Salty Ham With Bamboo Shoot Soup/腌笃鲜

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This dish is surprisingly good, way better than I anticipated! How come I had never eaten it before? This is a Shanghaiese dish; I had heard people talking about this dish before, and they love to use the expression: it is so tasty that your eye brows will come off to describe it. Well, my eye brows came off today!! This dish doesn’t need any spice or sauce; the saltiness is from the salty ham. So the better the quality of the ham, the better this dish will be.  I am going to cook it for Chinese new year.

Fresh bamboo shoot 1 pound

Chinese salty ham ½ pound

Lean pork 1.5 pounds

Knotted bean curd skin 4 oz.

  • Pork cut into small pieces, then blanch in boiling water for 2 minute, wash and set aside.
  • Salty ham also cut into small pieces, cooks in 1 quart of cold water until the water is boiling, drain and set aside.
  • Peel the bamboo shoot’s hard skin off, trim the end, then cut into slices. Cook in boiling water for 3 minutes. Drain and set aside.
  • In a big cooking pan, add 2.5 quarts cold water, salty ham, pork and bamboo together and cook with high heat until boiling. Turn the heat to low and continue to cook for one hour.
  • Add the knotted bean curd skin and continue to cook for 30 minutes with medium low heat.

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  • 冬笋1磅
  • 金华火腿½磅
  • 瘦豬肉1.5 磅
  • 百叶结4盎司。
  • 豬肉切成小塊, 然後在沸水中燙煮2 分鐘, 洗淨放在一旁。
  • 咸火腿也切成小塊, 在1夸脫的冷水中煮到水开了, 瀝幹, 放在一旁备用。
  • 剝去笋的外皮, 修剪末端, 然後切成薄片。在沸水中煮3分鐘。瀝幹水备用。
  • 在一個大的鍋中, 加2.5 夸脫冷水, 咸火腿, 豬肉和笋在一起大火煮到水开。把火轉小繼續煮一個小時。
  • 加入打結的豆腐皮, 中小火繼續煮30分鐘。


這道菜出奇的好吃, 比我預想的要好很多!我以前居然從來沒吃過。這是一道上海菜;我以前常聽人們談論這道菜, 他們喜歡用鲜到眉毛都掉了来形容这道菜。嗯, 今天我的眉毛鲜掉了!!這道菜不需要加任何的香料或調味料。;鹹味是从火腿来的。所以火腿的品質越好, 這道菜就會越好吃。 我打算今年年夜饭煮这道菜。


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Meatballs With Hoisin Sauce/海鲜酱肉丸子

It is the time of year for my company’s annual potluck party. I was requested by my dear coworkers to make my signature dish: meatballs. It is a simple dish, yet delicious. This time I used 2/3 pork and 1/3 beef. I made 94 meatballs so I decided to deep fry them instead of pan fry like last year. It turned out deep fry is much faster and also the meatballs won’t break apart. I did change the recipe a little bit this time, for example I added the water chestnut instead of dried mushroom, after I finish rolling the balls, I wrap them with a thin layer of corn starch on the surface. According to my coworkers, they were good! I do believe them because at the end of the party, there was not single piece left.


又是一年一度我工作的公司的聚餐时间。我亲爱的同事们要求我做我的招牌菜: 肉丸子。这是一个简单但美味的菜, 。这次我用了2/3 猪肉和1/3 牛肉混合起来做。我做了94个肉丸子, 所以我决定用油炸, 而不是像去年的煎。结果 油炸要快得多, 肉丸也不会裂开。这一次我改变了食谱一点点, 例如, 我加入了荸荠, 而不是香菇, 在我完成全部肉丸子后, 我包裹一层薄薄的玉米淀粉在表面。据我的同事说很好吃!我相信他们, 因为在聚餐结束之前就一颗不剩了。

Roast Pork Steam Buns/叉烧包

I am recently crazy about steam buns, always in the mood for more. Last time I made cabbage with ground pork steam bun, it was really good, but still for someone who loves meat so much, that wasn’t good enough. I was so much in the mood for roast pork steam buns. So here we go…. I made my own roast pork today to make my steam buns. Can I say it is so good and much better than store bought? Lol…

Today’s Chinese taboo story is about pear. Chinese don’t like to share pear with love ones because share Pear in Chinese has the same pronunciation as separation. Because we don’t want to be separated from our love ones so we don’t share pears.


Here is the recipe for my roast pork steam buns:

Soy sauce 2tbsps

Oyster sauce 2tbsps

Sugar 1tbsp

Water ½ cup

Scallion 4 whole pieces

Roast pork 400g


Dice roast pork, thinly chop scallion.

Add 1 tbsp oil to a sauté pan and heat it up a little then add white part of scallion and sauté for a minute.

Add water, soy sauce,sugar and oyster sauce then bring it to boil, thicken it up by adding some starch water.

Add roast pork and green part of scallion and mix well. (Don’t continue to cook)

Here is the link for roast pork:

Here is the link for the dough:









叉烧切丁, 葱切成葱花。

将1汤匙油加到炒锅中, 再加热少许, 然后加入葱白 炒一分钟。

加入水, 酱油, 糖和蚝油, 然后把它煮开 加一些淀粉水勾芡。

加入叉烧和葱花部 拌匀。(不要继续煮)




Sweet and Sour Pork/甜酸猪排

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This dish is similar to my other dish Peking pork chop but a little simpler with fewer ingredients.


Water 8 tbsp

Ketchup 3 tbsp

Vinegar 1 tbsp

Sugar 1 tbsp


Pork chop 2 pieces (20 oz.)

Salt 1/3 tsp

Cooking wine 1tbsp

Corn starch 2-3 tbsp

Mix all the ingredients for sauce together in a small bowl.

Use a meat tenderizer to smash the pork chop to be 2-3times in size, and then cut each into 5-6 strips. Add salt and cooking wine and massage the meat a little then add the corn starch and marinate for at least 30 minutes.

Deep fried the pork chop with medium heat for about 3 minutes (adjust your cooking time according to the thickness of your pork). Take all the meat out of oil, heat up the oil to really hot, then fry the meat again for 1 minute. Twice cook the pork so it will be tender inside and really crispy outside.

In a separated sauce pan, bring the sauce to boil, then thicken it up with some corn starch water, add in pork chop and mix well with the sauce.

这道菜与我的另外一道菜肴京都猪排类似, 但更简单, 配料更少。






猪扒2块 (20 盎司)

盐1/3 茶匙


玉米淀粉2-3 汤匙


使用肉锤将猪肉敲打到2-3倍大, 再将每一块都切成5-6 条。加入盐和料酒, 再稍微按摩一下肉, 然后加入玉米淀粉, 腌制至少30分钟。

用中火炸猪扒约3分钟 (根据你的猪肉厚度调整你的烹调时间)。把所有的肉从油里捞出来, 把油加热到7成热, 再把肉复炸1分钟。复炸猪肉是为了外酥里嫩。

在另外一个锅中, 把调味汁煮沸, 然后用一些玉米淀粉水勾芡一下它, 加入猪排, 拌匀。

Braised Pig Intestine/卤猪大肠


大肠 1磅



因为大肠要煮很久所以我就放高压锅里煮了, 如果用普通的锅子煮的话至少要煮30分钟。 你可以用根筷子试试插入,如果很容易就插过去了那就可以了。 我用下面这种高压锅,用煮饭的那一档煮的。

Pig intestine 1 pound

Blanch the intestine in boiling water for 1 minute, then add it and the sauce to the pressure cooker cook it for 4-5 minutes.

I used the sauce that I made to braise the duck today. Since intestine needs to cook much long time, I used the pressure cooker shown above and press the one for rice. If you don’t have a pressure cooker at home, then you need to cook it much longer, use a chop stick to poke it, if it is easily going through, then it is done. This may not seem very appearing to you, but it is something very common for Chinese. We love it very much!!!!

Pull Pork Burger/肉丝汉堡

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Pulled pork:

  • 4 pounds pork shoulder roast
  • 1 cup barbeque sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 2 tablespoons light brown sugar
  • 1 tablespoon yellow mustard
  • 1/3 tsp salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 2 springs rosemary
  • 12 hamburger buns, split

Cole Slaw:

  • ¼ head green cabbage, finely shredded
  • ¼ head red cabbage, finely shredded
  • 1 small carrot, finely shredded
  • 6 tbsps mayonnaise
  • 2 tbsps cider vinegar
  • 1tbsp sugar
  • Salt and freshly ground black pepper to the taste

Mix everything together and mix well. If you like me who doesn’t like raw cabbage, cook the cabbages in the boiling water for 2 minutes, then drop them into ice water. Make sure you squeeze all the water out of the vegetable before you mix it with other ingredients.

Here is the link for the burger buns:

Pull Pork:

  1. Place the onion on the bottom of the slow cooker, then place the pork roast on top of it.
  2. Pour in the barbecue sauce, apple cider vinegar, and chicken broth in a large bowl. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, salt, garlic, and rosemary. Mix everything well then pour the sauce to the pork.  Cover and cook on medium until the roast shreds easily with a fork, 7 to 8 hours. It may seem too little sauce at the beginning, but the sauce will become more and more after cooking.
  3. Remove the roast from the slow cooker, and shred the meat using two forks. Get the juice into a blender and blend it until smooth, then pour it to a saucepan and cook with medium heat to thicken it up.
  4. Spoon pork on to the buns and top with some cole slaw.

The left over BBQ sauce is so yummy, I store it for burger or sandwich later.

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1/2 杯苹果醋

1/2 杯鸡汤



1/3 茶匙盐



1特大洋葱, 切碎

2瓣大蒜, 切碎




把洋葱放在慢炖锅的底部, 然后把烤猪肉放在上面。

倒入烧烤酱, 苹果醋, 鸡汤在一个大碗里。搅拌入红糖, 黄色芥末, 伍斯特酱, 辣椒粉, 盐, 大蒜, 和迷迭香。把酱料都拌匀后倒入放了猪肉的慢煮锅里。盖上盖子煮到用叉子容易就可以把肉弄碎, 7 到8小时。在刚开始煮的时候, 酱汁看起来可能太少, 但是开煮后酱汁会变得越来越多。

从慢炖锅里取出烤肉, 用两个叉子把肉弄碎。把酱汁倒入搅拌机中, 搅拌至光滑, 然后倒在平底锅上, 用中火煮, 使其变稠。


剩下的烧烤酱, 我会用瓶子装起来以后吃汉堡或三明治的时候再用。



¼颗白高丽菜, 切碎

¼颗红高丽菜, 切碎

1个小胡萝卜, 切碎





把所有东西混合在一起, 拌匀。如果你像我不喜欢吃生高丽菜, 把菜放在沸水中煮2分钟, 然后把它们放进冰水中。在你把蔬菜和其他配料混合之前, 一定要把所有的水都挤出来。



Vietnamese Rolls/越南春卷



6 pieces tapioca Sheets

Shredded cucumber some

Shredded carrot some

Shredded bell pepper some

6 pieces lettuce leaves

6 pieces whole shrimps

2/3 cup pork with hoisin sauce

Vermicelli 50g

Cook the vermicelli in boiling water for 3-4 minutes, and drain.

Cook shrimp in boiling water too for 2-3 minutes then drain (adjust the cooking time depend the size of the shrimp)

Pork with hoisin sauce:

Get a piece of tapioca sheet and rinse it with cold water, then leave it on a flat surface, place a piece of lettuce leave on top of it, get a small amount of vermicelli on the leave then use the leave to wrap up the vermicelli.

Add few shreds of carrot, cucumber, bell pepper alone with the wrapped vermicelli on the middle of the tapioca sheet. Lay 2 pieces of shrimps next to it.

Flip the bottom tapioca sheet up to cover the vegetable and shrimp, then do the same to the right and left side of the tapioca sheet then roll it up as tight as possible just like how we do egg rolls. Remember, do not overstuff the roll. The tapioca sheet is very delicate.

Do the same for the pork one (use pork instead of shrimps).


Dipping sauce:

Peanut butter dipping sauce

  • 4 Tablespoons peanut butter
  • 2 Tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 1 clove minced garlic
  • Sriracha sauce some if you like it spicy
  • 4 Tablespoons hot water or more until it reach to the thickness you prefer
  • A little bit of crush peanut for garnish

Mix everything together and mix well.



Sweet and sour dipping sauce

  • 2 tablespoons minced carrot
  • 2 cloves minced garlic
  • 3 tablespoons sugar
  • 12 cup warm water
  • 3 tablespoons Chinese fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 red spicy chile if you like it spicy

Mix everything together and mix well.








海鲜酱猪肉2/3 杯


把粉丝放在滚水里煮3-4 分钟, 沥干。

虾在沸水中煮2-3 分钟(取决于虾的大小调整烹饪时间)


拿一片越南米纸, 用冷水冲一冲它, 然后把它放在平坦的桌面上, 放一块生菜在上面, 再放少量粉丝在菜上面, 然后用菜把粉丝包起来。

加少量的胡萝卜, 黄瓜, 甜椒丝与刚刚包好的粉丝在米纸中间。在它旁边放2只虾。

把底下的米纸翻上来盖住蔬菜和虾, 然后同样把右边和左边的米纸也翻过来盖住蔬菜和虾, 然后尽可能紧的卷起它就像我们做春卷一样。记住, 不要 包太多的东西因为米纸很易破。









4汤匙热水或更多, 直至达到您喜欢的浓度


把所有的东西混合起来, 拌匀。











把所有的东西混合起来, 拌匀。


Rice Balls/汤圆/元宵


On the 15th day of the new year, Chinese will celebrate the 15th day of the first month by eating rice balls with different kind of stuffings. I like the one with savory meat inside.

Rice ball :

Sweet sticky rice flour 3 cups

Cold water 1 cup

Hot water 5tbsp

Regular rice four 4tbsp

Oil 1tsp

Peanut stuffing:

Roasted peanut 50g (finely grounded)

Peanut butter 2tbsps

Pork fat 4tbsp

Sugar 2-3tbsps


Sesame stuffing:

Roasted sesame Powder 50g

Pork fat 3tbsp

Sugar 2-3tbsps


Meat stuffing:

Ground pork 120g

Light soy sauce 1tbsp

Dark soy sauce 1 tbsp

Sugar 1/2tbsp

Scallion 3tbsps (finely chopped)


Add hot water to the rice flour and mix them with a pair of chop stick first, then roll them with hands.

Add cold water to the dough, when the flour almost come together, add oil and knead the dough for 2 minutes.

Mix all the ingredients for peanut stuffing, sesame stuffing and meat stuffing separately in separate containers.  Then roll each of them into 10 small balls and freeze them in freezer for about 1 hour.

Cut the rice dough into 30 even pieces.

Roll the rice dough into small round ball first then use your thumb and index finger roll the ball into a deep bowl shape, then add one of the freeze flavored stuffing inside the bowl shape rice ball then close the opening , hold your palms together and roll it into a round ball again.

Bring a big pot of water to boil, add the rice balls to the boiling water and cook for about 3 minutes, when the balls float to the surface, turn the heat to medium and continue to cook for 2-3 minutes.  If the meat is frozen, then cook 1-2 minutes more. Don’t cook too many at a time, you should cook not more than 10 at a time, it all depend on the size of your cook ware and the amount of water.




糯米粉 3 杯

冷水 1 杯

热水 5 汤匙

大米粉4 汤匙

油 1 茶匙


熟花生 50 克 (细磨过的)

花生酱 2tbsps

猪油4 汤匙

糖 2-3汤匙


熟芝麻粉 50 克

猪油 3 汤匙

糖 2-3汤匙


碎猪肉 120 克

生抽 1 汤匙

老抽 1 汤匙

糖 1/2 汤匙

葱花 3汤匙


再往面团里加冷水,当面团快成型时加油 再揉2 分钟。

混合所有做花生馅、 芝麻馅和肉馅的原料在不同的容器里。 然后将每种馅都分成 10 个小球并放冰箱里冻约 1 小时。

粉团平均切 成30 份。


烧开一大锅水,加入做好的汤圆/元宵到煮沸的水里,煮大约 3 分钟,当汤圆/元宵浮到了水面时,转至中火,继续煮 2-3 分钟。 如果是冷冻的肉,多煮 1-2 分钟。不要一次煮太多,应该不超过 10 个一次,这也取决于你的锅的大小和水的量。


Ground pork 300g

Ginger 3 slices

Chinese celery 50g

Dried mushroom a few pieces

Shrimp 100g

Light Soy sauce 2.5tbsps

Dark soy sauce 1/2tbsp

Oyster sauce 1tbsp

Cooking wine 1 tbsp

Chicken powder 1tsp

White pepper powder 1/3 tsp

3 tbsps water


Dumpling skin:

All purpose flour 2 cups

Water 2/3 cup

Mix the water and flour together in a bowl, and cover with a plastic wrap and let stand for one hour.

Soak dried mushroom in water overnight.

I used both lean pork and pork fat in the ratio of 6:4, it is all up to you, you can use whatever the ratio you prefer.  Also I used food processor to cut both pork and shrimp.

Mix meat, shrimp, water and all the spices together and mix well. Separate the mixture into 2 portions, then add finely chopped Chinese celery in one and finely chopped mushroom in another one and mix well.

Cut the dough into 20 to 25 even pieces, use a rolling pin to roll the dough into thin dumpling wraps. The wrap should be really thin on the outside edge and thick in the center. Get the max. amount of meat to the center of  dumpling wrap that you can wrap the dumpling.

Line up dumplings to a nonstick pan and add cold water to cover about half of the dumplings, add 2tbsp oil the water and cook with a cover on. When the water is gone, the oil will start frying the dumplings.  When the water is all gone, you should start checking your dumpling if you don’t want to burn them.

This is so far the fastest and easiest way to make pan fried dumpling for me.   I made 2 different flavors dumpling today. You can also boil the dumpling if you don’t like pan fried one.


绞肉 300 克

姜 3 片

中国芹菜 50 克


虾 100 克

酱油 2.5tbsps

老抽 1/2 汤匙

蚝油 1 汤匙

料酒 1 汤匙

鸡粉 1 茶匙

白胡椒粉 1/3 茶匙

3 汤匙水



普通面粉 2 杯

2/3 杯水




我用6:4 比例的瘦猪肉和肥猪肉。 您可以使用任何你喜欢的比例。 此外我用食物处理器来切猪肉和虾。

把肉、 虾、 水和所有酱料混合在一起,搅拌均匀。把混合物分成 2 份,然后加切碎的芹菜于其中一份和切碎的香菇在另一份里。

把面团分成 20 到 25 份,用擀面杖擀成薄薄的饺子皮。皮应该是边缘薄,中间厚。放你可以包最多的肉到皮里包起饺子。

饺子排列整齐到不粘锅里,加冷水覆盖约一半的饺子,再加 2 汤匙油,盖上盖煮。当水煮没了的时候油就开始煎饺子了。 当水都消失了,你就应该开始检查你的饺子,不然很容易焦掉。

到目前为止,这是我觉的最快和最简单的煎饺子方法。今天我做了两种不停口味的饺子。 你也可以煮饺子如果你不喜欢煎的。



Pearl Meat Balls/珍珠丸子

img_1731_mr1486778475599Ground pork 320g

Water chestnut 100g

Ginger 2 slices

Light soy sauce 1tbsp

Oyster sauce 2tbsps

Salt a few pinches

White pepper 2 pinches

Sugar 1tbsp

Half egg white

Starch 2tbsps

Sweet sticky rice 1 cup

Soak the rice in cold water over night, then drain set aside.

Add ginger to the food processor to mince it finely, then add water chestnut and pause for a few times until it is finely chopped.

Add all the ingredients together except rice and mix well.

With all the meat, make about 15-20 balls.

Roll the meat balls over the rice and make sure all the surface is covered with the rice.

Put the meat balls inside a bamboo steamer and steam over boiling water for about 12 minutes. (Depends on the size of the meat balls adjust your time)


碎猪肉 320 克

荸荠 100 克

生姜 2 片

生抽 1 汤匙

蚝油 2汤匙


白胡椒 1小捏

糖 1 汤匙

淀粉 2汤匙

糯米 1 杯




用所有的肉做15-20肉 球。


肉丸子放在竹蒸笼里沸水大火蒸约 12 分钟。(取决于肉球大小调整你的时间)