Fist of Kitchen presents… Eat it: China!

Recooking "The Art of Chinese Cooking" by The Benedictine Sisters of Peking, 1956 | Remixed by Fist of Kitchen 2013

Matt cook

Matt used to hate Chinese food, except that time when his sister lost a tooth to an eggroll at the Mandarin Cafe back in '78. He's since discovered real Chinese food is pretty awesome. His go-to kitchen radio station is tilos.hu.


book version

pork with celery 猪肉絲炒芹菜

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2 comments | 29 April 2013


histories

The Castor Oil Story

Comments Off on The Castor Oil Story | 15 April 2013


book version

Mushroom Chicken 口蘑鶏丁

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2 comments | 11 April 2013


book version

Chicken and Tomatoes 鶏丁炒西紅柿

Comments Off on Chicken and Tomatoes | 4 April 2013


book version

Sweet & Sour Pork 酸甜豚肉

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Comments Off on Sweet & Sour Pork | 25 March 2013


book version

Braised Duck 紅燒鴨

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Comments Off on Braised Duck | 21 March 2013


book version

Braised Ginger Mushroom Chuck 紅燒生薑蘑菇夾頭

Comments Off on Braised Ginger Mushroom Chuck | 7 March 2013


histories

Chicken and Duck Talk 雞同鴨講

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Comments Off on Chicken and Duck Talk | 21 February 2013


book version

Braised Ginger Pork with Football

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3 comments | 18 February 2013


fist of

Grilled Szechuan-Crusted Ribeye 烤架上 辛辣的 川菜地殼肋眼

Comments Off on Grilled Szechuan-Crusted Ribeye | 11 February 2013