Tag Archives: chinese

開陽白菜 Chinese Cabbage with Dried Shrimp

Recently I was looking through my beginners Chinese textbook from Tunghai University in Taichung. I was doing a little reviewing on account that over the past couple years I have had little regular practice conversing in Mandarin and therefor last … Continue reading

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炸豆渣塊

炸豆渣塊 (zhà dòu zhā kuài) I guess you could call them “Vegetarian Nuggets.” Literally it translates as “deep fried soybean dregs pieces,” so that is might not be the best name for them. Basically when you make soy milk or … Continue reading

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薑絲麻油蛋 Eggs Fried In Sesame Oil With Ginger

薑絲麻油蛋 (Jiāng sī má yóu dàn) is about as simple a recipe as a recipe can get. After all it is just a slightly fancied up fried egg. It is quick and easy, which means it meets my requirements for … Continue reading

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客家鹹口味粄圓 Hakka Salty Rice Ball Soup

I thought a fitting start to this post would be the video from this years Golden Melody Awards winner for best Hakka Singer; Ayugo Huang (黃連煜) singing Shan Ge Yi Tiao Lu (山歌 一條路), Sán Gó Ìd Tiǎu Lu in Hakka. … Continue reading

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Stir Fried Bamboo Shoots with Pork 竹筍炒肉絲

I am pulling another recipe out of my new Hakka cookbook. Though to be honest the first time I had this rather homely dish was in a Amis aboriginal household. Stir Fried Bamboo Shoots with Pork (竹筍炒肉絲 zhú sǔn chǎo … Continue reading

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沙茶羊肉炒空心菜 Stir Fried Lamb with Water Spinach

沙茶羊肉炒空心菜 (sha cha yang rou chao kong xin cai) Lamb stir fried with water spinach and seasoned with Taiwanese barbecue sauce would be the long and most informative title of this dish, but let us just call it Stir Fried … Continue reading

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腐乳高麗菜 Cabbage with Furu (Fermented tofu)

腐乳高麗菜 (fu ru gao li cai) I have a habit of searching out recipes that make use of 豆腐乳 (dou fu ru)/fermented bean curd. With a texture and flavor reminiscent of a soft, strong, ripe cheese Furu is generally not eaten straight on … Continue reading

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