Global EditionASIA 中文双语Français
Lifestyle
Home / Food

Get a taste of Hong Kong life without leaving Beijing

By Li Yingxue | China Daily | Updated: 2019-11-29 07:30
Share
Share - WeChat
Fried king blue crab with garlic is one of the highlights on the menu of Tai Loong Fat Kee. [Photo provided to China Daily]

The pork and tofu are cooked in a casserole, which is Yip's specialty.

The classic braised fish head in special sauce casserole is his signature. The fish head is pan-fried and put aside, then the casserole is heated before a layer of garlic, onion and ginger is added. The fish is then placed in the pot with a special sauce and boiled for 20 minutes.

"The pot cover can't be lifted to check the fish during the cooking, because once you do, the condensed water on the inside of the lid will fall into the casserole and affect the flavor of the fish," Yip says.

He thinks the key to cooking the dish is timing. If the boiling time is too short, the flavor of the garlic and onions won't infuse into the fish, and if the time is too long, the garlic and onions will be burned.

His braised lettuce with preserved shrimp paste sauce in casserole is also highly recommended. The waiter will remove the cover at the table and the sizzling dish, together with the smell of the shrimp paste, will awaken the appetite.

The lettuce is cooked to the point where it's neither too soft nor too raw but still crisp.

Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US