My dad's been cooking Chinese food for over 50 years- as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.
A true luau staple, lau lau rolls are traditionally made with pork and fish, rolled in taro or ti leaves, and steamed for hours before serving. This quick-and-easy version uses collard leaves to wrap up a sweet potato filling.
Japanese and Chinese woks differ in design and usage. Chinese woks typically have a round bottom, ideal for high-heat stir frying, while Japanese woks often feature a flat bottom for greater stability on flat surfaces.
Over the centuries, variations of chǎomià n were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants.
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