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/SALAD :

Soup : Chinese beauty milk

Soup : Summer Chinese fragrant lake

Medusa salada (jellyfish)

Rice salad for a panda

RICE :

Happy rice (chahan fried rice)

Nira chahan

Eight treasure rice bowl

Peanut and carrot congee rice porridge

Genmai okayu, brown rice congee

NOODLES :

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

yakisoba

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

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

gyoza

Gua Bao(steamed bread, quick) classic

Daikon mochi, the lucky white carrot cake

MEAT :

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

SWEETS :

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)

DRINKS :

yun-yeung cha (love duck tea)

Salty Gourmande, litchee cocktail

bubble tea (macha)

bubble milk (strawberry)

Yuzu puer cha

Lackered

Little fun party today : Peking duck.
Am I fooling you ? I wish it was it, but well…
Correction :
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.

Lackered skins.

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 de canard aux noix et raisins

Terrine du jour.

Like supper at grandma’s…

A batch of mini terrines of duck with walnuts and raisins.

Home-baked bread.

There are always potatoes on the furnace…

And you have to eat your greens.

Well, I’ll start with a little tartine…

Yaki-soba and seared duck

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, today’s.

Kamo udon, duck noodles. Garnished with today’s shopping.

Same genre meals :

kamo namba

kamo negi udon

Udon noodles.

Compi’ of udon cuisine

Duck, seared.

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.