The formula for Chinese sausages (of the pork variety) isn’t all that complicated: You need pork with a 70/30 lean-to-fat ratio, curing salt, sausage casings, Chinese spices and seasonings, plus ...

Let the dough rise in a warm spot for about 60-90 minutes. Divide the dough, coil each portion around a hotdog, and place on a baking sheet. Let the buns rise until puffy, then brush with egg wash ...

Add the sausage and stir-fry until aromatic, 1 to 2 minutes. Add the water chestnuts, Shaoxing wine, and mushrooms and stir-fry until most of the liquid has evaporated, 3 to 4 minutes. 3.

The Don family, who have been in Tucson since the early 1900s, are part of that history. Kathleen Chan said that her grandfather once worked as a cook for the Chinese laborers who helped build the ...

1. In a wok or sauté pan, place the Stir-Fry Tea Oil and the sliced sausage. On low heat, gently cook until the sausage is lightly crisp. (High heat will cause the sugars in the sausage to burn ...

Rice is the traditional starch in this dish, but we use toasted couscous instead. It adds a rich, nutty taste that complements the meat. Next, to beef things up (food pun intended), we toss in ...

Sago palms were a key food source in prehistoric China, long before rice, a new study finds. Although it's no longer a staple, it is still used in dishes throughout South Asia today. Sago pudding ...