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)
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
TOFU, SEAFOOD :
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
DIM SUM (dumplings…) :
Red daikon, red mochi.
you tiao donuts and tonyu soy milk.
panda-man (steamed meat bread)
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
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
Little fun party today : Peking duck.
Am I fooling you ? I wish it was it, but well…
Pekinfied duck skins
But that did it for me. That was delicious.
And that’s really recycling, rock bottom level budget cooking. I kept skins in the freezer when I used duck breasts in other recipes.
Made them sweat their fat with star anise to flavor. Discarded fat.
Added soy sauce, spices and sugar. Discarded the fat.
Dried excess fat with kitchen towel. Grilled them on slow heat in oven-toaster.
Sauce made with dochi, banana, chili pepper, oil.
I served with negi leaks, cucumbers and some fresh steamed crepes.
Take a crepe, fill, roll… Verdict : hao chi le !
Terrine du jour.
Like supper at grandma’s…
A batch of mini terrines of duck with walnuts and raisins.
There are always potatoes on the furnace…
And you have to eat your greens.
Well, I’ll start with a little tartine…
Green stir-fried soba buckwheat noodles. Olive pan-seared duck.
Leftover green veggies (leek, lettuce, peas), soba noodles and tobanjan spicy Chinese sauce. T
The volume is huge.
The olives and bell peppers bring a wind of Mediterranean sea.
Kamo udon, duck noodles. Garnished with today’s shopping.
Same genre meals :
kamo negi udon
Compi’ of udon cuisine
Cauliflower leaves, blanched.
Plus wakame seaweeds and 3 color paprika.
And a side dish that you can see on the second photo. Do you know what it is ? I’ll blog about it soon.