Eating China: Best Chinese dietary advice

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Best Chinese dietary advice Jun 10th 2011, 18:46 We are so constantly bombarded by the media with conflicting, seesawing dietary advice that I usually just tune out. That is easier to do once you realise that 90 percent of it is coming from someone trying to sell you something. More and more I think back to what our mothers and grandmothers told us. Not all of it was good ('finish everything on your plate,' for instance), but at least it was simple and well-meant. The best dietary advice a Chinese grandmother would give you is, eat only until you are '7 parts full' (70 percent full). What makes more sense than that; what could be simpler (in theory, if not practice)?

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Eating China: Briton promotes Taiwanese bubble tea

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Briton promotes Taiwanese bubble tea Apr 26th 2011, 02:27 Me, I'm not really a fan. I can't decide if it's a food or a drink. Assad Khan, on the other hand, loves it so much he opened his own store selling Taiwan bubble tea in London. read story

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Eating China: Yikes! There is a giant yellow rabbit on the road

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Yikes! There is a giant yellow rabbit on the road Apr 30th 2011, 12:42 Really. It has been there in Taichung, Taiwan since the Chinese New Year celebrations, and now, as I finally have a working camera again, I have the evidence. Just in time too, as the rabbit was gone a couple of days later, presumably dragged off prematurely (the Year of the Rabbit is not even half over yet) to join the giant stick and cloth tiger from last year. There is plenty of interest in all things rabbit this year, especially in buying cute little baby bunnies. The Taiwan Government is getting in on the act too. With one of the lowest birthrates in the world, Taiwan has been in a baby slump for years. This year the Government is using the symbol of the rabbit to encourage baby making. Couples, it says, should "feel the energy of the rabbits," a statement I assume is a decorous way of saying, go forth and 'breed like rabbits.' Unlike in Australia, the land of my birth, where rabbits have run riot for a hundred years, wild rabbits are a rare sight in Taiwan – I have only ever seen one, and that was the hare I caught in my headlight beam on an isolated mountain track. That was likely the formosan hare (Lepus sinensis formosus) photo and more info here, as far as I know that is the only wild rabbit/hare in Taiwan. Unlike rabbits hares do not reveal their presence by their telltale housing (they don't live in burrows), and they are nocturnal, which of course make them harder to spot. But apart from that their just don't seem to be many stories of encounters with hares; it was hard enough just to find a single photo on the internet (above link), so I wonder if it is not just the humans that are less than prolific procreators – perhaps even the rabbits of Taiwan are not breeding like rabbits?

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Eating China: For a simple, filling, and spicy dish try ants

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

For a simple, filling, and spicy dish try ants May 6th 2011, 08:07 Home by myself last night. Didn't want to eat out. Didn't have much in the fridge. But when I poked around a bit to find some leftover mixed pork tucked away in the back, and a bag of mung bean noodles in the pantry, only one dish sprang to mind: ants climbing a tree. It is a well-known Chinese dish of Sichuan origin. The main ingredients are minced pork, and mung bean noodles. If you cook regularly you will likely have most of the minor ingredients already. It is easy and quick to make: even though you need to marinate the meat mix for a while, you can be sitting down to eat 45 minutes after you start. Like a lot of Chinese dishes it does not require military precision to end of with tasty food; you can add or vary ingredients a bit (for example, my recipe calls for chicken stock, I didn't have any, so I used beef; not as good but good enough). Everyone I have ever cooked this dish for seems to like it, even those who normally avoid spicy food. Try it: recipe for Chinese ants climbing a tree

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Eating China: Fried radish cake with pork and mushrooms (肉燥蘿蔔糕) yum

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Fried radish cake with pork and mushrooms (肉燥蘿蔔糕) yum Jun 27th 2011, 04:47 With the help of a Chinese cookbook and some advice from a friend, this week we made our first radish cake. This version is not like the commercially prepared white radish cake of breakfast shops in Taiwan. This is a homestyle recipe with ground pork and shiitake mushrooms. Apart from the shredded radish strips not being quite soft enough so that they melded into each other to form a complete mash, the dish came out really well. It was also easier than I thought. The second attempt a couple of days later was perfect. Once I have finished writing up the recipe I will post it here in a day or so. Next radish project: The plain white version.

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Eating China: Confucius say, "Insect no bite poison vegetable."

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Confucius say, "Insect no bite poison vegetable." May 25th 2011, 16:19 It is a sadly homogenous world when supermarkets cannot sell vegetables with a few insect bites, even for a steep discount. It is not because they are not allowed to, it is because consumers won't accept it. We are so used to uniform-looking supermarket shelf produce – as if it has been stamped out at a sheet metal factory – that anything less seems like a defect. Surely a couple of holes in a cabbage or a lettuce leaf is the easiest way to verify that it is not saturated in chemicals?

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