Desi Chinese.....Chings Chinese 👨🏻🍳 !!!
In frame Yummy dim sun, Burnt Garlic Hakka Noodles, Schezwan Rice, Paneer Satay 😋
Order right away from this place for amazing chinese menu nearby Kharadi, Viman Nagar from Swiggy. Swipe for swiggy page highlight.
It’s a kitchen concept and they deliver at doorstop via Swiggy.com
👩🏻🍳Cheat: Evde çin yemeği akşamı 🐉Mükemmel bir Portakallı Tavuk tarifi gelsin o zaman: - Un ve Mısır Nişastasını karıştır
- Süt ve yumurtayı çırp
- Tavukları unlu karışıma bula
- Sütlü yumurtalı karışımla bula
- Tekrar unla
春联, or Chinese couplets, are a must-have for Chinese New Years.
It refers to two complementary poetic lines adhering to certain rules such as rhymes, often written on red paper or carved on wooden uprights for appreciation.
One of the most classic couplets would be: "Distance tests a horse's strength; time reveals a person's heart." 一帆风顺年年好,万事如意步步高 and that's exactly our wish for you at Little Alley!
🌸✨ Hunan Pipa prawn ✨🌸
The lanterns are lit, our woks are sizzling and Head Chef Hong has been hiding some tasty specials up his sleeve 🤤 Oh yes, we're all set to celebrate Chinese New Year in true Duck and Rice style!
Happy Chinese New Year! In the coming weeks we are celebrating Chinese New Year in New York City by being Chinese New Yorkers— with the amazing @shelsky_s bagel— The coolest and tastiest collaboration so far! Chef Peter Shelsky went to my hometown Chengdu last year and fell in love with my favorite street snack Guo Kui ( 卤肉锅盔）. Thus they are making their version of everything bialy bagel/ guo kui with house made pastrami ( so freaking goooood) and combining with @littletongnyc house pickles, chili vin and hot sauces. Go grab some now, I promise it will make your day!! #chinesenewyear2020#chinesefood#cheflife#chefscollab#brooklyneats#bagel#housepickles#eeeeeats
2 2020 January, 2020
Hutong vi offre menu degustazione per capodanno cinese.
Dinner after work and I’m glad to enjoy my favourite Dan Dan noodle from Paradise Dynasty. Springy noodles in a delicious, hot peanutty sauce that is spicy without being overly so. Plus some accompanying Xiao Long bao, juicy and plump under their thin skins and other dishes ~ there’s so much to love!🥰💕
1 720 January, 2020
Who caught us for the first opening weekend? What a whirlwind! We loved having you all join us! Tag #oldbirdrestaurant in all those great photos you got.
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Nǐ hǎo…to all the people born in 1948, 1960, 1972, 1984, 1996 and 2008!
You are the real Rats, and this Chinese New Year, we got a fabulous offer for you. Join us for the celebration at #ChaoBella and avail 20% off on your food bill!
For reservations, reach out to us at +91 95829 44897
Nobody does a crispy Pork Belly like the Chinese. Full stop, end of story, no discussion! - N x❤️
Ps in all seriousness, the perfect bubbly puffy ultra crispy crackling is honestly the Creme de la Creme of all pork crackling!👌🏻
Crispy Chinese Pork Belly .
800 - 1.2kg / 1.6 - 2.4 lb pork belly, skin on
1½ tbsp Chinese cooking wine
1 tsp Chinese five spice powder
1 tsp white pepper
1 tsp salt
1 tbsp white vinegar (helps conduct heat evenly)
200g / 7 oz rock salt .
1. Use something sharp to prick lots and lots of holes in the skin (I use an ice pick) – don’t pierce into the fat.
2. Turn pork over and drizzle / rub wine all over flesh (inc sides). 3. Rub in five spice, salt and pepper. Turn over, pat skin dry. Refrigerate overnight, uncovered.
4. Place on large piece of foil, fold up sides (see video). Pat skin dry. Brush with vinegar, top with salt.
5. Bake 60 min @ 180C/350F. Remove pork, move shelf to lowest position, flick to medium high grill/broiler.
6. Fold down foil, scrape off all salt. Transfer pork back onto tray. Grill/broil on low shelf for 20 – 25 min or until golden and crispy. Cut into small squares of slices, serve with plain mustard (sometimes it’s served with white sugar too). .
TIP: See recipe on my site for how to make this WITHOUT PRICKING SKIN!! (It’s foolproof. You’ll be blown away!) . #recipetineats#chinesenewyear2020#porkbelly#chinesefood#porkcrackling
Enjoy in your favorite Restaurant Rauchi with your family and friends, Buffet Dinner @ 45 AED Only per person!!! Special Offer:
- Enjoy Sanghai Express Food promotion @ Rauchi Restaurant from 15th to 30th January - 2020.
Book our special room for the special occasions of your life & party hard in Rauchi !!! If you just want to be lazy and stay at home don't worry we are just a call away and will deliver you what ever you want from our menu !!! Avail 40% Discount while order online !
Chinese Sesame Balls with red bean filling ♥️ Gluten-free 🌱
A Chinese classic dessert served during Lunar New Year ☺️🧧 They are crisp, chewy & delicious with the red bean filling. 👌🏻 .
Ingredients (makes 10)
3/4 cup glutinous rice flour, about 100g
2 tsp maple syrup
1/2 cup boiling water
1 tsp coconut oil .
1/2 cup red bean, soaked overnight
1 1/2 cups water
1/4 cup sugar of choice, I used raw cane (Recipe calls for 70g red bean paste) .
♥️Prepare the red bean filing
Drain soaked red beans, add water in a pot along with the beans. Cook beans until soft. About 30 minutes. Smash beans with a spatula. Add in sugar and heat over low to cook off extra water until form a paste texture. Keep stirring during the process. Transfer beans paste to a food processor and process until smooth. Allow to cool completely. Take 70g of red bean filling and divide into 10, roll into balls, place in the refrigerator until needed. .
♥️ In a big bowl, add glutinous rice flour, baking powder, maple syrup and then pour into boiling water, quickly stir well, add coconut oil and stir until the oil and water incorporated. Rest for 5 minutes, and knead by hand for a few minutes until the dough is soft and smooth. Rest for 10 minutes .
Divide the dough into 10 equal pieces, roll them into balls. With the palm of your hands, flatten the dough balls into disks and then place chilled red bean paste in the center and gather the sides and roll into a ball.
Prepare two bowls, one with water and the other with sesame seeds. Take one ball with one hand dip with water. Roll the ball in the sesame seeds until the dough is covered.
Heat the vegetable oil in a large pot until it reaches (150°C). Fry the sesame balls until golden brown. Serve warm.
Buddha's Delight😋 ('罗汉斋' or Luo Han Zhai) is another festive dish with ingredients that have their own symbolic meaning🏮. Usually made with more than 10 ingredients, this veggie bowl has amazing texture & flavor. I've simplified mine a bit with below recipe. A lot of families at home will consume meatless meals during the first day of Lunar New Year🧧which makes this a perfect dish to celebrate the new year. The ingredients are interchangeable, so don't fret if you can't find every single one to cook this dish😁. Have a lovely Monday, friends.🤗
Recipe (yields 3 servings)
~ 3 caps mushrooms - softened & stem removed
~ 8 oz firm tofu - drained, cubed, pan-fried & seasoned with salt
~ 1 small carrot, chopped
~ 1 cup Napa cabbage, chopped
~ 1 fried beancurd stick
~ 1 bunch of mung bean thread - soaked until pliable
~ 1/2 cup sugar snap peas - blanched in hot boiling water for 5 mins, then rinse with cold water
~ 1/2 cup sliced lotus roots
~ 1/4 cup peanuts - cooked in hot water until soft & drained
~ a handful of tofu puffs - rinsed with water to remove excess oil
~ a handful of wood ear mushrooms - soaked until soft
~ a handful of dried lily flowers - soaked until soft & tough tip removed
~ a handful of dried black moss
~ oil, salt, white pepper to taste
🌱Sauce: Mix together 3 tablespoons soy sauce, 1 teaspoon sugar in 1.5 cups veggie stock until well combined.
In a heated non-stick pan with 2 tablespoons oil, sauté mushrooms until fragrant, then add carrot & continue to cook until carrot is tender. Add in all other ingredients & sauce except Napa cabbage, sugar snap peas & dried black moss. Place a lid over & let simmer over low heat until mung bean thread is soft. Add more veggie stock, if needed & season accordingly. Finally, stir in the last 3 ingredients, add a few dashes of white pepper & give it a quick toss until all ingredients are well combined. .