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Rebecca Cheung

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My Recent Posts
Mon 7 Nov, 2011 04:49 am - Thank you very much Setanta. You have answered many of my questions. I am currently going over a long list of dish names with English translations (Beijing Official Version). But I know many of... (view)
Mon 7 Nov, 2011 03:26 am - The following pictures show a Shantung-style dish, made with pork large intenstines as the main material. It's cooked in a very delicate way by using boiling water to clean the intestines (of... (view)
Mon 7 Nov, 2011 03:00 am - [img][/img] The above picture shows the image of a Chinese guitar, which is called Pipa. That piece of bone in... (view)
Sun 6 Nov, 2011 02:38 am - [img][/img] [img][/img] This dish is made with the lower part of the... (view)
Sun 6 Nov, 2011 01:55 am - A correction to the first post: It's mutton, not pork. I must say sorry for this error. It's part of the shoulder bone, as you can see from the following pictures:... (view)
Sun 6 Nov, 2011 01:32 am - Then I guess, the Chinese method of cooking is something between "stewing" and "pressure cooking." The trotter is cooked in a close-fitting ustensil by "stewing"... (view)
Fri 4 Nov, 2011 10:05 pm - The following picture shows a dish which is given a fansy name: 手抓琵琶骨. It literally means use one’s hand to hold the stick of pork to eat, which looks like a Chinese pipa... (view)
Fri 4 Nov, 2011 08:49 pm - This "cured pork" is unlike the salted pork. It's the pork with "thin skin". It's baked or sun-dried, then smoked with cedar branches. Because it is made in the last... (view)
Fri 4 Nov, 2011 08:19 pm - Can we say "stew-steamed" pig's trotters with black pepper? (view)
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