Velveting beef is a technique often used in Chinese cuisine to achieve tender, succulent morsels that melt in the mouth. This method involves marinating strips of beef in a mixture of cornstarch, egg white, and sometimes rice wine or soy sauce, which acts as a protective layer during cooking. Once marinated, the beef is briefly blanched in hot water or oil, sealing in moisture and flavour while ensuring that the meat remains deliciously tender.

The process not only enhances the texture but also allows for quick stir-frying thereafter, as the velveted beef cooks rapidly without becoming tough. This culinary trick is particularly handy for dishes like stir-fried beef with broccoli or pepper, where a delightful balance of flavours and textures is key. With a little practice, velveting can elevate any stir-fry, making it a staple technique for home cooks looking to impress.

Har Gow, the delicate Chinese shrimp dumplings, are a quintessential feature of dim sum cuisine, delighting palates with their subtle flavours and exquisite texture. Encased in a translucent, thin skin made from wheat and tapioca flour, these dumplings boast a beautifully pleated design that showcases the craftsmanship of the chef.

Typically filled with coarsely chopped shrimp, seasoned with ginger, spring onion, and a hint of sesame oil, each bite reveals a succulent burst of umami. Served steaming hot from the bamboo basket, Har Gow is best enjoyed with a dip of soy sauce or a splash of vinegar, elevating the experience to new heights. Whether savoured during a leisurely brunch or a celebratory feast, these dumplings encapsulate the artistry and tradition of Cantonese culinary heritage.

Easy General Tso Chicken is a delightful take on the classic Chinese dish, perfect for a quick weeknight dinner. Tender pieces of chicken, coated in a light batter, are stir-fried to golden perfection. The secret to its deliciousness lies in the glossy sauce—a harmonious blend of soy sauce, rice vinegar, and a hint of chilli for a subtle kick. Simply toss in some garlic and ginger for added depth, and serve it over a bed of fluffy rice. Garnish with spring onions and sesame seeds for a splash of colour. This dish not only satisfies your cravings but also brings a taste of take-away right into your own kitchen, effortlessly turning any meal into an occasion.

Fried wontons are a delightful treat, often found in the bustling eateries of Chinese cuisine. These crispy parcels are typically made from thin sheets of dough that are expertly folded around a savoury filling, commonly featuring minced pork or shrimp, along with a medley of fragrant spices and perhaps a hint of spring onion. Once expertly sealed, they are plunged into hot oil, transforming into golden, crunchy bites that are simply irresistible.

Served piping hot, fried wontons are a popular choice as a starter or snack, accompanied by a dipping sauce that might be a tangy soy or sweet chili concoction. Their satisfying crunch is perfectly complemented by the savoury filling within, making them a favourite indulgence at gatherings or as a quick street snack. The art of making fried wontons lies not only in the flavours but also in the technique, as achieving the ideal balance of crispiness and tenderness is a skill that is cherished by many chefs.