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"A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice."

Ingredients: cornstarch, sliced water chestnuts...

"Shrimp with two different flavors, divided in half on a serving platter, makes a striking presentation and can be very romantic."

Ingredients: cornstarch, shrimp, egg whites...

"This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten..."

Ingredients: cornstarch, szechuan peppercorns...

"These are lovely little fritters--sort of Chinese beignets--with a very mild flavor. Delicious served with a sweet, spicy dipping sauce."

Ingredients: cornstarch, salt & freshly ground black pepper...

"Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook..."

Ingredients: Chinese red vinegar, dried Chinese mushrooms...

"Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling..."

Ingredients: chili oil, cornstarch, shrimp...

"Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout."

Ingredients: cornstarch, eggs, garlic...

"This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used."

Ingredients: watercress leaves, toasted sesame oil...

"I LOVE Jimmy's Kitchen in Hong Kong - not the modern restaurant that is operating now, but the old one from the 1960's that was situated in Hong Kong Central. (The original Jimmy's Kitchen first opened in 1928 in Hong Kong.) This is my take on a favourite dish I used to have there many moons ago - curried fish; a whole fish cooked in the..."

Ingredients: coconut milk, cornflour...

"Beautifully presented, these are suitable for entertaining big-wigs! (and little-wigs, too!)"

Ingredients: plum sauce, white grape juice...

"The Chinese classic shrimp and noodle dish. Prep time includes time to chill the noodles."

Ingredients: pepper, cornstarch...

"Cheap way to eat"

Ingredients: pepper, cooking oil...

"From cook book "The Food of the World""

Ingredients: fresh ground black pepper, carp...

"This is traditionally made around December 22 of every year."

Ingredients: cilantro, dried black mushrooms...