Yangzage 羊杂割 is a street food common in the northern region of Shanxi 山西 in China. It consists of lamb offal and lamb meat, served in a creamy broth with some cellophane noodles. It is a common breakfast food, eaten together…
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northern
There is a saying in Chinese: ’When the spring wind blows, sow thistles thrive. Wild plains turn into stores of food.’ (春风吹，苦菜长，荒滩野地是粮仓) There are 24 seasons in the Chinese calendar and the eighth season is known as Xiao Man…
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…
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…
This is the second of the two chicken liver recipes which I am introducing to you. The first was Chicken Liver Peasprout Soup. If you are new to organ meat, then you would most probably take a liking to this…
This is one of the two chicken liver recipes which I am introducing to you (The other one being Deep-Fried Chicken Liver). As mentioned in earlier posts, organ meat is full of nutritions and can taste delicious. For people who…
You don’t always have to cook tofu. They are cooked anyway. Cold tofu are fantastic on those cool summer nights when you crave for something light and healthy. These are great with rice congee or cold soba noodles. Ingredients:…
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…
Scientific name: Glebionis coronarium Japanese: Shungiku 春菊 Korean: Sukgat 쑥갓 Tibetan: Skalzang སྐལ་བཟང་ Mandarin Chinese: Tonggao 茼蒿 Hokkien/Teochew: Dang-o 茼蒿, Pabor-tsai 打某菜 Cantonese: Tongho 茼蒿 Thai: Pak Thang-o ผักตั้งโอ๋ Greek: Mantilida μαντηλίδα Dang-o or Shungiku features heavily in hotpots, a…
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…
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My name is Harry Daenens. 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!
