I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. ...
I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces are so dark? Does it have something to ...
My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? Are there different qualities in prepared Hoisin sauces? If so, would I be ...
I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...