Make authentic Chinese foods in US
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 →
Napa cabbage is a national vegetable in China. When its harvest season arrives in winter, pickling is one of the ways to preserve in a large quantity. In my native village, almost every household has a huge earthware jar for pickling them. Fully-pickled Napa cabbages taste sour, sweet and succulent. Simple stir-frying and making a... Continue Reading →
I have started to love all the tofu dishes since I was a child. It is around this time, when the Chinese New year is approaching. Like many other villagers, my mom brought 10 kilos of self-grown soy beans to the only family-owned tofu workshop in our village. In one to two days, two full... 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 →
Twice-cooked pork (回锅肉, hui guo rou) is one of the classic Sichuan cuisine dishes. Just as the name suggests, this dish has two cooking steps: firstly, boil until the meat is almost cooked; secondly, stir-fry. In China, a chef specializing in Sichuan cuisine will tell you that the pork hunch should be selected to make... Continue Reading →
Juling's Family Kitchen 