Chinese cooking - 中国 菜
Although these are, for the most part, recipes that are part of Chinese cuisine, I do not rule out that there are some intruders from neighboring countries though ...
Given the vastness of China, it is difficult to say when a plate of a border area is really Chinese or foresto!
I do not point to many specialties, only those that are often easy to find from me; dishes that I have been eating for many years now.
Dishes that are always successful with my diners.
The rest I had good teachers ...
These are the ones I love to prepare and clearly eat. To prepare them usually takes some time but when they come to the table I'm a pleasure:
to see and enjoy.
And here follow other preparations that usually make up a lunch, invariably accompanied by bowls of rice.
- As I prepare them, they will follow other specialties of the Middle Empire. If anyone, however, would like to know how to prepare a plate in particular ... well, if it is one of those I prepare, I'll do it for you to do it right away!
- At the time of writing (November 2013) I can guarantee that it is not a season for me to prepare the lacquered duck to Pechinese: I prefer to use the oven in the garden, to do it!
Which means: no chiedetemela (for now ...)