Archive for the ‘Chinese’ Category

Ever since I wrote about lotus leaves on my ingredients blog Tokowijzer, I wanted to make Beggar’s Chicken, the famous Chinese chicken dish where a whole stuffed chicken is wrapped inside a lotus leaf, covered in a layer of mud and baked in a hot oven. I had seen the chefs in Chengdu doing a […]


While today is ‘Winter Solstice’, the year’s shortest day, in China, 冬至 dongzhi, the ‘arrival of winter’, is on December 22 this year. The arrival of winter or dongzhi has always been an important day in the Chinese calendar, because it was the day the Emperor went for the most sacred ceremony to the Temple […]


Moving on

03May10

Time for a new move! I’ve been back for over a month now, and thinking about my trip every day since I came home. I enjoyed my stay at the Chengdu cooking course immensely. Such an incredible routine to study cooking every day! Get up, get dressed, grab one’s cook’s jacket and apron and go […]


This braised pork belly dish, Dongpo rou or Dongpo pork, is one of China’s classic dishes. Everyone in China loves pork, and praises the gelatinous and soft layers of pork belly to no end… the ultimate comfort food for cold days. The story is this dish is the invention of the famous poet Su Dongpo, […]


Yesterday I was, again, funshopping in the Asian store, choosing a different one then the large supermarket I usually go to. There are four Chinese supermarkets in the center of The Hague, and I visit them in turns, although I seem to skip the one in the Wagenstraat (长江行 Cheung Kong) because it is further […]


Olympic menu

03Apr08

There have been very hilarious moments when I discovered the bulk of photos tagged Chinglish in Flickr. The Chinese, as well as the Japanese, have the most wonderful translations when it comes to English. Menus are notorious for their strange translations. And it hits the customers hardest when they sit down nervously in a non-English-speaking […]


Being in a Chinese cooking mood, I decided to try out this staple of the Hunan kitchen: salted chiles (剁辣椒, duo lajiao). These chiles are supposed to go on steamed fish dishes, or accompany noodles and other treats. But buying them from a jar in the Chinese store might not get you the right stuff […]



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