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* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 虾籽海参

作者昵称：川妹子王姐 source

Here is a shop list to get your Chinese cooking started. I own every single item on this list and guarantee that they are well-worth the money. * Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two… Continue Reading Real Chinese Cooking Zhejiang 浙菜 高汤龙头鱼

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There are many reasons to love Chinese food, and one of them is enjoying the leftovers. A trip to your favorite Chinese restaurant will often make you order more than you can eat, but that means you can enjoy leftovers the following day. Leftover Chinese food for lunch is a… Continue Reading Never Reheat Chinese Food In The Microwave Heres Why

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