During a trip to Amsterdam, I tried the famous steamed oysters at the Dutch Cantonese establishment of Nam Kee restaurant there. This recipe is a variant of their signature dish. What are the differences? Well, Nam Kee did what the…
Tag
chinese
If you were to ask me to name one fad that is currently raving in the Chinese culinary world, I’d say it is Yipinguo 一品锅. While all westerners know about ‘Chinese fondue’ (also known as hotpot, or shabu shabu), not…
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…
Yong Tau Fu 酿豆腐 is the best known dish in the Hakka cuisine. It is a unique Chinese dish that is made of pork, fish, tofu, and a variety of soy products and vegetables. Today, I am going to teach you…
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…
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…
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…
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…
-
About
Hey there!
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!
