Remember these retro recipes from The Weekly’s ‘Chinese Cooking Class’ cookbook? From a gorgeous collectors’ edition, these favourites will taste just as good today as when they were first printed. Choose from ginger beef, lemon chicken and a gorgeous array of spring rolls and soups for an easy, delicious and winning midweek dinners the entire family will adore.
A light and fragrant traditional Chinese soup.
This one stands the test of time!
These silky egg tarts are consumed all year round in China, and are a familiar addition to any Dim Sum dessert trolley. And for good reason, they’re delicious!
Because cooking time is so short, these Chinese vegetables are crisp, colourful, and full of flavour.
A retro classic from our original Chinese Cooking Class Cookbook.
One for the ages.
The perfect dessert for the family.