"If something is not right, this is due to carelessness, and it is the cook's fault. If something is good, say why, and when it is bad, pick out its faults. If one does not keep the cook in line, he becomes insolent. Before the food comes, send word down that the food tomorrow must be better" ~ Yuan Mei, gourmet, scholar and poet of the Qing Dynasty.
I have been cooking Chinese food for more than 45 years. The sharpest knives and most demanding cutting skills are key to preparing this great cuisine. Here are some pics of my work.
I have been cooking Chinese food for more than 45 years. The sharpest knives and most demanding cutting skills are key to preparing this great cuisine. Here are some pics of my work.
 Dry-Fried Beef |
 Kung Pao Chicken |
 Spicy Prawns |
 Snow Peas with Lop Cheung |
 Mu Shu Pork |
 Bean Curd Roll |
 Yu Shiang Eggpant |
 Stuffed Dofu |
 Cantonese Steamed Fish |
 Red-Cooked Duck |
