Zongzi is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling. People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings, although the Chinese government has registered Zongzi as the formal name in global use.

Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunisolar calendar, and commonly known as the “Dragon Boat Festival” in English. The festival falls each year on a day in late-May to mid-June in the International calendar.

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Artist:
Aakash Gandhi -Borderless -Chariots of War -The Beauty of love -Twinkle in the night -waterfall -We are the Rain
Artist:
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#unclebillskitchen #zongzi #dragonboatfestival #chinesefood #authentic

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Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

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Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 centimeters (1.6 in), soft and fluffy in the most elegant restaurants, to over 15 centimeters (5.9 in), firm and dense for the working man’s lunch. As white flour, being more heavily processed, was once more expensive, white mantou were something of a luxury in preindustrial China.

Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south but are often served as street food or in restaurants, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example, by deep frying and dipping in sweetened condensed milk. Colors and/or flavors may be added with other ingredients from brown sugar to food coloring in mantou making. For special occasions, mantou are sometimes kneaded into various shapes in Shanxi, Shaanxi, and Shandong.

Precooked mantou are commonly sold in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.

A similar food, but with a savory or sweet filling inside, is baozi.[2] Mantou is the older word, and in some regions—such as the Jiangnan region of China, and Korea—mantou (or the equivalent local reading of the word) can describe both the filled and unfilled buns. In Japan, the equivalent local reading of the Chinese word (manjū) refers only to filled buns.

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#unclebillskitchen #mantou #blacksesamemantou #mantourecipe #黑芝麻饅頭

music: Neoni – Haunted House The Beauty of Love – Aakash Gandhi Chariots of War – Aakash Gandh Shattered Paths – Aakash Gandhi Twinkle in the Night – Aakash Gandhi Waterfall – Aakash Gandhi White River – Aakash Gandhi

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Super easy and delicious meal plan for you here today. I am so happy to give you my Chinese braised beef recipe. And of course you can’t just eat beef. So, I am giving you my simple and delicious veggie stir fry recipe. Good for any green leafy vegetable. Enjoy!

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#unclebillskitchen #braisedbeef #recipe #chinesebraisedbeef #easyroastbeef #beefrecipe #chuckroast

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Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper.

In Taiwan, the cabbage stew we ate was filled with umami flavor and tasted amazing. Tofu skin, shiitake and wood ear mushroom and carrots just to get things started.

This recipe requires Chinese Cabbage (napa cabbage).

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Char siu (Chinese: 叉燒; pinyin: chāshāo; Cantonese Yale: chāsīu) is a Cantonese style of barbecued pork. It is eaten with rice, used as an ingredient for noodle dishes or stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.

Char siu literally means “fork roasted” (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

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In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food coloring (not a traditional ingredient but very common in today’s preparations and is optional), and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the “smoke ring” of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed with a starch, whether inside a bun (chasiu baau, 叉燒包), with noodles (chasiu min, 叉燒麵), or with rice (chasiu faan, 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex main courses consumed at family meals.

Hong Kong cuisine
The ovens used to roast char siu are usually large gas rotisseries. Since ovens are not standard in Hong Kong households, char siu is usually purchased from a siu mei establishment, which specializes in meat dishes such as char siu, soy sauce chicken, white cut chicken, roasted goose, and roasted pork. These shops usually display the merchandise by hanging them in the window.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.

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#charsiu #chinesebbqpork #unclebillskitchen #chinesefood #bbqporkcharsiu #recipe

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Chow mein (/ˈtʃaʊ ˈmeɪn/ and /ˈtʃaʊ ˈmiːn/, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) are Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of Chaomian were developed in many regions in China; there are several methods of frying the noodles and range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.

I wanted to share a little dish I like to make when I am not sure of what to cook and the wife is hungry. There are always noodles in my house, along with veggies and sauces. So the perfect, I don’t know what to make, dish is always Fried Noodles.

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Mushroom, Broccoli, Dougan (tofu), and Chinese Sausage stir fry (香菇西蘭花豆干香腸炒) is a recipe I invented for my wife. When I say that she loves mushrooms, it’s not an understatement. She LOVES them!

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So I thought I would share with you one of my stir fry recipes. This one uses rehydrated shitake and wood ear mushrooms, broccoli and some amazing flavored Chinese Sausage.

As you all know, I love stir fry. Using my Souped Up Recipe Wok and knowledge I picked up while living in Taiwan have really shaped the way I cook. I hope that you take the time to try this recipe. I know you will enjoy it!

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#mushroom #woodearmushroom #shitakemushroom #mushroomstirfry #vegetablestirfry #Unclebillskitchen

So I just picked up an amazing deal at my local supermarket on a chuck roast. I was searching online for something different to make as I have always made stews or roasts. I can upon, “Asian Braised Beef” by Ree Drummond. Do you know her? She is The Pioneer Woman on Food Network!

After looking over the recipe, it sounded like a great dish. I had to give it a try and let you know how it is.

Here’s her recipe: https://tinyurl.com/2p97aek6

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Taiwanese fried chicken (Chinese: 鹹酥雞; pinyin: xiánsūjī; Wade–Giles: hsien²su¹chi¹; Pe̍h-ōe-jī: kiâm-so͘-ke; also 鹽酥雞; yánsūjī; ‘salty crispy chicken’), westernized as popcorn chicken, is a dish in Taiwanese cuisine commonly found as street snack and is indispensable to the night markets in Taiwan. It consists of bite-sized pieces of chicken, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment, while chili powder, lightly fried basil leaves, and garlic bits are added for preference. Since the creation of this dish, it has become a popular fast food or restaurant appetizer in other countries in Asia, as well as among Asian immigrant populations overseas.

Taiwanese fried chicken is famous in its taste and texture, breaks through the confinement of the other snacks, having a high status in the street food space. It then rapidly becomes prevalent in the street and night markets.

Despite the fact that the history of fried chicken is not long, it evolves a lot to overcome the competitiveness and so more choices and preferences have been released. In the early stage, the fried chicken is merely added with chili powder to separate into mild, medium spicy, and extra spicy three flavors. It varies with the time and uses other seasonings, such as allspice, seaweed powder, mustard powder etc. for flavoring or pickles it with honey or filling cheese inside.

Apart from using a pot of oil, it uses two pots of oil with high and low temperatures to fry the chickens in order to optimize the crunchy texture and taste nowadays. Some vendors grill the chicken first, then fry it for extra crunch. It uses the oil with high temperature to fry the chicken to lock its gravy, followed by the oil with low temperature to make it cooked. Using this method can eliminate the shortcoming of using just a pot of oil, which are either not fully cooked or overcooked leading to losing of the gravy and dry texture. Since frying the chickens with a pot of oil always result of a thick layer of fried flour and thin layer of meat, using the new method can avoid this from happening.

Besides, some sellers use the subcutaneous fat of chickens as oil to fry the chicken, it can make the fried chickens smell good and less greasy. However, the cost of it is high. Therefore, only a few people will use this method.

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UB
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#Taiwanesechickennuggets #popcornchicken #crispychickenrecipe #unclebillskitchen

I am not one to attend buffets that often…at least not anymore 😉 When I did, I loved going to the Chinese Buffet. An endless array of egg foo young, pot stickers, egg rolls, ribs and one of my favorite, Chinese Creamy Coconut Shrimp.

Today, I would like to share the recipe I use when making this iconic dish. It’s flavorful, easy to make and delicious. I hope you enjoy it as much as I do.

Happy Cooking,
UB

#unclebillskitchen #creamycoconutshrimp #coconutshrimp #chinesecreamycoconutshrimp