Hong Kong: Food City by Tony Tan

  • Hot and sour soup (page 24)

    from Hong Kong: Food City Hong Kong by Tony Tan

    • Categories: Dressings & marinades; Soups; Chinese
    • Ingredients: dried shiitake mushrooms; dried cloud ear fungus; dried lily buds; lean pork; fresh ginger; chicken stock; soft tofu; Chinkiang vinegar; light soy sauce; dark soy sauce; sesame oil; white pepper; eggs; spring onions; Shaoxing rice wine
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  • ISBN 10 1760522694
  • ISBN 13 9781760522698
  • Published Dec 01 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Born in Malaysia and fluent in both Mandarin and Cantonese, Tony Tan trained at La Varenne, France, and Leiths School of Food and Wine in the UK. He has presented master classes and been guest chef at hotels and restaurants throughout Australia, China, Malaysia, Vietnam, New Zealand and Spain, including the Ritz in Madrid and Alambique, one of Spain's top cooking schools. He was an international judge at Hong Kong's premier Chinese cuisine challenge, The Best of the Best Culinary Competition. He writes for magazines and newspapers in Australia and internationally and comments regularly in the media on food and wine.

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