HONG SHING BLOG
The Long and Short of it: Types of Rice and What They’re For
This humble little grain boasts over 40,000 varieties and is used in recipes from breakfast to dessert. Used in cultures around the world, it’s hard to think of a more universal ingredient — including, of course, in Chinese and Cantonese cuisine. ...
How to Make Perfect Stovetop Chinese Steamed Rice
Cooking up some rice is a simply culinary skill everyone should possess. Who doesn’t know how to cook a pot of rice, right? Easy peasy lemon squeezy. Even without a rice cooker!...
Discover Dim Sum
Like so many other Chinese cuisine traditions, dim sum has been around for at least 2,500 years. The origins of dim sum are debated, but eating dim sum is integrally linked with the Cantonese culinary practice of ‘yum cha’ or ‘drink tea’. Some sources suggest dim sum originated south of China...
A Beginners Guide to Soy Sauce
They might look similar, but the flavours can vary significantly between light and dark varieties, naturally versus chemically brewed options, and Japanese, Chinese, or other geographic versions. The vast variety of choices make it tricky for novice shoppers to distinguish between them....
Supporting Community During COVID-19
It’s been a crazy couple of weeks, but we are settling in to our new “normal” now — if normal exists anymore. A day feels like a week; a week feels like a month. Each hour we are adjusting to new information, just like all of you....
A Salute to General Tao Chicken
Sweet, spicy, sour, fried chicken - a recipe for success to the typical American palate. Popularized in New York City in the 1970’s, General Tao (also spelled Tso) Chicken has become an American classic....
23 Years Of Hong Shing In Toronto: Looking Back As We Move Forward
Happy birthday to us! Twenty-three years ago, on March 10th 1997, Hong Shing opened its doors for the first time. In an industry known for short-lived success, we’re delighted to still be in the game,...