Lion’s head meatballs (Shizi Tou 獅子頭) originated in Yangzhou and Zhenjiang but travelled to Shanghai with migrants in the 19th and early 20th centuries and is now considered a classic of Shanghai cuisine. These meatballs are thought to have acquired their name due to a similarity in appearance to the head of Chinese garden lions.…… Continue reading lion’s head meatballs
Tag: chinese food
congee with pork and corn
Congee is a staple dish in China which varies from region to region. White rice is boiled in 10-12 times its weight in water until it breaks down and becomes a thick porridge. Considered the ultimate comfort food, congee is eaten at any time of day. Savoury congee is often cooked with flavourful ingredients and…… Continue reading congee with pork and corn
strange flavour chicken
Strange flavour or Guaiwei (怪味) is a speciality of Sichuan food. Named for the combination of many different flavour profiles into one cohesive sauce, it includes hot chilli oil, numbing Sichuan peppercorns, sweet sugar, sour vinegar, salt, savoury soy sauce, and nutty sesame paste and oil. Strange flavour sauce is sometimes used in hot dishes…… Continue reading strange flavour chicken
steamed whole fish with ginger
This delectable and surprisingly simple Cantonese dish is usually served on special occasions as part of a banquet or for a family gathering. Thomas cooked this using a 650g (1½ lb) snapper but sea bass, coral trout or flounder will work well too. The steaming of the fish is simple. Make sure the fish is…… Continue reading steamed whole fish with ginger
tofu skin rolls
Tofu skin, also know as beancurd skin or yuba, is made from the skin that forms when soy milk is boiled. Wrapping a filling into the tofu skin is a common dim sum dish in Hong Kong. Usually made with a meat filling, I opted for this vegetarian version. For the filling pre-soak dried black…… Continue reading tofu skin rolls
fish with green sichuan peppercorns
After seeing this Chengdu recipe in Fuchsia Dunlop’s The Food of Sichuan, I bought green Sichuan peppercorns. This unripened version of the red Sichuan peppercorn has become popular in Sichuan cuisine over the last century. The flavour is brighter and fruitier than the red peppercorns. Altogether delicious. First cut 325g (11½ oz) of fish fillets…… Continue reading fish with green sichuan peppercorns
fish-fragrant pork slivers
Fish-fragrant or yuxiang flavouring, despite its name, doesn’t contain any fish or seafood. It’s a wonderful combination of doubanjiang (broad bean paste), sugar, vinegar, soy sauce and pickled chillies. This is a slightly adapted version of another sensational recipe by Fuchsia Dunlop from The Food of Sichuan. First, soak 4-5 wood-ear fungus in boiling water…… Continue reading fish-fragrant pork slivers
braised cumin lamb
The city of Xi’an in the northwestern province of Shaanxi in China lies at the eastern end of the Silk Road. Persian and Arab traders arrived here introducing their food and customs and there is still a Muslim quarter in Xi’an today. This is an adaptation of a popular dish which combines lamb and cumin…… Continue reading braised cumin lamb
black fungus, shiitake mushroom and tofu hotpot
This Chinese style vegetarian (and vegan) dish is substantial enough to be a meal on its own or serve it along with other dishes as part of a banquet. A ceramic pot or tagine is ideal for this dish. In separate bowls soak the dried Shiitake mushrooms and the black (wood-ear) fungus in boiling water…… Continue reading black fungus, shiitake mushroom and tofu hotpot
stir-fried cabbage and greens with dried shrimp
If you’re cooking a Chinese meal I recommend this as a side dish. Fuchsia Dunlop’s description of this dish was enough to inspire even though I didn’t have the full recipe. Perhaps one day I’ll have that cookbook but in the meanwhile this was quite delicious enough. In a hot wok fry generous amounts of…… Continue reading stir-fried cabbage and greens with dried shrimp
michelle picker cooks 