Ingredients: Chicken Tikka:1 kg Boneless chickenSalt to taste20 g Kashmiri chilli powder15 g Ginger paste15 g Garlic paste5 &n mehr...

Ein Tandoor ist ein zylindrischer Ton Ofen, der in Transkaukasien, auf dem Balkan, im Nahen Osten, Pakistan, Indien und Bangladesch, zum kochen/ garen benutzt wird. Ueber einem heiße Holzkohle Feuer werden teperaturen bis zu 500° C(900 ° F) erreicht. Es ist wichtig für einen Tandoor Ofen immer seine Temperature zu halten um ein reibungsloses kochen zu ermoeglichen. mehr...

Chili peppers and red peppercorns are used in Sichuan (Szechuan in Cantonese) cooking to stimulate the taste buds and counter the bitter cold of winter. Sichuan dishes are considered spicy, although the heat is not immediate, it can creep up on you. Through pickling and salt-curing, the vegetables and meats of this region are preserved to last through the harsh winter. The combined flavors of vinegar with sweetly fried food originated in this central western region. mehr...

duckThe Shanghainese have mastered the arts of braising and stewing so full-bodied flavors commingle on the tongue. Generally considered the cuisine of China is southeastern region of Zhejiang Province, the sauces tend to be rich due to slow cooking techniques and reduction of sauces. The area is also known for preserving food by pickling vegetables and curing meats. Noodle products are heartier as in Shanghai noodles. mehr...

Long life chickenMandarin cuisine is the food of the northern imperial courts of old Peking, known today as Beijing. In this region, wheat instead of rice is widely used, as is a pale leafy cabbage, known as Napa cabbage in America. The crepe like wraparound mu-shu pork and crispy Peking duck accompanied with steamed buns originated in this area. mehr...