Recent content by vinchan

I had many Chinese cookbooks but i cant recommend to you coz they are all in Chinese:oops: Sorry Actually, I am Catonese so I dont know much about szechuan. I only know a few.... For Potato starch and Corn starch Potato starch Pros: Give you much more "shiny look" for thicken sauce...

Nicely done.... Great effort.... I tried to search for you and i found it is http://www.sakai-tohji.co.jp/ 堺刀司 正重作 You can copy and paste to google it if you want to If anybody would like me to type the Chinese Kanji on knife... i can try to type...