Asian cooking for a well-used kitchen.
PREPARE • COOK • SHARE
Chinese cooking techniques, useful ingredients and small lessons that make dinner easier to put together.
Kitchen guides →
Fermented tofu brings concentrated seasoning to Chinese cooking. Learn how furu differs from fresh tofu and how to introduce it without oversalting a dish.
Discover what alkaline salts do in Chinese-style wheat noodles and how to choose, cook and compare them without guessing from their colour.
Shaoxing cooking wine can contain added salt. Read the bottle, coordinate the other seasonings and choose a suitable alternative when avoiding alcohol.
Learn how a Chinese vegetable cleaver differs from a heavy bone cleaver, and how to match the blade, cutting board and task before you cook.
Sliced rice cakes can turn a quick stir-fry into a chewy, satisfying meal. Check the pack, loosen the slices, and judge the centre before serving.
Prepare glutinous rice for basket steaming with a clear soaking, draining and tasting routine, and understand why extra water is not the answer.