Christine Wong talks about making vegan versions of traditional dishes and snacks in her new cookbook The Vibrant Hong Kong ...
Some cooks even use red food coloring to really nail the trademark ... and metal) and the five traditional flavors recognized in Chinese cuisine (salty, spicy, sour, sweet, and bitter). Many cooks ...
When Dungan food landed in Central Asia, it had to adapt to new palates and to a more restricted set of ingredients.