Mastodawn

Brown rice, egg drop soup, and a Chinese style stir-fry of oysters, shiitake, and bamboo shoots for supper tonight.
Kanpai! 🍻
#HomeCooking #chinesefood #pescatarian #ビバ丼

Ms. Que Banh 4d ago

Eating my #ChineseDinner in backyard.
#SoyBraised #eggs & #pork & #tofu over #rice.

#AsianMastodon #AsianFood #ChineseFood #CulturalFood #TraditionalFood #POCfoods #GlobalSouthFood #EthnicEats #Food #Teochew

Julia 5d ago

Cooking for large groups creates a special kind of chaos in the refrigerator and pantry. And there is a special kind of pleasure straightening it out.

This is a good vessel to take the clutter out — a freeform dry pot.

What do we have here:
— vegetables: red onion, lotus root, wood ear mushrooms, cauliflower, yellow pepper, scallions;
— tofu;
— pork belly;
— the zing mix: crushed garlic, sliced ginger, dried peppers;
— the juice: doubanjian, oyster sauce, shaoxing wine, soy sauce, black vinegar.

Each vegetable and tofu were flash fried separately — low BTU of my cooktop does not allow for the word “stir-fried.” It is my dream to get a good burner and cook outside like my Chinese neighbor Linda used to do. She was a virtuoso with that wok and chuan — rain, or shine, or snow.

Once pork gave out its fat and charred up in spots, the zing mix with doubanjian stepped in to coat pork with a glossy aromatic paste.

And the last part — all the vegetables and the juice components to finish the dish.

The original idea came from The Woks of Life and I started measuring. Then I gave up. It turned out very good.

#food #cooking #drypot #chinesefood #cookingathome #onmytable #freeformcooking

Maarit 6d ago

Hong Kong (February 2017)

Another ser of delicious food. Mmmm...

#hongkong #travel #food #delicious #chinesefood #livetoeat #wanderlust

Ms. Que Banh Apr 7

My #Chinese #fried #eggs & savoury #TurnipCakes smothered with lots of #HotSauce with soy sauce & red vinegar doused over it all. Super filling. Super yummy #TraditionalFood 😊
The turnip cakes have Chinese sausage, dried shrimps & some BBQ pork in them, with green onions.

#AsianMastodon #AsianFood #ChineseFood #CulturalFood #POCfoods #GlobalSouthFood #Food #HealthyFriedFood #AsianEats #EthnicEats #homecooked #SpicedUp

Julia Apr 6

It was a quiet Easter but we had lamb nevertheless. Maybe not so traditional.

XFF Spicy and Tingly Lamb Face Salad — leg in our case — dressed up according to traditions of Shaanxi province.

We had the salad over glass noodles with a cup of clean fragrant broth left after cooking lamb.

The salad is boiled sliced lamb mixed with longhorn and finger peppers, cucumbers, scallions and cilantro.

The dressing though! This is where the secret is hidden. Picture a healthy amount of Sichuan chili crisp — sediment and oil — mixed with some sesame oil, mashed garlic and ginger, white pepper and five-spice, soy sauce, Zhenjiang vinegar, oyster sauce, with a touch of sugar and salt. Am I missing anything? Yes, a heaping teaspoon of toasted ground Sichuan peppercorns. Imagine this over gamey soft lamb and crispy vegetables!

It is a very tasty dish.

#cooking #food #lambsalad #chinesefood #shaanxicuisine #easterlamb #quiettime

Adrianna Tan Apr 5

Some Chinese Americans bemoan the ‘incursion’ of mainland Chinese restaurants in major cities. I think we are seeing this globally in any city that has a large local Chinese food scene (Chinese people in Singapore are also complaining about this).

Personally, I welcome the increase in variety and quality. Among the many reasons I am sad about food scene in San Francisco, it’s that we don’t have a ton of ‘new’ immigrant Chinese food. (I feel I have to go to Millbrae, Fremont and south bay for that)

Of course I love the heritage immigrant foods (mainly from the southeast), those are my home foods as well, but I think it’s also a sign of the times that many in the Chinese diaspora have emerged from our new homes and joined the professional classes. Who’s going to cook all the heritage food we miss?

Mainland Chinese restaurants that survive the brutal competition there and make it abroad are generally responsive to changing tastes in the Chinese diaspora, which is now, not just southern Chinese. For a long time, Chinese immigrants who weren’t southern Chinese also didn’t feel particularly represented or included in ‘our’ foods.

#Food #ChineseFood