Exploring the Rich Diversity of Regional Chinese Cuisines

China's culinary landscape is a vast and varied tapestry, reflecting the country's extensive geographical, historical, and cultural diversity. 

Each region of China boasts its unique culinary traditions, ingredients, and flavours. 

In this blog post, we'll dig into some of the most notable regional Chinese cuisines, highlighting their distinct characteristics and what makes them so beloved.

1. Sichuan Cuisine

Known for: Bold flavours, spiciness, and the iconic numbing sensation from Sichuan peppercorns.

Sichuan cuisine, hailing from the southwestern province of Sichuan, is renowned for its fiery dishes that often incorporate a mix of garlic, chilli peppers, and the unique Sichuan peppercorn. This peppercorn imparts a distinctive numbing effect, known locally as "mala," which is a harmonious blend of spicy and numbing sensations. Signature dishes include Kung Pao Chicken, Mapo Tofu, and Hot Pot, each offering a delightful interplay of heat and complex flavours.

2. Cantonese Cuisine

Known for: Subtlety, freshness, and the natural taste of ingredients.

Originating from Guangdong province in southern China, Cantonese cuisine is perhaps the most internationally recognised due to the global popularity of dim sum. The cuisine emphasises freshness and the natural taste of ingredients, often employing steaming, stir-frying, and roasting. Typical dishes include Char Siu (barbecued pork), Steamed Fish, and a variety of dim sum delicacies like Har Gow (shrimp dumplings) and Siu Mai (pork dumplings).

3. Shandong Cuisine

Known for: Seafood, saltiness, and a focus on texture.

Shandong cuisine, from the eastern province of Shandong, is one of the oldest and most influential cuisines in China. With a coastline along the Yellow Sea, seafood plays a significant role, and the cuisine is characterised by its saltiness, crisp textures, and robust flavours. Famous dishes include Braised Abalone, Sweet and Sour Carp, and Dezhou Braised Chicken, which showcases the region's knack for creating rich and flavourful broths.

4. Jiangsu Cuisine

Known for: Refinement, balance, and a mix of sweet and savoury flavours.

Jiangsu cuisine, also known as Su cuisine, comes from the Jiangsu province in eastern China. It is celebrated for its delicate presentations, balance of flavours, and often sweet and savoury taste profiles. The cuisine places a strong emphasis on the quality and freshness of ingredients, particularly river fish and seafood. Signature dishes include Sweet and Sour Mandarin Fish, Lion's Head Meatballs, and Wuxi Spareribs.

5. Hunan Cuisine

Known for: Intense heat, sourness, and rich colours.

Hunan cuisine, from the landlocked province of Hunan in south-central China, is known for its use of fresh chilli peppers, garlic, and shallots. The dishes are typically hot and sour, with a vibrant appearance. Unlike Sichuan cuisine, which combines heat with numbing spices, Hunan cuisine is characterised by straightforward spiciness and bold flavours. Classic dishes include Chairman Mao's Red Braised Pork, Steamed Fish Head with Diced Hot Red Peppers, and Spicy Chicken.

6. Zhejiang Cuisine

Known for: Freshness, mild flavours, and a focus on seasonal ingredients.

Zhejiang province, located on China's eastern coast, contributes Zhejiang cuisine, known for its mild and fresh tastes. The cuisine heavily relies on seasonal ingredients, especially fresh fish, bamboo shoots, and other vegetables. It often features dishes that are light yet flavourful, with an emphasis on preserving the original taste of the ingredients. Notable dishes include West Lake Fish in Vinegar Gravy, Dongpo Pork, and Beggar's Chicken.

7. Fujian Cuisine

Known for: Soups, umami flavours, and delicate techniques.

Fujian cuisine, from the southeastern province of Fujian, is renowned for its emphasis on soups and stews, as well as its umami-rich flavours derived from seafood and mushrooms. The cuisine is known for its precise cutting techniques and intricate presentations. Popular dishes include Buddha Jumps Over the Wall, a luxurious soup with a variety of ingredients, and Fujian Fried Rice, which is infused with the region's characteristic sweet and savoury flavour.

8. Anhui Cuisine

Known for: Wild ingredients, slow-cooking techniques, and hearty flavours.

Anhui cuisine, from the mountainous province of Anhui, is less known internationally but highly esteemed within China. The cuisine often utilises wild herbs, mushrooms, and other ingredients sourced from the region's mountains. Slow-cooking techniques are prevalent, resulting in hearty and flavourful dishes. Signature dishes include Huangshan Braised Pigeon, Stewed Soft-Shelled Turtle with Ham, and Bamboo Shoots with Sausage and Dried Tofu.

Conclusion

The diverse regional cuisines of China offer a fascinating glimpse into the country's rich cultural heritage and natural bounty. Each cuisine brings its unique ingredients, cooking techniques, and flavour profiles, making Chinese gastronomy a never-ending adventure for food enthusiasts. Whether you prefer the numbing spice of Sichuan, the delicate flavours of Cantonese, or the hearty dishes of Anhui, there's something in Chinese cuisine for everyone to enjoy.

So next time you explore a Chinese menu, take a moment to appreciate the regional nuances and the culinary artistry that goes into each dish. Happy eating!

Wok me gently? Mastering Your First Ever Wok: A Guide for Beginners

Cooking with a wok can be an exciting adventure, opening up a world of delicious stir-fries, aromatic curries, and crispy fried treats. 

If you're a beginner, the process might seem daunting, but with a bit of guidance, you'll be mastering your wok in no time. Here’s how to get started.

1. Choosing the Right Wok

When selecting your first wok, consider the following:

Material: Carbon steel is the traditional and preferred material for woks. It heats up quickly, distributes heat evenly, and develops a non-stick surface over time. Avoid non-stick coated woks as they can't withstand high temperatures.

Size: A 30-35 cm (12-14 inches) wok is ideal for home use. It’s large enough to cook for a family but still manageable.

Shape: A flat-bottomed wok is better suited for electric stoves, while a round-bottomed wok is perfect for gas stoves.

2. Seasoning Your Wok

Before you start cooking, it's essential to season your wok. This process prevents rust and creates a natural non-stick surface.

Wash the Wok: Scrub the wok with hot water and a small amount of washing-up liquid to remove the factory oil. Rinse thoroughly and dry completely.

Heat the Wok: Place the wok on the hob over medium heat until it's very hot. This helps to open the pores of the metal.

Oil the Wok: Using a paper towel, apply a thin layer of vegetable oil to the inside of the wok. Be careful not to burn yourself.

Bake the Wok: Heat the oiled wok over high heat until it starts to smoke. Tilt and rotate the wok to ensure even heating and oil coverage. Allow it to cool, then repeat the oiling and heating process 2-3 times.

3. Mastering Stir-Frying

The most common technique used with a wok is stir-frying. Here are some tips to get it right:

Prep Everything First: Stir-frying happens quickly, so have all your ingredients chopped and ready to go before you start cooking.

High Heat is Key: Woks are designed for high-heat cooking. Make sure your hob is at its highest setting.

Cook in Batches: Overcrowding the wok will lower the temperature, resulting in soggy food. Cook your ingredients in small batches.

Constant Movement: Keep the food moving by stirring and tossing constantly. This ensures even cooking and prevents burning.

4. Essential Wok Recipes

To get you started, here are two beginner-friendly recipes:

Simple Chicken Stir-Fry

Ingredients:

300g chicken breast, sliced thinly

2 tablespoons vegetable oil

2 cloves garlic, minced

1 bell pepper, sliced

1 carrot, julienned

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 spring onion, chopped

Method:

Heat the wok until smoking, then add 1 tablespoon of oil.

Add the chicken and stir-fry until cooked through. Remove from the wok.

Add the remaining oil, garlic, bell pepper, and carrot. Stir-fry for 2 minutes.

Return the chicken to the wok. Add soy sauce, oyster sauce, and sugar. Stir well.

Garnish with spring onions and serve hot.

Vegetable Fried Rice

Ingredients:

2 cups cooked rice (preferably day-old)

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 cup mixed vegetables (peas, carrots, corn)

2 tablespoons soy sauce

1 teaspoon sesame oil

1 egg, beaten (optional)

Salt and pepper to taste

Method:

Heat the wok until smoking, then add the oil.

Add the onion and garlic, stir-frying until fragrant.

Add the mixed vegetables and stir-fry for 3-4 minutes.

Push the vegetables to the side, pour the egg into the wok (if using), and scramble it.

Add the rice, soy sauce, and sesame oil. Stir-fry until everything is well mixed and heated through.

Season with salt and pepper, and serve hot.

5. Care and Maintenance

To keep your wok in top condition:

Clean Immediately: After cooking, wash the wok with hot water and a soft sponge. Avoid using soap or abrasive cleaners.

Dry Thoroughly: Dry the wok over low heat on the hob to prevent rust.

Re-season Periodically: Apply a thin layer of oil to the inside of the wok after each use to maintain its non-stick surface.

Conclusion

With these tips and recipes, you’re well on your way to becoming a wok master. Embrace the process, experiment with different ingredients, and enjoy the flavours of your homemade stir-fries. Happy cooking!

The Art of Making Dim Sum: A Guide For Brits!

Dim sum, a traditional Chinese cuisine, is a delightful culinary experience that brings a variety of bite-sized dishes to the table. 

Originating from the Cantonese culture, dim sum translates to "touch the heart," and it certainly does with its intricate flavours and textures. 

While often enjoyed in bustling Chinese restaurants, making dim sum at home can be a rewarding and fun culinary adventure. 

Here's a guide to creating your own dim sum feast in the comfort of your British kitchen.

Essential Ingredients and Equipment

Before we dive into the recipes, let's gather the essentials.

Ingredients:

Dumpling wrappers: These can be purchased ready-made from Asian supermarkets or made from scratch with flour and water.

Fillings: Common ingredients include pork, prawns, mushrooms, bamboo shoots, and water chestnuts.

Seasonings: Soy sauce, sesame oil, ginger, garlic, and spring onions are must-haves.

Dipping sauces: A combination of soy sauce, vinegar, chilli oil, and hoisin sauce works wonders.

Equipment:

Bamboo steamers: These are traditional for steaming dim sum but any steamer will do.

Rolling pin: For making dumpling wrappers if you're going the homemade route.

Mixing bowls: For preparing fillings.

Knife and chopping board: For finely chopping ingredients.

Wok or large pot: For steaming.

Classic Dim Sum Recipes

1. Siu Mai (Pork and Prawn Dumplings)

Ingredients:

200g minced pork

100g prawns, peeled and chopped

50g water chestnuts, finely chopped

2 spring onions, finely chopped

1 tablespoon soy sauce

1 teaspoon sesame oil

Dumpling wrappers

Method:

In a mixing bowl, combine the pork, prawns, water chestnuts, and spring onions.

Add soy sauce and sesame oil, mixing well until all ingredients are thoroughly combined.

Place a teaspoon of filling in the centre of each dumpling wrapper.

Gather the edges of the wrapper around the filling, leaving the top exposed, and press gently to seal.

Steam the dumplings in a bamboo steamer for 15-20 minutes until cooked through.

2. Har Gow (Prawn Dumplings)

Ingredients:

200g prawns, peeled and chopped

2 tablespoons bamboo shoots, finely chopped

1 teaspoon ginger, grated

1 tablespoon soy sauce

Dumpling wrappers

Method:

Mix the prawns, bamboo shoots, ginger, and soy sauce in a bowl.

Place a teaspoon of filling in the centre of each wrapper.

Fold the wrapper in half and pleat the edges to seal, creating a crescent shape.

Steam the dumplings for 10-12 minutes until the wrappers are translucent and the filling is cooked.

3. Char Siu Bao (Barbecue Pork Buns)

Ingredients:

250g char siu (Chinese barbecue pork), diced

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 teaspoon sugar

Bao dough (available in Asian supermarkets or homemade)

Method:

Combine char siu, hoisin sauce, soy sauce, and sugar in a bowl.

Roll out the bao dough and cut into small rounds.

Place a spoonful of the filling in the centre of each round, fold the edges over, and pinch to seal.

Steam the buns for 15-20 minutes until fluffy and cooked through.

Tips for Perfect Dim Sum

Fresh Ingredients: Use fresh, high-quality ingredients for the best flavours.

Fine Chopping: Ensure all filling ingredients are finely chopped for a uniform texture.

Proper Sealing: Properly seal dumplings to prevent filling from leaking during steaming.

Steaming Time: Adjust steaming times based on the size of your dim sum to ensure thorough cooking.

Serving Dim Sum

Dim sum is traditionally served with a pot of Chinese tea, making it a perfect brunch or afternoon tea treat. Arrange your dim sum on a large platter and serve with a variety of dipping sauces. Encourage guests to mix and match different dim sum to enjoy a range of flavours.

Making dim sum at home might seem daunting, but with a bit of practice and patience, you'll be able to create these delicious treats with ease. So, gather your ingredients, roll up your sleeves, and get ready to touch the hearts of your family and friends with homemade dim sum.

Enjoy your culinary journey and Kuàilè de chī!

Savouring Tradition: Exploring the Rich Tapestry of Tea Culture Across the Globe

Tea, an apparently humble beverage with a storied past, has woven itself into the very fabric of cultures around the world. 

From its origins in ancient China to its ceremonial significance in Japan and its quintessential place in British society, tea has traversed continents and epochs, leaving an indelible mark on history and culture. Join me on a journey as we delve into the fascinating history and cultural significance of tea across the globe.

The Origins of Tea:

The story of tea begins in ancient China, where, according to legend, the Emperor Shen Nong discovered its invigorating properties over 5,000 years ago. Initially consumed for its medicinal benefits, tea gradually evolved into a cultural symbol, celebrated for its delicate flavours and calming effects. By the Tang dynasty (618-907 CE), tea had become an integral part of Chinese society, with elaborate tea ceremonies and rituals flourishing among the aristocracy and scholars.

Tea Spreads Across Asia:

From China, tea cultivation and consumption spread across Asia, taking root in countries such as Japan, Korea, and Vietnam. Each culture infused tea with its own unique traditions and customs, giving rise to diverse tea ceremonies and brewing techniques. In Japan, the ritualized preparation and serving of matcha, a powdered green tea, became central to Zen Buddhism and the Japanese way of life. Meanwhile, in Korea, tea culture embraced simplicity and elegance, with a focus on preserving the natural essence of the tea leaves.

The British Love Affair with Tea:

Tea's journey westward took a pivotal turn in the 17th century when Portuguese and Dutch traders introduced it to Europe. However, it was the British who would ultimately embrace tea with unparalleled fervour, making it an integral part of their national identity. 

In the 18th century, tea became a symbol of refinement and social status among the British aristocracy, with lavish tea parties and afternoon tea rituals becoming de rigueur. The East India Company's monopoly on tea imports further fueled Britain's tea craze, leading to the rise of tea gardens and tea houses across the country.

Tea Today:

Today, tea continues to be cherished and celebrated around the world, transcending boundaries of culture and geography. From the bustling streets of Mumbai, where chai wallahs serve steaming cups of spiced tea, to the tranquil tea plantations of Sri Lanka, where the delicate aroma of Ceylon tea fills the air, tea remains an integral part of daily life for millions of people. Moreover, the global popularity of tea has led to a renaissance of tea culture, with specialty teas and artisanal blends gaining popularity among connoisseurs and enthusiasts alike.

In an ever-changing world, tea stands as a timeless symbol of tradition, community, and connection. Its rich history and cultural significance serve as a reminder of the enduring power of simple pleasures and shared rituals. So, the next time you brew a cup of tea, take a moment to savor not just the taste, but the centuries of history and culture that are infused within every leaf. Cheers to tea, a beverage that continues to unite and delight us all.

Get Set for a Taste Adventure as Florette Gourmet Slaws Hit the Shelves

Looking for something exciting this summer? Florette has the answer.

Because Florette Gourmet Slaws featuring the finest tastes from around the globe with South and East Asian inspired flavours and adding a some welcome colour and inspiration to salads, sandwiches, wraps and more besides.

Korean Gochujang (215g) - a delicious blend of aromatic spices and chilli with carrot, red cabbage, and red onion.

Indian Spiced (195g) - a combination of Indian flavours and yoghurt with mixed colourful cabbages and red onion.

Chinese Inspired (185g) - a tangy mix of soy and ginger with white cabbage, carrot, and red onion.

Arriving on the start of summer, and just in time for National BBQ Week (May 27th - June 2nd) as shoppers gear up to host friends and family, Florette Gourmet Slaws are this summer's must have accessory to transform any meal into a feast for taste buds and the eyes.

Florette's Natalie Allen said: “Florette's new Gourmet range moves slaws from the back of the fridge to an amazingly versatile and attractive dish.dish. They'll brighten any meal. They're light, crunchy and filled with flavour!

“The three different flavours appeal to all tastes. Brits like to try new flavours. The great thing about these products is their ability to blend the new with the familiar,” adds Natalie.

Each pot provides up to four servings and they are vegetarian friendly. Packaging is recyclable and the pots are made using FSC sourced material.

Price set at individual retailers' discretion.

Chefs for Foodies Exciting Collaboration in Perfect Time for Chinese New Year

The truly innovative and revolutionary recipe box company Chefs for Foodies has created PantryMe, a brand new platform to bring Freshasia products to the market just in time for Chinese New Year (Saturday 10th of February). 

The new food recipes are paired with a dedicated and engaging how-to video featuring culinary genius and MasterChef finalist Omar Foster cooking genuine ingredients for mouthwatering Asian inspired dishes. 

PantryMe, an online platform is bringing the rich traditions of Chinese dumplings and dim sum to the UK food market. 

PantryMe enhances your home dining experience, indulging in a selection of your favourite dumplings, expertly curated recipe kits, and authentic Chinese sauces. 

The Chicken Gyoza Tantanmen Ramen Bowl is an umami-rich dish featuring FreshAsia's chicken gyoza. It comes with all the flavourful ingredients to create a Tantanmen ramen bowl, including a chicken-based stock and oat milk for a silky finish, ramen noodles, radishes, spring onions and carrots. Follow along with the video masterclass for step-by-step guidance. 

The other option is the Dim Sum Feast. This includes a selection of succulent gyozas and char sui bao buns, accompanied by absolutely delectable sides: coconut rice, spring onion pancakes, and a deliciously tangy salad. This box is perfect for sharing with friends and family for a unique night in.

Omar Foster, food box creator and Masterchef finalist said, “It's really very easy to create restaurant quality food at home if you follow this fun and creative recipe. With this box there's now no need to go out to celebrate the Chinese new year.”

Perfect for those wanting to dive into traditional Chinese cuisine, PantryMe captures cultural authenticity with their diverse product range. Complete your dining experience by adding chopsticks and steamers to your order. 

Celebrate Chinese New Year in style and with a homage to Chinese culture. For more information visit Chefs for Foodies here https://chefsforfoodies.com.

Tesco reveals hot new trend for cooking adventurous global meals at home

Tesco, the UK’s biggest supermarket chain, has revealed sales of ingredients and meal kits for a range of global cuisines have been consistently rising over the last year, as customers look for alternatives to takeaways and learn to cook their own versions at home.

Ingredients to make familiar favourites like Indian curry are top of the charts, increasing by 33%, with items to cook a Chinese meal second, up by 32%. However it should also be noted that pan-Asian products to help make Korean, Japanese or Thai meals are also up by 15%. And Caribbean meal kits and ingredients are also high up in the charts, up 14% over the last year.

The demand for global ingredients as part of the cooking-at-home trend has been so strong Tesco has has taken the decision to extend its range of World Foods in by 35% to satisfy customer demand. The grocer has also introduced World Foods displays in 8% more stores.

To help customers looking to cook at home find great value, Tesco has launched its largest ever promotion for the category, with nearly 2,000 products offered at a 20% discount for customers with a Clubcard until August 8.

Shoppers have been stocking up on basmati rice for Indian cooking, plus record sales of Tesco chapatti flour, as customers make their own versions of the flatbread that's popular with curry.

The trend for pan-Asian cooking at home has been fuelled by increasing sales of spice pastes used to make authentic Thai cuisine, like Thai green curries, pad thai noodles and massaman curries.

Tesco customers have been experimenting more with meal kits to make themselves delicious treats like Donburi rice bowls or Yakisoba noodles from Japan, and Bibimbap, which is a delicious Korean rice dish.

Tesco has been offering inspiration to encourage its customers to continue experimenting with new global dishes, with in-aisle displays in recent months featuring Middle Eastern, Latin American, Japanese & Korean foods. The current theme highlights Caribbean food and features products from celebrity chef Ainsley Harriott.

Abigail Wilkinson, who is the Tesco Category Buying Manager for cooking ingredients and global cuisine, said: “We've seen a significant trend for customers looking to save money by cooking for themselves, rather than eating out as much as before. And they are being more adventurous in the kind of meals they are cooking at home.

“Shoppers are buying more ingredients or kits to make popular classics such as curry or Chinese stir fry, but we’ve also seen them branching out into cuisines such as Japanese, Thai or Korean. We are trying to expand our offering to meet this demand and to inspire home cooks with new ingredients and kits to help them to feel confident in making something new and delicious.”

www.tesco.com

Nose to tail dining

When it comes to eating meat, most of us opt for a steak, breast or chop but the trend for nose to tail eating encourages us all to be a little more adventurous with our choices.

The Chinese embraced the concept of nose to tail eating long before it was given its identity by Fergus Henderson with the launch of his world-renowned recipe book, The Whole Beast: Nose to Tail Eating.

It is not just about a fashionable way of cooking, the origins stem back to the belief that animals are sacred and so killing them to eat should be a respectful process, involving no wastage.

Offal, marrow and tripe were all much more commonplace in the UK many years ago but with a switch to convenience eating in the home, these are now considered unusual and restricted to upmarket restaurant menus.

The Chinese way of cooking still advocates the principles of nose to tail cooking and Wing Yip, the UK’s leading Oriental grocer says it doesn’t all have to be left to the experts.

Nose to tail is not all as extreme as cooking a pig’s head - the preferred recipe challenge on many television cooking programmes - there are more accessible recipes that can be attempted at home.

Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “This way of cooking should be embraced as it can introduce the tastebuds to new flavours and textures. Our supermarkets stock a vast array of the more unusual ingredients needed to conjure up wonderful new dishes to impress your friends and family in your own kitchen.”

Wing Yip superstores are located in Birmingham, Manchester, Cricklewood and Croydon and each stocks over 3,000 items from noodles, teas, chop sticks and even chicken feet.

For more information visit www.wingyipstore.co.uk

Guoman Hotels joins London Restaurant Festival celebrations

Guoman Hotels, has announced the Grand Imperial London will be celebrating the London Restaurant Festival for the first time by hosting Oriental Tea & Jazz afternoons in its bar lounge from 3-17 October 2011, bringing authentic Hong Kong Cantonese food at its finest.

Guests will be able to indulge in an Eastern take on Afternoon Tea with a selection of savoury and sweet dim sum.  Surrounded by the splendid Feng Shui setting of the restaurant's bar lounge, accompanied by jazz on the piano. The Oriental Tea & Jazz afternoons are a chance for guests to take their palate on a sumptuous journey to the East.

The Oriental Afternoon tea includes classics such as 'Char Sui Bao', 'Concubine Chicken Wrap' and Grand Imperial's signature 'Chocolate Dim Sum' or a velvety 'Green tea brulee'. To accompany these treats, guests can select their favourite soothing Oriental tea or opt for a glass of Balfour Brut English Rosé and, exclusively for the festival; they can pick any cocktail including the latest popping Boba drink. Throughout the festival guests will also have the opportunity to sample the restaurant's Oriental bar menu offering an extended choice of delicious Cantonese treats.

London Restaurant Festival returns to the capital in 2011 from the 3rd to the 17th of October and is a two-week celebration of London's extraordinarily diverse range of restaurants. Grand Imperial London will also celebrate with a bespoke 2 course menu, available by reservation only and which includes specialities such as 'Crispy duck salad' and 'Black cod with honey pepper sauce'.

Oriental Afternoon Tea & Jazz will be served up every day between 3-6pm and priced per set with the option of an extra glass of champagne or a cocktail.

Located in landmark heritage hotel The Grosvenor, Victoria, Grand Imperial London is headed up by Chef Rand Cheung and is one of Malaysia's leading restaurant groups with a premium reputation in fine dining. Featuring original pieces of artwork and calligraphy excerpts, Grand Imperial London has been designed around the ancient practice of Feng-shui, along with traditional artefacts and a private dining room to entertain up to 24 guests.

Create your own Dim Sum feast at home

Usually found in China Town restaurants as authentic Oriental sharing dishes served with tea, Dim Sum cuisine is undergoing a transformation.

The popular social Chinese way of eating is being turned on its head with modern, celebrity-packed restaurants opening, – led by the Michelin-starred Hakkasan and sister restaurant Yauatcha in London.

But! Why pay inflated Michelin prices to indulge with family and friends? Beat the high prices by creating some tasty home-cooked Dim Sum dishes with a little help from Wing Yip.

The UK’s top Oriental grocer offers a huge range of vital ingredients for popular dim sum dishes such as wontons, dumplings and hom bao (Chinese buns).

Wing Yip also has a full selection of prepared Dim Sum dishes available to buy in store for quick and tasty treats for a night in.

Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “Dim sum is the perfect way to enjoy lots of different types of Oriental food with others. Our Hoi Sin, Oyster, Mushroom or Sweet Chilli sauces are the perfect accompaniment to add spice and flavour to a wide range of Dim sum dishes.”

Next time you’re in a Chinese restaurants look for the following tasty Dim Sum varieties on the menu and try to sample a mix of steamed, baked and fried dishes:

Rice noodle rolls
Thin rolls made from a wide strip of rice noodle filled with prawn, pork, beef or vegetables and served with soy sauce.

Dumplings
Prawn dumplings are a popular dish you must try. Made with a translucent skin, these little parcels make a divine mouthful. Also try vegetable, pork, scallop and other variations.

Fried dim sum
Deep fried squid, spring rolls and shredded turnip puff pastries all make a tasty selection of fried dim sum dishes.

Steamed sponge cake
For those with a sweet tooth, this sponge cake is steamed making it deliciously moist.

And for the more adventurous look out for chicken feet, pig stomach and ox tripe.

Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon.

Each store is situated close to the city centre with easy access to the motorway and plenty of free car parking for customers.

A visit to one of their stores is like taking a trip around the world with over 2,500 products from the Far East.

www.wingyipstore.com