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 Dongpo’s pork is a famous Hangzhou dish,and we also call it braised pork. It’s also very popular in north of China,but the north restaurant often coke braised leg of pork. This dish is delicious;however the young people don’t order it often,because it’s a bit fat. This dish is made by . . . →Read More:Dongpo’s pork (Braising pork)  Cooking Steps: Place the minced beef in a mixing bowl then pour in the marinade to stir until evenly mixed. Leave to stand for 30 minutes. Blend in the oil. Stir thoroughly with a pair of chopsticks and continue to marinate for another 30 minutes. Wash,scrub and remove the . . . →Read More:Minced Beef with Tomatoes and Potato Chips 
Kung Pao chickenis a classic dish in Szechuan cuisine,originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886),a late Qing Dynasty official.Ding served as governor of Sichuan province. His title was Gōng Bǎo (宮保),or palatial guardian. The name “Kung Pao” chicken is derived . . . →Read More:Kung Pao chicken | ||||
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