How to make a warm and delicious salmon congee

How to make a warm and delicious salmon congee

How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee

Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it’s salmon congee in direct translation.

Nature: Neutral with the ginger additional, although fish and seafood skew towards a cooler ingredient.

Taste: Savory

For more videos, you can follow us on YouTube.

 

Congee is home.

There’s a lot of nostalgia of home with congee for many Chinese. It’s something you grew up with in a Chinese household, especially when you’re sick. Congee is on the menu.

With congee, it’s just a base. You can add any protein, vegetables, or toppings to make it your own. And it’s super easy to make!  I’ll always have something in the freezer that will allow me to make congee.  Even simple white rice can make a congee!

 

What’s involved?

Prep time: 10 mins

Cook time: 45 minutes 

Total time: 55 mins

Serves: 4 large bowls

Ingredients

  •  5 slices of fresh ginger
  • 2 cups of rice
  • 2 small chicken thigh bones
  • 1/2 salmon tail (bones)
  • 1 handful of dried scallops
  • 2.5 L of water
  • Your favourite congee toppings

Cooking Instructions

  1. Panfry the ginger slices, salmon, and chicken bones separately until golden brown
  2. In your congee pot, wash your rice and add in your water.
  3. Set to boil on high heat and cover.
  4. Once that boils, drop in the dried scallops and your browned chicken bones and salmon – laying them flat on top
  5. Reduce to low heat.
  6. Stir gently and only the bottom after 10 minutes, ensuring that the salmon doesn’t break apart.
  7. Stir gently again after 20 minutes.
  8. At 35-45 minutes, the congee should be done.
  9. Remove the salmon from the congee first. Try to keep them intact as not to break the bones into the congee.
  10. Salt, serve with your favourite toppings. Enjoy!

Equipment you’ll need

Thermal pot cooker. I use the inner pot for most stove top cooking. This is perfect for soups and congee.

My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for congee!

Use this soup bag to hold your fish if you’d like to keep it together so the bones don’t go into the congee.

Have fun with this magic salt and pepper shaker!

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Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

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How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Nature:  Neutral

Taste: Savory and sweet

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

Another easy dinner, but this time it’s a stew.  Saucy, savory, and super soft meatballs with potatoes and carrots.  This dish is perfect with rice.  Perfect.  Everyone had seconds and we even had enough for leftovers!

The key is the sauce, which is simple and easy to make. Nothing fancy.  Basic Chinese ingredients that you have in your pantry anyways!  Full recipe below.

What’s involved?

Prep time: 30 mins

Cook time: 45 mins

Total time: 75 mins

Serves: 6 servings

Ingredients (serves 1)

Ingredients (serves 6):

  • 1 pound of fresh ground pork
  • 1 whole onion, diced
  • 1 whole head of garlic, diced
  • 1 teaspoon of salt
  • 3 potatoes, peeled & largely cubed
  • 4 medium carrots, peeled & largely cubed
  • Green onions, garnish

Sauce:

 

  • 3 tablespoons of oyster sauce
  • 3 tablespoons of sweet soy sauce
  • 3 teaspoons of sugar
  • 3 teaspoons of corn starch
  • 2 cups of cold water
  • Sesame oil to taste

Equipment you’ll need

I use this STAUB cast iron pot for most of my one-pot wonders. It is amazing to fry first and then just add everything else in! 

My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for stews and soups!

Cooking Instructions
  1. Mix ground pork, diced onions, diced garlic and salt evenly. Roll into happy sized meatballs.
  2. In a pot, add oil, pan fry happy meatballs on medium heat, browning all sides.
  3. Add in potatoes and carrots, fry until nicely browned as well.
  4. Add in sauce ingredients, oyster sauce, sweet soy sauce, sugar.
  5. Cover and boil on medium for 30 minutes.
  6. Add in corn starch to cold water, mix well and add to pot.
  7. Cover and bring to a boil until potatoes and carrots are soft.
  8. Garnish, serve with rice. Enjoy!

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How to make an easy delicious Miso Butter Ramen for dinner

How to make an easy delicious Miso Butter Ramen for dinner

How to make an easy delicious Miso Butter Ramen for dinner

Soup Name: Japanese-styled miso butter ramen noodles soup

Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea flavored) and toppings (so many options!).

Nature:  Neutral

Taste: Savory and sweet

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

This simple easy-to-make miso butter ramen is a twist on other miso ramen recipes. What I love about miso ramen base recipes is that you can get really creative with both the soup base and the ingredients (toppings). There are a few ways to make a miso soup base. This one is using a kombu (dried seaweed) base with a Chinese twist by adding dried scallops. 

Two key “twist” ingredients to this recipe are:  slab of butter and drizzle of sesame oil.

TIP: You can also modify this using udon or soba noodles as well, which are all Japanese options as well. 

What’s involved?

Prep time: 30 mins

Cook time: 30 mins

Total time: 60 mins

Serves: 5 servings

Ingredients (serves 1)

The soup base:

  • 1 large sheet of dried seaweed (kombu)
  • 3 large teaspoons of miso paste
  • 15 dried scallops
  • 2 tablespoons of sweetened soy sauce
  • 2 L of water

The noodles and toppings:

 

  • 5 servings of fresh ramen
  • 3 fresh corn, shucked and pan fried
  • 1 napa cabbage, chopped
  • 1 crown of broccoli
  • Fish balls or cakes of your choice
  • Choice of proteins (pan fried chicken, sausages, beef slices, etc…)
  • 1 happy slab of butter for each bowl
  • A drizzle of sesame oil
  • Fresh green onions (for garnish)

Equipment you’ll need

Thermal pot cooker. I use the inner pot for most stove top cooking. It helps that I can drop it into the thermal warmer if I want to take it off the heat, but keep it warm!

My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for soups!

Fine mesh scooper. Perfect for scooping my prepped ingredients and the noodles. 

This is the brand of miso paste that I use. It’s a product of Japan and is super yummy!

Cooking Instructions
  1. In your thermal pot, add in the water, dried seaweed (kombu), and dried scallops.  
  2. Cover and boil that on medium high for at least 45 minutes (to let the flavors come out).
  3. Now, we will prepare your toppings.
  4. Shuck your corn and pan fry with a little bit of butter until browned. Take off heat and set aside.
  5. Wash and cut your broccoli and napa cabbage.
  6. I will boil the broccoli in a separate pot, a long with the fish cakes.  Take off heat and set aside. You can use this same pot to boil your ramen.
  7. Before service, I will take out the large seaweed from the soup and add in 3 tablespoons of miso paste and 2 tablespoons of sweetened soy sauce.
  8. Drop in the napa cabbage into the soup pot. This will allow it to soften and absorb the flavors of the miso soup.
  9. Boil your ramen until desired softness.
  10. Prep your ramen in bowls. I will lay out ramen portions and then plate with whatever ingredients I want. Drop a slab of butter on top and a drizzle of sesame oil.  Then scoop out your soup.  This will melt the butter.
  11. Top with green onions, serve and enjoy!

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How to make a warm and delicious salmon congee

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How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

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FOLLOW US AND SHARE.

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

Soup Name:

Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is “Mixed vegetables vermicelli pot soup”. 

For this one, I went with pork meatballs and a Miso butter soup base.

Traditional Chinese Name:

雜菜粉絲鍋湯 (zá cài fěnsī guō tāng)

Nature:  Neutral

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

 

For those days when you’re being time efficient…

The best thing about one-pot dinners is that it’s literally in one pot.  Cooked, served, cleaned!

Here’s the concept of the one-pot soup dinner.  You’ll need to design:

  • The soup base (see below for options)
  • The toppings

There are a variety of soup bases you can use for one-pot soup dinners:

 

Tonight’s dinner was DELICIOUS!  The meatballs were a nice added protein to the soup, topped with a silky tofu that everyone loved.  The green bean vermicelli functions as noodles, and there are plenty of green vegetables with the bean sprouts, napa cabbage, and broccoli.  So yummy!  We had enough for leftovers

What’s involved?

Prep time: 10 mins

Cook time: 30 minutes 

Total time: 40 mins

Serves: 8 bowls

Ingredients

  • 1/4 cup of dried shrimp
  • 3 slices of fresh ginger
  • 1 pound of fresh ground pork
  • 1 bunch of fresh enoki mushrooms, diced
  • 1 teaspoon of sesame oil
  • 2 teaspoons of soy sauce
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of garlic salt
  • 1 egg
  • 1 whole large napa cabbage, sliced
  • 1 head crown broccoli
  • 2 bundles of dried green bean vermicelli
  • 1 bunch of fresh bean sprouts
  • 1 pack of fresh soft silken tofu 
  • 10 cups of water
  • 1 tablespoon of miso paste
  • 1 teaspoon of butter
  • green onions for garnish

Cooking Instructions

  1. In a bowl, take out your dried green bean vermicelli and add in cold water, ensuring it’s completely covered and let it soak (to soften) – this step is optional and will just allow the vermicelli to cook faster.
  2. In your soup pot, add a bit of oil and pan fry the dried shrimp and fresh ginger slices on medium heat until fragrant and slightly golden brown
  3. Add in your 10 cups of soup water, cover, turn on to high heat and let that come to a boil
  4. In a separate bowl, mix in the ground pork, finely chopped enoki mushrooms, garlic salt, soy sauce, sesame oil, white pepper, and egg until fully combined.  Then roll out into 1.5 inch in diameter meatballs (or whatever size works for your family – huge meatballs are also fun, while baby ones are great for smaller kids).
  5. Once the soup water boils, drop in your meatballs gently into the boiling water and then cover and let that come to a boil again on high heat.
  6. Once the soup water is boiling, add in all the vegetables, stacking them gently into the water.
  7. You can also add in your vermicelli at this time, ensuring they are completely submerged into the soup water.
  8. Cover and allow that to boil on medium heat for 5 minutes.
  9. Gently layer on top the silken tofu.  This can actually rest on top of the vegetables and not be fully submerged.  When you cover it, it will be like steaming the tofu, so it will be cooked anyways.  Cover and boil for another 5 minutes.
  10. At this point, I will drop in my miso paste and butter and cover again for another 2 minutes on boiling.  This will allow the butter to melt and some of the miso to dissolve, but you can also swish it around before covering.
  11. Garnish with fresh green onions
  12. Serve and enjoy!

Tips for making this soup:

  • For a more neutral soup, use neutral vegetables (both in nature and in taste) such as leafy greens like napa cabbage, cabbage, broccoli, gai lan, choy sum
  • Vegetables such as watercress are more cooling and spinach as a particular unique taste that may throw off the soup
  • Add in a few Chinese herbs of choice that are slightly more warm (such as dried red dates, dried longans, even 1 piece of dong quai would be amazing!)
  • Chop your root vegetables thin like the potatoes and white radish.  It makes it easier to cook and eat.  This is literally a quick boil soup!  So you want your ingredients to cook quickly and thoroughly.
  • Get creative with the vegetable base!
  • Vermicelli and vegetables go last.  They cook really fast!

For videos, visit us on YouTube. 

EXPLORE MORE

How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

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Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

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Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

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Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Simple Ground Beef Congee for Sick Tummies…

Simple Ground Beef Congee for Sick Tummies…

Simple Ground Beef Congee for Sick Tummies…

Soup Name: Simple Ground Beef Congee

Traditional Chinese Name: 碎牛肉粥 (suì niú ròu zhōu)

Taste:  Savory

Nature: Slightly warm

For more videos, you can follow us on YouTube.

My youngest, this morning, woke up and told me her stomach wasn’t feeling well.  I usually keep frozen ground beef in meal portions in the freezer, so it was easy to take one pack out and defrost for this easy congee meal!  

My basic Chinese kitchen pantry also has dried conpoy as a staple and I usually do also keep dried shrimp on the side (which are great additions to Chinese dishes such as stir fry and steamed dishes).  

 

OH THE TOPPINGS!

The amazing thing about plain congee is how you can have a host of toppings available for any taste, condition, discerning critic (or congee food taster)!

Here are some of the interesting ones I’m using today:

 

  • Preserved sweet and sour cucumbers (these come in jars which you can purchase in the supermarket).  They are slightly sweet and slightly tart and super appetizing with rice or congee!
  • Dried seaweed.  Adds a bit of savory crunch!
  • Kimchi.  I know, it’s not very Chinese of me, but I couldn’t help myself!  It was calling to me!
  • Preserved savory olives.  This is a very Chiu Chou-styled topping and is commonly served with plain white congee.  It’s part of my Chiu Chou background that I have jars and jars of these in my pantry!
  • Sesame seeds – both black and white.  This is a great warming ingredient that is both flavourful and adds a different texture!
  • Sesame oil – drizzle a small portion on top and it makes the congee extra fragrant!
  • Fresh green onions.  A staple topping that provides a fresh twist! 

What’s involved?

Prep time: 5 mins

Cook time: 30 mins+

Total time: 35 mins+

Serves: 6 bowls

Ingredients

  • 2 cups of white rice (my kids like using sushi rice for congee sometimes or I blend long grain and sushi rice)

  • 8 cups of water

  • 10 small dried scallops or conpoys

  • 10 dried shrimp
  • 250g of lean ground beef

  • 1 tsp of salt
  • 1 tsp of white pepper
  • sliced ginger optional
  • fresh green onions optional
  • Your fine selection of congee toppings (I have many in my pantry and fridge just because that’s how I roll)

Cooking Instructions

  1. Add a bit of cooking oil to your cooking pot and fry on medium heat ginger, dried scallops and shrimp, until slightly browned
  2. Add in ground beef and stir fry until cooked
  3. Add in 2 cups of white rice and stir until mixed
  4. Pour in water
  5. Cover and bring to a full boil and then reduce heat to medium for another 30 minutes or until rice soft and mushy
  6. Add in salt and white pepper, garnish and serve!

Equipment you’ll need

Thermal pot cooker. I use the inner pot for most stove top cooking. This is perfect for soups and congee.

My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for congee!

Have fun with this magic salt and pepper shaker!

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Turn leftover rice into a delicious, warming congee with shrimp and yams

Turn leftover rice into a delicious, warming congee with shrimp and yams

Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name:

Shrimp Congee with Fresh Yams and Lettuce

Traditional Chinese Name:

蝦粥 (xiā zhōu)

Nature: Neutral

Taste: Sweet 

For more videos, you can follow us on YouTube. 

Want something easy?  Want something delicious?

This is the perfect lunch to make in 30 minutes with leftover rice.  Instead of going the traditional fried rice route (which I usually do), I went with a delicious, warming, and kind of a random mix of ingredients that blended nicely.

The key is the congee base.  I defrosted 10 shelled shrimp using the their creamy heads as the flavour base.  And then added ingredients I found in the fridge that would go nicely.

It was super easy to make and so yummy!  I had about 2 bowls of leftover rice in the fridge, so it was just perfect because I pretty much grazed on it from lunch until dinner!

 

What’s involved?

Prep time: 10 mins

Cook time: 30 minutes 

Total time: 40 mins

Serves: 6 bowls (2 people portion)

Ingredients

  • 10 shelled shrimp, keeping the heads

  • 5 pieces of garlic, diced
  • 1 yam, peeled and cubed
  • Some lettuce (I used half a romaine)
  • Fresh green onions
  • 2 bowls of leftover white rice
  • 7 cups of water
  • Salt to taste

Cooking Instructions

  1. Remove the heads of the shrimp and in your pot, add some oil and diced garlic and saute on medium heat until fragrant
  2. Deshell and devein your shrimp and marinate with a bit of soy sauce, sesame oil, and white pepper to taste
  3. Add in 7 cups of cold water and cover, allowing that to come to a boil
  4. Once that boils, scoop out the shrimp heads and foam (the garlic will also come with it, which is OK)
  5. Add in your leftover rice and cubed yam.  Cover and reduce to a low-medium heat and let that boil for 15 minutes.
  6. Now add in your shrimp and diced lettuce.  Cover and boil for 5 minutes.
  7. Once it all boils nicely, mix it around and garnish with fresh green onions.
  8. Serve and enjoy!
  9. Salt as needed.

Tips for making this congee:

  • The shrimp heads are key in this congee, which is what creates that delicious congee base
  • I tried to blend ingredients that would go nicely with the shrimp flavour (so you can get creative here).  Carrots, potatoes, or onions would also compliment.  [I had tofu in my fridge and thought about adding that with seaweed, but to be honest, not sure seaweed would go with this blend!]
  • It’s quick boil because the rice is already cooked (which is typically the longest to cook since it’s raw, but that’s why this congee can be made in 30 minutes)
  • Use small, diced cuts for quick boil soups or congee (they cook faster)

For videos, visit us on YouTube. 

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Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

How to make an easy delicious Miso Butter Ramen for dinner

Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

How to make an easy delicious Miso Butter Ramen for dinner

Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.