6 easy takes on Chinese classics by chef Céline Chung

Celine Chung, founder of Bao Family Restaurants, is challenging stereotypes surrounding Chinese cuisine by creating a book that takes readers through eight different and delicious culinary regions in China.

Chef and cookbook author Lisa Liu shares her thoughts on the classic Chinese dishes that Australians love.

Stir-fried rice noodles with beef. Ho Fun.

This stir-fry is sure to become a mid-week favorite. Marinate the meat the night before, and you’ll be able to serve it in no time.

Ginger and Prawn wontons with Chilli Oil

Dumplings are easy to make and look great. If you like, the wrappers can be folded in a semicircle shape or money-bag shape.

Hot & Sour soup

This Asian-inspired soup will fill your stomach and soul.

Pork & cabbage dumplings

You can make these tasty potstickers much easier than you might think.

Sichuan Green Beans

Green beans you have never tasted before.

Caramel Apple Fritters

This dessert is also great with bananas and a scoop of vanilla ice cream.

Celine Chung is a French-born Chinese woman. Celine Chung grew up in Paris eating her mother’s cooking. She did an exchange at a Shanghai university to learn more about China.

She was in love with food and traveled across the country, learning about the different regional cuisines.

She opened Petit Bao in 2019, serving authentic, traditional Chinese food made with French ingredients. Both Paris and Shanghai inspire the modern décor. The Bao family now has four Parisian restaurants.