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Contact Us

As this is an on-going and evolving project, we would love to hear your feedback.

Please feel free to contact us to:

  • Report errors
  • Provide suggestions for improvement
  • Lend us ideas on where and how we can expand on this site to better serve your chinese soup needs
  • Give us your personal favourite soup recipes or ingredients.     We will try it ourselves and, if it makes it onto the site, we’ll be sure to give you the credit!

Thanks for your support.

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18 Comments »

  • Jaime Jack says:

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  • everlyn ngo says:

    please keep me updated on future posts from your food blog. thanks.

  • LadyTong says:

    Dear everlyn, you can subscribe actually and be notified of new posts! Thanks for your support though! Lisa

  • debra says:

    just wanted to say I stumbled upon this site, and I LOVE IT!!!!!!!!!!!! finally I am able to recreate the tastes of childhood on my own, and in English!!!! I am most excited to try the Chicken herbal soup!! also, do you have a suggestion to making “ba wong fa” soup?? im not sure what it is in English, but its a flower and its made with pork, I think?? please advise!!! and thank you so so so much for your amazing wonderful website!!

  • Waverly says:

    Hi Lady Tong,
    Your website is a dream come true. I always wanted to learn how to make these very functional soups and now I can. Would you have a soup that can help thicken my hair? It is getting quite thin. I realize it is due partly to genetics, but if there is something that can help, it would be greatly appreciated. Thanks!

  • Mango says:

    Hello! Just wanted to say I love your website! It’s very easy to use, the photos are helpful, and I especially find the individual links for the ingredients extremely useful! Thanks for also telling us where we can buy the ingredients from too! Thank you for creating this site and keep up the great work! I look forward to seeing more recipes!!

  • Mango says:

    Your inclusion of the Chinese words and pronunciation make shopping for the ingredients a lot easier, thank you!!

  • LadyTong says:

    Thanks Mango! Actually, what I do is sometimes just print out the words in Chinese and bring it to the market or herbalist and ask them for it. If I see a Chinese recipe, I will do the same and ask them to help me translate. It’s part of the wonderful service of the locals! Lisa

  • Anne Noyes Saini says:

    Hi Lisa,

    My name is Anne Noyes Saini; I’m working on a food feature re: Confinement food traditions. I’d love to interview you as an expert source on Confinement food traditions in general.

    Please can you email me? Many thanks, best,
    Anne

  • Larry says:

    Do you eat the herbs in your chinese soups? Some seem to be quite

    fiberous roots or are they only for flavor. My chinese grandmother made

    such soups but I was to little to appreciate them now I can make my

    own thanks to you.

    Larry

  • LadyTong says:

    Dear Larry,
    I don’t eat the herbs in the soups at all (with the exception of wolfberries). Things like nightblooming cereus you can eat, but quite tough. Big red dates will usually dissolve and the dried longans lose their flavours. It’s not common actually to eat the herbs actually, they are really for flavour and their properties. Hope this helps and thank you for your comments. Same thing, my mom made the soups and when I grew up and really wanted to make my own, I started to ask whomever I could about soups and here I am, still on this wonderful journey! Lisa

  • Lady Evita says:

    Greatings Lady Tong!

    I would like to thank you for sharing your wonderful soup recipes.

    I have a 92 yr. old Dad. I’ve been giving him soups and breastmilk as a supplement to his nutrition. The recipes of the soups for my Dad and for the mother who provided the breastmilk of course came from your website. Although your recipes are easy to cook and the ingredients are simple, your soups are nutritious and full of fiber. The doctors classifies my Dads bowel movements as small, medium and large. I’m happy to share that there are times that he can have as much as 3 xl in just 1 seating!

    Caring for an elderly is not an easy task and coming home from the office every working days, I am already too tired to cook but seeing my father’s doing fine and well taken cared of, all the more inspires me to cook. Your simple yet nutritious recipes always comes in handy!

    An old Chinese wisdom say that when a family has an old person, it possesses a Gem. Thank you Lady Tong for helping us taking care of our Gem!

  • Yan says:

    Hi,

    This is Zhe Yan from Yzenith.com, I am looking for a partner for link building and social sharing. We do the authentic Chinese recipes, I think we are match.

    Let me know if you are interested.

    Best Regards,
    Zhe Yan

  • bernice says:

    Dear Lisa and Tracy,

    Have you had lunch yet? If you’re craving something that will satisfy both your sweet and tangy taste buds, Mixian Sense’s mouth-watering soup that combines the spice from traditional Sichuan soups and the sweetness from tomato soups is to-die-for.

    At Mixian Sense, customers can enjoy a whole new “Pleasant Mixian Experience” and sink their teeth into Mixian, Sweet Potato Noodles or al dente Inaniwa Udon along with 28 different toppings to choose from. Popular combinations include the Signature Dan Dan Mixian with Hot & Spicy Pork Chop and the Mixian with U.S. Beef & Fish Tofu in Hot & Spicy Tomato Soup.

    For the more puckish eaters, a selection of unique snacks and specialty drinks are also available. Recently, Mixian Sense launched its new menu, providing an upgraded mixian dining experience that caters to all.

    We would like to invite you to a tasting of the new menu at Mixian Sense. If you are interested, please let me know if you will be available on any one of these times/dates below:

    Date: Thursday, August 4 – Lok Fu location

    Wednesday, August 10 – Lok Fu location

    Wednesday, August 17 – TKO location

    Time: 7:30pm

    Location: Mixian Sense:

    Lok Fu Location

    Shop 1112, 1/fl, Lok Fu Plaza, Lok Fu

    TKO Location

    Shop 134 Park Central, Tseung Kwan O – Exit B

    RSVP: Janice Tam or Iris Lui

    6686-2133 or 6138-9321

    janice@crunchconcepts.com.hk or info@crunchconcepts.com.hk

    Please see press release below/attached. Feel free to contact us for additional photos information regarding the menu.


    Siganture Dish Product Shots

    Warm Regards,

    Janice

    t 852 2728 0809
    m 852 6686 2133
    e janice@crunchconcepts.com.hk
    a 1504 Kwai Hung Holding’s Centre, 89 King’s Road, Fortress Hill, Hong Kong

    MIXIAN SENSE LAUNCHES NEW MENU

    Offering Local and Diverse Choices in Pleasant Mixian (米線) Environment

    29 July, 2016 - From 2012, Mixian Sense has been offering delicious new style of Mixian (米線) for its customers. Aside from preparing traditional Hunan/Sichuan Mixian, it has been cooking up a wide selection of culinary delights. Recently, Mixian Sense launches its new menu, providing diners with not only an upgraded mixian dining experience, but a fun and tasty one as well.

    Sink Your Teeth into al dente Inaniwa Udon

    Mixian Sense strives to combine the traditional Mixian with brand new elements, elevating the whole dining experience. Aside from the traditional Mixian (米線) and Potato noodles (薯粉) that are commonly found in traditional shops, Mixian Sense takes care of all its customers’ needs by introducing sumptuous dumpling selection and Japanese Inaniwa Udon. Mixian Sense sourced a specific half cold-processed udon with more chewy and smoother texture, while absorbing the most amount of soup. The flat noodle makes “slurping” more fun and suitable for young children.

    Secret Recipe for Hot & Spicy Tomato Soup Base

    The starch segment of a noodle soup is important, but Mixian Sense also understands the significance of soup base. Mixian lovers value a quality soup to accompany the noodle, therefore Mixian Sense created five spectacular soups to fulfill each and every customers’ needs. There are many Sichuan spicy soups and tomato soups on the market respectively, however to satisfy the lover of both, Mixian Sense created its own concoction, uniting the two heavenly flavours, creating a Hot & Spicy Tomato Soup. The soup is homemade every day, incorporating fresh tomatoes and premium green peppercorn, black peppercorn, red chili peppers, and other spices, giving the soup a rich, complex definition and recreated the traditional fragrant Sichuan flavours. The sweetness of tomatoes and the tanginess from chili peppers put together makes this a perfect selection for customers who are looking for something that satisfies both senses.

    For customers who are not into spicy food, Mixian Sense’s Signature Coriander Soup is to-die-for. Using pork bones, Jinhua Ham, white peppers and other secret ingredients, the soup is boiled for a minimum of four hours, then coriander is also added, releasing a wonderful fragrance and the collagen from pork bone, making it a rich and creamy sensation. Mixian Sense would also serve patrons who do not enjoy coriander, with a fresh, tempting broth without coriander.

    Abundant Variety of Toppings

    Twenty-Eight different styles of toppings, there have bound to be one that suits you. There are top ten toppings that are freshly made in-house at Mixian Sense, including homemade marinated pig intestine, fresh shrimp wonton, pork cartilage with black vinegar, and other tasty toppings that would go perfectly with your Mixian, Sweet Potato Noodles or Inaniwa Udon. There are so many mouth-watering selections, so we have narrowed down a few popular combinations for you, such as the Signature Dan Dan Mixian with Hot & Spicy Pork Chop, Mixian with U.S. Beef & Fish Tofu in Hot & Spicy Tomato Soup, Jumbo Dumplings in Coriander Broth, and more.

    Homemade snacks and crafted drinks

    Are you feeling puckish but don’t want to spoil your main meal? Mixian Sense has you covered. You can order a wide, delightful selection of snacks with 17 different unique choices. These homemade dishes include Hot & Spicy Pork Chop, Sichuan Spicy Chicken, Sichuan Specialty Platter, Sliced Pork in Spicy Garlic Sauce and Hong Kong’s favourite Spicy Fish Balls. These are all freshly made, keeping the dishes authentically tasty.

    Mixian Sense has been praised for its selection of drinks, aside from the 10 traditional drinks, there are 6 specialty drinks exclusively offered by Mixian Sense. The most popular is Soya Milk with Cucumber; this refreshing soy milk is fused with muddled cucumbers, perfect to cool down after a spicy meal.

    A whole new, pleasant Mixian Experience

    Mixian Sense strives to provide a “Pleasant Mixian Experience” to their patrons, the shop is thoughtfully designed with wood accents and bright spaces, allowing customers to enjoy their meal comfortably in a clean, comfortable and friendly atmosphere.

    For latest news and updates for Mixian Sense, please visit Facebook page or email cs@mixiansense.com.hk.

    Facebook FanPage:https://www.facebook.com/MiXianSense/

    -ends-

    For media inquries, please contact:

    Crunch Concepts

    Janice Tam

    Vikki Kwong

    852.6686.2133

    or 852.2728.0809

    852.2728.0809

    or 852.9801.6101

    janice@crunchconcepts.com.hk

    vikki@crunchconcepts.com.hk

  • Anna M says:

    Hi! Your recipes are wonderful! I am having trouble getting some of the ingredients because I’m wheelchair bound. I used to rely on AsianSupermarket365 but they went down. Do you happen to have any online recommendations as to where someone like me can still be able to make tong?

  • LadyTong says:

    Dear Anna, where are you located? What country / state?

  • Anna says:

    Oops! That information would have been useful. Sorry! I am located in NY, USA. Normally, there are lots of physical shops, but I’m now wheelchair bound and can’t get to them. :( Any recommendations would be greatly appreciated!

  • Cheryl says:

    Hi Lady Tong,

    I will be starting my IVF treatment next month and

    was advised by my TCM doctor to drink more home cooked soup.

    Am I suitable to use the recipes for pregnancy?

    Thanks,
    Cheryl

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