Introduction: This Sichuan-style salad gets its name from the technique of smacking cucumbers with the flat of a knife or rolling pin, which cracks the flesh to better absorb the garlicky, vinegar-forward dressing, making it a refreshing starter across northern and western China. Cultural Background: This Sichuan-style salad gets its name from the technique of […]
Introduction: Tangyuan are chewy glutinous rice balls served in warm syrup, traditionally eaten during the Lantern Festival and the Winter Solstice, their round shape symbolising family unity and togetherness. Cultural Background: Tangyuan are chewy glutinous rice balls served in warm syrup, traditionally eaten during the Lantern Festival and the Winter Solstice, their round shape symbolising […]
Introduction: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings. Cultural Background: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings. It is […]
Introduction: Bang Bang Chicken takes its name from the traditional method of pounding poached chicken with a small wooden bat (bang bang) to tenderise and shred it before dressing, a Sichuan classic balancing nutty sesame sauce with numbing chilli oil. Cultural Background: Bang Bang Chicken takes its name from the traditional method of pounding poached […]
Introduction: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said to resemble gold bars symbolising prosperity for the year ahead. Cultural Background: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said […]
Introduction: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and noodle shops throughout China as a light, comforting meal at any time of day. Cultural Background: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and […]
Introduction: Hot and sour soup hails from Sichuan and neighbouring provinces, balancing the tang of vinegar against the warmth of white pepper, thickened with cornstarch and threaded with silky egg ribbons, popular as a warming starter especially in cooler months. Cultural Background: Hot and sour soup hails from Sichuan and neighbouring provinces, balancing the tang […]
Introduction: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at the centre. Cultural Background: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at […]
Introduction: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven. Cultural Background: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven. It is a beloved teatime bread […]
Introduction: Luqaimat are small, crisp-on-the-outside, fluffy-on-the-inside fried dough balls, drenched in date syrup or sugar syrup and often dusted with sesame seeds. Cultural Background: Luqaimat are small, crisp-on-the-outside, fluffy-on-the-inside fried dough balls, drenched in date syrup or sugar syrup and often dusted with sesame seeds. A favourite during Ramadan evenings across Bahrain, they are typically […]