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Latin: 1. Hemerocallis fulva, 2. Hemerocallis lilioasphodelus, 3. Hemerocallis minor English: Lily buds/ Lily shoots 1. Orange day-lily, 2. Lemon day-lily, 3. Dwarf day-lily/ Grassleaf lily/ Small day-lily Mandarin Chinese: Jinzhencai 金针菜, Xuancaohua 萱草花, Wangyoucao 忘忧草, Huanghuacai 黄花菜 Chinese lily…
I have recently fell in love with the powdered Japanese green tea called Matcha 抹茶 during my recent trip to Japan. It was during a visit to a samurai’s house in Kanazawa, where I was served an exquisite bowl…
It is clear that Japanese ramen is an import from China to Japan, and a very late one too. However, it is not true that prior to the popularisation of ramen in Japan, the Japanese did not have noodles. In…
One of my favourite ramen has to be the Hakata Tonkotsu Ramen 豚骨. Tonkotsu 豚骨 ramen is renowned the world over for its thick, aromatic and flavoursome broth. Although there are now ready-made tonkotsu broths in the supermarket, making…
Some time ago, I have introduced to you this traditional Chinese female aphrodisiac called the long net stinkhorn 竹笙. It is a beautiful mushroom that wears a bridal gown, and is found in all sub-tropical regions around the world….
After my trip to Japan, what I appreciate about Japanese cuisine, apart from the central role played by fresh seafood, is the more delicate and refined way of grilling food. Yakitori ( 焼き鳥 – chicken skewers), Yakiniku (焼き肉 –…
Samgyetang (삼계탕 蔘鷄湯) must be one of the best known Korean recipes around the world, after Korean table barbecue. Samgyetang is a very ancient dish, together with the consumption of ginseng as a miracle herb for energy and longevity. But…
I finally found a pack of facai – the “human hair vegetable” – which prompted me to make this dish that is normally reserved for Chinese New Year. It is the first time that I made this ‘the proper…
Pu Ob Woonsen (Black Pepper Crab with Glass Noodles) ปูอบวุ้นเส้น – This Thai dish always gives me the giggles because in Thai language, ‘poo‘ means ‘crab‘ (not ‘crap‘). Despite its somewhat weird name, this is an incredibly tasty dish, almost…
This is another of the nouvelle cuisine of Sichuan that has popped up in the last few decades, together with Shuizhuyü 水煮鱼 and Suancaiyü 酸菜鱼 – both recipes which I have also covered This particular dish showcases the green mastic-leaf prickly ash…
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!
