South China Morning Post 香港南华早报
In the Islamic religion, there is the existence of cultural tolerance. Islam gives up chances for cultural dialogues that are intricate enough to be integrated…
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Chinese culture is more than only the knowledge of the language. China has established its own distinct and widely varied corporate culture with its history…
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It's a frequent assumption that Chinese cuisine isn't particularly vegan-friendly... and the fact is that chicken, pig, and shellfish may be common in their dishes. In fact, it could be too common. While it's possible…
Chinese cuisine is generally adored around the globe. The popularity of Malaysian Chinese food is no exception. The culinary practices of these Chinese ancestors evolved over time as local flavors are included into their meals.…
By the end of this post, you will know how to taste wine in the simplest four steps. These steps are commonly practiced by professional wine tasters but are surprisingly easy to understand even for…
Drinking culture is an important part of Chinese daily life. It is a lifestyle that they practice during dinners at home with friends or family, birthday celebrations, holidays, casual get together, nights out on the…
Hangover Egg Drop Soup is one of the most famous hangover soup. It is simple, easy to make and tastes delicious. Perfect for a lazy Saturday morning. In this post, we will guide you on…
Wine is an alcoholic beverage created from grape juice that has been fermented. Any fruit (apples, cranberries, plums, etc.) can technically be used to make wine, but if the label just reads "wine," then it's…
Jjajangmyeon (짜장면) (Black Bean Noodles) is a Chinese cuisine that has been modified to fit the Korean style of cooking and is now available in most Chinese restaurants across South Korea. It has become…
There's no denying that Hong Kong is a paradise for food lovers. Restaurants all around the city serve cuisines from all over the world, allowing you to satisfy every desire. Hong Kong is also known…
It's all too simple for a few beers to become a few too many. But, regardless of what your friends are up to, you don't have to drink as much as they are. Here are…
（摄影记者：JONATHAN WONG） 豆焖肉这道菜我大概每两年做一次。它需要适宜的天气（越冷越好）和一群气味相投的朋友。准备这道菜需要耗费大量的时间与精力，所以制作小份量的豆焖肉毫无意义。根据以下食谱可烹制出八至十人的份量。 豆焖肉 一些厨师坚持要在豆焖肉中加入羊肉或羔羊肉（可提味），或许还会在烹制过程中在菜肴表面洒上面包碎屑，制作一层面皮以使酱汁口感浓郁。我自己不会加这些食材，不过添加与否全凭个人喜好。 豆焖肉通常以塔布为原材料，这是一种来自法国塔布市的体型较大的豆子。塔布豆需要长时间烹饪，味道鲜美，不过在香港要找到这些食材并非易事。可找到体型较小、标签为“可哥豆”和“扁豆”的白干豆取而代之。鸡汤的用量取决于豆子的成熟度和大小。 法式油封鸭腿： 6 整只鸭腿（鸭大腿），每只约 300 克 10 克精制海盐（若鸭腿过大或过小 ， 对盐的用量进行调整） 3 个大蒜瓣，对半切开 一枝新鲜百里香 2 千克鹅油脂或鸭油脂或猪油，或按需使用 腌肉： 1 千克层次分明、带皮五花肉，一块 800 克海盐 200 克砂糖 豆焖肉食谱： 1 千克白豆 约 50 克鹅油脂或鸭油脂或猪油 1 颗大洋葱，约 250 克，切碎 1 个大胡萝卜，约 250 克，切成长度为 5 毫米的小块 2 个西芹梗，约 150 克，切成长度为 5 毫米的小段 200 克圣女果，粗略切碎 10 个大蒜瓣，去皮 250 克猪皮，一块 约 1.5 升未腌渍的鸡高汤，自家制更优 8-10 个淡味猪肉香肠 精制海盐，按需使用 至少提前一周准备鸭腿。在鸭腿表面洒一些盐，用食品薄膜密封，放入冰箱，保存一整晚。第二天，将鸭腿放入平底锅中，工整地摆开，不要堆叠（若稍微重叠也没关系，不过若平底锅过宽，你就需要更多的油脂）。将新鲜的百里香置于最上方，再将大蒜分散放于锅中，之后加入足够多的油脂，以使鸭腿完全沉浸其中。开中低火加热，至表面有小气泡溢出。尽可能将火调低，烹调，用锅盖半遮盖，直至肉质变软，且不会散开，该步骤将持续数小时。使鸭腿在油脂中冷却，再放入干净的容器中，将足够多的油脂浇于表面，如此便可使鸭腿表面有一厘米的油脂覆盖。将容器密封，放入冰箱。 提前四天制作腌猪肉。将盐与糖充分混合。用纸巾将五花肉表面的水分完全吸干。取一个能容纳周长约为5毫米猪肉的容器，将约三分之一的盐糖混合物均匀地洒在猪肉表面。将猪肉放在盐/糖上，再将余下的混合物洒在表面和边缘，如此，猪肉便可被完全覆盖。用食品薄膜密封，放入冰箱。 在你计画将豆焖肉盛装上桌的前一天，开始准备豆子。将豆子完全浸入冷水中，静置数小时待完全浸透。沥干水分。将一壶水烧开，加入豆子，炖一分钟，之后将水分沥干，再用冷水冲洗。再次重复以上过程。 将腌猪肉从冰箱中取出，去除盐糖混合物，之后用冷水冲洗，轻拍至猪肉变干。切下150克腌猪肉（将余下的猪肉用食品薄膜密封，放回冰箱），并将其切成形状规整的薄片。 待锅干透，开低火，加入50克鹅油脂或鸭油脂或猪油。油脂融化后，加入小片腌渍猪肉和洋葱。在锅中翻炒，直至洋葱呈现透明的颜色，不时搅拌。加入胡萝卜、西芹和大蒜，搅拌至表面被油脂所覆盖，加入番茄，充分混合。向锅中加入豆子和猪皮，入一升鸡汤，搅拌。开中火，加热至沸腾，将火开小炖，直至豆子半熟（体型偏小的豆子需炖约45分钟；塔布豆需炖约两小时）。炖后的豆子应依然紧实，不脆。冷却至室温，放入冰箱保存一整晚。 在正餐开始前的两小时（若使用塔布豆，预留时间则为4小时），完成这道菜肴的烹饪。将保留的腌猪肉分成16片。烧开一大壶水，加入猪肉，炖约15分钟，之后沥干水分，用冷水冲洗（该步骤可去除过量的盐分）。将猪肉片变干。在煮锅中加入些许油脂，开中火加热，放入腌猪肉，带皮的一面朝下。冷却，直至猪皮呈棕褐色，将猪肉片翻面，使另一面同样呈现棕褐色。 在锅中放入豆子混合物，开中火加热。拣出豆子中夹杂的猪皮，切成约3厘米长的薄条状，再放回豆子中。用勺取出一半的豆子混合物，加入份量十足、美味诱人的炖肉用浅锅（譬如Le…
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