Chinese Food
All Recipes
Jinweisu ~ steamed dumplings with hot noodles
When I was a kid, the vegetarian stuffing on the eve of the Spring Festival. Tianjin people called it jinweisu. It's also my favorite. None of them. For office workers, steamed bun noodles and dumplings really take time. So they chose to scald n... ...
Pineapple Rice
Here are the nutritional values of pineapple rice. Let me share with you. First of all, pineapple is vitamin C. a fruit rich in vitamin E has the reputation of fruit queen. Pineapple and rice are together. Rice has the fragrance of fruit. It tas... ...
Litchi meat
Litchi meat is a traditional specialty dish in Fuzhou, Putian and other places in Fujian Province. It belongs to Fujian cuisine. It has a history of two or three hundred years. Because there are white water chestnuts and pork cut into cross flow... ...
Korean bibimbap
Today's canteen. Korean bibimbap. I don't know how the rebound of Bonzi's deployment is. King Ben is a firm patriot. But the rice dressing was bought in RMB before the incident. It can't be wasted. Besides, this thing looks good. My king is a go... ...
Putian brine noodles
Putian brine noodles is a traditional delicacy in Putian, Fujian Province (well-known food in Putian). Putian brine noodles are the main course that Putian has always entertained relatives and friends to friends. Wine and banquet are indispensab... ...
The big dish of chicken that makes you burn
I miss the time when I went to university in Chongqing. There are too many delicious food outside the school. The canteen of that school can only be visited by moonlight. Ha ha. Delicious Jiugongge hot pot, barbecue, dry pot, duck soup, fried ri... ...
Pineapple Rice
In 2016, she went to Thailand for the first time to have pineapple rice. On Monday, she was promised to have pineapple rice on Thursday.
The regret of staying in Japan has just become my new discovery. Steamed silver cod. This is a good way
Tokyo Tsukiji market. I've walked around this shop more than five times. I can only pay cash. The only ten thousand yen left in my wallet makes me hesitate again. Japanese four-color sea urchin rice. The tax is 8560 Japanese dollars. For me, I w... ...
Fried spareribs with peppermint
It's the flavor that I've been thinking about since I came back from Yunnan. It's this Mint fried spareribs. I didn't expect that mint could be used to serve meat. It made the originally greasy fried spareribs small and fresh, neutralized the gr... ...
Minnan breakfast
Noodle paste is a breakfast in Southern Fujian. It's the first time to cook and fall in love with noodle paste after five years in Quanzhou. The taste and method are very simple.
Jiaodong cabbage meat bun
My hometown is Yantai. It's a coastal city. It belongs to Jiaodong Peninsula of Shandong Province. The bun for snacks is big and full of fillings. It can also be seen that Shandong people are really strong.
[Video] Yunnan snacks, brown sugar, bean noodles, tangyuan (made with quicksand and black sesame stuffing)
After reading the following five tips, do it again... Doumiantangyuan is a traditional snack in Yunnan. It can be found in many sugar shops and snack bars. Yunnan's bean noodle dumplings, Sichuan's brown sugar Ciba, Beijing's donkey rolling feel... ...
Korean rice sauce
Rice juice & eggs is the standard for Korean sauna, and the sauna scenes from Korean dramas are often accompanied by rice juice. It's getting hotter and hotter. A pot of rice juice ice in the fridge is better than the drinks bought outside
Stewed goose in kongjiashi pot
According to the records in the annals of Chinese customs, the stewed goose with stone pot in Kongjia is a kind of stone pot dish commonly used in the rural areas of Southwest Shandong Province, and also a unique local flavor of kongfu dish, whi... ...
Diet Korean bibimbap
Korean bibimbap for weight loss
It's not enough with three bowls of rice
One of the most delicious dishes. It's nutritious. It's rich in vitamins. The most important thing is that it's simple.
Braised lion's head
Braised lion's head in brown. It's made of pork balls with streaky pork, water chestnut and mushroom. After frying and forming, it's stewed in low heat for about 20 minutes. Then it's fat but not greasy. It's ready to eat.
