Experience the rich flavors and techniques behind making traditional Chinese sausage and cured pork belly bacon. Watch how ...

The formula for Chinese sausages (of the pork variety) isn’t all that complicated: You need pork with a 70/30 lean-to-fat ...

This pie looks difficult but needs only about 45 minutes of active work – much of the time it takes to make is taken up with letting the dough rest in the fridge to firm up. Commercial puff ...

For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.