Teaches Authentic Chinese Restaurant Recipes
10 video lessons 96 mins total
Steaming is one of the three main cooking techniques used in Chinese cooking. It preserves and enhances the food’s ...
Guo Bao Rou is one of the most popular dishes in the northeast of China. ...
3 Seafood in Crispy Bird’s Nest 10 min
The Chinese seafood bird nest is a seafood lover’s delight, usually served at high-end Chinese ...
4 Steamed Crab Rice on Lotus Leaf 10 min
Loaded with the deliciousness of Dungeness crabs and the fragrance of lotus leaves, it is a classic Cantonese ...
5 The Ultimate Pork Hock 11 min
Boiling, frying, and finally steaming the pork hock transforms it into something extraordinarily delicious. In ...
6 Ultra-Crispy Potato Crust Scallops 10 min
Bouncy, savory, and pleasantly sweet, scallop seafood balls can shape shift from a creative filling to ...
7 Chinese Egg Roll-Ups 13 min
Your choice of meat is layered with seafood and eggs. Then, the omelet is rolled ...
Super crispy skin, tender flesh and a tangy sweet and sour sauce, it is not ...
Marinated slices of beef flank steak is stir-fried with the classic oyster sauce along with ...
10 Stuffed Chicken Wings with Shrimp 8 min
Bring a bit of luxury to your dining table with this elegant dish. These Stuffed ...
Stir-Fried Beef with Oyster Sauce
Marinated slices of beef flank steak is stir-fried with the classic oyster sauce along with a unique savory char and smoky aroma from the wok. As a savory sauce, Oyster sauce (háo yóu, 蚝油) or “ho yeow” in Cantonese dialect, is commonly used in Chinese cooking. Traditionally, it was used mostly in Cantonese cooking and southern Chinese cuisine due to the proximity of the fertile oyster beds off the coast of Guangdong and Hong Kong.
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Chef John Zhang
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