At the beginning of the 20th century, chef Auguste Escoffier began a system of organizing sauces which led to the five French ...

Peel the century egg then cut it into four pieces and place ... then top with the pork floss. Spoon the sauce around the bean curd, then serve.

In this recipe, the egg is adorned with lovely pine nut sauce. Pinch each of pepper and lovage (or celery leaf) Soak the pine nuts 3-4 hours beforehand in the vinegar. Mix all the sauce ...