Author: redpanda

Winter Melon Soup
Soups

Chinese Winter Melon (冬瓜汤 – Dōngguā Tāng)

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From the simplest versions prepared for weekday meals to the more elaborate ones served at various Chinese banquets and on special occasions, winter melon soup is a classic dish of Cantonese cuisine, popular throughout Southeastern Asia. Even though winter melons ripen in summer, they have a long shelf life and […]

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Appetizers

Chinese Beef Meat Pie (馅饼 – Xiàn Bǐng)

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Even though it is often referred to as the Chinese meat pie, xianbing is, in fact, more similar to an over-sized, seared jiaozi-style dumpling. Both are made with the same, basic flour-and-water dough, except the one for xianbing is layered before being rolled out, and unlike jiaozi dumplings which are steamed, […]

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Lagman
Main

Chinese Lagman (新疆拌面 – Xīnjiāng bàn miàn)

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Lagman is a dish from Central Asia with roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth. Rate

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Moo Shu Pork
Sides

Chinese Moo Shu Pork (木须肉 – Mù xū ròu)

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A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or sesame oil after which day lily buds and thinly sliced wood […]

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