Chinese Banquet Dishes
My Chinese Home Kitchen
by Glenn Emerson
3d ago
We have been slow with updates in the past few weeks, and we appreciate your patience. For the past month and a half, Jing has been attending school every weekend. She is approaching graduation later this month, and her class is learning how to prepare elegant Chinese banquet dishes. Some, like Stewed Lion’s Head, which we shared with you, are very traditional. The pumpkin soup is quite elaborate in the preparation. We also shared the recipe for custard-filled papaya slices. Jing’s class projects for Chinese banquets During the past month, working weekends at school, Jing has made the followin ..read more
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Custard-filled Papaya Slices
My Chinese Home Kitchen
by 静
2w ago
We have been a little slow with posting lately. Jing has been in school every weekend for the past month. She is finishing the last of her classes and will be finished with her classroom culinary training in April. One of her recently class projects was to prepare this simple but elegant papaya dessert. Jing sent me a couple photos and the instructions for these custard-filled papaya slices, and it is quite easy to make. As desserts go, this is a very healthy one. Papaya is loaded with vitamins C & A, folate (B9), potassium, and antioxidants. While the research is not conclusive, studies s ..read more
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Easter Blessings from My Chinese Home Kitchen
My Chinese Home Kitchen
by Glenn Emerson
2w ago
“Now after the Sabbath, as the first day of the week began to dawn, Mary Magdalene and the other Mary came to see the tomb. And behold, there was a great earthquake; for an angel of the Lord descended from heaven, and came and rolled back the stone from the door, and sat on it. His countenance was like lightning, and his clothing as white as snow. And the guards shook for fear of him, and became like dead men. But the angel answered and said to the women, “Do not be afraid, for I know that you seek Jesus who was crucified. He is not here; for He is risen, as He said. Come, see the place where ..read more
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Stewed Lion’s Head
My Chinese Home Kitchen
by 静
1M ago
Stewed lion’s head is a traditional dish in Jiangsu Province, China, which belongs to the Huaiyang tradition of Suzhou (Jiangsu) cuisine. This dish is served as a formal Chinese banquet dish. Why is it called “Lion’s Head”? Because this dish uses chopped pork to make meatballs shaped like the head of a lion, the dish embodies a sense of majesty and domineering, so it is named “Lion’s Head”. Image Credit: Chen Jing for My Chinese Home Kitchen, 2024. The stewed meatballs are soft and fat but not greasy. In terms of choosing ingredients, the ratio of fat to lean pork is best 3:7. There are two wa ..read more
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We Have News…
My Chinese Home Kitchen
by Glenn Emerson
1M ago
Thanks to you, our loyal readers, My Chinese Home Kitchen has grown! Our audience (subscribers and repeat visitors) and Web traffic are growing exponentially. We have news related to this growth. We provide authentic content that we research and write together. We do not use AI or other cheats to create material, and this will continue. We believe in quality over quantity and substance without pablum. Website changes The first bit of news is we have changed web hosts. This will enable us to handle the increased traffic without disruption. We’re still making the technical changes required, but ..read more
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Spicy Chinese Cold Beef
My Chinese Home Kitchen
by 静
1M ago
The various Chinese cuisines have many ways to prepare and cook the same ingredients: frying, stir-frying, blanching, deep-frying, braising, etc. How do you usually like to cook beef? Do you grill it, broil it, barbecue it, roast it in the oven, or make a stew? Today we’re going to bring you a new way to cook and eat beef. Spicy Chinese cold beef is served at room temperature, so like other “cold” dishes, it is more commonly served in the summer.   Spicy Chinese Cold Beef. Image Credit: Chen Jing for My Chinese Home Kitchen, 2024. Other popular spicy sliced beef dishes, such as Sichuan F ..read more
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How to Make Lard at Home
My Chinese Home Kitchen
by 静
2M ago
In Chinese kitchens, there are two types of oil, vegetable oil and animal oil, of which lard is the most common. Lard is made from pig fat. Tallow is made from beef fat or sheep fat. Both lard and tallow were commonly used in American kitchens, until a generation ago. In Chinese home kitchens, we still make our own lard. Making lard at home can help extend your food budget. While there are now finished products of lard on sale in the online mall, but these vary in quality, and some have been treated with bleaching agents or hydrogenated for longer shelf life. Hydrogenated fats turn into u ..read more
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Chinese Fried Chicken Wings
My Chinese Home Kitchen
by 静
2M ago
KFC is very popular in China. Do you like KFC? Do you like their fried chicken wings? I think KFC in China may be different from that in the United States, because KFC will introduce products that are suitable for local people according to local tastes. The Chinese KFC fried chicken has a crispy crust, and I think that is using some kind of batter with crispy properties. However, KFC in China uses breadcrumbs for fried chicken wings. Today we will make our own Chinese KFC style fried chicken wings.   Chinese Fried Chicken Wings. Image credit: Chen Jing for My Chinese Home Kitchen, 2024. T ..read more
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Happy Lunar New Year 2024
My Chinese Home Kitchen
by Glenn Emerson
2M ago
From our family to yours, we wish you a happy lunar new year 2024. Happy Year of the Dragon 2024 Jing is home with her family in Guangxi, enjoying their Reunion Dinner. We hope your reunion dinner is filled with warmth and good cheer. Jing was born in the year of the dragon, so this is a special year for her. Thank you for your loyal support of My Chinese Home Kitchen. Some of the Guangxi dishes Jing’s family enjoys during lunar new year Guangxi Pickled Daikon Radishes Guangxi Braised Goose with Garlic Leaves and Celery Guangxi-style Steamed Pork (Kou Rou 扣肉) Guangxi Kiln-Roasted Chick ..read more
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Chinese Steamed Eggplant with Garlic Sauce
My Chinese Home Kitchen
by 静
2M ago
Many eggplant recipes are sautéed or braised in oil. Eggplant soaks up oil like a sponge, too. This home style Chinese recipe uses steam to cook the eggplant, for a simple, economical dish ready in 15 to 20 minutes. Chinese steamed eggplant with garlic sauce is easy to prepare at home and offers a healthier alternative to eggplant cooked in oil. This is also a vegetarian dish, with no meat or dairy products. Home style steamed Chinese eggplant with garlic chili sauce by Jing. Image credit: Chen Jing for My Chinese Home Kitchen, 2024. Home style steamed Chinese eggplant with garlic chili sauc ..read more
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