Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Famous Authentic Chinese Recipe : West Lake Fish with Vinegar


  • 1 live grass carp, 800g


  • Adequate amount of chopped garlic
  • 20g Shaoxing wine
  • 60g soy sauce
  • 40g each of sugar, vinegar and starch solution


  1. Scale the grass carp, remove gills, paunch it and wash it clean. Then put it on the chopping board with its back facing outward and its belly inward, insert the knife with one hand from the tail by pressing its head with the other hand and slice it levelly along the back bone to below the chin in two, taking care not to damage the skin.
  2. Bringing plenty of water to badly boil over high heat, put one piece (linked with the back bone) in and then put the other piece in without covering the pot; when the water comes again to boil, take the fish out carefully. The fish will be cooked only by boiling it for a total of 3 minutes.
  3. Leaving 1 cup of soup in the pot (pouring the other things out), put soy sauce, wine and chopped ginger in, scoop the fish out, bring the two slices of the fish together with its skin facing upward and lay it in a plate. Then mix sugar, chopped ginger, starch solution and vinegar well, add the mixture into the original soup to make serving sauce, stir it until thick and pour it over the fish body for serving.

Chinese Fish Recipes

Steamed Fish Chinese-Style recipe , Honey-Barbequed Fish Chinese-style, Fried Fish with Celery, Honey Lemon Fish Fillet, Deep-fried Mandarin Fish recipe , Steamed Fish Slice with Preserved Prunes, Soy Sauce Carp, Crispy Fish in Batter, West Lake Fish in Vinegar, Fish Chips in Tomato Sauce recipe , Steamed Fish with Sweet-Sour Sauce, Steamed White Pomfret, Fish Slices in Batter with Sweet & Sour Sauce recipe



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2020 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.