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  1. This is another of those brilliant local vegetables that I'd never even heard of before moving to China. A search today turned up that it has become sort of a "darling" of a couple of adventurous five-star chefs in New York and a couple more in California. One or two cutting-edge French chefs have been reported to love it and be trying to promote it. But it's still a long way from being a staple at Mr. Wang's China Palace Buffet in that strip mall on the loop near where I spend part of each year in small town North Texas. Be that as it may, it is truly fine stuff, and I will do my best to tell you something about it today. Here's what it looks like, raw in the market. I can find it here nearly year round, and even though it gets a little more expensive in the winter, it never comes close to breaking the bank. It is in fact a variety of lettuce, and here in the south of China it goes by several names, the most common one being wo sun 莴笋。It's very popular in Sichuan, Yunnan, and Guizhou, with Hunan and Guangxi being fond of it too. Sometimes it's called 莴苣 wo ju. As you know, Chinese vegetables usually have numerous monikers, so it has several other labels as well. In English it gets dubbed "Celtus" by the scientists, and "asparagus lettuce" by some of the chefs. My own favorite is "stem lettuce" because it describes how it is mainly raised for its stem, instead of for its leaves. Occasionally, however, it is picked young in order to get the leaves when they are prime. Then it is referred to as 油麦菜, and that's what is shown here, just below. One can eat the leaves of the more mature forms, but they tend to be somewhat tough and bitter. I usually throw them away. Wo sun is exceedingly versatile, and can even be eaten raw as a salad. Today I have used it in a stir fry, paired with a very distinguished partner, namely Shiping Tofu 石屏豆腐。It comes from a town of that name in Honghe Prefecture 红河州 where all the conditions are just right for the production of world-class tofu. It's sold throughout Yunnan, and I've mentioned it in these pages before. Wo sun, like so many other unique vegetables, is a challenge to describe. It has a mild flavor, slightly nutty, with a pleasantly crunchy texture. Some writers have called its taste a cross between lettuce, celery, and asparagus. It combines well with things that are a little more forward, such as today's tofu. One can buy Shiping Tofu in several editions ranging from silky and bland, all the way through aromatic to stinky. The one I bought for this dish is called 老豆腐, and you can smell it halfway across the room even though it is not overpowering or aggressive. It doesn't make you flinch or cry. I peeled the fibrous outer skin, then cut off and discarded the leaves. Sliced the two stems into thin rounds. Sometimes I cut them into coarse matchsticks, depending on the intended use. Thinly sliced half of a red bell pepper 红甜椒, minced a little garlic and ginger. By the way, I'm sure you recognize my trusty Hong Kong knife, sharp and well balanced, eagerly doing its duty. It continues to be the star of my Kunming kitchen and has been easy to maintain as well as a joy to use. I'm also pleased to report that it has not caused any severed digits and has only produced minimal arterial bleeding on a couple of unfortunate careless occasions. Rinse the tofu and blot dry. Slice it into bite-sized pieces. The rice cooker beeps, indicating that it is finished, wok is nice and hot on the gas burner, and we are ready now to rock and roll. You will notice some dry red chili peppers 干红辣椒 in with the garlic and ginger. Add a couple tablespoons of oil, and slide in the tofu. Cooking it first like this keeps it from getting all torn up like it would if we introduced it at the same time as the vegetables. When it's brown on both sides, take it out 备用。 Wipe out the wok and add a little more oil. Stir-fry the aromatics (garlic, ginger, red chili pepper) until you can smell them 炮香。Then add the wo sun in the middle. When the wo sun is heated through, flip it all around vigorously 翻炒 and mix everything well with your spatula 锅铲。 Now make a hole in the center and add back the reserved golden brown tofu. When it comes up to temperature, mix it all up with a gentle flipping motion 翻炒。It's always good to follow the "dao of the wok" by adding new ingredients to the middle, which is the hottest part. Then gradually incorporate them into the other items that are already frying. Sprinkle in about half a teaspoon of salt and a pinch of 味精 (wei jing MSG.) Next step, you guessed it, serve it up 装盘。Enjoy it with a fresh bowl of steamed rice. This is enough for a simple vegetarian meal, or you could have it alongside a small roast chicken.
  2. abcdefg

    Spicy Chinese Edamame 毛豆

    These lovely beans are found all over China, but this particular variety is mostly found in Yunnan and neighboring Guizhou. Their local nickname is 猫眼豆, and they are actually the immature version of a type of soybeans 大豆。When boiled with seasonings they become a terrific summer appetizer or snack. Hadn't really planned to make them, but when I went to the wet market for other things yesterday, these were unavoidable, plentiful, and cheap. This is another of those vegetables that's very seasonal, with short availability: the young pods are ready to be picked 5 or 6 weeks after the plants flower. After that, it's too late. These were so fresh that some vendors even offered them with leaves and roots still attached. A far cry from what's available in the frozen food aisle of the supermarkets in my home town back in Texas. Let me show you one good way to cook them up at home. Not much trouble and tons of flavor. This was a little over two big handfuls of beans; the cost was 4 Yuan. Wash them well and even scrub the bean pods a bit with your fingers, a vegetable brush or a clean dishcloth. Let them soak a while in salted water while you get your spices ready. 洗干净,浸泡盐水。 Fennel seeds are at 6 o'clock on this spice palette, with dry red chilies at 7. Star anise at 10 o'clock and cassia bark at noon. Bay leaves at 2 and Sichuan peppercorns at 5. You can use a little more or less of any of them as desired. Put the spices into a pot of water and let them boil to release the flavors while you cut off both ends of the beans with a pair of scissors. This will let the seasonings enter the pod as they cook. Add a couple teaspoons of salt, a tablespoon of light soy sauce, and several drops of salad oil into the pot. (I used olive oil.) Put the beans in and turn the flame down to medium-low. Let them cook, uncovered for 10 to 15 minutes. Towards the end of that time, you will notice that some of the pods begin opening. Turn them off and let them cool down in the pot for another 10 to 15 minutes. Cooking time can be shorter if you like yours crunchy. Dredge them out and put them in a serving bowl. In restaurants they let them cool to room temperature or they even chill them. I never manage to wait that long, and actually prefer them warm. When you eat these 毛豆, don't eat the husk, just work the beans out with your fingers and teeth. It's not difficult. They go great with beer, especially if shared with friends at a wooden table outdoors in the evening.
  3. Most of the year one can only find dried lily bulbs 干百合, suitable for making porridge 百合粥, but during July and August fresh ones 新鲜百合 hit the market in a big way. Versatile and tasty. These are one of those things that you won’t find in the west; reason enough to try them while you’re here. These root bulbs grow deep in moist soil, concentrating nourishment so the lily plant can form its flowers. Botanists call them "storage organs" and refer to them as "energy reservoirs." They have a firm and slightly crunchy texture, not unlike that of fingerling new potatoes; a pleasant, mostly bland flavor with a mildly sweet aftertaste. TCM (Traditional Chinese Medicine) assigns them lots of benefits. They are frequently recommended as a food that can help rid your system of excess internal heat; plus they moisturize the lungs, thus reducing cough 润肺治咳。Furthermore, with continued use they are said to promote restful sleep at night 安眠的作用。 (This lily flower is a Baidu picture.) Ducked out between rain showers this afternoon and bought some at the local farmers market. Decided to pair them with tender snow peas 荷兰豆 and a sweet organic carrot 有机或萝卜。Added a few slivers of Yunnan ham 宣威火腿 to boost the flavor. Minced one head of single-clove garlic 独蒜。(Please click the photos to enlarge them.) The seller had older, more mature snow peas (shown on the left of the frame above) as well as the very tender young ones that I was after. Bigger ones are cheaper, but both kinds are inexpensive. Wash them and snap off the stem. These usually don’t have tough “strings” along the seam. Scrub and slice the carrot (doesn’t need to be peeled.) Here's a closeup showing how these are mostly "pod" at this stage, with only undeveloped peas inside. Lily bulbs grow in moist sandy soil , usually requiring full sun. They need to be washed well, all grit removed. The way to do this is to take them apart by hand, peeling off one petal at a time. Each bulb has a woody "stem" or "bud" that should be removed and discarded, as should any brown or damaged parts. These tough central bits become next year's flowers, but they aren't good to eat. Wash the petals again after they are “disassembled.” Each bulb required almost a minute. I used three of them. I blanched the cleaned lily petals and the sliced carrot for half a minute in a pot of lightly salted water. If the snow peas had been more mature and tougher, I would have blanched them too. Heat the wok over high flame, add a little oil. Start with the ham and minced garlic. Add the lily petals and carrot slices. Keep them moving briskly for half a minute or so until they begin to soften. Add the snow peas. Stir and flip, shake the wok, only about a minute more. You want the vegetables to be tender, but still retain their crunch. Add a light sprinkle of salt (remember that the ham is salty.) That’s all. No need for chili peppers or complex sauces. You want the gentle flavors of the lily, carrot, and peas to shine. Serve it as part of a larger meal or alone with steamed white rice. Clean and simple taste. Fresh seasonal combinations like this are one of the glories of China. Not much trouble; not much expense. Don’t let them pass you by.
  4. I thought it might be fun to revisit some of the classics of Chinese cuisine, things you run into again and again in simple mom-and-pop restaurants all over China. Would want to focus on dishes that are easy to make at home; ones that don't require exotic ingredients or specialized equipment. Have bought the fixings for 红烧茄子 -- hongshao qiezi (red-braised eggplant) and will make it later tonight to kick things off. It's good either meatless for vegetarians, or with meat for omnivores. The method of making it is easy to adapt to other red-braised dishes, such as Chairman Mao's beloved 红烧肉 -- hongshao rou (red-braised pork,) red-braised ribs 红烧排骨, red-braised chicken wings 红烧鸡翅 and so on. My short list so far has 鱼香肉丝 -- yuxiang rousi (fish-flavored pork slivers), which doesn't taste anything like fish, but is spicy and loaded with southwest charm. The same technique and flavor palette can be used with eggplant to make 鱼香茄子 -- yuxiang qiezi if one does not eat meat. Also thought I'd make 扬州炒饭 -- yangzhou chaofan (Yangzhou fried rice,) not only because it's great in its own right, but as a rough template for how to make other kinds of fried rice. Please let me know what else you think should be included. Everyone is also welcome to post their own recipes, preferably with photos to make them easier to understand and use.
  5. It should come as no surprise that the best version of this classic dish is the one Mom always made back home when you were just a tadpole. Nonetheless, you can still turn out a decent approximation today without much fuss. Be glad show you how. 红烧茄子 -- red cooked eggplant, soy sauce braised eggplant. Above: The finished product and the main ingredients. Long Asian eggplants 长茄子 work best because they have tender skin. No need to peel them. One or two long green peppers and a red one. I’ve used mildly spicy green peppers 青椒 and a red bell pepper 红甜椒。One large spring onion 大葱 and a clove or two of garlic. I used gentle single-clove garlic 独蒜。A thumb of fresh ginger 生姜, which has a milder flavor than old ginger 老姜。Don't fret if your garlic and ginger are not the same as mine; just use a little less of them. Start with the meat, pork 猪肉。Rinse it and slice it thin across the grain then chop it several times on the cutting board 菜板 with your kitchen knife 菜刀 to turn it into small pieces, not quite as small as if it had been ground. I use meat that is about 80% lean 瘦肉 and 20% fat 肥肉。Marinate it with a teaspoon or two of corn starch 淀粉 and a tablespoon or two of cooking wine 料酒。This is called “velveting” the meat and it helps make it tender. Wash the eggplant and cut it on a bias. This is called a “rolling cut” and what you do is hold the eggplant with one hand and give it about a quarter turn with each angled slice. 切滚刀快。Couldn't photograph the actual process without risking the loss of a thumb. Put it in a big bowl and toss it with a couple tablespoons of vinegar 白醋 and a teaspoon or so of salt 食用盐。Toss it well and let it stand about 10 minutes. This removes a good deal of excess moisture without letting the eggplant become brown. Mince 切碎 the garlic and thinly slice the ginger into rounds 切薄片。Wash and cut the peppers into strips 切条, removing and discarding the seeds. Slap the spring onion with the side of your knife to break it and partly flatten it; then cut it into thin slices. This allows it to cook fast and eliminates any “bite.” Prepare a braising sauce by adding about 2 tablespoons of light soy sauce 生抽 and the same amount of yellow cooking wine 料酒 to a bowl. Mix in about a half a tablespoon of dark soy sauce 老抽, a half teaspoon each of salt 盐 and granulated sugar 白砂糖。Stir in a tablespoon of corn starch 玉米淀粉 and a cup of water. Here’s where to put the 味精 MSG if you use it. I like about a fourth of a teaspoon. Ready now to fire up the wok. It's always good to assemble everything you will need; then look it all over critically like a general before going into battle. Once you are "over flame," the process goes real fast. You won't have time to fumble around looking for stuff. By the way, I’ve already got the rice working off to the side in the electric rice cooker. It takes about 30 minutes, and I want it to be ready when the other food comes off the stove. That way everything can hit the table hot. Don’t forget the culinary school adage, 热锅冷油。Get the wok hot over high heat before swirling in a couple tablespoons of oil. This lets it coat the metal better and makes the food less likely to just soak it up. I used rapeseed oil 菜籽油 today because it adds a pleasant note to eggplant, but it’s fine to use any oil with a high smoke point, such as peanut oil or corn oil. Olive oil won’t cut it. Fry the meat quickly together with the garlic and ginger. Keep it all in motion with your wok tool 锅铲 over high flame for about a minute, until the meat loses its pink color. Add the eggplant a handful at a time, squeezing out the extra liquid as you do so. My two eggplants left behind over a half a cup of their intracellular water. Stir 煸炒 and flip 翻炒 the food steadily over high heat until you start to see the eggplant taking one a bit of golden color 变金黄色。 That’s the point at which to add the sliced peppers. They don’t require much cooking time. After a minute or so, mix in the braising liquid, remembering to stir up the corn starch which has settled to the bottom of the bowl. The eggplant will need 4 or 5 more minutes, all the while uncovered. Keep it all moving, don’t let the sauce get too thick and scorch or stick to the wok. It’s fine to add more hot water as needed in small amounts, quarter of a cup or so at a time. I splash it in from a tea kettle. Check the eggplant frequently as you stir to see if it is done. The way to do that is to try to cut a piece of it with the edge of your spatula, pressing against the side of the wok. You are “there” when it still resists slightly, but then gives way without requiring too much muscle. Last of all, blend in the sliced spring onions. As you work the dish, it will acquire a deep color plus a glossy sheen; it will give off a complex aroma. Serve it up! What I often do when just making it for two is to start with one plate for each of each of us that has rice plus the eggplant, served 盖饭 “gaifan” style. No deep philosophic reason; it just looks nice. Hope this dish is something you might feel inclined to try. It’s not tricky or treacherous to execute. Reasonably healthy and memorably delicious. If you have no way to cook where you live, it's still good to be aware of 红烧茄子 (hongshao qiezi) since it's readily available in restaurants, small and large, all over China. -------------------- Cook’s footnote 小窍门: You will need to make two decisions ahead of time. First, whether to add meat or not. It’s good either way. Generally speaking, I add meat in order for it to become a “one-dish meal.” Otherwise, I leave it out. Second decision is whether or not to pre-fry the eggplant. The most common restaurant version includes that step. It gives the eggplant an improved texture but comes at the cost of quite a bit of extra trouble. Also, there are many ways to cut the eggplant. It’s OK to get creative.
  6. The idea behind pulling this information together into one place is to make it more useful to people who are looking for recipe ideas or wondering about dishes they have seen on Chinese menus. Some of these articles have more information than others and not all were done with the same degree of care. My hope is that they still might serve as a starting point for someone who, for example, wants to know what to do with all that fine eggplant they are suddenly seeing in the market at a very low seasonal price or all those great looking wild mushrooms that became available after the summer rains started. Additions are more than welcome: This is not intended to necessarily be a one-person show. If you see something here which is incomplete and that sparks your interest, please fill in the gaps. For example, "Oh, he talked about tomatoes, but didn't even mention the way we always ate them in Chengdu. They were so yummy that way." Please share those tips and secrets with the rest of us by starting a new thread. I'll be glad to index it here and credit you with its creation. It seems that lots of the people who have posted here about food since about 2010 have just visited once or twice as a way to drive traffic to their personal blog sites or to stimulate attention for their YouTube videos. Nothing wrong with that of course, but it has kept the food and drink forum from growing as robust as it otherwise could have. This is a work in progress, so if you see problems with it or have ideas on making it easier to use, please don't hesitate to speak up. I will update the thread as more articles are written over the coming months. Asparagus and tomatoes stirfry -- https://www.chinese-forums.com/forums/topic/58373-asparagus-and-tomatoes-番茄炒芦笋/?tab=comments#comment-453422 Bacon, lettuce and tomato sandwich -- BLT -- https://www.chinese-forums.com/forums/topic/58309-chinas-best-blt-and-other-extravagant-claims/?tab=comments#comment-452823 Bamboo shoots -- http://www.chinese-forums.com/index.php?/topic/48192-adventure-eating-early-season-bamboo-shoots/ Bamboo shoots and ham -- http://www.chinese-forums.com/index.php?/topic/41586-yunnan-bamboo-shoots-%E4%BA%91%E5%8D%97%E7%AB%B9%E7%AC%8B/ Beans -- http://www.chinese-forums.com/index.php?/topic/52065-cheap-eats-for-the-end-of-the-month-beans-and-rice-tofu-and-sprouts/ Beef -- Mint-beef rice noodle soup -- https://www.chinese-forums.com/forums/topic/57044-mint-beef-rice-noodle-soup-薄荷牛肉米线/ Beef stew -- https://www.chinese-forums.com/forums/topic/57290-yunnan-top-shelf-beef-stew-牛肉炖山药/?tab=comments#comment-444476 Beefsteak -- Discussion of how to order it cooked in a restaurant -- http://www.chinese-forums.com/index.php?/topic/32348-eating-steak-in-china/ Bitter melon -- https://www.chinese-forums.com/forums/topic/56911-taming-bitter-melon-苦瓜炒牛肉/ Stuffed bitter melon -- https://www.chinese-forums.com/forums/topic/57137-stuffed-bitter-melon-酿苦瓜/ Bread -- Free form white bread in a stone hat -- https://www.chinese-forums.com/forums/topic/59741-chop-wood-carry-water-bake-bread/ Broccoli -- http://www.chinese-forums.com/index.php?/topic/46802-broccoli-and-yunnan-goat-cheese-%E8%A5%BF%E5%85%B0%E8%8A%B1%E7%82%92%E4%B9%B3%E9%A5%BC/ Cashews -- Cashew chicken -- http://www.chinese-forums.com/index.php?/topic/50226-chinatown-supper-at-home-cashew-chicken-%E8%85%B0%E6%9E%9C%E7%82%92%E9%B8%A1%E4%B8%81/ Cauliflower -- Dry fried organic cauliflower -- 干煸有机花菜 -- https://www.chinese-forums.com/forums/topic/57449-dry-fried-cauliflower-干煸花菜/?tab=comments#comment-445668 Cauliflower and tomatoes -- 番茄炒花菜 -- https://www.chinese-forums.com/forums/topic/59249-seasonal-eats-cauliflower-time-番茄炒花菜/?tab=comments#comment-461065 Century eggs -- Century egg rice porridge -- https://www.chinese-forums.com/forums/topic/53530-century-egg-rice-porridge-皮蛋瘦肉粥/ Celery -- http://www.chinese-forums.com/index.php?/topic/48872-summer-veggie-feast-yunnan-style/ Celery stir-fried with smoked tofu -- https://www.chinese-forums.com/forums/topic/59341-celery-with-cured-tofu-西芹菜炒豆腐干/?tab=comments#comment-461940 Cheese -- Yunnan goat cheese -- http://www.chinese-forums.com/index.php?/topic/46802-broccoli-and-yunnan-goat-cheese-%E8%A5%BF%E5%85%B0%E8%8A%B1%E7%82%92%E4%B9%B3%E9%A5%BC/ Chicken -- Yellow Braised Chicken 黄焖鸡 -- https://www.chinese-forums.com/forums/topic/57780-yellow-braised-chicken-with-rice-黃燜雞米飯/ Chicken thigh (dark meat)– http://www.chinese-forums.com/index.php?/topic/50226-chinatown-supper-at-home-cashew-chicken-%E8%85%B0%E6%9E%9C%E7%82%92%E9%B8%A1%E4%B8%81/ Chicken breast (white meat) -- http://www.chinese-forums.com/index.php?/topic/52008-using-a-chinese-recipe-corn-and-chicken-stir-fry-%E7%8E%89%E7%B1%B3%E7%82%92%E9%B8%A1%E8%82%89/ Chicken breast or thighs -- https://www.chinese-forums.com/forums/topic/59150-the-many-faces-of-kung-pao-chicken-宫保鸡丁/ Chicken wings -- https://www.chinese-forums.com/forums/topic/57186-chinese-cola-chicken-wings-可乐鸡翅/ Salt baked chicken thighs in a rice cooker -- https://www.chinese-forums.com/forums/topic/57244-salt-baked-hakka-chicken-in-a-rice-cooker-电饭煲焗鸡/ Chicken curry -- Chinese chicken curry -- https://www.chinese-forums.com/forums/topic/57573-chinese-chicken-curry-咖喱鸡肉/ Condiments -- Lufu -- 卤腐 and 腐乳 -- (second part of this post) https://www.chinese-forums.com/forums/topic/56777-crazy-for-pickles-泡黄瓜/?tab=comments#comment-439918 Corn and chicken stirfry -- http://www.chinese-forums.com/index.php?/topic/52008-using-a-chinese-recipe-corn-and-chicken-stir-fry-%E7%8E%89%E7%B1%B3%E7%82%92%E9%B8%A1%E8%82%89/ Chilled Cucumber mint soup -- https://www.chinese-forums.com/forums/topic/58454-chilled-cucumber-mint-soup-黄瓜薄荷凉汤/?tab=comments#comment-454016 Cucumber pickles -- https://www.chinese-forums.com/forums/topic/56777-crazy-for-pickles-泡黄瓜/?tab=comments#comment-439918 Cucumber Rickey (drink) -- https://www.chinese-forums.com/forums/topic/58295-the-kunming-cucumber-rickey/ Cucumber salad -- Smashed cucumbers -- https://www.chinese-forums.com/forums/topic/53783-another-simple-classic-smashed-cucumber-拍黄瓜/?tab=comments#comment-412400 Curry -- Chinese chicken curry -- https://www.chinese-forums.com/forums/topic/57573-chinese-chicken-curry-咖喱鸡肉/ Dim Sum -- Cantonese dim sum -- https://www.chinese-forums.com/forums/topic/54982-enjoying-dim-sum/ Dao, Caidao 菜刀 -- selecting a kitchen knife -- https://www.chinese-forums.com/forums/topic/53912-chinese-cleaver-cai-dao-桑刀-or-菜刀-–-carbon-or-stainless-steel/ (And more knife talk here) -- https://www.chinese-forums.com/forums/topic/54134-show-your-cai-dao-wok-and-other-kitchen-equipment/#comment-415832 Dao, Caidao, Hong Kong cooking knife -- https://www.chinese-forums.com/forums/topic/54306-my-new-hong-kong-knife-菜刀/?tab=comments#comment-416849 Dormitory cooking -- Minimalist Chinese food -- https://www.chinese-forums.com/forums/topic/53539-survivor-china-minimalist-dormitory-cooking/ Duck -- Roast duck mango salad -- https://www.chinese-forums.com/forums/topic/56489-roast-duck-mango-salad/ Edamame Chinese style -- https://www.chinese-forums.com/forums/topic/54585-spicy-chinese-edamame-毛豆/ Egg and tomato soup -- https://www.chinese-forums.com/forums/topic/58408-egg-and-tomato-soup-番茄鸡蛋汤/ Eggplant – Cold food -- Steamed eggplant and tomato salad -- http://www.chinese-forums.com/index.php?/topic/44902-summer-food-%E5%87%89%E6%8B%8C/ Eggplant –Steamed eggplant with lufu -- http://www.chinese-forums.com/index.php?/topic/41554-eggplant-%E8%8C%84%E5%AD%90/ Eggplant -- Red cooked eggplant -- http://www.chinese-forums.com/index.php?/topic/48252-hongshao-qiezi-%E2%80%93-an-eggplant-mistake-set-right/ Eggplant -- Hongshao qiezi 2019 -- https://www.chinese-forums.com/forums/topic/59126-red-cooked-eggplant-红烧茄子/ Eggplant -- Fish flavored eggplant -- http://www.chinese-forums.com/index.php?/topic/50126-yuxiang-qiezi-%E9%B1%BC%E9%A6%99%E8%8C%84%E5%AD%90-a-cultural-bridge/ Eggplant and tomatoes stirfry -- http://www.chinese-forums.com/index.php?/topic/48872-summer-veggie-feast-yunnan-style/ Steamed eggplant with garlic -- https://www.chinese-forums.com/forums/topic/56568-steamed-eggplant-with-garlic-vinaigrette-蒜蓉蒸茄子/ Scrambled eggs and tomatoes -- 番茄炒鸡蛋 -- https://www.chinese-forums.com/forums/topic/53734-the-basics-tomatoes-and-eggs-番茄炒鸡蛋/?tab=comments#comment-412117 Ercai -- https://www.chinese-forums.com/forums/topic/59430-a-simple-winter-supper-儿菜蒸香肠饭/?tab=comments#comment-462513 Ersi -- http://www.chinese-forums.com/index.php?/topic/48526-yunnan-simple-%E7%82%92%E9%A5%B5%E4%B8%9D-stir-fried-ersi/ Lu Ersi -- https://www.chinese-forums.com/forums/topic/55635-yunnan-special-卤饵丝-a-rice-noodle-dish/ Fennel -- Fennel mashed potatoes -- https://www.chinese-forums.com/forums/topic/53803-grandmas-fennel-potatoes-茴香老奶洋芋/?tab=comments#comment-412551 Fennel and tofu soup -- https://www.chinese-forums.com/forums/topic/57547-fennel-tofu-soup-茴香豆腐汤/?tab=comments#comment-446386 Fensi glass noodles -- https://www.chinese-forums.com/forums/topic/54529-chinese-glass-noodles-红薯粉条/ Fish -- http://www.chinese-forums.com/index.php?/topic/51433-yunnan-spicy-fish-%E9%85%B8%E8%8F%9C%E9%B1%BC%E7%89%87/ Fried rice -- https://www.chinese-forums.com/forums/topic/58742-turning-leftovers-into-fried-rice-剩菜变成炒饭/ Fried rice encore -- https://www.chinese-forums.com/forums/topic/59434-fried-rice-with-what’s-left-炒饭/ Garlic -- Single-clove garlic -- http://www.chinese-forums.com/index.php?/topic/44552-kunming-tomato-season/ Garlic -- The anatomy of garlic; a key Chinese cooking ingredient -- https://www.chinese-forums.com/forums/topic/58189-the-anatomy-of-garlic-a-key-chinese-cooking-ingredient/ Garlic stems and Yunnan ham -- 蒜苔炒火腿 -- https://www.chinese-forums.com/forums/topic/58187-gift-ham-and-garlic-bolts-蒜苔炒火腿/ Goose -- cured goose -- https://www.chinese-forums.com/forums/topic/52192-yunnan-mountain-mushrooms-and-nearly-wild-goose/?tab=comments#comment-402198 Huotui -- Yunnan cured ham -- http://www.chinese-forums.com/index.php?/topic/52376-using-prime-local-ingredients-yunnan-huotui-%E8%8A%B9%E8%8F%9C%E7%82%92%E7%81%AB%E8%85%BF/ Green beans -- https://www.chinese-forums.com/forums/topic/57072-liang-ban-凉拌-the-chinese-equivalent-of-salad-四季豆杏鲍菇凉拌/?tab=comments#comment-442671 Green beans 水煮四季豆 -- https://www.chinese-forums.com/forums/topic/57216-too-much-feasting-水煮四季豆,小瓜,茄子/?tab=comments#comment-443779 Long green beans and eggplant -- https://www.chinese-forums.com/forums/topic/58702-long-green-beans-and-eggplant-四季豆炒茄子/ Ham -- Yunnan Huotui -- http://www.chinese-forums.com/index.php?/topic/52376-using-prime-local-ingredients-yunnan-huotui-%E8%8A%B9%E8%8F%9C%E7%82%92%E7%81%AB%E8%85%BF/ Hongshao Rou (red-cooked pork belly) -- https://www.chinese-forums.com/forums/topic/44461-your-favorite-version-of-红烧肉/?page=2 Huotui -- Yunnan ham -- https://www.chinese-forums.com/forums/topic/56709-improving-a-classic-火腿蒸乳饼-steamed-yunnan-ham-and-mountain-cheese/ Jiucai 韭菜 -- https://www.chinese-forums.com/forums/topic/56328-chinese-chives-韭菜-two-or-three-ways/ Jiucai griddle cakes 韭菜 -- https://www.chinese-forums.com/forums/topic/56335-chinese-chives-griddle-cakes-韭菜煎饼/?tab=comments#comment-435506 Jam -- Discussion of sweet fruit jam in China -- including pomelo honey 柚子茶 -- https://www.chinese-forums.com/forums/topic/59248-chinese-jam/?tab=comments#comment-461100 Kimchi fried rice Yunnan style -- 酸菜炒饭 -- https://www.chinese-forums.com/forums/topic/56195-a-yunnan-take-on-kimchi-fried-rice-泡菜炒饭/?tab=comments#comment-433973 Kucai 苦菜 -- https://www.chinese-forums.com/forums/topic/54191-stir-fry-chinese-greens-with-ham-苦菜火腿炒饭/?tab=comments#comment-415700 Kucai tofu clear soup -- 苦菜豆腐汤 -- https://www.chinese-forums.com/forums/topic/58219-a-dead-simple-week-night-soup-苦菜豆腐汤/ Liang ban -- Salads -- https://www.chinese-forums.com/forums/topic/57072-liang-ban-凉拌-the-chinese-equivalent-of-salad-四季豆杏鲍菇凉拌/?tab=comments#comment-442671 Lily bulbs -- https://www.chinese-forums.com/forums/topic/58750-fresh-lily-bulbs-in-season-荷兰豆炒鲜百合/?tab=comments#comment-456828 Limoncello -- https://www.chinese-forums.com/forums/topic/55547-middle-kingdom-limoncello/ Loofa gourd -- https://www.chinese-forums.com/forums/topic/57103-loofah-gourd-for-supper-丝瓜炒火腿/ Lotus root – lotus root and shrimp -- http://www.chinese-forums.com/index.php?/topic/51357-spring-flavors-of-china-lotus-root-and-shrimp-%E8%99%BE%E4%BB%81%E7%82%92%E8%8E%B2%E8%97%95/ Lotus root salad -- http://www.chinese-forums.com/index.php?/topic/49345-hot-weather-eats-lotus-root-salad-%E8%97%95%E7%89%87%E5%87%89%E6%8B%8C/ Lotus root sweet and sour -- https://www.chinese-forums.com/forums/topic/58478-sweet-and-sour-lotus-root-糖醋藕片/ Lotus seeds -- http://www.chinese-forums.com/index.php?/topic/49425-lotus-seeds-%E8%8E%B2%E5%AD%90/ Mango -- Roast duck mango salad -- https://www.chinese-forums.com/forums/topic/56489-roast-duck-mango-salad/ Market in early summer -- https://www.chinese-forums.com/forums/topic/56632-heres-the-backstory-in-photos-market-early-summer/?tab=comments#comment-438195 Mint, cucumber, and yogurt soup -- https://www.chinese-forums.com/forums/topic/58454-chilled-cucumber-mint-soup-黄瓜薄荷凉汤/?tab=comments#comment-454016 Mint -- Mint-beef rice noodle soup -- https://www.chinese-forums.com/forums/topic/57044-mint-beef-rice-noodle-soup-薄荷牛肉米线/ Mint -- http://www.chinese-forums.com/index.php?/topic/51575-early-kunming-summer-mint-soup-and-mangoes/ Mushroom hotpot -- http://www.chinese-forums.com/index.php?/topic/41836-mushroom-hotpot/ Mushrooms -- Wild mushrooms -- http://www.chinese-forums.com/index.php?/topic/41537-wild-mushroom-time-again/ Mushrooms -- Wild pine mushrooms -- http://www.chinese-forums.com/index.php?/topic/49597-%E6%9D%BE%E8%8C%B8%E8%8F%8C-the-worlds-most-expensive-mushrooms/ Mushrooms, cultivated 香菇 -- https://www.chinese-forums.com/forums/topic/56622-spicy-green-peppers-and-mushrooms-香菇炒青椒/ Navigating the local wet market -- http://www.chinese-forums.com/index.php?/topic/51465-a-trip-to-the-local-wet-market-%E8%8F%9C%E5%B8%82%E5%9C%BA/ Nangua squash -- Nangua zhou -- 南瓜粥 -- https://www.chinese-forums.com/forums/topic/55430-chinese-comfort-food-南瓜粥-pumpkin-porridge/?tab=comments#comment-427201 Noodles -- Stir-fried noodles -- https://www.chinese-forums.com/forums/topic/58853-stir-fried-noodles-炒面/ Pea shoots and tofu soup -- https://www.chinese-forums.com/forums/topic/47614-wandoujian-toufu-soup-豌豆尖豆腐汤/ Peaches -- Poached peaches -- https://www.chinese-forums.com/forums/topic/58514-local-peaches-poach-them-please-煮熟桃子/?tab=comments#comment-454606 Pears -- steamed pear with rock sugar -- http://www.chinese-forums.com/index.php?/topic/51906-chinese-medicine-that-tastes-good-%E5%86%B0%E7%B3%96%E7%82%96%E9%9B%AA%E6%A2%A8/ Pear porridge -- Snow pears 雪梨 -- https://www.chinese-forums.com/forums/topic/57682-pear-porridge-for-winter-cough-雪梨粥/?tab=comments#comment-447385 Peppers -- long green peppers 尖椒 -- https://www.chinese-forums.com/forums/topic/55164-triple-cut-red-云南红三剁/ Pickled pears 泡梨 -- https://www.chinese-forums.com/forums/topic/57682-pear-porridge-for-winter-cough-雪梨粥/?tab=comments#comment-447528 Pickled vegetables -- http://www.chinese-forums.com/index.php?/topic/52065-cheap-eats-for-the-end-of-the-month-beans-and-rice-tofu-and-sprouts/ Pickles -- Pickled cucumbers -- https://www.chinese-forums.com/forums/topic/56777-crazy-for-pickles-泡黄瓜/?tab=comments#comment-439918 Pipa fruit 枇杷果/loquat -- https://www.chinese-forums.com/forums/topic/58106-spring-fruit-hits-the-stands-糖水枇杷果/ Peppers, long spicy green peppers 青辣尖椒 -- https://www.chinese-forums.com/forums/topic/56622-spicy-green-peppers-and-mushrooms-香菇炒青椒/ Steamed pork ribs -- 粉蒸排骨 (+土豆) very simple dish (By DavyJonesLocker) -- https://www.chinese-forums.com/forums/topic/57260-粉蒸排骨-土豆-very-simple-dish/ Potatoes -- mashed potato pancakes -- 头豆泥煎饼 -- https://www.chinese-forums.com/forums/topic/54917-too-many-potatoes-土豆泥煎饼-mashed-potato-pancakes/?tab=comments#comment-423551 Yunnan potato pancakes -- 云南洋芋丝干 -- https://www.chinese-forums.com/forums/topic/54060-yunnan-potato-pancake-云南洋芋丝干/?tab=comments#comment-414600 Potatoes and fennel -- 老奶洋芋 -- https://www.chinese-forums.com/forums/topic/53803-grandmas-fennel-potatoes-茴香老奶洋芋/?tab=comments#comment-412551 Pork loin -- http://www.chinese-forums.com/index.php?/topic/41497-adding-meat/ Pickles -- https://www.chinese-forums.com/forums/topic/56777-crazy-for-pickles-泡黄瓜/ Pork tenderloin -- http://www.chinese-forums.com/index.php?/topic/47975-suancai-chao-rou-%E9%85%B8%E8%8F%9C%E7%82%92%E8%82%89/ Quail tea eggs -- https://www.chinese-forums.com/forums/topic/54342-quail-tea-eggs-鹌鹑茶叶蛋/#comment-417368 Quick food outside (快餐) -- http://www.chinese-forums.com/index.php?/topic/41498-best-kept-dining-secret-%E5%BF%AB%E9%A4%90%E5%BA%97/ Recipe, written in Chinese -- How to use a Chinese recipe -- http://www.chinese-forums.com/index.php?/topic/52008-using-a-chinese-recipe-corn-and-chicken-stir-fry-%E7%8E%89%E7%B1%B3%E7%82%92%E9%B8%A1%E8%82%89/ Red chili sauce, home-made -- 红油 -- https://www.chinese-forums.com/forums/topic/55120-making-your-own-chili-sauce-自制红油/ Rice noodles -- Mint-beef rice noodle soup -- https://www.chinese-forums.com/forums/topic/57044-mint-beef-rice-noodle-soup-薄荷牛肉米线/ Sandwich using steamed bun -- https://www.chinese-forums.com/forums/topic/58309-chinas-best-blt-and-other-extravagant-claims/?tab=comments#comment-452839 Local sandwiches using salted duck eggs and lufu -- https://www.chinese-forums.com/forums/topic/58327-unlikely-local-sandwiches-salted-duck-eggs-咸鸭蛋-and-lufu-卤腐/?tab=comments#comment-453127 Shanyao and beef stew -- https://www.chinese-forums.com/forums/topic/57290-yunnan-top-shelf-beef-stew-牛肉炖山药/?tab=comments#comment-444476 Seasonal vegetables -- https://www.chinese-forums.com/forums/topic/56355-kunming-spring-bounty-seasonal-eats/?tab=comments#comment-435691 Shrimp -- http://www.chinese-forums.com/index.php?/topic/51357-spring-flavors-of-china-lotus-root-and-shrimp-%E8%99%BE%E4%BB%81%E7%82%92%E8%8E%B2%E8%97%95/ Skillet shrimp without much oil -- https://www.chinese-forums.com/forums/topic/59090-skillet-shrimp-without-much-oil-少油煎虾仁/?tab=comments#comment-459584 Spicy Chinese twice-fried shrimp -- https://www.chinese-forums.com/forums/topic/58622-spicy-chinese-fried-shrimp-油炸虾仁/ Sigua 丝瓜 -- https://www.chinese-forums.com/forums/topic/57103-loofah-gourd-for-supper-丝瓜炒火腿/ Smoked pork -- https://www.chinese-forums.com/forums/topic/55235-hani-twice-smoked-meat-烟熏肉/ Smoked tofu - https://www.chinese-forums.com/forums/topic/56990-addictive-smoked-tofu-青椒豆腐干/?tab=comments#comment-441718 Snow peas -- http://www.chinese-forums.com/index.php?/topic/41474-chinese-vegetarian-cooking/ (post #7) Sprouts -- http://www.chinese-forums.com/index.php?/topic/52065-cheap-eats-for-the-end-of-the-month-beans-and-rice-tofu-and-sprouts/ Strawberries -- http://www.chinese-forums.com/index.php?/topic/51173-strawberry-season-kunming-%E8%8D%89%E8%8E%93/ Suancai with meat -- http://www.chinese-forums.com/index.php?/topic/47975-suancai-chao-rou-%E9%85%B8%E8%8F%9C%E7%82%92%E8%82%89/ Suancai with fish -- http://www.chinese-forums.com/index.php?/topic/51433-yunnan-spicy-fish-%E9%85%B8%E8%8F%9C%E9%B1%BC%E7%89%87/ Stir-fry -- making a stir-fry -- https://www.chinese-forums.com/forums/topic/54191-stir-fry-chinese-greens-with-ham-苦菜火腿炒饭/?tab=comments#comment-415700 Sweet potato/hongshu 红薯 -- https://www.chinese-forums.com/forums/topic/57307-honey-steamed-sweet-potato-蒸蜂蜜红薯/ Taiwan night market snacks -- https://www.chinese-forums.com/forums/topic/54703-taiwan-night-market-snacks-台湾夜市小吃/#comment-421567 The Three Fresh Treasures 地三鲜 -- Eggplant, potato, green pepper -- https://www.chinese-forums.com/forums/topic/57487-the-three-fresh-treasures-地三鲜/ Termite mushrooms of Yunnan -- https://www.chinese-forums.com/forums/topic/58735-yunnans-termite-mushrooms/ Tofu -- Sichuan Mapo Doufu -- https://www.chinese-forums.com/forums/topic/55081-sichuan-fire-mapo-tofu-麻婆豆腐/ Tofu -- Tofu and ham -- Shiping tofu and Xuanwei ham sauteed with spring onion -- https://www.chinese-forums.com/forums/topic/55009-tofu-and-ham-火腿香煎豆腐/?tab=comments#comment-424232 Tofu from Shiping Town -- https://www.chinese-forums.com/forums/topic/54450-getting-the-most-from-shiping-tofu-香煎石屏豆腐/#comment-418192 Tofu and eggs -- https://www.chinese-forums.com/forums/topic/56975-sunday-brunch-tofu-and-eggs-豆腐炒鸡蛋/ Tofu in Kunming -- https://www.chinese-forums.com/forums/topic/57002-neighborhood-tofu-a-short-practical-tour/ Tomatoes and eggs -- 番茄炒鸡蛋 -- https://www.chinese-forums.com/forums/topic/53734-the-basics-tomatoes-and-eggs-番茄炒鸡蛋/?tab=comments#comment-412117 Tomato and egg soup -- https://www.chinese-forums.com/forums/topic/58408-egg-and-tomato-soup-番茄鸡蛋汤/ Tomatoes and green beans -- http://www.chinese-forums.com/index.php?/topic/44552-kunming-tomato-season/ Toon, Chinese Toon -- Xiang Chun -- https://www.chinese-forums.com/forums/topic/53919-wild-china-spring-香椿煎蛋饼/?tab=comments#comment-413601 Wild mushroom wholesale market -- https://www.chinese-forums.com/forums/topic/58788-kunming-behind-the-scenes-wild-mushroom-wholesale-market-木水花野生菌批发市场 /?tab=comments#comment-457176 Wild mushroom soups and stews -- https://www.chinese-forums.com/forums/topic/58794-wild-mushrooms-for-supper-野生菌炖汤/?tab=comments#comment-457240 Wo Sun 莴笋 -- https://www.chinese-forums.com/forums/topic/54904-chinese-stem-lettuce-莴笋炒豆腐/ Wok -- Selecting and seasoning a wok -- http://www.chinese-forums.com/index.php?/topic/51217-wok-and-chopsticks/ Yangmei -- Seasonal fruit -- https://www.chinese-forums.com/forums/topic/54402-yang-mei-season-杨梅-the-chinese-bayberry/ Yogurt -- Chilled cucumber mint soup (made with yogurt) -- https://www.chinese-forums.com/forums/topic/58454-chilled-cucumber-mint-soup-黄瓜薄荷凉汤/?tab=comments#comment-454016 Zhacai -- 涪陵榨菜 -- https://www.chinese-forums.com/forums/topic/58408-egg-and-tomato-soup-番茄鸡蛋汤/ Zhou -- Chinese pumpkin porridge -- https://www.chinese-forums.com/forums/topic/55430-chinese-comfort-food-南瓜粥-pumpkin-porridge/?tab=comments#comment-427201 Zhou -- Chinese rice porridge -- https://www.chinese-forums.com/forums/topic/53530-century-egg-rice-porridge-皮蛋瘦肉粥/ Zhou/Pear Porridge -- https://www.chinese-forums.com/forums/topic/57682-pear-porridge-for-winter-cough-雪梨粥/?tab=comments#comment-447385 Zucchini -- https://www.chinese-forums.com/forums/topic/54552-when-its-too-hot-to-cook-小瓜蒸红椒/
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