www.travelindochina.com Food offers an exceptional window into almost any culture. From fine-dining to road-side stalls and hands-on cooking classes our journeys will delight your taste buds while exposing you to Asia's age-old culinary traditions. Visit amazing restaurants to better understand the culture behind your favourite dishes, and take a course in Chinese cooking so you can create the best you experience in China at home in your own kitchen.
Highlights of the Chinese food preparation methods at a culinary school. Cutting beef, cut shrimp into donut shape, peel pea pods, shread carrots, and make deep fried bowl.
For more news visit ☛ english.ntdtv.com Follow us on Twitter ☛ http Add us on Facebook ☛ facebook.com In September, NTD will be hosting the 4th International Chinese Culinary Competition in New York City's Time Square. Over the weekend, celebrity Chef Martin Yan—host of the popular "You Can Cook" television program—endorsed the competition, saying it's a great away to rediscover tradition, and to introduce Chinese culinary culture to the west. [Martin Yan]: "Yan can cook, so can you." American Master Chef Martin Yan and host of the hit cooking program "Yan Can Cook, So Can You" has been an ambassador of Chinese cuisine since the 1980s. As a Chinese-born American chef who has popularized Chinese cuisine in the West, Yan appreciates the role that food plays in discovering a culture. [Martin Yan, Celebrity Chef]: "It's not just about learning a dish. From cooking and cuisine you can understand a country and nationality. You can understand the traditions, history and culture of a country." Yan has hosted several television programs dedicated to Asian cuisine. The founder of the Yan Can International Cooking School has also published a number of cook books and runs a restaurant chain in California. In Hong Kong over the weekend, Yan endorsed NTD's 4th International Chinese Culinary Competition. [Martin Yan, Celebrity Chef]: "I feel that your competition every year is promoting China's culinary culture to the world, to the United State's main stream society. It's a great ...
Featuring a warm, casual atmosphere, 3660 on the Rise has been voted as a 2008 Best Restaurant of the Year Ilima Award! Located at 3660 Waialae Avenue, overlooking East Honolulu. A delicate blend of European, Pacific Rim and Island-Style Cuisine, 3660 On the Rise combines the best of many palates for a very special dining experience. Russell is co-owner and Executive Chef of 3660 on the Rise. He directs financial operations and creates the restaurant's distinctive Euro-Island cuisine, a blend of East-West heritage with signature usage of seasonal products from Hawaii's oceans and farms. Russell cites his parents and grandparents as his influences for cooking. His grandfather, on his father's side, was from China where they didn't have refrigerators. They had to eat was whatever they bought that day and his grandfather would go to Oahu's Chinatown every morning to shop for fresh meats, poultry, and vegetables. As a child Russell would help him prepare three or four exotic, traditional Chinese dishes for supper. Russell's grandmother, from his mother's side, was different. She was born in Hawaii and more Americanized. She cooked different varieties of foods, from Chinese to more local Island favorites, to typical American plates. Russell's grandmother had an acute sense of taste and would be able to recreate any type of cuisine that they had tried at restaurants and be able to tell exactly what was in them. Russell to this day relies on her tips on how to prepare different ...
Featuring a warm, casual atmosphere, 3660 on the Rise has been voted as a 2008 Best Restaurant of the Year Ilima Award! Located at 3660 Waialae Avenue, overlooking East Honolulu. A delicate blend of European, Pacific Rim and Island-Style Cuisine, 3660 On the Rise combines the best of many palates for a very special dining experience. Russell is co-owner and Executive Chef of 3660 on the Rise. He directs financial operations and creates the restaurant's distinctive Euro-Island cuisine, a blend of East-West heritage with signature usage of seasonal products from Hawaii's oceans and farms. Russell cites his parents and grandparents as his influences for cooking. His grandfather, on his father's side, was from China where they didn't have refrigerators. They had to eat was whatever they bought that day and his grandfather would go to Oahu's Chinatown every morning to shop for fresh meats, poultry, and vegetables. As a child Russell would help him prepare three or four exotic, traditional Chinese dishes for supper. Russell's grandmother, from his mother's side, was different. She was born in Hawaii and more Americanized. She cooked different varieties of foods, from Chinese to more local Island favorites, to typical American plates. Russell's grandmother had an acute sense of taste and would be able to recreate any type of cuisine that they had tried at restaurants and be able to tell exactly what was in them. Russell to this day relies on her tips on how to prepare different ...
Community College in the Food Service division. A member of the Chaine des Rotisseus, Russell's culinary awards include nomination to the Who's Who Among Chefs by Cook's Magazine in 1983. In 1981 he was invited to create Hawaiian cuisine in Hong Kong for Maxim Caterers and the World Trade Centre Club. He received first prize in the 1978 Maui Culinary Salon, and first place in the 1976 California Culinary Salon. In addition to his accomplishments in Hawaii, across the nation, and ...
