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Wed 27 Oct: Cantonese-style duck with rice and pak choy
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Wed 27 Oct: Chicken and snake bean stir-fry
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Wed 27 Oct: Chilli bean cod
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Wed 27 Oct: Crispy Mongolian lamb
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Wed 27 Oct: Chongqing beef
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Wed 27 Oct: Fried sweet chilli chicken
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Wed 27 Oct: Duck spring rolls
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Wed 27 Oct: Mixed seafood crispy noodles
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Wed 27 Oct: Pork and water chestnut dumplings
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Wed 27 Oct: Griddled honey yellow bean pork
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Wed 27 Oct: Juicy chilli chicken and cashew nuts
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Wed 27 Oct: Garlic chilli beef and mushroom pak choy
Comments (1)
over 1 year ago
Lingling Hu
Hi, I'd like to know how the hot/cold stok, which Ching-he adds after snake beans before light soy sause, is made up of? Thanks! Happy new year!