If you’ve ever wondered how Chinese restaurants and takeaways create menus with hundreds of dishes on them, it’s down to this resourceful cooking. Once you’ve mastered a few techniques ...

Make Betty Liu's pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley and fried farro with lap cheong and cabbage You can save this article by registering for ...

Embark on a culinary journey to uncover the differences between Japanese and Chinese cuisine; explore their philosophies, ...

Our cookbook of the week is The Chinese Way by author, surgery resident and photographer Betty Liu. Jump to the recipes: ...

Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

Zhajiangmian is a Chinese dish that every cook makes differently. It can be made with minced pork or small cubes of pork belly. I’ve eaten versions with cooked cucumber (most use the raw stuff ...