Steamed Crab with Egg and Chinese Wine 花雕水蛋蒸蟹

Out of the many cooking classes I took in Hong Kong, I think this is the most simple and yet very delicious one. The flavors of the crab and egg blend very well together and the addition of the Chinese wine adds complex flavor! It will definitely wow your family and guests. You can twist the recipe a bit to suit your tastes and needs. Follow the tips and tricks below will guarantee you a silky and smooth steamed egg.

The Journey of 365 三百六十五之旅

Long time no post! I think this must be my longest stretch without a post. Am I quitting? No, I am not giving up this blog....yet : )

I have been away to my homeland, Hong Kong. (Thanks to the historically low airfare--$365 non-stop round trip from Los Angeles to HK.) This month-long trip served a few purposes. One of them was to continue my culinary education. I had the opportunity to learn from the best chefs in HK.

Some of the classes I took were to learn how to make HK style milk tea 港式絲襪奶茶、Pan fried bao 生煎包、Chiu Chau Marinade 潮洲滷水、Hand pulled rice noodles, etc 布拉腸粉，等等....

"The more I learn, the more I know I don't know" 學而知不足

Hopefully I will have the chance to share with you in the near future, after I recover from jet lag.