It is said that the dish was invented by a cook named Gou’er (the Chinese word for dog), which the local people called “thong,” hence the name “Thong eel.” Thong eel, which is crisp ...
This recipe makes a lot but the dish keeps well in the fridge. When you want to eat the leftovers, you might need to mix in a little hot water, to thin out the sauce. Buy Chinese or Japanese ...
Fuchsia Dunlop is an award winning food writer, internationally renowned for her recipes and brilliant writing about Chinese food. The recipe comes from Fuchsia’s latest book, Every Grain of ...
The Hong Kong-style roasted fowl at the new Cha Cha Tang is one of the best Chinese duck dishes in town. The restaurant is a winning collaboration between owner John McDonald and partner Wilson Tang.