Originally uploaded by 拜小樂 | Ivy

锅贴 guō tiē is pan-fried jiaozi, also known as potstickers. Peking Ravioli in Boston, Wor tip (Cantonese Jyutping: wo1 tip3). It has so many different names but basically they are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese, served also on a dim sum menu.

The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.

Guotie are shallow-fried in a wok (Mandarin 'guo'). A small quantity of water is added and the wok is covered. While the base of the dumplings is fried, the upper part is steamed and this gives a texture contrast typical of Chinese cuisine.

An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan. Exactly the same dumpling is boiled in plenty of water to make jiaozi and both are eaten with a dipping sauce. Three or five folds are made on one side of the round wrapper that is rolled so that the edges are thinner than the middle. This gives the base a large surface area that helps to give the dumpling stability to stand up in the pan.

The Chinese method of preparing the dough is to pour boiling water onto the flour and letting stand for five minutes and then adding a small quantity of cold water. This helps to activate the gluten in the dough.

Here's a video recipe for the Japanese yaki-gyōza 焼き餃子, enjoy :

Originally uploaded by bakonawa

Sea Bass ia a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.

This video recipe shows how to bake Sea Bass in a Salt Crust

Originally uploaded by photosbyjas



Hot and sour soup is a Chinese soup and popular regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day wood ear fungus, bamboo shoots, and tofu, in a broth. It is typically made hot (spicy) by white pepper, and sour by vinegar.

Originally uploaded by Bell_

In Chinese, it is called Dian Xin, when pronounced in Cantonese, it is called Dim Sum. It consists of small portions of dish served in steamer baster or sometimes small plate.

"Drink tea" or 'yum cha' 飲茶 is one of the favourite activities of the Hong Kongers. These days, many people who are non-chinese likes it too.

Originally uploaded by bradfordosgood
Beijing jianbing (北京煎饼) is a kind of breakfast crepe widely sold in Beijing. Similar but smaller crepe is also sold all over China. The motorized cooking plate speeds up the process for larger crepe. The red sauces are red tofu bean curd sauce and chili sauce. The crispy square is fried dough.-kkfung/youtube

Originally uploaded by aveoree
Mooncakes are chinese pastry traditionally eaten during the Mid-Autumn Festival.

Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.


This year, the Chinese celebrates this festival on 19th September 2013.

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Present ideas

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade.

Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Originally uploaded by Elvis.FAng
This is a special snack originated from Chaozhou. It is wrapped in a thin pancake made from flour (similar to wraps as in the spring rolls). The ingredients inside is sugar and maltose that has gone through stages of the removal of moisture, became jelly and then repeatedly refined to a brittle and crispy quality. There is also chopped peanuts that is fried and addition of stir fried black sesame seeds and cilantro. The following video shows how the maltose is prepared:



This video shows how the ultra- thin pizza or 'wraps' are made:

Originally uploaded by sola.gurl

This is known as 'Har Gow' where 'har' means shrimp and 'gow' means dumpling in Cantonese. This item is one of the hot favourites of many people. It is like a piece of food art. The ingredients are wheat starch, shrimp, tapioca starch, pork fat that is cooked, scallions, bamboo shoots, cornstarch, soy sauce, sesame oil, sugar as well as seasonings. If you want to watch how it can be done, here's a video posted in a previous post.

Originally uploaded by Sharon-雪人

Pronounced in Hokkien as Mee Hoon Kueh, this is rather a traditional noodle dish made with dough. The flatten dough made from egg, flour, water and pinch of salt is hand-tear into small bite-size and served in a vegetable, meat soup or fish stock that is so flavorful in its base. Not only that it is a healthy meal, it is infact very economical. I love those in particular made with anchovy, with garlic, ginger, onion and bean paste added to the broth!

Following is a video in Cantonese about the making of Mee Hoon Kuey

Originally uploaded by 榛榛树
This is not just the Chinese version of cotton candy, it is also an handmade piece of traditional art of spun sugar in the Ancient China. You can find it in Canada, Singapore, Taiwan, Korean, Japan and Hong Kong too. I particularly miss this childhood delicacy as it melts in your mouth :)

Here's a youtube video of how it is made, you can watch from 2:05 onwards:
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foodchef.net

Originally uploaded by Casual Chin

Pineapple tarts are a 'must-have' festive cookie. It is a small, bite-size pastry filled with or topped with pineapple jam. The pastry consists of a large proportion of butter and egg yolk. It has an exceptional rich, buttery, tender and melt-in-the-mouth texture.

The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves.

During the Chinese New Year season, these are usually made in the shape of flat, open tart topped with pineapple jam under a lattice of pastry. In the video recipe, it shows rolls filled with jam that are open at the ends and jam-filled spheres is the other alternative.

They can be found in commercial bakeries to buy back and give away as souvenir food items to share with friends back home.



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funny art


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Just Giving page

Originally uploaded by Tina @ TW



Steamboat or Hot pot is 火鍋 huǒ guō consists of a simmering metal pot of stock at the center of the dining table. These thinly sliced mutton are also called instant-boiled mutton 涮羊肉 and are mostly found in the Inner Mongolian (better known as Mongolian Fire Pot). 涮羊肉火鍋 is created in the Yuan Dynasty and these fresh non-greasy yet tender mutton are specially chosen from the back, rear legs of the sheep. 


While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.

Originally uploaded by super_tina