Archive for the ‘meat’ 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 […]

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, […]

Summer cooking


Although the summer was not half as long as I hoped it would be – and I could use a lot more of summer heat – I really enjoyed cooking outdoors. After one year of indecisiveness I finally jumped into action and spent my money on a Big Green Egg, the Rolls Royce of barbecues […]

Having Peking duck in Peking (Beijing) is one if the joys of the city. I remember one of the first times in the 1980s, at the Quanjude branch in a side alley of Wangfujing, then the main shopping street. No fancy stuff then: we were seated at a large round table with several other guests, […]

Gongxi facai! 恭喜发财 Wishing you luck and many riches! Today is the first day of the Chinese New Year or ‘Spring Festival’ as they call it now. It is the start of a holiday period in China, everyone tries to be home with your family, as this is really a family feast of togetherness. Poor […]

Forget about any supermarket or fast-food chicken nuggets, these are much more wonderful! Crispy on the outside, succulent on the inside; this is a perfect dish to accompany pasta, potato or rice dishes with a salad on the side. Take 2 chicken breast fillets; 1 lemon; Panko (Japanese) bread crumbs, 1 egg yolk; salt, pepper, […]