Here’s the first in a series of recipes created exclusively for Tsingtao by Jeremy Pang.
Recipes with recipe
Try out this delicious and simple to make recipe provided by chef Jason Li. The famous numbing chicken dish is a classic from Sichuan. The chilli and Sichuan pepper oil mixture and tender chicken makes it mouth watering and that’s why this dish is literally known in Chinese as salivating chicken (口水鸡).
It’s National BBQ week so what better way to celebrate the start of summer than dusting down the patio furniture, cracking open a beer and firing up the barbie. Running from May 30th – June 5th, this annual event is now in it’s 20th year – so why not make the most of the warmer weather and lighter evenings and rustle up these amazing BBQ beer ribs.
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International TV chef and cookery author Ching-He Huang has created an ‘mouth-wateringly’ delicious Chicken and Cashew Nut recipe for the Legacy of Taste.
By TV chef & cookery author Ching-He Huang. This dish makes a light and delicious summery appetiser. Tsingtao […]
Salt and Pepper Prawns Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style […]
Stir-fry Black Pepper Beef with Merlot By Tong Chee Hwee – Executive Chef – Hakkasan Group 12345 Votes: […]
By Albert Lee, Gourmet Garden