Chinatable in my kitchen

China is a whole world as wide as my knowledge of Chinese cuisine is narrow. The dishes are more or less authentic, but everything was good.


Soup : Chinese beauty milk

Soup : Summer Chinese fragrant lake

Medusa salada (jellyfish)

Rice salad for a panda


Happy rice (chahan fried rice)

Nira chahan

Eight treasure rice bowl

Peanut and carrot congee rice porridge

Genmai okayu, brown rice congee


Today’s ramen, tan tan tan…

negi ramen (in soup with pork)

Banbanji, hiyamugi and fruit chu-hi. (Chinese chicken’n noodles)

Banbanji chicken noodles and young ginger



Shiso oyster omelet

Mabo fair : aubergine and tofu

Sesame sweet and sour tofu

Red and Sorghum with stinky tofu

Asari and douchi hot duet (black bean shellfish sauce)

Chinese crab dinner

recipe of mabo tofu

Mabo Tofu, azuki variation

Spicing up the Chuka standards, mabo tofu

dinner chuka

DIM SUM (dumplings…) :

Red daikon, red mochi.

you tiao donuts and tonyu soy milk.

panda-man (steamed meat bread)

nira mochi

satoimo mochi


Gua Bao(steamed bread, quick) classic

Daikon mochi, the lucky white carrot cake


Cumin lamb chop and kujo negi, Chinese style

banbanji (chicken) and green soy

char-siu pork roast

Osmanthus pork (muxurou)

Lackered duck skin (Peking duck style)

Springtime bokchoi ring, oyster sauce stir-fry

“Sichuan huiguorou” styled chicken


Sesame jewels. The Chinatown treat home-made.

Mango sherbet and litchees

mangomania pudding

A silky Chinese dessert, annin doufu

Chinese lampion apple

plum niangao (New Year sweets)


yun-yeung cha (love duck tea)

Salty Gourmande, litchee cocktail

bubble tea (macha)

bubble milk (strawberry)

Yuzu puer cha

Crispy noodles with seafood ankake

Crispy fried ramen noodles. I buy them like that.

With stir-fried scallops, shrimps, nanohana (rape blossom), carrot, soy bean sprouts…

Covered by ankake. It’s a sauce thickened with katakuriko (potato starch). It has too be not too thick want a pudding, but the thickest possible for a sauce, to avoid making the noodles lose crispiness in the liquid. I flavored the sauce with aji chili, garlic, onion, oyster sauce.

Serving : place the noodles in places. Top with the seafood (if cooked separately). Bring the very hot sauce on top. Add (according to personal taste) Sichuan pepper, fragrant sesame oil, black rice vinegar.
You have to eat it immediately after the sauce is poured if you want the noddles to stay crispy.

A side of maguro (local tuna) sashimi (bought that way).

Thinner crispy noodles :

sara-udon / age-soba

Peanut and carrot congee, from the blog Yin’s Homemade

That was lunch but I was still in the morning blurr… and my camera too.
The original recipe from the blog Yin’s homemade
Well, I drifted away from her recipe. But the basic idea is the most important, so thanks for the inspiration.

At night, in the rice-cooker, brown rice, peanuts, shredded carrots… Chinese congee program.
I slept in a cloud of nutty fragrance.
In the morning added more water and salt, reheated.

Toppings are eggs, negi leeks and home-made ra-yu flavored oil. That’s really delicious.

Shan tofu and home-made ra-yu

2 servings :
Cal 634.5 F29.4g C87.5g P24.3g

Soba and Five Fragrances

Soba (buckwheat noddles), spinach (lots), asari clams, red onion, dried garlic, dochi (fermented dried black beans), star anise, brandy… and a few leaves of shiso. With Jasmine tea.

Cal 605.6 F12.7g C88.7g P33.7g

FR : Nouille de sarrasin (soba), beacoup d’epinards, des coquillages asari, un onion rouge, ail, piment, dochi (haricots noirs fermentes), badiane, brandy et quelques feuilles de shiso. Un bol de the au jasmin.