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sunflower

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  1. Moo Shu pork 木須肉 is a common Dongbei but no pancakes and there must be egg, woodears (black fungus) and lilybuds, not the common moo shu pork available in most Chinese restaurants/ take outs in America. Recipe on my blog too.
  2. Guo bao rou 鍋包肉 is probably the most famous Dongbei dish well known outside China. Recipe on my blog if you like to try. http://sunflower-recipes.blogspot.com/2010/01/dongbei-goa-bao-rou.html 東北拉皮 Dongbei La-Pee http://eat.whinfo.net.cn/Files/11%E4%B8%9C%E5%8C%97%E6%8B%89%E7%9A%AE.jpg is a snack or xiao chi 小吃 , main ingredient is 拉皮 La-Pee a springy translucent noodle made with mung (aduki) bean. Not easy to find this ingredient outside China. 地三鲜 Dee San Sian is a vegetable stir fry with aubergine (egg plant), potato and green bell pepper. 糖醋苦瓜 Tang Chu Ku Kwa is sweet & sour bitter mel
  3. Dangshen 党 参 is Radix Codonopsis, much cheaper than some of the expensive ginsengs. Thin soft young roots are very cheap, older roots can cost a lot more and have more flavour. Older roots can be about 1cm thick and woody. The flavour of dangshen is totally different to either of the ginsengs mentioned above. You can easily find dangshen in most Chinese herbal stores, some bigger Chinese grocery stores will sell them for few dollars a packet (normally the cheaper roots). For quality stuff you have to go to Chinese herbalist. With that Gary Rhodes' recipe, if the dangshen is just steamed for
  4. Sorry the links don't work. Try this http://images.google.co.uk/images?hl=en&rlz=1B3GGLL_en-GBGB363GB363&um=1&sa=1&q=%E8%91%9B%E6%A0%B9&btnG=Search&aq=f&oq=&start=0 and this http://images.google.com/images?hl=en&q=%E8%91%9B%E7%B2%89&oq=&um=1&ie=UTF-8&sa=N&tab=wi
  5. I believe you are talking about 'ge fen' 葛粉, a starch from a root called 葛根 (ge gen in Mandarin or goot gen in Cantonese). The root looks like a large sweet potato (yam) but the fresh is full of fibres http://www.zjol.com.cn/pic/0/02/99/98/2999814_147390.jpg. In English I think this is called kudzu vine root, popular in China as well as in Japan. If I am not wrong the root or starch made from the root has medicinal properties such cleansing/ detoxing, curing hangover and inflammatory. I love soup made with the root, haven't had it for ages. Think you may be able to find fresh root from Chi
  6. I am Cantonese. I probably know what CNLink meant by 'deep boiled soup'. Think he is referring to 老火湯 (lo for tong). 老火湯 is a term used by Cantonese for nutritious soup that takes hours to simmer, steam or using a slow cooker. Some soup can take up to 10 - 12 hours. Usually the soup will contain meat/fish with Chinese herbs.
  7. A bit of info re tube noodles posted on message #47 by shewie. A bit late hope you find this useful. These tubular noodles or pasta is a speciality of Shanxi, normally eaten with a spicy dipping sauce and lamb stew. There are two names all the same referring to the same noodles. 莜面窝窝 you mein war war 莜面拷栳栳 you mein kao lao lao Here are the definitions: 莜面 (you mein) is flour/noodles made with a type of oat called avena nuda or naked oat, This flour has a greyish colour. I have never seen it in the far east, UK or LA. I think you can only get this in China. 窝窝 (war war) refers to the honeycom
  8. There are two very different types of ginseng: One is called Panax quinquefolius or common name is American ginseng. In Chinese this is called 花旗参 (far kay sum) or 西洋參 (sai yong sum) both literally mean American or Western ginseng. This type of ginseng is 'yin' which means it cools you down than boils you up. Great if you have a sore throat or just want to have a detox cleanse. Another ginseng is called Panax ginseng, ranging from wild ginseng to the more commonly known Korean red ginseng. This type of ginseng is 'yang' which promotes blood circulation and revitalisation after illness. This i
  9. Just joined today and have read this forum for sometime. Great to meet you guys finally. If you have followed the BBC messageboard and read my blog http://sunflower-recipes.blogspot.com/ you probably know who I am. Anyway to answer the dmreed questions #91: 1) Yu Loo is fish sauce identical to Thai fish sauce. 2) Green plum sauce is called 青梅酱 (ching mei jiang) in Chinese. It is made with small green sour plums similar to greengage plum. I am not sure you can find Chinese green plums outside China, Taiwan and maybe Japan/ Korea. Regarding the method to prepare canned abalone, 1) Step 1. Thi
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