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December 17 2019

Kung Pao Chicken With Peanuts

This Kung Pao chicken is an easy, authentic Chinese dish made with crispy chicken breast, peanuts, and chiles in a sauce of everyday ingredients including soy sauce, black vinegar, and sesame oil.

A wok filled with kung pao chicken with two chopsticks on the edge

Adapted from Fuchsia Dunlop | Land of Plenty | W. W. Norton & Company, 2003

Kung Pao chicken, for those who’ve only ever seen it on Chinese menus and not ordered it, consists of a lightly sweet-and-sour sauce infused with the complexity...

devour more »

Reposted fromsigalongastronomy sigalongastronomy

October 09 2019


@PaPaMeShi1: It's time for warm Niku-man.

See Wikipedia: Nikuman

May 10 2019


August 02 2018


Char Siu Pork

Char siu pork is a classic Cantonese dish. This is a modern riff on the dish. Instead of using pork belly or pork butt, this recipe calls for pork tenderloin. The sauce is a mix of soy sauce, Chinese five spice, garlic, and ginger.


Adapted from Virginia Willis | Secrets of the Southern Table | Houghton Mifflin Harcourt, 2018

This isn’t quite the traditional Chinese roasted pork recipe. It swaps the traditional indulgent pork butt or pork belly for learner pork tenderloin but tastes every iota as sweet and sticky and authentic as the real deal. See for yourself…

recipe »


煮干チャーシューわんたんそば noodle soup with chāshū and wonton, using niboshi for soup base. photo: @zooko777

Reposted bykeriomolotovcupcakestrzepy

August 01 2018


John F. Sloan, Chinese Restaurant, 1909

Reposted byJessSilenteirukandjisyndrome

July 27 2018


@CookChinese: Made #MapoTofu, for vegans, follow my recipe using water instead of chicken stock youtu.be/JylDlRtH9Tc

June 17 2017


四川料理・椒麻鶏で日本人の胃袋をつかんだ中国人 日本でバカ売れ--人民網日本語版--人民日報





March 03 2017


Beef with Chinese Broccoli

February 25 2017


February 23 2017


“The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisine.”

Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as takana and often pickled for use as filling in onigiri or as a condiment. A large variety of B. juncea cultivars are used, including zha cai, mizuna, takana (var. integrifolia), juk gai choy, and xuelihong. Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xaio jie cai, baby mustard, Chinese leaf mustard or mostaza.”

— wikipedia: Brassica juncea


“日本の高菜漬ですが、大好きな方は沢山いらっしゃるのではないでしょうか? 意外なことに、この高菜の漬物は、ここ、中国四川省が発祥の地とされていて、この四川省から日本に伝わった食材です”


四川の名物高菜 (中国ブログ@四川省 2013年8月18日)

April 24 2015


탕수육 Tangsuyuk, Chinese sweet and sour pork.

Japanese: subuta (酢豚).

March 17 2015


四川麻辣火锅 Sichuan Mala Hot Pot (via No Rice No Life)

Reposted byriceball riceball

October 10 2014


How to Make Chinese Tea Eggs

Tea eggs, also known as marble eggs, are typical Chinese savoury dishes mostly sold as a snack. A pre-boiled egg is cracked, and then boiled again in tea, sauce or spices. Tea eggs can be found in most Asian restaurants, although they were more commonly known to be sold by street vendors in night markets in Chinese communities.

Fragrant and packed with flavour, Chinese tea eggs are easy to make at home. They require a bit of waiting while the eggs stew to develop flavour, but aside from making a great presentation, they taste great.

The original recipe uses spices, soy sauce, and black tea leaves. But the real punch comes from the Chinese five-spice powder available in Asian markets.

The speciality of tea eggs is the wonderful patterns which form when the cracks allow the tea to seep through them, and present a beautiful pattern when you peel off the shell. The flavour depends on the type and strength of the tea, but usually, it is sweet and mild, challenging the salty tone of the five-spice powder. ... [view recipe]

May 02 2014


December 24 2013


September 28 2013

回鍋肉 hui guo rou, twice cooked pork with scallions
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