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:: the secrets of chinese cooking and selected recipes ::

Posted by Eurekka Artes on Rabu, 08 Januari 2014


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Hsiang Pien Fried Rice Roast Crisp Duck Spring Rolls Walnut Chicken Chili Chicken & Spinich Velvey Chicken Roast Stuffed Chicken Stuffed Mushrooms Pineapple & Ginger Duck Red Sauce Duck Gold Coin Chicken Beef Saute Chow Mein Egg & Beef Omelets Stuffed Green Peppers Stewed Shin of Beef Sweet and Sour Pork Barbecued Ribs Shantung Cabbage Stewed Rice Flour Pork Roast Shaslick Pork Bamboo Shoots Brown Sauce Mandarin Fish Shrimp Cakes Stuffed Clams Crab Omelet Smoked Fish White Sauce Fish Braised Shrimps Tientsin Cabbage with Chestnuts Braised Chinese Vegetables Fried Green Bean Sprouts Braised Frsh Mushrooms With Chinese Cabbage Home Made Pickles Melon Soup Hua Ku (Mushroom Soup) Duck Soup Button Mushroom Soup Almond Tea Rose Petal Syrup Cake How To Make Noodles Fried Noodles Steamed Shao Mai Ravioli Pancake Rolls Noodles in Chicken Soup

Hsiang Pien Fried Rice Roast Crisp Duck Spring Rolls Walnut Chicken Chili Chicken & Spinich Velvey Chicken Roast Stuffed Chicken Stuffed Mushrooms Pineapple & Ginger Duck Red Sauce Duck Gold Coin Chicken Beef Saute Chow Mein Egg & Beef Omelets Stuffed Green Peppers Stewed Shin of Beef Sweet and Sour Pork Barbecued Ribs Shantung Cabbage Stewed Rice Flour Pork Roast Shaslick Pork Bamboo Shoots Brown Sauce Mandarin Fish Shrimp Cakes Stuffed Clams Crab Omelet Smoked Fish White Sauce Fish Braised Shrimps Tientsin Cabbage with Chestnuts Braised Chinese Vegetables Fried Green Bean Sprouts Braised Frsh Mushrooms With Chinese Cabbage Home Made Pickles Melon Soup Hua Ku (Mushroom Soup) Duck Soup Button Mushroom Soup Almond Tea Rose Petal Syrup Cake How To Make Noodles Fried Noodles Steamed Shao Mai Ravioli Pancake Rolls Noodles in Chicken Soup

Hsiang Pien Fried Rice Roast Crisp Duck Spring Rolls Walnut Chicken Chili Chicken & Spinich Velvey Chicken Roast Stuffed Chicken Stuffed Mushrooms Pineapple & Ginger Duck Red Sauce...

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1 komentar:

  1. Having a enormous household growing up, I learned to cook in a big method. With 5 brothers and three sisters plus mother and father, I started out cooking for eleven people by the time I was once twelve and most of the time with no rasmalai recipe. Mother needed support and taught her daughters to prepare dinner at an early age. I'll by no means overlook the first time I fried fowl all by myself. My brothers ridiculed my over-completed fowl mercilessly. I will under no circumstances fail to remember the first meal I cooked faraway from dwelling.

    BalasHapus

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