Bamboo shoot has been an important part of Chinese cuisine for thousands of years. The best season to eat it is late winter and early spring. The ones sold in winter are more tender, juicer and a lot expensive because they have to be dug out from underground by hand.
Bamboo shoot hunt in spring time is very fun. I went on a few such trips with my family when I was little. We hiked into high mountain area where wild bamboos grew into a forest. A couple days’ spring rain may expedite bamboo shoot growing. At the right timing, we could harvest between 60 to 80 lbs bamboo shoots on one single trip.
Good old times...
And now my family is still doing their traditional annual bamboo shoot hunt in spring for fun. I do mine too, here in China town O(∩_∩)O~
I stock up nuts and chocolate lately. Someday it just occurred to me why not make a batch of chocolate nut butter? It would be awesome for breakfast or a quick nutritious afternoon snack.
I always have a special enthusiasm for potatoes, especially the mini ones. When I was living in Michigan, we always visited the local farmers market twice a week to buy some freshly roasted coffee beans and newly harvested potatoes. Those were two highlights during the week.
If you have ever tried the freshest potatoes dug out the soil the very same day you cook them, it would be really hard to go back to the ones sold in super market stores. They are so fresh, starchy, hearty, and earthy with a nutty aroma and super creamy texture.
Candied pecans or walnuts are very popular in China. They can be served as appetizer, side dish or dessert. Most of time, they are also a great snack to go with coffee or tea.
They are sweet, crunchy, and super nutritious. Who doesn’t love them? O(∩_∩)O~
Febrary 4th is the date for traditional Chinese New Year in 2019. On this day, most Chinese families get together from all over the places to celebrate the beginning of a new year. It is kind of like Thanksgiving in America, but longer and more festival.
On the last evening of lunar year, it is also a tradition to make serve a marvelous feast which could take up to weeks’ preparation.
Now since we are living in the United States, we still celebrate Chinese New Year, just on a smaller scale. I still make some traditional Chinese food on this day. Egg dumplings are one of them.
For the foodies who have culinary adventurous spirits, I recommend soy sauce braised duck necks as a meaty, healthy and very satisfying snack when watching Super Bowl on this coming Sunday. For those who think it is too bizarre, all I can say is that you have no idea what you are missing O(∩_∩)O~
A lot of Asian countries have long history of eating ducks. I mean like all parts of ducks. When food was scarce, nothing edible would go waste. At first, people eat duck necks because they couldn’t afford expensive meat. And now people are still eating it because of it is so tasty and flavorful.
These chocolate soufflé cookies are pretty much my favorite cookies. They are so simple, made with just a few ingredients and yet have such deep rich delicate flavors. It is like eating brownies, chocolate macaroons and cookies all at the same time. Isn’t that amazing?
A big plus benefit for these cookies is that they don’t require any flour, which means they are gluten free!
Wontons and dumplings are two of the most popular and widely popular breakfast choices across the whole mainland China. There are restaurants, diners, food vendors selling all kinds of wontons.
But the best ones are not always found in fancy and expensive restaurants, but on the streets. Some food vendors and small diners have been making and selling wontons for generations. Years of experience make them experts in very single steps of making wontons from broth to seasoning.
I learned how to make wontons by eating them for breakfast for a long time. The best ones are freshly made, cooked and served. So a lot of wonton restaurants have been wrapping and cooking nonstop since they open the door in early morning. During my wait, I always peeked through kitchen window to see how it is done.
I did that out of bore and curiosity at first, but soon I got attracted and fascinated watching the cooks in kitchen wrapping wontons at lightning speed.
A bowl of good wonton soup is made up with freshly made wontons and seasonings. Both are equally important to how the final product taste.
I make this dish whenever I am don’t have much time to cook but still want to have a good home cooked meal, or when I am just simply too lazy to prepare several courses. O(∩_∩)O~
In one single pan, sausages provide protein; rice provides carbohydrate and shiitake mushrooms provide vitamins. What more does one need?