A Tang Exotic
Ham Meets Milk Meets White Pepper
“There are no dairy products. Butter, milk and cheese are practically unknown in Chinese cooking.” — Gloria Bley Miller [1]
“Because vegetables are eaten daily at every meal, Chinese cooks have evolved countless ways of preparing them.” — Nina Froud [2]
Cabbage
Since there are no dairy products in Chinese cooking, how does this Hong Kong classic Continue reading
Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers
Hoisin Sauce
These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading
Braised Cabbage
An Indian Classic, Purely Vegetarian
Does Cabbage fight cancer? It appears likely. Cabbage contains several compounds shown to help prevent tumors from forming, being specially effective in Continue reading
These Go With Drinks
Another Way to Use Five Spice
These tiny Back Ribs dusted with Five Spice powder are perfect as an accompaniment to drinks. Just another way to use this versatile flavoring, still so little-known outside the Rim. Continue reading
Shrimp in Their Shells for Flavor
Shao Xing Meets Ginger Meets Sesame
Sesame Oil
In this Chinese-inspired Fusion prep, cooking the Shrimp in their shells adds flavor and protects the Shrimp flesh from the heat of the Wok.
In Traditional Chinese Medicine, Shrimp is Continue reading
Walnuts Fight Cancer, Strengthen Kidneys
Chicken Helps Crculation, Relieves Respiratory Congesstion
Chicken
Chicken and Walnuts each provide complimentary health benefits, according to Traditional Chinese Medicine. So nutritionally the dish provides health benefits.
Walnut Chicken is a special Continue reading
Singapore Braised Eggplant
Good with Curries and Western Meat Dishes
Asian Eggplants
Eggplant has an image problem with Western cooks. This results from the fact that they usually cook it the wrong Continue reading
Pandas’ Favorite, High in Folate
27 Calories in 100 Grams
Bamboo Shoots
Pandas’ favorite food is Bamboo, Bamboo, Bamboo. They love the leaves, shoots and even the stalks of the Bamboo.
People love them too. Perhaps Continue reading
Wood Ears and Shaoxing
Hot Chili and Ginger
This simple, fragrant Sichuan preparation enhances Bean Curd in a delicate way. The Wood Ear Mushrooms 木耳 are optional, but are worth searching for.: The chewy texture really makes this dish. A good dish when you are in a hurry. Continue reading
A Chinese-American Favorite
As Made in China
Egg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor. You don’t see it so much on menus anymore.
This way of cooking Eggs has been Continue reading