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Perhaps I have mentioned before, my great-grandfather came from the city of Quanzhou 泉州 in the southeastern Chinese province of Fujian 福建. The people there are descendants of indigenous (probably Austronesian) tribes and Han Chinese more than two millennia ago…
It was Chinese New Year last month and I was yearning for some traditional Teochew New Year goodies. I swear these Teochew meatrolls came to me in a dream and begged me to make them. So I did. Traditionally a…
If you ever see the Chinese word ‘Geng’ 羹, it refers to a more anglo-american notion of soup – thick, gooey and very filling. This recipe will guide you through making one of the highest-rated Chinese delicacies – ‘Fish Maw…
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…
If there is a dish that can aptly be branded “appetizing”, it will definitely be THIS dish. It is oily, spicy, smells heavenly, it is flavoursome and salty, full of umami-essence and upon tasting it, your food intake will double!…
Tea eggs 茶叶蛋/茶葉蛋 are a Chinese street food. You can either buy it off the street or have it as a snack while sipping tea in a teahouse. The best tea leaves to make tea eggs are red tea. This…
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 taken very long to do up this recipe, because it is not easy to come across the ingredients in this day and age. Organ meat and other parts of the pig apart from the meat are just not…
Sorry about the quality of the photo. I was in a hurry to eat it so I just used my mobile phone to take the picture. This is a really simple Hokkien dish that is both heartening and filling. Called…
This is a classic Chinese-style steaming for fish. You can use this recipe for all other large white-fleshed fish like seabass, or pomfret. Serving: 2 persons Ingredients: 1 large sea bream, descaled and gutted 2 cloves of garlic, shelled…
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!
