Asian Recipes

Easy Egg Drop Soup Recipe July 28, 2012
Egg drop soup (also called Egg Flower Soup) is a Chinese soup commonly consisting of chicken broth, beaten eggs and green onions. Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. But you can add some other ingredients for extra bite, and there are endless possibilities!

Recipe: Egg Drop Soup Recipe

Serves 3 to 4.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients for Egg Drop Soup Recipe:

4 cups homemade chicken stock or low-sodium store-bought broth
2 eggs, lightly beaten
1 -2 green onions, minced
Salt to taste
A few drops of sesame oil (optional)
A few splashes of soy sauce and hot sauce

Preparation for Egg Drop Soup Recipe:

1. Crack 2 eggs in a measuring cup and lightly beat with a whisk.

2. In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add a few splashes of soy sauce and hot sauce, to taste. Grate a little ginger into the broth. Stir to combine. Cook for about another minute.

3. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

3. Garnish with green onion and serve.

Egg Drop Soup Variations

These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
- 1/2 cup frozen peas.
- If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 – 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.
Fried Rice with Mixed Meat and Vegetabeles Recipe July 13, 2012
Fried Rice with Mixed Meat and Vegetabeles is a very simple dish to make. Its very versatile, simple and easy. Hardly takes any effort, just like the Yang zhou fried rice recipe.

Fried rice goes with pretty much any ingredients you have lying around in your fridge. To me I like to believe that the Chinese invented the Fried rice recipe is basically to use up whatever leftovers of food ingredient in the fridge to make the dish.

Recipe: Fried Rice with Mixed Meat and Vegetabeles Recipe

Taste: Salty and tasty.

Features: Colorful and looks inviting.

Ingredients for this fried rice recipe::

250 grams (0.55 lb) cooked rice
10 grams (1/3 oz) shrimp
10 grams (1/3 oz) cooked sausage (chopped)
10 grams (1/3 oz) cooked ham (chopped)
10 grams (1/3 oz) mushrooms (chopped)
10 grams (1/3 oz) green peas
10 grams (1/3 oz) carrots
5 grams (1/6 oz) scallions (chopped)
2 grams (1/3 tsp) salt
1 grams (1/4 tsp) MSG
15 grams (1 tbsp) sesame oil

Directions:

Heat the wok, add in oil and when the oil becomes hot, throw in the scallions, suasage, ham, green peas, carrots and gently stir-fry. Now add the rice, salt and MSG and stir well till it is done.
Asian: Chicken, Tom Yum and Karengo Soup | Submitted By: Ian Braund December 17, 2010
This is an Asian-style chicken and seaweed soup flavored with ginger, kaffir lime leaves and lemongrass in a chicken broth with soy and oyster sauces.
Healthy Asian Beef and Broccoli Recipe December 9, 2010
Filed under: Recipe Rehab with Tanya Zuckerbrot , Nutrition & Supplements Getty Images Stir-fry dishes tend to be a fairly healthy option because they cook fast without needing a lot of oil and fats. However, many restaurants tend to add calories and high levels of sodium with their gravy-like sauces. This recipe rehab request is from Kathy in Pasadena, Md.

Originally posted here:
Healthy Asian Beef and Broccoli Recipe
Sugar Substitute Recipes: Asian Coleslaw Light | Submitted By: WebsByMegan December 3, 2010
This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
Baked Crab Rangoon December 2, 2010
Although these Asian-inspired appetizers feel fancy, they’re actually easy to prepare. Baking the rangoon instead of deep frying them not only saves time but reduces the mess.—Sue Bennett, Shelburn, Indiana
Asian Vegetable Soup With Noodles December 1, 2010
Noodle soup full of veggies; feel free to substitute your favorites. Asian Vegetable Soup With Noodles Rating: 0 Created: Nov 29, 2010 10:29:48 PM

See more here:
Asian Vegetable Soup With Noodles
Healthy Salads: Asian Chicken Salad | Submitted By: Jill Lopez November 22, 2010
This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday ‘s barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
Winter Melon Soup With Pork Spare Ribs November 5, 2010
No meal is complete without soup. I LOVE SOUP~ usually it needs time to be accomplished, but it’s worthy!!! This is a basic winter melon soup with pork spareribs, which results in a delicate stock that lends flavor to the mild winter melon. The soup is meant to be simple and light, but you can always add more soy sauce or freshly ground white pepper to suit your taste.

Winter melon (dong gua 冬瓜) is a fairly big round fruit with dark green skin. It looks like a water melon but is actually a squash. There is a variation with tough brown skin. Whatever the skin color, the flesh is pale white in colour with seeds in the center. It has little taste but absorbs the flavours of the food it is cooked with. It is best in soups or stew. Try this winter melon soup.

Recipe: Winter Melon Soup With Pork Spare Ribs

Total time required: about 2 hours 40 minutes

Ingredient for Winter Melon Soup With Pork Spare Ribs (serves 4~6)

¼ Winter melon (about 900g)
2 LWater
400g Pork spare rib
Handful Peanut
Handful Red date (Jujube)
Salt to your taste

Directions to cook Winter Melon Soup With Pork Spare Ribs:

1, Add the water in a pot and bring to boil.

2, Add spare ribs, peanuts and red dates and boil for 30 minutes over medium heat. While spare ribs and peanuts are cooking, skin, de-seed and cut winter melon into about 1×1inch blocks.

3, Add winter melon and bring to boil.

4, Lower heat and simmer for 2 hours.

5. Add salt to your taste.

6. Serve.

Try adding other vegetables yourself, such as bamboo shoots, carrots, or silk squash.
Beef & Celery Stir-fry November 2, 2010
This Beef & Celery Stir-fry recipe is simple enough for anyone to whip up. The combination of beef and celery has a wonderfully fresh taste to it, and the celery adds crunchiness. The emphasis is on the celery; so it’s a vegetable dish, and the beef merely compliments its taste. Any other meat will do just fine as well.

Recipe: Beef & Celery Stir-fry

Ingredients for Beef & Celery Stir-fry

100 gm. Lean Beef (thin slices)
1 tbsp Light Soy Sauce
1 tsp Sugar
1 tsp Cornflour
1 tsp White Pepper
1 tbsp Vegetable Oil
3 Sticks Celery (Cut 1″ length)
2 Cloves Garlic (minced)
Corn Starch
Salt to taste

Directions to cook Beef & Celery Stir-fry:

1, Marinate the beef with 2-5 ingredients, and set aside for at least 15 minutes before use.

2, In a hot wok, add 3 tbsp. of vegetable oil, and fry the celery; tossing quickly to have them completely coated with oil (less than a minute). Then scoop out.

3, Add in another 2 tablespoons of vegetable oil into wok. Fry garlic until fragrant, then add the beef and toss thoroughly.

4, When the beef is about to loose all its pink color, return the celery to the mix. Give it a few more toss, then season with salt and cornstarch mixture to form a sauce. (Add a bit of water if necessary). Don’t over-cook the celery. It should retain its greenness and crunchiness. After all, celery can be eaten raw.

5, Scoop out and serve hot.

Enjoy this simple and fresh Celery Stir-fry recipe.
Fried Noodles November 1, 2010
Noodles are an extraordinarily versatile food and a staple of everyday Chinese life. It has many varieties, cooking styles, and ingredients exist. It is said by the end of the Han dynasty (202 BC-AD 220), noodles were standard fare and enjoyed in various forms by rich and poor alike. It is recorded that even the emperor ate boiled noodles. By the eighteenth century, however, Chinese culinary attitudes had changed. Poets and philosophers alike extolled the virtues of fine cooking as distinct from eating for survival.

Recipe: Fried Noodles

Fried Noodles

Ingredients for Fried Noodles:

700g/1.5lb wet, cooked Chinese noodles (200g/7oz dry, uncooked)
100g/3.5oz chicken meat (pork or beef)
100g/3.5oz shrimps
3 cloves garlic
3 slices ginger
½ medium sized carrot
6 pieces Chinese mushrooms
250g/9oz mustard green or spinach
4 Tbsp cooking oil

Marinating (A) :
¼ teaspoon salt
¼ teaspoon soy sauce
a dash of white pepper

Marinating (B) :
¼ teaspoon salt
¼ teaspoon sugar

Seasoning:
2 cups water
1 teaspoon salt
½ teaspoon sugar
3 teaspoon soy sauce
¼ teaspoon pepper

Garnishing (optional):

Sliced chilies
Fried sliced shallots

Preparation to cook Fried Noodles:

1, Cook the dry noodles in briskly boiling water for about 15 minutes or according to package instructions, till it is neither hard nor too soft, take out and put in a colander and flush with running tap water. Drain dry.

2, Slice chicken meat thinly and marinate with A (Marinating) for about 20 minutes. De-shell and clean prawns and marinate with B (Marinating).

3, Soak and clean Chinese mushrooms and slice them thinly. (If you are using the water in which the mushrooms have been soaked as stock, which I do, soak the mushrooms in a weak vinegar solution for 10 minutes. Rinse a few times before the final soaking.)

4, Wash mustard green and cut them into about 5cm/2in lengths. Slice carrot into thin strips or broader slices.

5, Mix the seasoning ingredients together for sauce.

Directions to cook Fried Noodles:

1, Heat up oil in a Chinese wok. Fry the sliced Chinese mushrooms first. Then keep mushrooms to one side of the wok and put in garlic and ginger to fry for a few seconds.

2, Add in chicken meat and stir-fry till its color changes.

3, Add in the shrimps and also stir-fry till they change color. Then Mix in the mushrooms and add the carrots and mustard green to fry.

4, Pushing the contents to the sides of the wok, make a space in the center and add in the noodles.

5, Pour the seasoning sauce over and mix thoroughly. A dash of dark soy sauce may also be added to the noodles for color.

6, Continue to turn and mix. Noodles are ready when well combined.

7, enjoy.

This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Har Gau Dumplings October 30, 2010
Although not a traditional chinese New Year food, Dumplings of all types are enjoyed more frequently during the New Year season. Har Gau Dumplings (also spelled Har Gow, har gau, har kau, har gao, ha gao, ha gow, ha gau, har gaw, ha gaw, har kaw, ha gaau, har cow, har gaau, or other variants) is a traditional Chinese dumpling served in dim sum.

Har Gau are the steamed shrimp dumplings with the translucent wrapper (the secret ingredient that makes the outside wrapping so shiny is wheat starch). It is a good dish to serve for the family during the holidays. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. This dish’s serving manner is similar to that of siu mai (Shaomai). Both har gow and siu mai are considered the most popular dishes in Chinese dim sum.

A local Chinese restaurant charges about $5 for ten. Considering the cheap ingredients and not even knowing what that “mystery meat” filling was I decided to search for a solution. And i find that Steamed dumplings are not that difficult to make and they taste so wonderful when freshly steamed. It was quite a bit of work but if you do, it would be worth it.

Recipe: Steamed Dumpling with Shrimp (Har Gau Dumplings)
Sweet Green Bean Soup October 30, 2010
Sweet Green Bean Soup is an easy chinese soup dessert that is cooling and sweet, so it is suitable for the HOT-rible weather (the same with Red Bean Soup ). Green beans (or some call ‘mung beans’) are considered by Chinese as a ‘cooling’ food, it is commonly believed that Green Bean Soup is suitable for reducing the heatiness in the body and some also believe it is a good alternative home remedy for acne (maybe it works by bringing down the body heat?). I just love making this because it’s so easy and tasty.

This red bean soup recipe is very easy, You can prepare it yourself in the comfort of your own home. There are different version that adds different ingredient to give a different taste to it. The Cantonese version of the Green Bean Soup has dried orange peel added to it for a tangy taste. The smell of orange and the chewing of the soft green beans will give one a great eating experience.

Recipe: Sweet Green Bean Soup

Sweet Green Bean Soup

Ingredients for Sweet Green Bean Soup

# 1 cup dried Green Bean (mung beans)
# 1 tablespoon dried coconut milk powder or 1/4 cup coconut milk
# 4 -5 cups water
# 1/4 cup white sugar
# 3 -4 pandan leaves (optional)

Directions to cook Sweet Green Bean Soup:

1, Wash the green beans, drain.

2, Add the green beans in saucepan with lid, cover with water.

3, Cover with lid, simmer for about 15 minutes over low heat.

4, Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.

5, After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).

6, Just before serving, add the coconut milk.

7, Serve hot.

A good Green Bean Soup is one where the diner can chew the green bean with ease and when it you slow, one can feel the smoothness of the soup going down your throat.

Note: It is said that females should avoid consuming this during ‘that time of the month’ as this is too cooling and may cause heavier flows.
ChongQing Spicy Chicken Recipe October 29, 2010
The Sichuan Cuisine originates in Sichuan province of southwestern China. Sichuan is hot and spicy, the food too. There is hot food, then there is scorching. But when it comes to spicy cuisine, China’s Sichuan Province is in a fiery class of its own. Likewise, the mind-numbing flavors of this fascinating part of the Middle Kingdom.

This Chongqing Spicy Chicken recipe ( 重庆辣子鸡) is one of the more popular Sichuan dishes. It’s not just chillies studded with fried chicken. this Spicy Chicken Recipe consists of little nuggets of chicken that have been stir-fried to a light crispy crust, and then stir fried with copious quantities of chilies and Sichuan peppercorns. I know that sounds like the recipe for plenty of other Sichuan dishes, but the execution here makes all the difference. The combination of crunch, juiciness, chili heat, and peppercorn numbing is just insane. Never mind that it is 3-chillies hot! You might just find yourself tearing from the hot numbing sensations but still wanting more of this addictive dish! Also: it goes unbelievably well with beer.

Recipe: ChongQing Spicy Chicken

Main Ingredients for ChongQing Spicy Chicken:

* Chicken breasts – 1kg

Sauce:

* Sichuan Peppercorn – 8g
* Dried Red Chilli – 30g
* Scallion – 15g
* Ginger – 10g
* Garlic – 5g
* Salt – 8g
* MSG – 2g
* Shao Xing rice wine / cooking wine – 15g
* Light soy sauce – 10g
* Vegetable Oil – 25g
* White Granulated Sugar – 2g

Directions to cook ChongQing Spicy Chicken:

1, Cut the chicken breast into small pieces.

2, Sprinkle the light soy sauce, salt, MSG on the chicken breast. Then mix the chicken breast in the cooking wine and let it stand for about 30 minutes.

3, When the oil in the wok is hot, add in the scallion, ginger and garlic and stir-fry briefly. Then add in the marinated chicken breast in the wok and stir-fry over high heat.

4, Add in the dried red chili and Sichuan peppercorn. Stir-fry until fragrant.

5, At last add salt, MSG and white granulated sugar to taste.

Enjoy your Chongqing Spicy Chicken! Spicy and Hot to taste, this dish serves well with white rice, also goes unbelievably well with beer.
Red Bean Soup Dessert Recipe October 25, 2010
The vibrant color of red signifies happiness and luck. For this reason, it is always present at special celebrations such as weddings, birthdays, and most of all the Chinese New Year. Red Bean Soup is one of the main desserts offered after a meal in most Chinese restaurants. This dessert soup is made of red azuki beans, which are small, dried sweet-flavored beans. It tastes amazingly fresh, perfect for summer.When served, it is plain most of the time. The fancier restaurants may offer red bean soup with sago or sometimes with glutinous rice balls.

This red bean soup recipe is very easy, You can prepare it yourself in the comfort of your own home.

Recipe: Red Bean Soup Dessert

Red Bean Soup Dessert

Ingredients for Red Bean Soup Dessert Recipe:

500 gram red bean
200 gram granulated sugar
a pot of clean water

Directions to cook Red Bean Soup Dessert Recipe

1, Sieve red beans with a sieve and pick out small pebbles or stones among the red beans.

2, Wash the red beans under running tap water. Make sure the red beans are cleaned thoroughly

3, Add the red beans into a pot of clean water.

4, Heat the pot on the stove and keep it to boil. Open the cover of the pot to avoid water from flowing out. Boil it for approximately one hour

5, Use a ladle to scoop up some red beans

6, Examine the red beans. If the red beans split open means that they are well-cooked

7, Add in granulated sugar and stir until the sugar is completely dissolved

8, Keep it aside to cool. When it is cooled enough, pour the red bean soup into a bowl.

Now, your sweet and delicious red bean soup is ready to be served. Put some ice cubes to enhance its taste. Feel free and relaxing while having a bowl of red bean soup particularly during summer and spring time. This red bean soup is actually a nifty way to use up leftover red beans, or you can start from scratch, as we do here. Either way, don’t be shy about the jerk seasoning.

Tips:

1, The dried lotus seeds, with a slight nutty flavor, can be added to create a dramatic contrast in color and texture.

2, You can Add a piece of dried orange peel (half an orange) gives the soup a lovely tangy flavour. You can make this peel by saving all those peels from the abundant mandarin oranges eaten during the period. Scrape off all the white piths with a knife and sun for several days. Then keep them in the freezer and it will last indefinitely.

3, You can also add a handful of sago pearls towards the last 10 minutes of boiling. It gives an interesting texture (slightly chewy).

4, Red Bean Soup is often served cold during the summer, and hot in the winter. Red bean soup serves better when it is chilled. You may also freeze the red bean soup to make some red bean ice cream ice stick or popsicle, using the Leftover red bean soup, maybe.
Laba Festival & Laba Rice Porridge October 23, 2010
The majority Han Chinese have long followed the tradition of eating Laba rice porridge on the eighth day of the twelfth lunar month. The date usually falls in mid-January and is a traditional Chinese festival, called Laba Festival. Laba Festival was originally an occasion for people to give sacrifices to their ancestors, and to pray to the gods of heaven and earth for a good harvest and good luck for the family. Many years later, it has become a Laba rice porridge eating event – a porridge that contains different types of rice, beans, dried nuts, bean curd, and meat.

Eating Laba Rice Porridge Custom:

The custom of Eating Laba Rice Porridge first originated in the Song Dynasty (960 – 1279) and became popular in the Qing Dynasty (1644 – 1911). Now it has been over one thousand years that the Chinese people eat Laba porridge on Laba Festival day. As is known to all, since ancient times Chinese people have attached great importance to growing crops, so when the land bears a good harvest after years of hard work, the farmers will show great appreciation by sacrificing to the ancestors, and heaven and earth. Boiling Laba porridge is one way people celebrate their harvest. Nowadays, Many large Buddhism temples still offer it to Buddhists to show their faith to Buddha on laba.

The ingredients of Laba porridge are various items that are full of nutrition. In different regions there are different ingredients in addition to the rice. Actually eight ingredients (or more) are used, cooked with sugar (or salt). Today we’ll share you a classic recipe of Laba Rice Porridge.

Ingredients for Laba Rice Porridge:
- 1 cup of rice or glutinous rice;
- red beans, millet, Chinese sorghum, peas, dried lotus seeds, red beans, dried dates, walnut meat each 1/10 cup(if you can not find these ingredients you can use other nuts, dried fruits and beans instead);
- Sugar (crystal sugar is better);
- 10 cups of water.
Directions to cook Laba Rice Porridge:

1, Clean rice and eight ingredients and dip them separately in cold water for about 5 hours;

2, Add rice and eight ingredients into a deep pot; Add 10 cups of water and sugar;

3, Turn on the fire and make sure the flame is high, put the lid on;

4, When it is boiled, turn down the fire and take off the lid;

5, Let the porridge simmer until it begins to emit a very delicious smell, add some sugar you’d like;

6, Turn off the fire when porridge becomes sticky.

Laba porridge is not only easy to prepare, but also a nutritious food in winter because it contains amino acids, protein and other vitamins people need. Cooked nuts and dried fruit are good for smoothing nerves, nourishing one’s heart and vitality, and strengthening the spleen. It is welcomed by all people of different ages. Enjoy!
Shumai Recipe October 21, 2010
Shumai or Shuumai Dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. They are small, freeze very well, and are a lot easier to make than gyoza dumplings.

You’ve probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery stores. Frozen ones are usually pretty good, but if you make them yourself you know exactly what you put in them. And, morever, it’s much fun.

There are two regional varieties of shaomai in China: a Cantonese version and a version from the Jiangnan region, along with many other variations in other countries.

Cantonese Shumai Recipe (also known as siew mai)

As prepared in Cantonese cuisine, siumai is also referred to as “pork and mushroom dumpling.” Its standard filling is a combination of ingredients, consisting primarily of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits.[3] The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary from restaurant to restaurant.

Jiangnan Shumai Recipe

Shumai prepared in the Jiangnan region (south of the Yangtze River, stretching from Shanghai to Nanjing) are quite different.

The wrapper is larger and tougher than the Cantonese version. The filling is similar to zongzi (Chinese-style tamales) with soy sauce/rice wine/sugar-marinated pork pieces in glutinous rice and steamed with some lard. It is larger in size than the Cantonese version.

However, most people in Western countries associate shaomai only with the Cantonese version due to the Cantonese immigrants that formed the majority of Chinese communities. Recently, the Jiangnan version is starting to appear in areas with high-density new immigrants from mainland China, such the San Francisco Bay Area and Silicon Valley. This following recipe in this article is the Jiangnan variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. Try this delicious Shaomai recipe!

Ingredients for Shumai Recipe:

2 ½ lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 ½ cups white mushroom, minced
1 pack won ton wrapper
¼ cup scallions, minced
2 tbsp salt
1 piece raw egg
water for steaming

Directions to cook Shumai Recipe :

1, Combine all the ingredients except for the water and wanton wrapper, and mixing well.

2, Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Wack the bottom of the dumpling on the counter so that it will stand up.

3, When all the shu mai are filled, steam in a bamboo steamer for about 15-20 minutes, until cooked. The time depends on the size of each individual piece (larger size means more time steaming).

4, Serve hot with soy sauce, sweet and sour sauce or any dipping sauces.. Share and enjoy this most standard dish!
Cao Cao Chicken October 21, 2010
Cao Cao Chicken is also called Xiaoyao Chicken, and it is the famous local dished of Hefei. Cao cao chicken, strange as its name sounds, is essentially a chicken cooked with traditional Chinese herbal medicines. It was so named because this dish was first invented by a chef of Cao cao, the notoriously devious warlord that lived mostly in the Eastern Han Dynasty (25-220AD).

Cao cao was extremely busy with the military and political affairs that he was overtired and caught the illness. During the treatment, the kitcheners followed the words of doctors to add numerous kinds of nourishing herbs and spices in the stewed chicken. afterwards, Cao Cao gradually became better and often needed to eat such kind of chicken, so people called this chicken as Cao Cao Chicken.
Steamed Stone Frog October 21, 2010
Inhabited in caves, stone frog is a special product in Huangshan Mountain. It weights 250 grams or so, whose belly is white and back black with stripe. Stone frog is rich in protein, calcium and so on. It has the functions of clearing heat, improving vision and nutrition. It is one of the best exotic dishes from mountains.

Steamed stone frog

Steamed Stone Frog is a famous Anhui cuisine. Hui (old name for nowadays Huangshan City) cuisine, one of the eight most famous cuisines in China, features the local culinary arts of Huizhou.The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process. Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, bamboo shoot, etc., come from mountain area. Mt. Huangshan has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Mt. Huangshan can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.
Watermelon Peel with Red Chilies October 21, 2010
Normally, people eat the red flesh of the watermelon. The rind (white and white greenish part) is thrown away. This Watermelon Peel with Red Chilies recipe uses the rind of the watermelon to make a delicious dish.

Phytochemicals and Nutrients of Watermelon Peel: Watermelon rich in water,citrulline,deiminase,Alanine,Glutamic, Acid,Fructose,sugarcane,Glucose,Vitamine C,Calcium,Potassium,Phosphorus and other minerals. Watermelon Peel also has good function as herbal laxative and could be applied to lower cholesterol.

Reipe: Watermelon Peel with Red Chilies

Taste: salty and delicious.

Features: Inviting to look at and refreshing.

Ingredients for Watermelon Peel with Red Chilies recipe:

2 prickled red chilies
500 grams (1.1 lb) whitish skin of watermelon
8 grams (1.3 tsp) salt
1 gram (1/4 tsp) MSG
2 grams (2/5 tsp) sugar
10 grams (2 tsp) sesame oil

Directions to cook Watermelon Peel with Red Chilies:

1, Wash the watermelon clean and remove the outer skin.

2, Cut the Watermelon Peel into sections under 4 cm (1.6 inches) long and 0.6 cm (0.24 inch) wide. Cut the red chilies into thin shreds.

3, Marinate the Watermelon Peel with the salt for 30 minutes in a bowl. Get rid of the liquid from marinating, spread the red chili shreds on the watermelon peel, add sugar, MSG and sesame oil, and this dish is ready to serve.