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White cut chicken 白切鷄 and soy sauce chicken 醬油雞 are almost on every table in Cantonese restaurants. Cantonese loves chicken, and loves the origin flavor of chicken, thus strong spices are not commonly used for cooking chicken. Both of these chicken cook in boiling water for 30secs and dip in ice water to have chewy skin, then for further marinating. I did not expect soy sauce chicken to have such straightforward process. Nevertheless, this is nothing compared to the taste of soy sauce chicken from hometown!!
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Good wonton noodle soup is hard to find, with a good combination of shrimp wonton, pork bone broth and chewy jook-sing noodle 竹升面. The best wonton noodle soup in memory was still the one of a small shop beneath bridge near home. Either in steaming, humid hot summer or chilly, cold winter, sitting on small standing stools with red paddings, rubbing neighbors’ shoulders in the crowded restaurants and having one bowl of wonton noodle soup with my parents will always chill the summer nights, brighten the winter darkness. Wonton noodle soup is another taste of home for me.
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Another very classic Szechuan dish is twice-cooked pork — first cook in mid-low water for 20-30min, second-cook in pan for stir fry. Traditional twice-cooked pork is cooked with garlic sprouts 蒜苗, but if unable to find this, bell pepper is usually used instead. Sweetness of bell peppers compensates the spicy, crispy pork belly very well!
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Happy Winter Solstice! On the arrival of winter in lunar calendar, northern chinese celebrate with dumplings, southern chinese celebrate with Tangyuan. Sweet tangyuans have classic fillings such as peanut sauce filling, sesame filling, red bean filling, etc. Staying at home during pandemic gave me chance to make my own Tangyuan, the CUTE ONES!
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Last time making lobster was a mess as we were too scared to clean the lobster when they waved their claws at us!! This time the lobsters were quieter when we cooked them, better cleaning, slicing enabled us to cook lobsters in three different ways this time: Cantonese style ginger scallion stir-fried lobsters 薑葱炒龍蝦, Steamed garlic lobster tail 蒜蓉蒸龍蝦尾, Steamed lobster claws 清蒸龍蝦爪
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I think first time I had this when I visited a friend in Shenzhen, China in 2019 summer, the thick, buttery coating, the invasion of salted egg yolk taste AND the sweetness of pumpkin spread on my tongue. I never forgot that unique taste and texture but was hesitate to replicate because I found out that the pumpkin slices are usually DEEP-FRIED… But now I have an PINK air fryer (cannot emphasize the color enough haha), I tried to adopt, slightly improvise on the deep-fried menu to air-fried. Hope you enjoy this simple, unique dish!
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Back home at restaurants, garlic spare ribs are ordered every now and then. Since they are usually DEEP FRIED, they can rarely appear MORE OFTEN! Now I have my PINK air fryer, I can make this delicacy much healthier! Usually, garlic spare ribs has a taste of sweetness from Chenpi 陳皮 and are sprinkled with zest, both of which I do not have. But if you have them, add them for marinating! If you don’t, I think fermented bean curd 腐乳 (and sugar 😉 )do the trick for giving it extra flavors closer to home!
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Really miss San Francisco House of Pancake’s beef pancake and decided to mimic and make our own! Secret of delicious beef pancake, I think lies in (1) crispy pancake resulting from dough resting long enough in oil, wrapping with oil mixture, (2) delicious and well-flavored braised beef. If you add some egg on pancake while cooking, it might taste like 煎餅果子 savory chinese crepe!
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When I write this, it’s my second time making one of many Xi’an representative dish — hand-pulled Biang Biang Noodle 油潑扯麵. 2nd try is muccchhhh better than the 1st try (please refer to photos) and I think there are some important points that I shared here~
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It’s summer time and temperature is rising. Cucumber salad is great to cool us down! Cucumber Salad, a classical appetizer, has short prep time, simple ingredients and can help with appetite!
