Green bean soup is one of a Chinese dessert which I tasted recently, I could guess the ingredients but still wanted to go for an authentic recipe and I got the recipe here which is easy to prepare at home.
Sunday, March 31, 2013
Pancakes(baobing) in Chinese cooking can be broadly divided into two categories – the thin and the thick. Traditionally it is the thin that will be used as accompaniments for many Chinese cai dishes, while there are several variations, both sweet and savoury, for the thick pancake.
Sweet bean paste is widely used as a filling for steamed buns(baozi), cakes and other desserts. Red bean paste pancakes is a popular dessert served in most non Cantonese restaurants. It is very easy to prepare and cook at home.
Tuesday, March 19, 2013
Steamed buns (Mantou) are Chinese equivalent of western bread. They used to be the staple fan of North China, where rice was regarded as luxury food for the better-off. Mantou are steamed rather than baked and always eaten piping hot. These are still widely eaten in China although no longer as a main meal (except for breakfast) but as a snack or part of a meal.
Besides plain mantou, which usually accompany savoury cai dishes, there are two basic types of steamed buns, sweet or savoury .These are known as baozi (filled mantou).
Thursday, March 14, 2013
Bak Choy is a common Chinese cabbage called xiao bai cai (little white cabbage) in order to distinguish it from da bai cai (big white cabbage), known as Chinese leaf. Bak Choy is simply the Cantonese pronunciation of bai cai. Bak choy is one of Chinese cuisine’s most venerable vegetables, a tasty green that resembles Swiss chard.