Brown Sauce with meatballs by Weining Wang

There is only one reason why I wish to be a good chef: the determination of being a culinary martyr out of real ardent love. Like the lonely old man in my poem who walks along the silent street immersed in the dark night, despite of the sand storms and the agony loneliness trying to swallow him up, he keeps smiling and never loses his…

Chinese Stinky Tofu by Weining Wang

My grandfather’s kitchen is a small but warm place where I spent almost twenty years. The inner satisfaction and happiness I have got cannot be weighed in the scale of universal equivalence.What I spend there is not a time of life. It is a state of mind, the spirit of martyr that I am constantly seeking for.The stinky Tofu added…

Grilled Tuna with Wasabi Mash by BearNakedBaker

Chicken Almond (from The Nut Tree Restaurant) by Salad Foodie

My favorite entrée at the Nut Tree Restaurant (before it closed in ‘96) near Vacaville CA was Chicken Almond. (The gift shop at The Nut Tree sold the restaurant’s most popular recipes, which is how I came by them.) This makes a good summertime recipe because it’s a one-skillet meal that cooks in a flash and won’t heat up the kitchen.…

grilled fish with soy celery sauce by sunil k.nayar

very easy to make, with minimum ingredients, can be make with sauce or dry.

Vegetarian Fried Mee Hoon (Chinese Style) by Navaneetham Krishnan

cooked with fermented soy bean paste/taucu, chillies, cabbage and shiitake mushrooms.

Prawn Wonton Noodle Soup by Navaneetham Krishnan

Silky noodles drenched in prawn broth and wonton dumplings with sliced chillies in vinegar and soy sauce.

Chinese Dragon Chicken by Weining Wang

For me, Cooking is also such a dialogue. The sincere gratitude for life ,admiration for nature , the passion for cooking—all of these are productions of the dialogue. What I will spend in writing is not a time of life. It’s the development of my thinking ego showing great intellect in thinking, with resolute willing and sensible…

Chinese Hot Dragon Chicken by Weining Wang

Hot Dragon chicken, also named drunken chicken or hot roast chicken, are a traditional Chinese New Year food. They are popular around the world, but especially in regions south of the Yangtze River. Beijing, China’s massive capital, has a history stretching back 3,000 years. It is known world-wide for such ancient sites as the grand…

YangZhou fried Rice by Weining Wang

Have you ever tried to taste the Yangzhou fried rice? I love it!!!Let’s try it!!!It was so awesome. I had a talk with my grandfather in this morning and we began to create our new cuisine together. I am basically focusing on Chinese style with some Mexican sauce. As Friedrich Nietzsche said, “What does not kill me makes me stronger”.…

Steamed Cod Fish by Navaneetham Krishnan

Tender cod fish with ginger, garlic, soya sauce and garnished with spring onion.

Salted Egg Yolk Fish by Navaneetham Krishnan

Its a dish with clear Asian Chinese flavors ringing out loud and the taste is faultless.

Steam Lala/Clams With Curry Leaves by Navaneetham Krishnan

Pretty straightforward yet the dish is simply inviting with chilli spiciness and aroma of curry leaves.

Quick Tofu and Vegetable Stir Fry by Hina Gujral

Tofu and Vegetable Stir Fry is packed with the health and goodness of colorful, seasonal vegetables – broccoli, beans, bell pepper, and squashes. You can pick any combination of local produce of vegetables for this gluten-free, vegan stir fry.

Breaded Chicken Cutlets with Bell Peppers & Hoisin by Chef Feiny www.feintastingfoods.com

I find myself eating this meal at least once a week....either for lunch or dinner. The combination of sweet and sour will ALWAYS be one of my favorites.....