This is not your take-out version of Chinese cuisine this is the real deal! Eddy is a master with a wok and is more than willing to share the generations of secrets that he has learned all the while feeding you a feast while he’s doing it! On the menu: Cantonese Style Lettuce Wrap –…
Category: Duck
Chinese Kitchen III- Thursday November 21st, 6-9pm
The menu speaks for itself… authentic chinese cuisine and a huge meal to boot! Eddy is back with his amazing food and passion for sharing. On the menu: Cantonese Style Lettuce Wrap – Minced Pork, Bamboo Shoot, Carrot, Scallion with Hoisin Sauce -生菜包 Honey and Garlic Baby Back Ribs -蜜糖蒜子骨 Chaozhou Style Brine Water Duck,…
Braised Free Range Duck with Taro Root 芋頭炆鴨
Oh Joy! We had just a few inches of snow few days ago and our entire city of Vancouver has turned into a winter wonderland! If you want to see a “White Christmas”, Vancouver is the place to be. Unlike summer cooking, food for a cold snowy winter should be heavy, high calorie, thick, and…
潮州滷水鴨 (Chaozhou Brine Water Duck)
Chaozhou Brine Water Duck is one of the most famous regional dishes in Chinese. The way to prepare the brine water represents the essence of Chinese cooking by using a wide variety of herbs. The ingredients I have used can find it in larger Chinatown centers in North America like New York, San Francisco, Los Angeles…
Braised duck with Beijing green onion – 京葱扒大鴨
This is a very famous dish from the Northern region of China. It is most enjoyable in a cold winter night when family is getting together because this dish is meant for sharing. The thick sauce and the heavy aroma from the green onions can certainly bring up your appetite and warm up your body. …
Szechuan Style Brine Water Duck Smoke Duck 川式滷水煙鴨
How can you intensify a recipe to a higher level with extra flavour and taste? This is the challenge! What you will see here is to make an ordinary duck recipe to a head turning plate. It takes a little time and equipment to make this recipe. However the brine water can last up till…
Mobile Cooking School (無比烹飪學校) Chinese Recipes – back from 1966 by Miss Tam Kwok Mui (譚國梅)
Please check out these recipes! They are some of the most original and oldest Chinese recipes from Miss Tam Kwok Mui (譚國梅). Some of recipes don’t exist any more due to method changes or lack of cooking ingredients. I have kept these recipes for 45 years and it is my honor and privilege to share…
eddy's kitchen 