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Pulpo rebozado al estiló chino acompañado de crema de tofu de caraotas blancas y limón momiji oroshi y mostaza. Chinese-style batter accompanied tofu cream of white beans and lemon mustard momiji oroshi and octopus. @alejosequera_  #SOMOSMAS  #cocineros_venezolanos #ComidaVenezolana #chefstalk #chefsofinstagram #gastroart# #food #foodporn #theartofplating #foodphotography #foodart  #InstaFood #dailyfoodfeed #culinarychefsportal  #truecooks  #foodstarz  #eeeeeats #feedfeed #heartandstomach…

Pulpo rebozado al estiló chino acompañado de crema de tofu de caraotas blancas y limón momiji oroshi y mostaza. Chinese-style batter accompanied tofu cream of white beans and lemon mustard momiji oroshi and octopus. @alejosequera_ #SOMOSMAS #cocineros_venezolanos #ComidaVenezolana #chefstalk #chefsofinstagram #gastroart# #food #foodporn #theartofplating #foodphotography #foodart #InstaFood #dailyfoodfeed #culinarychefsportal #truecooks #foodstarz #eeeeeats #feedfeed #heartandstomach…

http://learn-photo-art.digimkts.com I have to learn how to do this. I can do some amazing stuff thanks to this. It should be required to chinese food photography ! Any DSLR can do this! Amazing. Im a FOODIE. Click and learn.

http://learn-photo-art.digimkts.com I have to learn how to do this. I can do some amazing stuff thanks to this. It should be required to chinese food photography ! Any DSLR can do this! Amazing. Im a FOODIE. Click and learn.

pork belly with coconut rice + asian greens

Bing Recipes on

pork belly with coconut rice + asian greens

Collar embarrilado

Collar embarrilado

Goldfish in My Consomme by ohiseered: A new way to serve appetiser (move over molecular gastronomy!) —goldfish made of pickled ginger (or substitute with raw salmon), eyeballs of century eggs (google if you haven’t heard of them…they’re Chinese black eggs!), grass made of dill and jelly made of chicken consomme and gelatine. #Food_Art #Goldfish

¡Mira lo que podrías llegar a hacer si juegas con tu comida!

Goldfish in My Consomme by ohiseered: A new way to serve appetiser (move over molecular gastronomy!) —goldfish made of pickled ginger (or substitute with raw salmon), eyeballs of century eggs (google if you haven’t heard of them…they’re Chinese black eggs!), grass made of dill and jelly made of chicken consomme and gelatine. #Food_Art #Goldfish

naranja

naranja

Planta de linterna china.

Planta de linterna china.

green tea cake.

An entry from ADDICTION: green tea

green tea cake.

#Tempura. Cilantro.Mango. EL arte del #Emplatado.  www.lacanaperia.com

The Art of Food Plating

#Tempura. Cilantro.Mango. EL arte del #Emplatado. www.lacanaperia.com

ZHENWEI CHU-CHINA  http://www.zhenweichu.com/  "Zhenwei Chu is a Chinese contemporary jewellery designer/ maker who graduated from the School of Jewellery, BIAD, Birmingham City University and continues to study for an MFA in Jewelley Design in the Rochester Institute of Technology , USA.   Carisa uses non-metallic materials to create narrative and meaningful jewellery. She combines traditional metal craft and new technique of new material to make wearable jewellery."

ZHENWEI CHU-CHINA http://www.zhenweichu.com/ "Zhenwei Chu is a Chinese contemporary jewellery designer/ maker who graduated from the School of Jewellery, BIAD, Birmingham City University and continues to study for an MFA in Jewelley Design in the Rochester Institute of Technology , USA. Carisa uses non-metallic materials to create narrative and meaningful jewellery. She combines traditional metal craft and new technique of new material to make wearable jewellery."

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