When summer ends and autumn begins, the period is known as Chu Shu 处署/處署. The Chinese calendar was fixed as early as in the Chunqiu Period 春秋 (770BC-476BC), and it divides the year up into 24 seasons. Chu Shu is…
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Recipes
I haven’t written a medicinal recipe for some time, so I thought I’d introduce a dish to you for the benefit of the guys. This is a very simple dish, that helps to increase the male libido. Its main ingredient…
The taste of this dish is very light, so light that many might overlook its nutritious value. First of all, amaranth leaves (Xiàn Caì 苋菜) are a detox agent. It is an instant cure for constipation and it aids urination…
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…
Mandarin Chinese: Xian Ya Dan 咸鸭蛋/ Xian Dan 咸蛋 Cantonese Chinese: Haam Aap Daan 鹹鴨蛋 / Haam Daan 鹹蛋 Minnan Chinese: Giam Aa Nng 鹹鴨卵 / Giam Nng 鹹卵 Japanese: 鹹蛋 Bahasa melayu: Telur masin Tagalog: Itlog na maalat Salted…
Chinese: 龟苓膏/龜苓膏 Guilinggao is an ancient medicinal desert, which hails from the county of Wuzhou 梧州 in Guangxi province in China. Legend has it that during the Era of the Three Kindgoms (AD 220-280), military strategist Zhu Geliang led his…
English: Silver/White Pomfret Scientific name: Pampus argenteus Chinese: 鲳鱼 Bahasa melayu: Ikan Bawal Putih Thai: ปลาจะละเม็ดขาว Vietnamese: Cá chim trắng Cebuano: Salay Winaray: Sandatan Malayalee: വെളുത്ത ആവോലി Silver pomfrets thrive in the warm seas of the Indian Ocean, and are an important…
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 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…
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!…
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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!
