Li Bo came to Canada from China’s Jilin province and has a love of seafood; and Leo Wang Zong-gui was born in Sichuan province, but honed his skills cooking dishes from China’s central city of ...
Cook the cheese with a kitchen torch ... and "hamaguri" - hard clams. 03:16 Urayasu seafood was taken to the capital, where it became a mainstay of Edomae cuisine. Urayasu was once an old fishing ...
The competition will allow chefs to showcase their culinary expertise while increasing awareness of seafood as a nutritious and versatile ingredient ...