Steamed fish with black bean sauce and tomato

Chinese New Year is just a week away. In Chinese tradition, fish is always a must have for the festive meal. Fish is auspicious to symbolise there will always be plenty year after year. In Chinese phrase it is called 'nian nian you yu' ???? or ????. Here the word fish ? sounds the same as ? which means plenty left.

Steamed fish is very popular for any Chinese festive meals. Fish for steaming

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Taiwanese "flies' heads"?????

Today's I will introduce to you a Taiwanese speciality with an unusual name called "chang ying tou" ??? or in English "flies' heads". The flies' heads relate to bits of fermented black beans or dousi. This is a pungent, salty and spicy stirfry with chive flowers, pork and fermented black beans flavoured with some garlic and chillies. It's tasty with plain rice or eaten as part of a Chinese meal.

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Pork fillet with black pepper sauce ????

???? Hak jiu gee lau (Cantonese), or Hei jiao zhu liu (Mandarin) - Pork fillet with black pepper sauce
Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered.

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Curry chicken rice bake ?????

Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong Kong/ Macau cafe style restaurants ???. I think Japanese also have similar recipe. Curry and cheese does not sound matching but this combination is

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Torn cabbage with red fermented beancurd ??????

I have no time to post any recipes lately, life was hectic I was working 6 - 7 days a week. This blog has been neglected hopefully you did not miss me much :).

Today's recipe is vegetarian, a cheap and cheerful stir fried cabbage with a rather unusual sauce. The secret ingredient is fermented red beancurd or hong fu ru ???. This recipe looks Sichuanese but I am quite sure it is from Beijing.

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Xian torn bread with lamb soup ????

Yang Rou Pao Mo ????


The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.

Yang Rou Pao Mo ???? is a famous xiao chi ?? (small eat or snack) from Xian, warm and comforting. Yang Rou ?? is lamb, Pao ? is soak and Mo ? is a

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Cumin beef ????

I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

Zi Ran Niu Rou ????



Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking

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