History of goloyok It really bothers me the Chinese ALWAYS translate the name of their dishes. It is as if they feel obliged to explain themselves, while the Japanese just present “unagi” as “unagi”, not grilled eel, and the…
Category
Chinese Cantonese
Abalone is considered a delicacy in Chinese cuisines. The word ’delicacy’ in the language is composed of the four characters 山珍海味, which literally mean ’rarities of the mountains and tastes of the seas’, as I have presented in the…
A very close friend of mine lamented that she is not used to the food in Hongkong. I totally understand why. For a foreigner, Cantonese cuisine is not an easy cuisine to like. It is oily, it is dirty (they…
Chinese Cantonese, Chinese Hainan/Qiong, Chinese Hokkien/Min, Chinese Northern, Chinese Sichuan, Recipes
Braised fishhead 白烧鱼头
Chinese cuisine has more than two thousand years of continually recorded history and development. The earliest surviving recipe dates from the Western Han period 西汉 in 200BC. Despite the styles and tastes that developed regionally, there are techniques which have…
Cantonese Chinese: Yi Min, Yi Fu Min 伊麵, 伊府麵 Minnan Chinese: Yi Mi 伊麵 Mandarin Chinese: Yi Mian, Yi Fu Mian 伊面/意面, 伊府面 In this recipe, the “Seongtong Longha Wuiyimin” 上湯龍蝦燴伊麵 (Cantonese Braised Lobster with Egg Noodles), I introduced a…
This is a Cantonese classic. It may be difficult to replicate if you cannot find fresh thin egg noodles in your area. Fresh egg noodles taste much like fresh pasta: they have a special texture that cannot be obtained in…
This is another Cantonese dish I am presenting to you. As you have already learnt in this other recipe, the Cantonese are mad about seafood. Another aspect of their cooking is to create a sticky gravy out of the juice…
The Cantonese LOVE traditional claypots or clay casseroles. These are used widely as well in western European cooking, in France they are known as cocotte. These claypots are loved by generations of cooks and continue to be used today due…
Chinese Cantonese, Chinese Hainan/Qiong, Chinese Hokkien/Min, Chinese Northern, Chinese Sichuan, Recipes
“Explosively stir-fried” fish with ginger and spring onions 爆炒姜葱鱼片
I am introducing this dish to you in order to demonstrate a Chinese method of cooking called “Bao Chao” 爆炒. Often, one translates “chao” 炒 as stir-frying but that is only one of the two ways how one stir-fries. Literally…
I have recently realised the source of my constant mouth ulcers and flaky skin around my nose: the lack of Vitamin B2. And the best natural source of vitamin B2 is organ meat. I can hear people going iiieeeww in…
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My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
