Serious about Chinese food since 1998, Chopstix™ offers Chinese recipes, cooking tips and restaurant reviews.
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This recipe was passed on to me by my mother, who in turn learnt it from her mother, so it's a truly traditional family recipe.
If stock is not available, a chicken stock cube dissolved in water may be used as substitute but it will have a quite different flavour.
Hot and sour soup is an old favourite for most people who frequent Peking and Sichuan restaurants. It is one of the few Chinese thick soups.
This is a popular Cantonese recipe, and for years I just couldn't understand why it was named after a famous lake in the scenic city of Hangzhou in Eastern China.
Ideally use the fillet of a flat fish such as lemon sole or plaice. It is not necessary to remove the skin, which helps to keep the flesh of the fish together when cooked.
This is a variation of Hot and Sour Soup, but much simpler to prepare and equally delicious - if not even more so!
The Chinese character xian (delicious) is a compound word made up of yu (fish) and yang (sheep). This soup has gone one stage further by adding a third delicacy - chicken.
I remember the thrill and excitement of my first encounter with sweet and sour spareribs in a Cantonese restaurant, but I have never tasted anything like them since.