Author: gibayi

Rousong is a Chinese dried meat product consisting of fluffy shredded pork that is usually seasoned with sugar and soy sauce. There are two main types of rousong: pork fu and pork sung, where pork fu is less fried, less shredded, and has a lighter color than pork sung.   It can be consumed as a topping for …

Zongzi is a Chinese snack made with glutinous rice that is stuffed with various ingredients, wrapped in reeds, lotus, bamboo, or similar large flat leaves, then steamed or boiled. Each type of leaf imparts a unique flavor and aroma to the rice. Common fillings include both savory and sweet ingredients such as yam, boiled peanuts, …

Originating from Cantonese cuisine, zhaliang refers to traditional Chinese deep-fried crullers wrapped in silky and almost translucent rice sheets. Similar to the plain cruller, zhaliang is commonly served for breakfast, but it is often a part of traditional Cantonese dim sum meals.   It is accompanied by a unique, slightly sweetened soy-based sauce, which can be incorporated …

Even though sauerkraut is a German word meaning sour cabbage, Chinese sauerkraut or suan cai, sometimes also called xiān cài, is probably the very first version of sauerkraut, as it is known that the laborers who built the Great Wall of China ate it as standard fare over 2000 years ago.   In fact, sauerkraut …

Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling Newar merchants, and thus Nepal, where they consider them as their own.   Thanks to Tibetan …

Zhangcha duck is a duck smoked with tea and camfor, originating from the Chinese province of Sichuan which is famed for its spicy dishes. The preparation of this meal is a five-step process; first, it’s marinated, then boiled, air-dried, smoked, and finally, fried. When served, pieces of duck meat are topped on gebao — a clam-shaped bun.

Braised abalone is a Chinese dish originating from the Guangdong region. The dish is made by simply braising the mollusk in a soy sauce-based liquid. It is recommended to use fresh abalones because their texture is tender, and they produce a delicate, fresh flavor.   Abalones are often covered with scallions, ginger, and coriander before …

Chongqing chicken is a famous Sichuan dish consisting of chicken and chilis. The dish is usually made with chicken on the bone, which is then chopped into small pieces, marinated, and deep-fried. Traditionally, there is almost always more dried red chili peppers in the dish than chicken, nearly covering the meat underneath. The combination of …

Ingredients 200g salted butter chopped 85g light brown soft sugar 85g treacle 185g golden syrup 250g self-raising flour 2 tsp ground ginger 1 tsp mixed spice 100g porridge oats 2 large eggs 2 tbsp milk 2 balls stem ginger from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve custard …

Ingredients 25g cashews 4 tbsp olive oil 1 corn cob 250g rainbow baby carrots halved lengthways 2 red onions finely chopped 2 celery sticks finely chopped 2 large red peppers finely sliced 3 garlic cloves crushed 2 tbsp Cajun seasoning 1½ tbsp smoked paprika 1 tsp chipotle paste 2 tbsp tomato purée 200g heirloom cherry …

Ingredients 1 tbsp vegetable oil 100g smoked bacon lardons or smoked bacon, chopped 1kg beef shin, cut into large chunks 2 onions roughly chopped 3 carrots peeled and cut into large chunks 3 tbsp plain flour 1 tbsp tomato purée 1 tsp malt or red wine vinegar 1 tsp brown miso paste (optional) 400ml sweet …

Ingredients For the meringue 80g dark chocolate chopped 220g caster sugar ½ tsp cream of tartar 1 tsp cornflour 4 medium egg whites For the blackberries 450g blackberries 1½ tbsp caster sugar 2 fresh bay leaves For the yogurt-spiked cream 300ml double cream 150g natural yogurt Method step 1 To make the meringue, melt the …

Ingredients 1 butternut squash about 1kg, peeled and deseeded 2 tbsp olive oil 1 tbsp butter 2 onions diced 1 garlic clove thinly sliced 2 mild red chillies deseeded and finely chopped 850ml hot vegetable stock 4 tbsp crème fraîche plus more to serve Method step 1 Heat the oven to 200C/180C fan/gas 6. step …