Articles by Deh-Ta Hsiung

Deh-Ta Hsiung is an acknowledged expert on Chinese food and cookery - besides being the author of several best-selling books and a food and wine consultant for Chinese restaurants and food manufacturers, he is also a tutor of renown. You can find him online at

Pork laurel Shandong-style

This is a superior version of Pork Laurel, with crunchiness of bamboo shoots and Wooden Ears giving it an added texture.

Braised chicken with green peppers

In China this is a popular way of cooking chicken, and you'll have a little chicken left over for another dish.

Meat and vegetable soup

For meat you can use pork, beef, chicken liver or kidney; for vegetable you can use spinach, Chinese leaves, green cabbage, mange-touts peas, lettuce or watercress.

Bean curd and spinach soup

This is a very colourful and delicious soup. When spinach is not in season, you can substitute lettuce or watercress.

Basic stock

The very first item a Chinese cook would prepare when starting work in the kitchen each morning is a good stock which is used for cooking throughout the day when required, and is the basis for soup making as well.

‘Agitated’ Kidney Flowers

A simple-to-prepare dish from Peking which, when served side by side with 'agitated' prawns, gives an interesting contrast in texture and colour as well as flavour.

Crystal-boiled pork

This is a famous recipe from Shanghai, traditionally served cold. Like the Cantonese white-cut chicken, it is very easy to make.

Fragrant pork

If you cook this dish in a fairly large quantity it can be served at a number of meals, or the leftovers can be used in other dishes such as Yangchow fried rice, or stir-fried ten varieties.