ShaXian Wonton & Noodles With Peanut Butter Sauce/沙县扁肉拌面


These two are very famous Fujianese Snacks. We call them snack, but they look more like a meal. These two have to be eaten together. Shaxian is a small town in Fujian province that is very famous for different kind of snacks. Fuzhounese wonton is not nearly as good as this one because the way the meat is processed. The meat in Shaxian wonton is much bigger and much more elastic.



ShaXian Wonton

Lean pork (meat from pig’s leg is preferred) 5oz.

Fuzhounese wonton skin 40- 50 pieces

Broth 4 cups

Cut pork into big thick slices, cut all the fascia off the meat, sprinkle 1/2 tsp baking soda over the meat, then use a hammer meat tenderizer to gently strike the meat for one hour. (Yes ONE hour)

Add 1/3 tsp salt, 1/3 tsp chicken bouillon, 2 pinches white pepper, 1/2 tsp dark soy sauce and 5 tbsps cold water to the meat and mix well.

Get 1 tsp of meat and wrap it with a piece of wonton skin. Since the wonton skin is super thin, all we need to do just pinch them together.

Bring a pot of water to boil, then cook the wontons in the boiling water for 3 minutes. Adjust the time according to your wonton’s meat size.

Divide the wontons to 3 different bowls, then add the broth (boil in a separated cookware. Add salt, white pepper, sesame oil and white vinegar to the broth) Then garnish with scallion.

瘦肉 (猪腿肉优先) 5 安司

福州扁肉皮 40-50 片


把猪肉切成大厚片, 切掉肉上的所有筋膜, 在肉上洒1/2 茶匙的苏打, 然后用锤肉的锤子轻轻地把肉锤打一小时。(是的一小时)

加入1/3 茶匙盐, 1/3 茶匙鸡肉精, 适量白胡椒, 1/2 茶匙老抽, 5 汤匙冷水, 拌匀。

拿1茶匙的肉, 用一块扁肉皮包起来。因为扁肉皮超薄, 我们需要做的只是轻轻捏一下就会粘在一起了。

煮沸一锅, 然后在沸水中煮扁肉3分钟。根据你扁肉的肉大小调整时间。

将扁肉分到3个碗里, 然后加入汤 ( 在另一个锅里煮开。将盐、白胡椒、芝麻油和白醋加入汤中, 然后用葱装饰。

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Noodles With Peanut Butter Sauce

Thick wonton Noodles 8 oz.
Pork fat 2tbsps

Light soy sauce 2tbsps

Shallot oil 2tsps

Chicken bouillon 1tsp

Scallion 2tbsps

Peanut butter 2tbsp


Cook the noodles in boiling water for about 7-8 minutes, then take them out of water and put them in a big bowl.

Add the rest of ingredients to the noodles and mix well. You may need to add some water that you use to cook the noodles because this kind of noodle will absorb a lot of liquid.








面条在沸水中煮7-8 分钟, 然后把它们从水里捞出来放进一个大碗里。

将剩下的配料添加到面条中, 拌匀。你可能需要添加一些你用来煮面条的水, 因为这种面条会吸很多水。


Related image


Thin Noodle Soup/面线糊


This thin noodles soup has been my all time favorite. I had posted something similar before, but I did some changes to make it even better this time.

I braised the meat before hand. I used pork intestine, two different part of beef trips. Here is the recipe for braise meat:

Here is the recipe how to make this noodles soup dish:

Basically I braised the meat first, then added some of the sauce used to braise the meat to the broth ( you can use any kind of broth or even just water). Precooked the thin noodles in a separated cooking pan, then added to the soup. I thickened my soup using water chestnut starch this time because it keeps the soup thick even if I heat it up the next day. Simply delicious!!!

我之前也煮过类似的面糊,我超级喜欢吃。 这次我改了一点点的做法让面糊更好吃。

我事先先把肉都卤过了。 我用了猪大肠,牛百叶,还有牛肚。做法看接连:


我把要用的肉都事先卤过。 加一点卤肉的汤汁到肉汤里(你可以用自己喜欢的肉汤,用水也可以)。 面线在另外的锅里煮熟后加到肉汤里。我这次用马蹄粉勾芡因为用马蹄粉勾芡的汤就算第二天再回锅热一次吃还是很粘稠。总之就是很好吃就对了。

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Noodles Soup/汤面

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It is about 3 servings and $5.5 per serving.

Pork bone 3 pounds

Beef neck bone 3 pounds

Shanghai thin noodle 16 oz.

Shrimp 9 pieces

Fish balls 9 pieces

Scallion 3 tbsps

Spinach some (optional)

Blanch the bones in cold water until it is boil, turn the heat off then rinse under the running water.

Bring 4 quarts of water to boil then add the bones. When the water is boiling again, turn the heat to low and simmer it for 4-5 hours.

Cook the noodle in boiling water for 5 minutes or until it reaches you prefer tenderness. Rinse the noodle under running water for 30 seconds.

If you like vegetable in your noodle, precook it in boiling water too.

Discard all the bones and meat in the broth. I precooked my shrimps and fish balls in my broth too. Add only a few pinches of white pepper and some fish sauce to your taste.

Place some noodle in a bowl, add fish balls, shrimp, spinach and scallion then pour some broth to it.

I cooked my broth for 4 hours with the lowest heat, and the broth turns milky white. Even though I used bones, but there were still whole lot of meat connected to the bones. So the finished product will have a lot of oil on the top, if you don’t want your noodle soup to be too oily, make sure you skim the oil off.

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菠菜一些 (可选)

将骨头在冷水中煮到沸, 把火关掉然后在自来水下冲洗干净。

把4夸脱的水煮开后加入骨头。当水再次沸时, 把火调小熬煮4-5 小时。

在滚水里煮面条大概5分钟或直到您喜欢的软度。用水冲洗面条 30秒。



把面条放在碗里, 加入鱼丸, 虾, 菠菜和葱, 然后倒一些汤。

我的汤熬煮了4个小时变成了奶白色的浓汤了,因为我是开最小的火煮所以也没有什么蒸发。 但是吃之前最好要滤一下那个油。

Lobster Maifan/龙虾炒米粉


3 servings and about $16 per serving.

This is my first home cook meal after my vacation. Didn’t feel like to cook anything. Didn’t have any food in the refrigerator either, this morning I went to buy groceries. It was raining like crazy, so I didn’t think too much just grabbed whatever I saw and ended up missing so many things. Anyway, I bought 2 lobsters today and meant to make lobster with ginger and scallion for dinner, and then I realized that as not enough for dinner. I didn’t want to make too many dishes, so I tried to find some noodles to cook with the lobster. Unfortunately, I couldn’t find enough of anything to cook with it. So at the end I used 2 different kind of Maifan to make this dish.


Maifan 150g

2 Lobster about 3.5 pounds

Ginger 5 slices

5 whole Scallion

Shallot 2 big cloves

½ small size Onion

Cut ginger, scallion, onion and shallot into shreds.

Cut lobster into smaller pieces. Drain all the lobster juice to a separated container and take the fat out too for another dish.

Precook maifan in boiling water according to the direction on the back.

Add about 1/3 cup of corn starch to the lobster, and deep fry in hot oil for about 4-5 minutes. If you are cooking with a home gas stove like me, don’t cook too many pieces at once. Cook a few pieces at a time will be easier.

Leave about 3 tbsps. oil in the skillet, add scallion, ginger, onion, shallot and 3 tbsps. XO sauce and Sauteed for 3 minutes.

Add maifan along with 1tbsp soy sauce and 1tbsp oyster sauce and mix together.

Add lobster and 1tsp chicken bouillon powder to the maifan and continue to mix everything together. At the end add 2 tbsps. Cooking wine and mix.


2只龙虾约3.5 磅






把龙虾切成小块。把所有的龙虾汁都放到一个分开的容器里, 然后把脂肪取出来做另一道菜。


在龙虾里加约1/3 杯玉米淀粉, 并在热油中油炸约4-5 分钟。如果你是像我这样的家用煤气炉做饭, 不要一次炸太多。一次炸几块就容易多了。

留下大约3汤匙油在锅里, 加葱、姜、洋葱、红葱和3汤匙XO 酱炒3分钟。

加入米粉连同1汤匙 酱油和1汤匙蚝油混合在一起。

加入龙虾和1茶匙鸡精, 并继续搅拌在一起。最后加2汤匙料酒喷香。

Here are some pictures from my vacation:




Fettuccine With Shrimp/白酒虾意面

Chinese do not serve diner dish by dish, we usually have all the food ready (doesn’t matter we have 5 or 15 different dishes) then everyone will start eating with everything in front of you. So last time when I cooked for my American friends in their home, I was asked to go with orders, at first I was a little confused. Lol… I was thinking:” but I have everything ready, why not just take them out?” Anyway we still had a really great time together! So if you come to my home, I will have everything ready on the table, but you can choose what to eat first!!!

This is so far the best Italian dish I cook. With some simple ingredients, and it turns out to be one of my favorite non-Chinese dishes now.

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Fettuccine 3.5 oz

Medium size shrimp 5 pieces (deveined)

Chicken broth ½ cup

Pinot grigio 1/3 cup (you can use other kind of white wine)

Garlic 1 clove (minced)

Shallot 1 piece (sliced)

Extra virgin olive oil 1tbsp

Butter 1tbsp

Lemon juice 1tbsp

Lemon zest 1tsp

Parsley 2 tbsps.

Cook fettuccine according to the instruction on the back of the package.

Add butter and oil to a sauté pan, add shallot and garlic to it and stir fry for a minute or two.

Add shrimps continue to cook for 2 minutes.

Add lemon juice, chicken broth and white wine then bring to boil

Add fettuccine and mix well, add salt and black pepper to your taste, finally add lemon zest and parsley.

This is so far the best Italian dish I cook. With some simple ingredients, and it turns out to be one of my favorite non-Chinese dishes now.

Fettuccine 意面3.5 盎司

中号虾5只 (去虾线)

鸡汤 ½ 杯

白酒1/3 杯

大蒜1粒 (剁碎)

红葱头1颗 (切片)








在煎锅里加黄油和橄榄油, 加入红葱头和大蒜, 炒一两分钟。


加入柠檬汁、鸡汤和白酒, 然后煮开

加入意面混合好后适量加盐和黑胡椒粉, 最后加柠檬皮屑和欧芹。


MaiFan Soup/米粉汤


Fish ball 3 pieces

Canned pickle cabbage 2oz. (roughly chop)

Maifan/rice vermicelli 50g

Scallion I piece

Some cooked meat from Chinese restaurant (optional)

Boil egg ½ (optional)

Broth 2.5 cups

Add 1tsp cooking oil to a cooking pan and heat it up, add the white part of scallion and pickle cabbage to the oil and sautéed for a couple of minutes.

Add broth and fish balls to the pan and cook until boil.

Add maifan and cook for 5 minutes or until maifan is soft enough to eat, add green part of scallion.

Pour the maifan soup to a bowl; add the ½ egg and meat on top of it.

How to make the egg:

Cook the egg in boiling water for 6 minutes, take it out and when it is not hot anymore, peel the shell off, put it in the sauce over night. If you don’t like the egg yolk too soft, then boil it for one more minute.

Link for sauce:

Usually if you order a bowl of noodle soup from a Cantonese restaurant, it will have some sort of precooked meat come with that. Something like roast pork, duck or braised meat. Since I cooked duck and pig intestine the day before, I added them to my noodle. The pickle cabbage is very important in this dish, it brings tons of flavor to the noodles. Try it, you will see. It took me about 10 minutes to make this delicious noodle soup. Yum!!!



罐头雪菜2 安士 (稍微切一下)


葱 I 条

一些熟肉 (可不要)

水煮鸡蛋½ 个

肉汤2.5 杯

将1小勺 的油加到锅中, 加热, 将葱白和雪菜加入油中, 再炒2分钟。

在锅中加入肉汤和鱼丸, 煮开。





水开后放入蛋煮6分钟, 马上拿出来。等蛋不烫了把皮剥掉。 放入酱汁中浸泡过夜就好了。


通常, 如果你去广东餐馆点一碗汤面, 面里会有烤猪肉、烤鸭肉或叉烧,鸡肉之类的东西。因为我前一天卤了鸭和猪大肠, 我就把它们加到我的面条里。这道菜雪菜是一个必须, 没有它米粉就没有那么好吃。 我花了10分钟不到就做了这美味的面条汤。好吃!

Seafood Fettuccine/海鲜意面


Lobster meat 100g

Mussel 6 pieces

Razor clam 6 pieces

Fettuccine ½ pound

White wine 1/2 cup

Butter 2tbsps

Minced garlic 2 cloves

Extra virgin olive oil 1 tbsp

Precook the noodles in a big pot of boiling water with some salt as directed on the package.

Add the extra virgin olive oil in a skillet, add garlic and cook until it is aromatic, add the clam and mussel and white wine. Cook with cover on for one minute, by now the razor clam should be ready, pick them out and discard the shells.

Continue to cook the mussels for 2-3 minutes with cover on then discard the shells too.

Add the fettuccine, lobster meat, clam and the butter, mix well. Add salt and black pepper to the taste. Garnish with basil.

If you have some spinach at home, it goes really well with the dish.  For the white wine, I used Pinot Grigio, it goes really well with seafood.







白葡萄酒1/2 杯






在煎锅里加入初榨橄榄油, 加入大蒜烹调到它香味出来, 加入蚬,贻贝和白葡萄酒。加盖子煮一分钟, 这时候蚬应该好了, 把它们从锅里挑出来, 然后丢掉壳。

继续盖上盖子煮贻贝2-3 分钟然后一样把壳捡出来丢掉。

加入面、龙虾肉、蚬和黄油, 拌匀。加入盐和黑胡椒调味。加罗勒点缀。

如果你家里有菠菜, 加点菠菜很好吃的。我用的是Pinot Grigio 白酒,这个酒煮海鲜很对味的。



锅边又叫鼎边锉,是福州非常出名的一道小吃。吃的时候一般配油条,虾酥,芋头糕之类的油炸品。 可以说没有吃过锅边的福州人一定是假福州人。 对于福州人来说,这就是最地道的福州早餐了。


沾米粉 1杯


面粉 3汤勺




高汤  4杯

台湾小白菜 2 根(切丝)

葱1 条(切丝)

大干贝 2颗

干鱿鱼 1小片(3个手指头大,切丝)

五花肉丝 10 来丝

香菇 2朵(切丝)

黑木耳 3片(切丝)


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刚刚调好的浆再好好搅匀了拿一塑料的小碗装一些后沿着锅沿倒下去,要均匀的倒在锅沿上, 尽量不要倒到汤里去了,也不要倒太多。 这样做出来的锅边才不会太厚又很清爽。

如果火候够猛,你又倒浆倒的很薄, 盖子都不用盖,浆马上就变透明就卷边了(有时还自己就掉下去了)用个塑料的铲子把锅边铲到汤里。 如果锅子小,就一碗一碗的做,如果锅子大点的就继续在锅沿上倒浆重复上面的步骤。 一般也就重复3 遍, 放锅里煮太久锅边会煮的跟浆糊一样也不好吃。加虾油或鱼露(建议不要用盐代替)鸡粉和白胡椒粉调味。

喜欢比较稀一点的就加多点高汤,一般外面卖的都很稀。国内的都是用鼎来做,一次可以做一大锅,而且火够大做的也特别的快。 如果没有信心怕把浆倒到汤里的,也没有关系,将浆倒到平底的不粘锅里烧熟了以后再倒到汤里煮一下也是可以的。 一般外面卖的都喜欢用旧米来磨浆做,旧米没有粘度了这样做出来的锅边很清爽。但是缺点是吃起来比较硬。 我试过只有粘米粉做的, 加地瓜粉做的,都没有今天加面粉的好吃。




Thin Noodles Soup/双肚面线


This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much. What Taiwanese will also eat is oyster thin noodles or pig intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is made of rice in yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.


Pig stomach 1pound

Fresh Fish stomach 1 pound

Ginger 4 slices

Long life noodle 300g

Chicken Broth 2.5 quarts

Light soy sauce 2 TBSPS

Dark soy sauce 1 TBSP

Chicken powder 1 TSP

White pepper a few pinches


Fried Shallots:

4 large Shallots

1/3 cup oil


For extra flavor

Some minced garlic

Some Cilantro

Some balsamic vinegar


Cook pig stomach with 1 quart of boiling water and 2 big slices of ginger in an electronic pressure cooker for 15 minutes. After taking out of pressure cooker and cooled cut into small pieces

Cook fish stomach with one quarter of boiling water and 2 big slicesof ginger in an electronic pressure cooker for 5 minutes. After taking out of pressure cooker and cooled cut into small pieces.

Slice shallots into thin rings and cook in the 1/3 cup of cold oil with high heat for about 10 minutes or until shallots are lightly golden brown. Separate the oil from the fried shallots. Use a piece of kitchen paper towel to absorb the oil from the shallots.

I made my own chicken broth last time, but you can use can broth. And if you do use can broth please only use dark soy sauce for color because the can broth has a lot of salt already.

Bring broth to boil then add the pig and fish stomach; add the rest of spices from 1 and 4TBSP of shallots oil and all the fried shallots to the broth. When the mixture start to boil again slowly add some cornstarch water to make the soup really thick and turn the heat off.

While the soup is cooking, you can bring a big pot of water to boil to cook the Noodles. The noodle is very thin and crispy, so break them shorter (easy to eat later). When the water is boiling, add the noodles and cook for 2-3 minutes. Filter out all the water and pour the noodles to the soup, stir the noodles a little and you may need to add some salt to your taste.

When serve, add some garlic, cilantro and vinegar to your own preference.

This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much since. What Taiwanese will also eat is oyster thin noodles or pig big intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.




猪肚 1 磅

新鲜的鱼肚 1 磅

姜 4 片

长寿面300 克

鸡高汤 2.5 夸脱

生抽 2 汤匙

老抽 1 汤匙

鸡粉 1 茶匙




4 个大红葱头

1/3 杯油






猪肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 15 分钟。拿出锅子后冷却再切成小块。

鱼肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 5 分钟。拿出锅子后冷却再切成小块。

葱切成薄片和1/3 杯的冷油用中高火煮约 10 分钟或直到红葱头变成金黄色。分开葱油和葱酥。用一张厨房纸巾吸葱酥的油。


把肉汤煮开,加入猪和鱼肚; 然后再加入1中剩下的调料外加 4 汤匙葱油和所有的葱酥到汤汁里。当汤开始再次煮开时慢慢地加玉米淀粉水把汤勾芡的很浓稠。

当汤在煮的时候,你可以煮开一大锅水来煮面条。面条又细又脆,很容易折断成短一点的方便等下吃。 当水开时,加入面条,煮 2-3 分钟。过滤掉所有的水把面条加入汤中,搅拌一下,这时你可以按你自己的口味再加点盐。


Cold Noodles/冷面


Japanese Somen Noodles 4 oz.

Egg 1

Medium size Cucumber 1/2 (shredded)

Meat balls 3 pieces (optional)

Crab meat 2 sticks (optional)

Garlic 3 cloves(minced)

Dark soy sauce ½ tbsp.

Light soy sauce 1 tbsp.

Sugar 2tsp.

Balsamic vinegar 1.5 tbsp.

Chicken powder ½ tsp.

Sesame oil 1tsp

Hot oil ½ tbsp.

Oil 3-4 tbsp

Bring a pot of water to boil and add the noodles. When the water returns to boil again cook 3 more minutes, stir occasionally.

Drain, rinse with cold water to cool then rinse well.

Add 3 tbsp oil to a hot pan and heat it up until it smokes, pour the oil the garlic then add the rest of spice and sauce, stir well.

Break the egg in a bowl, Add a little bit of oil to the same pan to heat up oil and pour the egg into it to make a thin egg pancake. Shred the egg.

Get a big bowl, put everything in it and pour the sauce over and mix well. I didn’t use all the sauce I made here because I don’t want it to be too salty. You should try to add the sauce little by little until it reaches you preferences.


日本寿麵條4 盎司。

蛋 1个

中等大小黃瓜 半个 (切丝)

肉球 3 个 (可不要)

螃蟹肉 2 枝 (可不要)

大蒜 3瓣(切茸)


醬油 1 湯匙。

糖 2 茶匙。

香醋 1.5 湯匙。


麻油 1 茶匙


油 3-4 湯匙

一锅水燒開,加麵條。當水再燒開后再煮 3 分鐘,偶爾攪拌。

捞起、用冷的水來 沖洗冷卻,然後滗干水即可。

熱鍋加3 湯匙油、 加熱直到它冒煙,油倒入到装大蒜的碗里然後加入剩下的香料和醬汁,伴勻。