Chinese Archives - Page 3 of 3

Hot and spicy fish slices (Shui zhu yu)

Australian Gourmet Traveller recipe for hot and spicy fish slices (Shui zhu yu) by Dainty Sichuan in Melbourne.

Lamb skewers with chilli and cumin (Shou zhua yang rou chuan)

Australian Gourmet Traveller recipe for lamb skewers with chilli and cumin (Shou zhua yang rou chuan) by Dainty Sichuan in Melbourne.

Dainty Sichuan’s wawa cabbage (chow wawa cai)

Australian Gourmet Traveller recipe for wawa cabbage (Chow wawa cai) from Dainty Sichuan in Melbourne.

Sichuan braised beef slices (Wu xiang niu rou)

Australian Gourmet Traveller recipe for Sichuan braised beef slices (Wu xiang niu rou) by Dainty Sichuan in Melbourne.

Dainty Sichuan’s fish-fragrant eggplant (Yu xiang qie zi)

Australian Gourmet Traveller recipe for fish-fragrant eggplant (Yu xiang qie zi) by Dainty Sichuan in Melbourne.

Mr Wong’s Kung Pao chicken

Australian Gourmet Traveller recipe for Kung Pao chicken by Mr Wong in Sydney.

The cheat: Chinese roast duck

When you have to whip up a meal in a flash, a duck bought roasted and ready to eat is an easy – and delicious – solution.

Dainty Sichuan’s bang bang chicken (bang bang ji)

Australian Gourmet Traveller recipe for bang bang chicken (bang bang ji) by Dainty Sichuan in Melbourne.

Sichuan fish

Australian Gourmet Traveller recipe for Sichuan fish.

Pork wonton soup

Australian Gourmet Traveller fast recipe for pork wonton soup.

Dainty Sichuan’s ma po doufu

Fiery, numbing, salty and sweet, this Sichuan dish of humble origin is today a worldwide hit.

Gua bao with braised pork ribs

Australian Gourmet Traveller recipe for gua bao with braised pork ribs.

Sticky master-stock beef ribs with cucumber-sesame relish

Australian Gourmet Traveller recipe for sticky master-stock beef ribs with cucumber-sesame relish.

Lightly steamed XO oysters with bacon crumbs

Chinese recipe for lightly steamed XO oysters with bacon crumbs.

Eight-treasure duck with pickles

Chinese recipe for eight-treasure duck with pickles.

David’s, Melbourne restaurant review

David’s, the comeback kid of Melbourne dining, has regained its mojo with a fresh focus on its Shanghainese roots, writes Michael Harden.

Mr Wong, Sydney restaurant review

The latest venture from the Hemmes family is their most ambitious yet, writes Pat Nourse, a grand 240-seater that’s a love letter to the great Cantonese restaurants of Hong Kong.

Steam pot chicken (Qi guo ji)

Chinese recipe for steam pot chicken (Qi guo ji) by Tony Tan.

Stir-fried broad beans with Chinese bacon (La rou chao candou)

Chinese recipe for stir-fried broad beans with Chinese bacon (La rou chao candou) by Tony Tan.

Crossing the bridge noodles (Guo qiao mi xian)

Chinese recipe for crossing the bridge noodles (Guo qiao mi xian) by Tony Tan.

Tony Tan’s Yunnan-style braised mushrooms with chillies and Sichuan pepper (Dun xiang gu)

A deeply comforting vegetarian dish.

Naxi-style fried goat’s cheese, spring onions and tomatoes (Chao rubing)

Chao rubing (Naxi-style fried goat’s cheese, spring onions and tomatoes)

I first ate this delicious dish in Lijiang a couple of years ago. In this version I've used haloumi in place of the rubing, but you could substitute another non-melting firm cheese.

Naxi pork ribs with chillies and cumin (Naxi pai gu)

Chinese recipe for Naxi pork ribs with chillies and cumin (Naxi pai gu) by Tony Tan.

Pineapple rice (Bo luo fun)

Australian Gourmet Traveller Chinese side dish recipe for pineapple rice (Bo luo fun).

Spring rolls

This humble Chinese entrée has been a staple on tables the world over for more than a thousand years.

Char siu bao

The trick to mastering barbecue pork buns is time, patience and low-protein flour, writes Tony Tan.

Chinese roast duck with brown rice, peas and cucumber

Australian Gourmet Traveller recipe for Chinese roast duck with brown rice, peas and cucumber

Stir-fried greens with char siu

Australian Gourmet Traveller recipe for stir-fried greens with char siu.

Char siu

Australian Gourmet Traveller recipe for char siu.

Sichuan-style beef tendon with steamed buns

Australian Gourmet Traveller recipe for Sichuan-style beef tendon with steamed buns

Roy Choi’s easy-peasy Chinese chicken wings

Finger-licking good.

Salt and pepper prawns with lemon

Australian Gourmet Traveller recipe for salt and pepper prawns with lemon.

The drum to beat

After 35 years in the business, Australia’s pre-eminent Cantonese restaurant has a new menu and even more energy than ever, writes Michael Harden. Peking duck, anyone?

Spice Temple’s steamed eggplant with three flavours

Australian Gourmet Traveller recipe for Spice Temple's steamed eggplant with three flavours.

Chinese white cut chicken with soupy rice, ginger and spring onion dressing

Australian Gourmet Traveller fast recipe for Chinese chicken with soupy rice, ginger and spring onion dressing.

Hand-cut egg noodles in broth with beef shin and tendon

Australian Gourmet Traveller Chinese recipe for hand-cut egg noodles in broth with beef shin and tendon.

Kneaded noodles with scallops, clams, ham and XO sauce

Australian Gourmet Traveller Chinese recipe for kneaded noodles with scallops, clams, ham and XO sauce.

Ants climbing trees

Australian Gourmet Traveller Chinese noodle recipe for ants climbing trees.

Hakka-style eggplant with prawn filling

Australian Gourmet Traveller Chinese recipe for Hakka-style eggplant with prawn filling.

Steamed mussels with XO sauce

Australian Gourmet Traveller recipe for steamed mussels with XO sauce.

Spice Temple, Sydney restaurant review

Spice Temple’s foray into new Chinese territory presents food fit for the Chairman, writes Pat Nourse.

Neil Perry’s shredded lamb shoulder with salted chilli

Australian Gourmet Traveller recipe for shredded lamb shoulder with salted chilli by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

Neil Perry: Cucumber with smashed garlic

Australian Gourmet Traveller recipe for cucumber with smashed garlic by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

Neil Perry: Chinese celery and onion pickle

Australian Gourmet Traveller recipe for Chinese celery and onion pickle by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

Stir-fried chicken and Chinese mushrooms

Australian Gourmet Traveller fast Asian recipe for stir-fried chicken and Chinese mushrooms.

Perfect match: Chinese roast duck with green onion pancakes

Australian Gourmet Traveller wine match recipe for Chinese roast duck with green onion pancakes.

China Tea House, Melbourne restaurant review

When struck with a relentless craving for duck, John Lethlean heads to China Tea House. This Chapel Street newcomer is surprisingly impressive, and its Peking duck excellent.

Noodle soup with pork and pickled vegetables

Australian Gourmet Traveller recipe for noodle soup with pork and pickled vegetables by Tony Tan.

Steamed eggplant Shandong-style

Australian Gourmet Traveller recipe for steamed eggplant Shandong-style by Tony Tan.

Tony Tan’s Cantonese fried rice with chicken, salted fish and bean sprouts

A comfort food classic.

REVIEW Me Wah is where Hobart goes when it wants a fine night out. A place where diners can wallow in the luxury of noise-silencing carpet and a white linen-clad table, where ladies are given a seat for their handbags and gents the wine list. Yes, we’re in the rarified world of high-end Cantonese food, […]