Make authentic Chinese foods in US
Outdoors it is snowing in great flakes. Indoors beef broth is warmly bubbling and boiling in an earthenware pot, filling the whole house with the scent of savory meat. This is a food memory for many native Chinese on snowy days. Weather in March is really moody in Philadelphia. The other day we still enjoyed... Continue Reading →
A fish dish is indispensable on Chinese New Year Eve feast. No fish, no feast. When treating guests, Chinese usually automatically cook one fish dish. Red braising fish is a classical and home style dish at Chinese people's dinning table. I grew up with eating a lot of fish. However, there is a big difference... Continue Reading →
If you ask me about my favorite dish on the Chinese New Year Eve Feast, my automatic answer is the Chinese bacon dish. Bathed in winter sunshine and wind and absorbing the fragrance of star anise, Sichuan peppercorns, soy sauce, sugar, liquor, etc, it's amazingly flavorful. I never buy Chinese bacon from any Asian grocery store... Continue Reading →
Steamed pork belly with rice powder scented with five spices ( 粉蒸肉,fen zheng rou) was the finale dish served on my Chinese New Year Eve Feast table. It's a No.1 banquet dish for Hubei people who are good at steaming foods. This dish does not only belong to Hubei but also its neighboring provinces, such... Continue Reading →
Happy Chinese New year! At this time, China is embracing its first day of the year of Dog 2018, when most of Chinese are visiting friends or relatives, wishing them a happy New Year. Living overseas, we omit many traditional rites. But there is one most important rite we always keep- to cook a feast... Continue Reading →
The 12th month in the Chinese lunar calendar is the pig-butchered season in China. Even for the Chinese New year, only a small portion is consumed. How do people preserve the rest large amount of pork? One answer is: to make Chinese bacon. We call it la rou (腊肉). In many places of South China,... Continue Reading →
Some people might have a negative response when reading this post’s title. Chinese have a long history of eating lard. For a long time, there was a meat shortfall in China. In the past, lard was natural and wholesome for pigs did not have any access to additives, chemicals etc. In other words, Chinese consumed... Continue Reading →
Multi-layer pork and vegetable pancake, is one type of thousand-layer pancakes (qian ceng bing, 千层饼). I started to make this dish last April. For the first time I did not make it well. For the second time, I added much fewer spices. It turned out to be really delicious! Since then, I have never... Continue Reading →
A pot of steaming hot free range chicken soup is a heartwarming dish in winter especially on freezing days. First of all, chicken here is supposed to be free range older hens (around 2 years old), grass, insects and grains fed. Without any flavor-stimulating soy sauce, star anise, etc., the chicken can produce exceptional... Continue Reading →
Rice pearl balls (珍珠丸子, zhen zhu wanzi) are one of my favorite hometown dishes. They have won almost every friend’s heart, whether Chinese or non-Chinese, especially kids. Every time this dish can be gone very quickly. I strongly recommend this dish to moms. Firstly it is nutritious and tasty, including staple food, meat and vegetables;... Continue Reading →
Juling's Family Kitchen 