Chefs divulge some of the secrets that make the egg drop soup you enjoy at restaurants taste better than what you make at ...

Corn on the cob, Eggs, Chinese soup stock, Water, Sake, Japanese leek, Green onion, Grated ginger, Salt, Pepper, Katakuriko, Water (for the katakuriko) ...

Eggs are a wordily cuisine with so many cultural varieties. If you find yourself visiting China, these are the egg dishes to ...

I enjoy flavourful Chinese-style soups ... step was to taste and adjust the soup’s seasoning and then, as for egg drop soup, I swirled in some raw, beaten egg, so it cooked and turned into ...

In a cup mix corn starch with water, then stir in soup. Continue stirring until soup thickens. Stir in beaten egg. Remove from heat and top with chopped green onions.

Chef Xu is taking a slow and steady approach to Shang Palace, although he admits he has to refrain from going all in and ...