Chinese

• 1 Ingredient of the week: Chinese Broccoli
  It might seem an odd choice, but our resident food blogger won’t stop going on about the stuff after what sounds like a tip top tasting experience. Chinese broccoli aka kai lan is eaten across China...

• 2 Bill Granger's black bean beef
  Ingredients (Serves 2) 1 tablespoon mirin 2 tablespoons oyster sauce 1 teaspoon sesame oil 1 tablespoon cornflour 1 teaspoon caster sugar 350g rump steak, fat removed, thinly...

• 3 Ching-He Huang's char sui roast pork noodle soup
  Ingredients (Serves 2) 2 pork fillets 200g/7oz dried udon (flat wheat-flour) noodles 1 tbsp toasted sesame oil 600ml/1pt vegetable stock 2 small pak choi, leaves separated ...

• 4 Ching-he Huang's beef with bean sprouts and spring onions
  Ingredients (Serves 2) 250g/9oz beef sirloin, fat removed and meat cut into 1cm/½in slices 1 tbsp groundnut oil 150g/5oz bean sprouts or soya bean sprouts 1 tsp cornflour mixed...

• 5 Go nuts for noodles with Vatcharin Bhumitchitr
  Vatcharin Bhumitchitr has written a number of fantastic books on South East Asian food with plenty of great recipes and his latest, The Big Book of Noodles is a brilliant cookbook to add to your collection....

• 6 Hong Kong chef becomes first Chinese to receive three Michelin stars
  His steamed lobster and scallop dumpling signature dishes have helped Chef Chan Yan-tak of Hong Kong’s celebrated Lung Ling Heen restaurant become the first Chinese chef to be awarded three Michelin...