Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Your Top Chinese Food Experiences

Recommended Posts

First time to visit, happy to see so many gourmets here. I am not a great cook, but like cooking a lot, one reason is my wife who happens to be an American likes my cooking, or to say more precisely she likes Chinese food a lot, since I can make some authentic Chinese food. Anyway, as my username can tell, for me the greatest food experience is at home, nowhere in the world (that I have been to :biggrin: ) can make me so hungry and indecent :laugh: like at mom's home.

Do not belive me? I am not going to argue with you, but would like to question how much your mom cooked when you were young. Just joking...

Hope to share more with you guys. Or maybe, one day you can come to China and share some my mama's delicious food.

Edited by mamacooksyummy (log)
Link to post
Share on other sites
jo-mel, was the sweet melon nan gua?

Dollars to donuts says it was hami gua.

As I recall, it was a red melon, and the slices were curved as tho they came from a small watermelon ----not like the humongous ones we see in the markets here.(NJ) It was a sweetness I've had never had in the melons, here, either.

Listening to my tapes (I don't write much when I travel. It's easier to tape as I see things, or to rehash the day.) That restaurant was not Hugh's choice as he had a bad experience there the year before. The hassle was with 'Intourist'-- the travel agency inside China. They wanted what they wanted and Hugh stood firm ---not an easy thing. This was a culinary trip, after all.

I was hoping the tape would tell me more about the melon, but not so. I still, in my mind, see a platter of red, not green.

As I said, this was a culinary trip, and we had some fantastic food. There was one great story of a group who paralleled us ---- from Texas. They got sick and tired of Chinese food and wanted their steak and potatoes. They finally got their wish. DISASTER!! LOL!

Link to post
Share on other sites
:biggrin: Flying from Beijing to HK in the mid-90s, I was seated next to a very unhappy engineer from Texas. He was going home after two months somewhere in inland China, and he had NOT had a good time. He had been in Wuhan for a week, and complained that the room-service cheeseburgers were terrible. (I refrained from asking him how good the Chinese food would be at a second-tier hotel in, say, Pittsburgh.) But then he had been sent away from the city, to a Place With No Forks. He didn't know how to use chopsticks, so he starved for a couple of days. But then his engineer's ingenuity reasserted itself, and he WHITTLED a couple of wooden chopsticks into tiny little spears, and fed himself that way.
Link to post
Share on other sites
:biggrin: Flying from Beijing to HK in the mid-90s, I was seated next to a very unhappy engineer from Texas.  He was going home after two months somewhere in inland China, and he had NOT had a good time.  He had been in Wuhan for a week, and complained that the room-service cheeseburgers were terrible. (I refrained from asking him how good the Chinese food would be at a second-tier hotel in, say, Pittsburgh.)  But then he had been sent away from the city, to a Place With No Forks.  He didn't know how to use chopsticks, so he starved for a couple of days.  But then his engineer's ingenuity reasserted itself, and he WHITTLED a couple of wooden chopsticks into tiny little spears, and fed himself that way.

LOL! --------" No forks"?? Catastrophe! You would think "When in Rome --------"

The Texans (some of my best friends are Texan) were on the Li River with us. Hugh had seen some fishermen, and bought a few freshly caught fish, and we had them steamed, while going down the river. That was when we heard their complaints. A couple of nights later they had their steak and potatoes. The beef was a huge slab of meat (?aged?) on a platter and a huge bowlful of large boiled potatoes with their skin. Now you can't boil large potatoes without having them fall apart, in the attempt to get the insides cooked. It didn't look very tempting.

At the risk of stretching this out, may I tell what we had at that dinner?

It was at the Banyan Tree Hotel in Guilin. Aside from the cold dishes and a Peacock Ensemble, we had" Bamboo Rat with Vegetable Heart (A regional specialty) / Quails Eggs with Bok Choy Heart / Roast Suckling Pig Skin with 5-Spice Powder / Steamed Mianbao / Sauteed Turtle with Black Mushrooms and Bamboo Shoots / Whole Roasted Pigeon with Soy Flavor / Roasted Duck in Brown Gravy with Chinese Broccoli / Steamed Pork Dumplings / Stir Fried Green Bean with Simple Sauce / Turtle Soup -- Light Broth with Chicken and a Whole Turtle. ( Dessert was a Sponge Cake with Buttercream Frosting with roses and leaves piped on top. Yuk!)

Link to post
Share on other sites
Actually, while the engineer was a colossal drag, I was pretty impressed with his solution to the problem. But good lord......steak and potatoes....LOL!


talk about stickin to your guns and not taking the easy way out.

Herb aka "herbacidal"

Tom is not my friend.

Link to post
Share on other sites
Actually, while the engineer was a colossal drag, I was pretty impressed with his solution to the problem.  But good lord......steak and potatoes....LOL!

LOL! Leave it to an engineer to find a way around it!

Link to post
Share on other sites

Interesting thread. I have had many interesting(!) food experiences, but the one I remember as the best "Chinese" meal I have ever eaten was the time I got "turned around" during a hunting trip in some unfamiliar country. After 11 hours in the cold and wet and eating only a 25 cent bag of peanuts, I finally got back to my truck. I opened the lunch which my mother had packed for me and found to my delight and everlasting gratitude, 3 "joong" which she made herself. They are still my favourite pack lunch.

Link to post
Share on other sites
3 "joong" which she made herself. They are still my favourite pack lunch.

What are joong?

I don't know what Ben's Mother's Joongs are, but my guess it is the same as ZongZi (Mandarin) --- Rice and stuff wrapped in Bamboo, or Lotus Leaves. (or Banana Leaves)

After a long day, they must have been wonderful!! Like comfort food!

Link to post
Share on other sites

1) Yangshuo, winter 1997, at the night market that sets up next to the "fancy" resort hotel (don't know if either the hotel or market still exist). The most fantastic meal in the most miserable weather (cold, rainy, windy) under an awning next to a wok manned by the husband of a man-wife cooking team .... especially bacon stir-fried with sugar snap peas. The constrast of that stridently porky, salty meat with the sweet, still-crisp pea pods is unforgettable. And a heaping plate of stir-fried pork with wild mushrooms of all sorts. The sort of make-do-with-what's-available, homestyle cooking that is getting harder and harder to find in China.

It rained the next two nights as well, but we put on our rain gear and headed back to the same stall for more.

2) 1984, my first taste of hongyou shuijiao at the hongyou shuijiao place in Chengdu, behind the big Mao statue (is it still there?). Present your ration tickets and renminbi and get a chit. Always packed, to get a seat you stood behind someone's chair and grabbed it when they started to stand up, and then waived down an attendant to take your chit. Tiny bowls, just five slippery, toothsome dumplings (pork only, and not too much meat --- it was all about the dough) floating in a sweet-hot chili oil. Four of these bowls more than justified the 1/2 hour bike ride on a damp chilly Chengdu afternoon.

Link to post
Share on other sites
  I think we should talk about the best Chinese restaurants/meals/foods we have had. Period. Which ones they were, what we ate, why it was so good, and of course where we had them.

Unfortunately, names of Chinese restaurants spin into a blur but after entering this forum, I do remember Shun Lee in NYC, the dish was Hunan Lamb. Never had anything like it since that time. But without doubt, the most memorable experience was the first time I had Szechuwan in a small restaurant in N.C.

Here is where the story transcends the culinary. I felt as though I was transported back to a time when I could remember another life when I was Chinese. The spiciness of the dish made me aware of so many things. This experience really stuck with me. As I explored the experience and the thoughts that followed, I felt I had met my death in that life outside the circle of a military camp by being trampeled to death by a horse. As I continued to watch the events, I could see the hoof of a horse crushing my chest on the left side and a rib punctured my heart.

Years later at a palm reading, the reader told me I died in my first life from an injury on my left side by a horse.

It was just some red peppers..I swear. Kung Pao Chicken nothing more.

At times when I walk into a Chinese restaurant, the management and staff seem to recognize me even though now...I am not Chinese.


Edited by stellarWOK (log)
  • Like 1
Link to post
Share on other sites
Here is where the story transcends the culinary.

"Hot-pot" restaurants in Sichuan have been know to lace the stock with opium (to make their fare addictive, I suppose) but you've provided the first evidence that they may be into hallucinogenics, too. :laugh:

Link to post
Share on other sites

It's going to be tough to pick just 5.... and I have a feeling this is going to be a looooong post.

1. Mid 1960s, the late 'Green Door' restaurant, in a junkie-infested alley off Main Street at the edge of Chinatown, Vancouver. I was a little kid, and my family didn't have much money. For a treat, we would go to cheap back-alley homestyle Cantonese restaurants, which existed to feed the gamblers at the mah jong parlours 'hidden' from the police in the front rooms. My brother and I were always terrified to go. The neighbourhood was rough and nobody spoke English. But the food left me with a taste for Cantonese home cooking that survives to this day. Most memorable dish was plain old stewed beef and turnips, just like Mom used to make if your Mom is Cantonese, which mine isn't. I ran into the very same dish on a ferry going from Hong Kong to Zhongshan a few weeks ago - I could smell what was for lunch as soon as they wheeled the big stew pot on board.

2. Late 70s, Yang's Restuarant, Vancouver. Taiwan-style spicy beef and home-made noodle soup, and long pan-fried pork and veg dumplings with a sweetened vinegar dipping sauce, served only on Sundays for breakfast. Some of the best food I've ever had anywhere. I've been living in Asia 13 years now and am still looking for the equal of this soup. The secret, I think, was that Mr Yang was not a very good noodle maker. His noodles were always thick (almost udon-sized) and irregular. In China the chefs are trained to make them thin and perfect. But spicy beef soup tasted better with Mr Yang's noodles.

3. Mid 80s, Dong Feng Hotel, Guangzhou. My first Official Chinese Government Banquet, complete with Mao-suited party cadres and toasts to Sino-Canadian friendship with mao tai liquor, and a wide eyed 25 year old on his first trip to China as part of a trade mission. First time for snake, for turtle and for whatever else Guangzhou could dream up. I can't say I enjoyed it, or any other formal Chinese banquet I've had since - give me home cooking any day, or at least the White Swan hotel instead of the Dong Feng! - but it sure was memorable.

4. 1990s, the duck rice place beside the coffin shop on Soi On Nut, Prawes area, Bangkok, Thailand. I moved to Bangkok in '89 and was doing business mostly with Thai Chinese factory owners. Eating (and drinking) was an important of business, especially if, like me, you were trying to be a good boy and not participate in all the other Thai business entertainment related activites. I got a thorough introduction to Thai Chinese food and Johnnie Walker Black Label, but my favorite (much to the disgust of my friends, who throught the place was totally low-class) was a non-aircon concrete shophouse only open for lunch that served roast duck on rice, and a couple of kinds of dim sum. That's it. It's still there, and I still go back when I'm in the area.

5. 1991, the Sichuan restaurant in the HuangPu Export Processing Zone, Guangzhou. I was now living in Hong Kong and was commuting to work in Guangzhou every week. One factory I was working with used to regularly take guests to this restaurant. My first taste of honest, firey, oily explosive Sichuan cooking. The place was filthy - no other way to describe it. Rats literally running across the floor. But the food was great. 'Ants climbing a tree' style bean thread noodles, mapo tofu swimming in bright red chili oil, boiled pork dumplings with soy and garlic dipping sauce (ok, more Northern style than Sichuan, but still memorable)..... I managed to talk the chef into selling me some of his spices so I could try (without success) to recreate the dishes at home in Hong Kong.

Just this year I was in the neighbourhood and went back for old time's sake. They've cleaned the place up, and the food isn't as good as I remember - but that may just be because I've had so much Sichuan food since then. It's just down the street from the McDonalds, if you're in HuangPu.

OK, that's 5 already, so I'll stop without telling you about dim sum at the Pink Pearl. Although I've lived in Asia 13 years now, my first stop direct from the airport in Vancouver is the Pink Pearl for dim sum - their nor mei gai is better than any you'll find in Asia. And we won't talk about any of the seafood places in Hong Kong or up the Pearl River. Or shark's fin at the late Sam Heng in Bangkok, politically incorrect as shark's fin may be these days. Or still-warm bbq pork and sausage from the Dollar Meat Store, back in Vancouver. Or....

Hong Kong Dave

O que nao mata engorda.

Link to post
Share on other sites

Dave, it must have been fascinating to grow up in Vancouver during the growth the city in general and the Chinese community in particular has experienced.

Michael aka "Pan"


Link to post
Share on other sites

Great post HK Dave, seems we might have crossed paths (but probably didn't, since I was a lowly "foreign teacher" at the time) at the DongFang in the mid-80s. Gosh I thought the food was awful there (not to mention the rooms) but then I wasn't banqueting (I was also coming from Chengdu so Cantonese food seemed hopelessly bland in comparison). And the Sichuan restaurant early90s in the export zone in Guangzhou --- a very good facsimile of the real thing (both food and decor)! I also remember, at the time, a Sichuan restaurant in Guangzhou in a bldg owned by the Chongqing Municipal Govt. A bit cleaner (not upscale though) and very authentic food (they sold Chuanwei Mala You, Huajiao, Sichuan chiles, and other "necessities" on the first floor).

Link to post
Share on other sites
Here is where the story transcends the culinary.

"Hot-pot" restaurants in Sichuan have been know to lace the stock with opium (to make their fare addictive, I suppose) but you've provided the first evidence that they may be into hallucinogenics, too. :laugh:

Ah! Now I haev at least one other explanation...of course, I cannot explain my fear of horses any other way.

Or my ravenous appetite for great Chinese food.


Link to post
Share on other sites
  • Similar Content

    • By liuzhou
      Chinese food must be among the most famous in the world. Yet, at the same time, the most misunderstood.

      I feel sure (hope) that most people here know that American-Chinese cuisine, British-Chinese cuisine, Indian-Chinese cuisine etc are, in huge ways, very different from Chinese-Chinese cuisine and each other. That's not what I want to discuss.

      Yet, every day I still come across utter nonsense on YouTube videos and Facebook about the "real" Chinese cuisine, even from ethnically Chinese people (who have often never been in China). Sorry YouTube "influencers", but sprinkling soy sauce or 5-spice powder on your cornflakes does not make them Chinese!
      So what is the "authentic" Chinese food? Well, like any question about China, there are several answers. It is not surprising that a country larger than western Europe should have more than one typical culinary style. Then, we must distinguish between what you may be served in a large hotel dining room, a small local restaurant, a street market stall or in a Chinese family's home.

      That said, in this topic, I want to attempt to debunk some of the more prevalent myths. Not trying to start World War III.

      When I moved to China from the UK 25 years ago, I had my preconceptions. They were all wrong. Sweet and sour pork with egg fried rice was reported to be the second favourite dish in Britain, and had, of course, to be preceded by a plate of prawn/shrimp crackers. All washed down with a lager or three.

      Yet, in that quarter of a century, I've seldom seen a prawn cracker. And egg fried rice is usually eaten as a quick dish on its own, not usually as an accompaniment to main courses. Every menu featured a starter of prawn/shrimp toast which I have never seen in mainland China - just once in Hong Kong.

      But first, one myth needs to be dispelled. The starving Chinese! When I was a child I was encouraged to eat the particularly nasty bits on the plate by being told that the starving Chinese would lap them up. My suggestion that we could post it to them never went down too well. At that time (the late fifties) there was indeed a terrible famine in China (almost entirely manmade (Maomade)).

      When I first arrived in China, it was after having lived in Soviet Russia and I expected to see the same long lines of people queuing up to buy nothing very much in particular. Instead, on my first visit to a market (in Hunan Province), I was confronted with a wider range of vegetables, seafood, meat and assorted unidentified frying objects than I have ever seen anywhere else. And it was so cheap I couldn't convert to UK pounds or any other useful currency.
      I'm going to start with some of the simpler issues - later it may get ugly!

      1. Chinese people eat everything with chopsticks.

      No, they don't! Most things, yes, but spoons are also commonly used in informal situations. I recently had lunch in a university canteen. It has various stations selling different items. I found myself by the fried rice stall and ordered some Yangzhou fried rice. Nearly all the students and faculty sitting near me were having the same.

      I was using my chopsticks to shovel the food in, when I noticed that I was the only one doing so. Everyone else was using spoons. On investigating, I was told that the lunch break is so short at only two-and-a-half hours that everyone wants to eat quickly and rush off for their compulsory siesta.
      I've also seen claims that people eat soup with chopsticks. Nonsense. While people use chopsticks to pick out choice morsels from the broth, they will drink the soup by lifting their bowl to their mouths like cups. They ain't dumb!

      Anyway, with that very mild beginning, I'll head off and think which on my long list will be next.

      Thanks to @KennethT for advice re American-Chinese food.
    • By liuzhou
      Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing.

      This is the recipe I usually use.
      350 grams all-purpose/plain flour
      150 grams black soya bean flour
      3 grams instant yeast
      260 grams  milk
      Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic
      wrap and leave in a warm place until double in size.
      Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface.
      Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape.
      Steam covered for 30-35 minutes.
      Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour.
      They freeze well.
      Recipe adapted from 念念不忘的面食  by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's.
    • By liuzhou
      Big Plate Chicken - 大盘鸡

      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.


      Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chiles,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks


      Scallion, 2 sliced.

      First, cut the chicken into bite sized pieces and marinate in 1 1/2 teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1 1/2 teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chiles. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and Shaoxing.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
    • By liuzhou
      Clam Soup with Mustard Greens - 车螺芥菜汤

      This is a popular, light but peppery soup available in most restaurants here (even if its not listed on the menu). Also, very easy to make at home.


      Clams. (around 8 to 10 per person. Some restaurants are stingy with the clams, but I like to be more generous). Fresh live clams are always used in China, but if, not available, I suppose frozen clams could be used. Not canned. The most common clams here are relatively small. Littleneck clams may be a good substitute in terms of size.
      Stock. Chicken, fish or clam stock are preferable. Stock made from cubes or bouillon powder is acceptable, although fresh is always best.

      Mustard Greens. (There are various types of mustard green. Those used here are  芥菜 , Mandarin: jiè cài; Cantonese: gai choy). Use a good handful per person. Remove the thick stems, to be used in another dish.)

      Garlic. (to taste)

      Chile. (One or two fresh hot red chiles are optional).


      MSG (optional). If you have used a stock cube or bouillon powder for the stock, omit the MSG. The cubes and power already have enough.

      White pepper (freshly ground. I recommend adding what you consider to be slightly too much pepper, then adding half that again. The soup should be peppery, although of course everything is variable to taste.)


      Bring your stock to a boil. Add salt to taste along with MSG if using.

      Finely chop the garlic and chile if using. Add to stock and simmer for about five minutes.

      Make sure all the clams are tightly closed, discarding any which are open - they are dead and should not be eaten.

      The clams will begin to pop open fairly quickly. Remove the open ones as quickly as possible and keep to one side while the others catch up. One or two clams may never open. These should also be discarded. When you have all the clams fished out of the boiling stock, roughly the tear the mustard leaves in two and drop them into the stock. Simmer for one minute. Put all the clams back into the stock and when it comes back to the boil, take off the heat and serve.
    • By liuzhou
      Beef with Bitter Melon - 牛肉苦瓜

      The name may be off-putting to many people, but Chinese people do have an appreciation for bitter tastes and anyway, modern cultivars of this gourd are less bitter than in the past. Also, depending on how it's cooked, the bitterness can be mitigated.
      I'll admit that I wasn't sure at first, but have grown to love it.

      Note: "Beef with Bitter Melon (牛肉苦瓜 )" or "Bitter Melon with Beef (苦瓜牛肉)"? One Liuzhou restaurant I know has both on its menu! In Chinese, the ingredient listed first is the one there is most of, so, "beef with bitter melon" is mainly beef, whereas "bitter melon with beef" is much more a vegetable dish with just a little beef. This recipe is for the beefier version. To make the other version, just half the amount of beef and double the amount of melon.


      Beef. One pound. Flank steak works best. Slice thinly against the grain.

      Bitter Melon. Half a melon. You can use the other half in a soup or other dish. Often available in Indian markets or supermarkets.

      Salted Black Beans. One tablespoon. Available in packets from Asian markets and supermarkets, these are salted, fermented black soy beans. They are used as the basis for 'black bean sauce', but we are going to be making our own sauce!

      Garlic. 6 cloves

      Cooking oil. Any vegetable oil except olive oil

      Shaoxing wine. See method

      Light soy sauce. One tablespoon

      Dark soy sauce. One teaspoon

      White pepper. See method

      Sesame oil. See method


      Marinate the beef in a 1/2 tablespoon of light soy sauce with a splash of Shaoxing wine along with a teaspoon or so of cornstarch or similar (I use potato starch). Stir well and leave for 15-30 minutes.

      Cut the melon(s) in half lengthwise and, using a teaspoon, scrape out all the seeds and pith. The more pith you remove, the less bitter the dish will be. Cut the melon into crescents about 1/8th inch wide.

      Rinse the black beans and drain. Crush them with the blade of your knife, then chop finely. Finely chop the garlic.

      Stir fry the meat in a tablespoon of oil over a high heat until done. This should take less than a minute. Remove and set aside.

      Add another tablespoon of oil and reduce heat to medium. fry the garlic and black beans until fragrant then add the bitter melon. Continue frying until the melon softens. then add a tablespoon of Shaoxing wine and soy sauces. Finally sprinkle on white pepper to taste along with a splash of sesame oil. Return the meat to the pan and mix everything well.

      Note: If you prefer the dish more saucy, you can add a tablespoon or so of water with the soy sauces.

      Serve with plained rice and a stir-fried green vegetable of choice.
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...