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The Hainanese Herbal Mutton Soup 海南羊肉汤 is such a classic, that is fast fading into oblivion. As society globalises, traditional dishes sometimes move into the background as tastes change and evolve when influences from other cuisines catch our attention. This soup is the taste of my childhood. By posting this here, I hope others will take it up again so that we remember the cooking of our forebears.
In Singapore, many people call this “Odeon Beef Noodles” because of a famous food stall that used to peddle opposite the Odeon Cinema back in the seventies. The cinema is not there anymore neither is the stall, but the dish…
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…
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…
This is a really easy recipe that is perfect for that cold windy evening when you need something hot and comfortable but is extremely healthy. All you need is a good quality silken tofu and a two-tier bamboo steaming…
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!
