Author: <span class="vcard">Chef Yan</span>
Journey deep into the hidden corners of Chinese civilization and explore the rich cultural and culinary traditions of indigenous minority communities in Southwestern China. Follow ancient trails and trace the footsteps of early settlers in historical towns like Lijiang. Join Chef Yan in sampling all […]
Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.
No doubt about it, we are definitely getting cornier. Pressed tofu is made by pressing tofu in a dark, savory marinade, and it can be found in most Asian and health-food markets. Originally a Western import, corn has found a place at the Chinese dining table, like other New World veggies, such as tomatoes and eggplants. These days, corn is cultivated and consumed regularly in many parts of China and complements pressed tofu.
Print Recipe Grilled Skewered Prawns Servings skewers Ingredients Marinade 1/4 cup hoisin sauce1 tablespoons soy sauce2 tablespoons Vegetable oil1 tablespoon sesame oilblack pepper pinch Main Ingredients 32 medium-size raw shrimp about 1 pound, peeled and deveined16 bamboo skewers1 can (8 oz) pineapple chunks drained1 red […]
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài).