Advertisement
Jidan Chao Xihongshi
Stir-Fried Eggs with Tomatoes
- Serves
4
as Part of a Chinese Meal, or 2 as a Single Dish. - Difficulty
Easy
By Ken Hom
Published 1990
Whoever travels to the remoter parts of China is guaranteed some surprises. I experienced one in Yunnan province when I visited the tiny village of Yi Liang Gou Jie, a place that even my friends who live in the province had never been to. A colourful place, it teems with activity and yet looks like something out of the sixteenth century. Everywhere our party went (photographer, his assistant, the driver, and me) crowds would surround us, peering at us as if we were some alien beings. Thi
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe