south is to shape the dough first into small portions, fill each with the preferred filling, and then roll into rounds. In North China, the fillings are pressed into rounds, and roll in a bowl of dry glutinous rice flour.

#Dough:	#Filling:
200 g Glutinous rice powderangiesrecipes 50 g Rice powder, short-grainangiesrecipes 210 ml Water, warm 1 tsp Matcha tea powderangiesrecipes 1 tsp Cacao powderangiesrecipes	160 g Instant black sesame powder 50 g Caster sugar 60 g Peanut butter Some water

1. In a bowl, stir the instant sesame powder with the peanut butter and some water to make a thick paste. Combine two kinds of rice flour together in a bowl. Make a well in the centre, add water gradually and mix until you have a soft dough. Divide dough into 4 equal portions, each about 110 grams.
   
2. Add matcha tea powder to one portion and cacao powder to another. Leave two portions uncoloured. Roll each portion out into a long strip to the same length. Place one white strip on the top of the green tea one, and the other atop the cacao strip. Slice each into two.
   
3. Stack layers, alternating white, green and cacao colours. Slice the stack into the small even portions, each about 16-18 grams. Lightly flatten each piece and place 8-10 grams of filling in the center. Seal and roll it into the ball.
   
4. Bring a large pot of water to a boil. Gently drop the glutinous rice balls into the pot of boiling water and remove once they float to the top. Tangyuan can be served in either a very simple sugar wateror a bowl of red bean soup.

A very healthy, popular Chinese soup. Easy to prepare and tastes fantastic!

	Marinade
100 g Chicken breast 3 cup Water 1 tsp Chicken bouillon 1 tsp Ginger root 120 g Sweetcorns, canned 1/2 tsp Salt 1/4 tsp White pepper powder 1 tbsp Cornstarch 2 tbsp Water 1 Egg	1/4 tsp Salt Pinch of white pepper powder 1/2 tbsp Cornstarch 1/2 tbsp Water 1 tsp Oil, cooked

1. Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
2. Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened。 Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.

125 g Skinless, boneless fish fillet 2 Egg whites 150-200 ml Water 5 g Salt 10 g Ginger juice 30 g Starchy solution 10 g Chicken oil

Salad oil 15 g Dried mushrooms, soaked and chopped Lettuce shreds A few slices of carrots 300 ml Vegetable or chicken broth 5 g Jiafan rice wine Salt to taste

1. Chop the fish fillet until it reaches the puree consistency and dissolve it with some water. The quantity of water depends on the texture of fish, at about 150-200 ml.
   
2. Season with the salt and stir constantly until thick and smooth. Then add in ginger juice, starchy solution, egg whites and chicken oil. Mix until the mixture is well combined and smooth.
   
3. Place a wok or skillet over the low-middle heat and add in enough salad oil. Using a tablespoon to scoop the fish mixture into the heated oil. Take out as soon as the fish has shaped. Rinse them with a bowl of boiled water to get rid of extra oil.
4. Add the broth in a skillet together with rice wine and salt. Bring it to a boil. Thicken with a little starchy solution. Add in mushrooms, carrot slices and lettuce. Return the fish and stir briefly. Serve immediately.

Taro balls can be reheated by frying in fairly hot oil for 1 minute or 175C/350F hot oven for 15 minutes.

450 g Taro (frozen) angiesrecipes 2 tbsp Potato starch 2 tbsp Sugar 1/4 tsp Salt

1 tbsp Salad oil Some cornstarch 500 ml Oil for frying

1. Steam the taro till soft, about 15 minutes. Mash with a fork until smooth while hot. Add in potato starch, sugar, salt and oil. Mix well.
2. Using 1 tablespoon of mashed taro to make a oval-shaped balls. Pat the balls with cornstarch. Heat the oil until it reaches 160C/320F. Lower the taro balls in the hot oil and fry until golden brown. Remove, drain and serve.

Many cuisines have their own lemon chicken, this one carries a sweet and sour tang and perfect for a family gathering.

	Marinade	Sauce
180 g Boneless chicken breast (or thighs) 4 tbsp Cornstarch Oil for frying	1/2 tsp Salt 1/2 tsp Sugar 1 Egg white 2 tsp Cornstarch 1 tsp Jiafan rice wine 1/4 tsp White pepper powder 1/4 tsp Sesame oil	50 ml Lemon juice 1 tbsp Sugar 80 ml Chicken stock 2 tsp Cornstarch Lemon slices

1. Cut the chicken breast in half. Combine marinade ingredients in a bowl. Mix the chicken breast with marinade and set aside for 15 minutes.
   
2. Heat some oil in a large skillet to 190C/375F. Coat the chicken breast halves with cornstarch and fry until golden, about 5 minutes. Drain and then cut into serving size pieces and arrange on a serving platter.
   
3. Combine all sauce ingredients in a medium saucepan and mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Take out the lemon slices to put on the chicken first, then pour the sauce over. Garnish with shredded spring onions if desired.

Filling	Dough
350 g Minced meat 1/2 tbsp Maggi sauce 1/2 tbsp Dark soya sauce 1/2 tsp Chicken bouillon 1/3 tsp White pepper powder 1 tsp Sugar 80 g Water 10 g Scallion 10 g Ginger 180 g Cabbage 50 g Carrot 1/2 tbsp Sesame oil	185 g Milk at 40C/104F 2 tsp Honey 70 g Buckwheat flour 230 g German #550 flour (all purpose flour) 4 g Instant dry yeast 80 g Old dough 1 g Baking soda

1. Thinly slice the cabbages and carrots, sprinkle some salt over and set aside briefly. Use your hand to squeeze out the excess liquid from the vegetables. Set aside. Mix 80 grams of water, 10 grams each of ginger and scallion thoroughly in a blender. Season the minced meat with maggie, dark soya sauce, chicken bouillon, white pepper powder and sugar. Add ginger-scallion mixture into the meat and stir in a clockwise direction until thick and stiff. Add in drained cabbages and carrots, and finally drizzle in the sesame oil. Stir all until thoroughly combined.
2. In a mixing bowl, place in milk and honey, then add the buckwheat, wheat flour, and yeast. Mix on low speed until a dough forms a ball. Add in old dough and stir until combined. Increase the speed and continue beating until the dough ball becomes smooth. Cover it with plastic film and rest for 20 minutes at warm spot. Shape the dough into a long roll and divide into 35 grams portions. Flatten each portioned dough with the bottom of your palm. Roll the dough out forming a disk of with the edges thinner than the center.
3. Hold a wrapper with some filling in the middle with your left hand, fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to seal and enclose the filling. Cut out squares of baking paper and place on the buns. Allow them to rest for about 30 minutes. Steam over boiling water for 10-15 minutes on medium-high fire. Turn off the heat and transfer the buns onto the serving plate after one minute.

Quick, easy-to-prepare, and most important, the soup is flavourful and delicious!

50 g Sausages or hams 50 g Carrots 30 g Bamboo shoots 15 g Black fungus, soaked 1 Tomato 1 tbsp Fermented bean sauce 1/2 tbsp Cooking oil 1 tsp Ginger, minced	5-6 cup Beef or chicken bouillon 2/3 tbsp Maggi sauce 1 tbsp Cornstarch 1 tbsp Water 1 Large egg 1/4 tsp Sesame oil 1 stalk Scallion, thinly sliced 2 tbsp Dark vinegar 1/3 tsp Salt 1/3 tsp Chillie flakes 1/4 White pepper powder

1. Rinse the tomato and cut a shallow X on the bottom of the tomato. Then, drop the tomato into a bowl of boiling water. Once the skin starts peeling off, quickly remove the tomato and dip it into a bowl of cold water. Once the tomato has been chilled, peel the skin off and remove the seeds. Cut the peeled and seeded tomato into thin strips. Thinly shred the sausage, carrots, bamboo shoots, and black fungus. Combine together the ingredients for the sauce in a bowl. Dissolve the cornstarch into the water. Set aside.
   
2. Heat up a pan, and add in oil, fermented bean sauce and minced ginger. Stir until aromatic and then pour in the bouillon and maggi sauce. Bring it to a boil over high heat. Add in shredded carrots, bamboo shoots, black fungus and sausages. Once the soup starts to boil, add in prepared sauce and tomato. Thicken the soup lightly with starchy solution. Adjust the heat to slower. Beat the egg and sesame oil together and gradually add into the soup, stirring slowly in one direction with a spoon. Sprinkle the scallion over before serving.

With a trace of herbs (Chinese angelica is to tonify blood and tangshan root to strengthen Qi), this wholesome beef noodle soup tastes fresh and delightful. Perfect for the cold winter! In China, beef noodle is typically eaten as one and whole meal in a LARGE bowl filled with stewed beef, vegetables and noodles. In the West, this food may be served in a small portion as a soup.

300 g Beef briskets 1 tbsp Oil 3-4 slice Ginger root 1 stalk Scallion 3 clove Garlics 3 Dried chilliesangiesrecipes 1/3 tsp Szechuan peppercornsangiesrecipes 1 tbsp Jiafan rice wine

1/2 tbsp Caramel colourangiesrecipes 1/2 tbsp Maggi sauce 2 slice Chinese angelica root / Dang guiangiesrecipes 2 section Radix codonopsi / Dang shenangiesrecipes 3 cup Beef or chicken stock 3/4 tsp Salt Noodles ( spaghetti or egg noodle) Seasonal vegetables and chopped scallion

1. Wash and cut the beef briskets into smaller pieces. Blanch in boiling water and rinse in cold water. Heat up a pan with a tablespoon of oil. Add in ginger slices, scallions, garlic cloves, chillies and Szechuan peppercorns. Stir until aromatic. Add in beef briskets, rice wine, caramelized sugar, and maggi sauce. Stir until well combined.
2. Transfer the beef into a large pot, add in tangshan root and Chinese angelica root. Pour in stock and bring it to a boil on high heat. Turn down the heat to low and simmer the beef until tender, about 30 minutes. Season with the salt.
   
3. Meanwhile, cook noodles in a pot of boiling water until tender. Drain noodles well in a colander and place them in a soup bowl. Add in vegetables and beef briskets. Ladle broth over and sprinkle the chopped scallions on top. Serve hot.

One trick to make good soup is to blanch the pork for 5-10 minutes and skim off fat and foam forming on the top.

300 g Pork spareribs angiesrecipes 300 g Turnips 3 slice Ginger root, shredded 1 tsp Jiafan rice wine

3 cup Water (more if needed) 3/4 tsp Salt, or to taste Pinch of white pepper powder 1 tbsp Scallion, chopped (optional)

1. Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.
2. Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer's directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.
3. After cooking, the cooker automatically enters the "keep warm" status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.

This sweet treat with coconut aroma has a soft pudding-like center and crunchy shell.

Milk Custard	Coating
100 g Cornstarch 300 ml Milk 300 ml Coconut milk angiesrecipes 2 tbsp Sweetened condensed milk angiesrecipes 1/2 tsp Salt	1 cup German #405 flour 4 tbsp Cornstarch 1 tsp Baking powder 2 tsp Lemon juice 4 tbsp Salad oil Some water

1. Combine together 250ml milk, coconut milk, sweetened condensed milk and salt in a pot. Set the pot over medium low heat. Don’t bring it to a boil. Dissolve the cornstarch in 50 ml of milk and slowly stir it into heated milk until the mixture is thick and smooth. Spread evenly in a rectangle dish and smooth the surface. Refrigerate until firm.
2. To prepare the coating by mixing flour, cornstarch and baking powder in a bowl. Add in lemon juice, oil and enough water to make a thick mixture. Cut the milk custard into the smaller slices, using wet knife. Heat some oil to 175C/350F. Coat the custard with the prepared mixture and fry until light brown and crunchy. Drain on paper towels. Serve hot with sweetened condensed milk.