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 and mushroom soup

Chinese soups are mostly a clear broth to which vegetables or meats or both are added just before serving.

Stir-fried prawns and peas

This is a very colourful dish, which makes an excellent starter. It is very simple to make, and most of the preparations can be done long before so that it only requires a minimum cooking time.

Braised tripe

In the West, tripe is always sold thoroughly cleaned and treated, i. e. 'dressed': which means a lot of time saving both in preparation and cooking for you at home.

Noodles in soup

In China, noodles are served in soup (the name for it is tang mein) far more commonly than fried. Why this should be so is hard to explain.

Soy-braised chicken

This dish can be prepared the day before and eaten cold, but it is nicer served on the same day it is cooked.

Fried noodles or chow mein

After chop suey, chow mein (which means 'fried noodles') must be the next most popular Chinese dish among Westerners apart, perhaps, from sweet and sour pork.

Yangchow fried rice

Yangchow, or Yangzhou, cuisine of the Yangtze River delta occupies a particularly important position in the development of Chinese cookery. As you can well imagine, there are several versions of this recipe.

Chinese cooking utensils

It's true, to some extent, that no special tools or materials are required for cooking Chinese food. But the cook's task will be much easier if he or she has a wok and and a Chinese Cleaver, the two basic implements in the Chinese battérie de cuisine that are considered essential if you wish