Cantonese Steamboat (Hot Pot) - The Chinese Steamboat owes its beginning to the Mongols of northern China, more than 400 years ago. These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine, but the Mongolian hot-pot is a most important legacy. By the...
Recipe type: Mussels, Shrimp, Cabbage, Chicken, Chinese, Pork, Shellfish, Soup, Asian, Meat, Poultry, Seafood, Soups, Stews and Casseroles, Vegetables
http://www.cooking.com/recipes/static/recipe1177.htm

Sour Hot Soup - The tantalizing flavors in this soup make it one of the most famous of Sichuan's (Szechwan's) dishes. It is a soup full of strong, jostling flavors, typifying the culinary uniqueness of this region, which stresses the Five Flavors - hot (chili,...
Recipe type: Chinese, Pork, Soup, Asian, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1178.htm

Beef Consomme with Cilantro - The simple, yet precise nature of this soup places it firmly in the sophisticated and cosmopolitan city of Guangzhou (Canton), the gateway to foreign trade from as early as the mid-eighteenth century.<BR><br>The use of beef filet (eye fillet),...
Recipe type: Beef, Chinese, Soup, Asian, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1179.htm

Supreme Chicken Broth - In Guangdong (Kwangtung) province in the South of China, there is a saying that "Broth to a cook is voice to a singer."<BR><br>As early as 1716, Li Yu, one of the best-known gourmets in Chinese literature, wrote: "As long as there is rice there...
Recipe type: Chinese, Soup, Asian, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1175.htm

Shredded Pork and Cellophane Noodle Soup - The Chinese do not really consider cellophane noodles as a "staple." Made of green mung bean starch, they are usually used as an interesting ingredient to accompany meats or other vegetables in a normal "rice meal." They are popular throughout...
Recipe type: Chinese, Pork, Soup, Asian, Meat, Pasta, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1176.htm

Beef Consomme with Cilantro - The simple, yet precise nature of this soup places it firmly in the sophisticated and cosmopolitan city of Guangzhou (Canton), the gateway to foreign trade from as early as the mid-eighteenth century.<BR><br>The use of beef filet (eye fillet),...
Recipe type: Beef, Chinese, Soup, Asian, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1179.htm

Cantonese Steamboat (Hot Pot) - The Chinese Steamboat owes its beginning to the Mongols of northern China, more than 400 years ago. These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine, but the Mongolian hot-pot is a most important legacy. By the...
Recipe type: Mussels, Shrimp, Cabbage, Chicken, Chinese, Pork, Shellfish, Soup, Asian, Meat, Poultry, Seafood, Soups, Stews and Casseroles, Vegetables
http://www.cooking.com/recipes/static/recipe1177.htm

Lobster Clay Pot - The ancient Chinese clay pot cooks this casserole to perfection, making this dish a very sophisticated keng (stew).A seafood casserole is the ultimate family dish, enjoyed particularly in the South of China. The Chiu Chow of the fishing town of Shant
Recipe type: Asian, Chinese, Lobster, Seafood, Seafood, Shellfish, Lobster, Shellfish, Soups, Stews and Casseroles, Stew
http://www.cooking.com/recipes/static/recipe1225.htm

Shredded Pork and Cellophane Noodle Soup - The Chinese do not really consider cellophane noodles as a "staple." Made of green mung bean starch, they are usually used as an interesting ingredient to accompany meats or other vegetables in a normal "rice meal." They are popular throughout...
Recipe type: Chinese, Pork, Soup, Asian, Meat, Pasta, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1176.htm

Sour Hot Soup - The tantalizing flavors in this soup make it one of the most famous of Sichuan's (Szechwan's) dishes. It is a soup full of strong, jostling flavors, typifying the culinary uniqueness of this region, which stresses the Five Flavors - hot (chili,...
Recipe type: Chinese, Pork, Soup, Asian, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1178.htm

Supreme Chicken Broth - In Guangdong (Kwangtung) province in the South of China, there is a saying that "Broth to a cook is voice to a singer."<BR><br>As early as 1716, Li Yu, one of the best-known gourmets in Chinese literature, wrote: "As long as there is rice there...
Recipe type: Chinese, Soup, Asian, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1175.htm