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 cauliflower

According to Larousse Gastronomique, the cauliflower is Oriental in origin and has been known in Italy since the sixteenth century. But I was positively told in China that cauliflower was European in origin. So who is right?

Pork and French beans

French beans (haricots verts), also known as string beans, were introduced into China many centuries ago. They have a most delicate flavour.

Shredded pork with bean sprouts

Those who have been to a 'chop suey' type of Chinese restaurant will have found that almost every single dish served there contains the ubiquitous bean sprouts.

Lions’ heads

You had better explain that the pork meatballs are supposed to resemble the shape of lions' heads and the cabbage is supposed to look like the mane, hence the name.

Fried rice

To use up any leftover cooked rice (allow 1 cup at least for each person), the best way is to stir-fry it in a little hot oil with scrambled eggs over a moderate heat. When all the grains are separated, add salt and finely chopped spring onions. If you happen to have any leftover

Braised eggs

If you have tried out the recipe for soy-braised chicken, then you should have some sauce left stored in the refrigerator.

Fried beef and tomatoes

This is a very simple dish to make. If you have done all the preparation beforehand, then the actual cooking time should be no more than 3 minutes at the very most.

Chopsticks & tableware

Does Chinese food taste any better when eaten with chopsticks? If you regard eating with the fingers as natural, then just think of chopsticks as an extension of your fingers.