Recipe

In ancient China, when there was no monosodium glutamate (MSG) or other artificial additives, bamboo shoots, ham, and mushrooms were the main ingredients that played…

Spinach tastes wonderful in spring. Its roots are red, and its leaves are green, extraordinarily fresh, tender, and delicious. Rich in vitamins and minerals, spinach…

The Suixiju Gastronomic Manual says, “Scallops are the most delicious,” and that they are; “fresh and crispy, the best of seafood.” So over the centuries,…

In the ancient Chinese cookbook Wushi Zhong Kui Lu, it was recorded that using cherry leaves to stew a goose can tenderize the meat. We…

There’s a recipe in the Song Dynasty classic Mountain Home Light Diet, which uses plum blossoms and sandalwood powder to make wonton wrappers. This recipe for…

The lotus root is slightly sweet and exudes a unique fragrance. It also contains tannins, which can increase the appetite. It’s rich in trace elements…

There has always been a saying in northern China that “No other vegetable is as good as the cabbage.” In the cold winter, cabbage is…

Sweet potatoes are calm in nature and sweet in taste. They can clear the intestines and detox the system, and are especially suitable for weight…

Tangerines are sweet and sour, and cool in nature. Chinese medicine believes they have the effect of stimulating the appetite, regulating qi, quenching thirst, and…

The sweet, fragrant glutinous eight-treasure rice, with its rich colours, is especially suitable for the festive atmosphere of the New Year’s Eve dinner. The main…

The water chestnut is sweet in taste and cold in nature. It can complement qi and calm the stomach. Because it’s cold in nature and…