Monthly archives: January, 2017

China: Long Life Noodles (Chang Shou Mian)

Our Chinese month is almost coming to an end but a new lunar year already started over the weekend. The celebrations of the Year of the Rooster will continue over the next two weeks, featuring a number of symbolic dishes such as chang shou mian or long life noodles.



China: Steamed Fish

Steamed fish (清蒸魚), a symbol of auspiciousness according to Chinese tables, one of the most emblematic dishes of Chinese New Year, will be my recipe today!



China: Kung Pao Chicken (宫保鸡丁)

We are only a few days away from the Chinese New Year, which Chinese communities across the world will start celebrating this weekend. And we are continuing our journey with a dish that is probably the most famous and preferred Chinese dish across the world, especially by non Chinese: kung pao chicken.



China: Egg Tart (Dan Tat)

Egg tart also called egg custard tart, dan tat, dàn tǎ, dahn taht, dan that is a popular pastry in Hong Kong, as well as in Macau and mainland China.



China: Steamed Eggs (蒸水蛋)

Steamed eggs, also called 蒸水蛋 (zhēng shuǐ dàn or zhēng dàngēng) in China. This will be my second recipe of



China: Hot and Sour Soup

In the United States, it is called hot and sour soup, and the Chinese call it 酸辣湯, literally “peppered soup with vinegar”.



China: Spring Rolls

This month, we are celebrating New Year, not the Christian new year that just passed, but Chinese new year, which will be celebrated on January 28. This year, we are welcoming the Year of the Rooster, and we are starting with a Chinese appetizer classic: spring rolls.



Interview with Chef Katie Chin

Katie Chin is the new culinary expert in Chinese cuisine for 196 flavors.