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老鸭木耳汤 (Lao Ya Mu Er Tang) Winter is a great time to explore varieties of soup. This duck soup simmers the duck head, neck, wings and feet with Chinese black fungus. This recipe is part of the multi course dishes made from a large mature duck (older than one year, about 8 lb.) to  celebrate Chinese New Year . More recipes are coming, stay tuned! For more fun cooking ideas, see Recipes by Category . We also have lots of fun vegetarian dishes . Ingredients Duck head, wings, neck, feet 1/2 cup Chinese dry black fungus  A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time: 30 minutes Cooking Time: 120 minutes Servings: 4 Cooking Steps 1. Marinate duck head, neck, wings, feet with 3% salt, add a dozen Sichuan peppercorn, mix evenly. Marinate overnight for best result. 2. On the day of cooking, first  Prepare the Chinese black fungus.  While waiting for the fungus to soak, work on next step. 3. Boil a pot of water  (abo...

Rice cake soup is so great for any gloomy cold winter day. This recipe is very easy and quick to make, egg and Bok Choy scape make it very healthy and light. For more fun cooking ideas, see Recipes by Category . Ingredients 1/2 cup rice cake (available in most Chinese grocery stores, or order online:) 1 egg A few slices of bok choy scape 1 and 1/4 cup stock 1 wedge of lemon 1 Thai red chili A few slices of green onion (why buy from store? grow your own green onion ) Preparation Time:  2 minutes Cooking Time:  10 minutes Servings: 1 Cooking Steps 1. Measure 1 and 1/4 cup chicken stock (or any stock), if no stock is available, simply use water and  add bouillon for flavor. Add the stock or water to a small pot, use medium or high heat to boil. 2. Once the stock is boiling, add one egg, stir gently to move the egg from the bottom to prevent the egg from sticking to the pot bottom. 3. Use low heat to simmer the egg for 3-4 minutes. 4. Measure about 1/2 cup of rice cake, a...

西式牛肉汤加杏鲍菇 (Xi Shi Niu Rou Tang Jia Xin Bao Gu) While I make Chinese style soup most of the time, I always want to try western style soup or stew because of their rich flavor. Today I tried this beef soup successfully with the addition of king oyster mushroom, which is great for soup or stir fry. For more fun cooking ideas, see Recipes by Category . Ingredients 1 lb. Beef chuck roast 1/4 lb. white onion 3/4 lb. Tomato  3/4 lb. Potato 1 tablespoon canola oil 1 can of roasted garlic diced tomato 1 teaspoon salt Preparation Time: 10  minutes Cooking Time: 80 minutes Servings: 4 Cooking Steps 1. Get 1 lb. Beef chuck roast, cut into 1/2 inch bite size cubes。 2. Add 1 tablespoon canola oil to a wok, heat using medium high heat, add the beef cubes, pan fry for about 5 minutes. Note once the juice comes out of the beef, there is no need to further pan frying. 3. Cut 1/4 lb. Onion, 3/4 lb. Tomato 1, 3/4 lb. Potato into 1/2 inch bite size, add to the wok. 4. Cut 1 ear corn into 1 inch ...

上汤春笋 (Shang Tang Chun Sun) Winter may not be my favorite season, but it offers such a wonderful opportunity to play with all kinds of soup. Recently I had a success with a meat broth mixed with pork bone and chicken . It is time for more fun, in this recipe I added frozen spring bamboo shoots to the soup. Note that fresh bamboo shoots are scarce and pretty expensive when in season. Canned bamboo shoots usually have a weird smell. Frozen version is much more economic and available year round. It retains the crispy texture and has no odd smell. Meat bone soup usually takes a long time to simmer. You may want to prepare the soup in the morning of weekends, so you know you will enjoy it for the lunch. For more fun cooking ideas, see Recipes by Category. Ingredients 1 lb. pork bone 1 lb. chicken leg quarter 1 lb. frozen spring bamboo shoots (available in Chinese grocery stores) A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  20 ...

高汤 (Gao Tang) In traditional Chinese cuisine, especially in restaurants, the meat stock (高汤) is almost indispensable for making all kinds of dishes. The stock could be made of different types of trimmed bones or meat. I decided to make it at home using pork neck bone and chicken leg quarter. The resulted broth is so rich, soothing and delicious. It can be served alone or used as a base for all kinds of soup or stew. For example, this Pork Slices Soup with Bok Choy can be made within 10 minutes if you have this broth ready! For more fun cooking ideas, see Recipes by Category. Ingredients 4 lb. pork neck bone 2 chicken leg quarters Salt for marinate A dozen slices of ginger 2 green onion (why buy from store? grow your own green onion ) Preparation Time: 30 minutes (with overnight marinating for the best result) Cooking Time: 4 hours Servings: 4 Cooking Steps 1. Get 2 chicken leg quarters, marinate with 2% salt overnight in the fridge. The salt will add flavor to the chicken meat and m...

猪脖骨萝卜汤 (Zhū Bó Gǔ Luó Bo Tāng) It is the season of the year again: winter . Winter is never my favorite season, but it offers a great opportunity to stay inside and have tons of fun with cooking, especially soup. This pork neck bone soup with daikon is an awesome way to stay warm during any cold rainy or snowy day. Daikon is a classical vegetable for all kinds of soup, there is an old saying in China meaning "the daikon in winter is better than ginsen". For more fun cooking ideas, see Recipes by Category. Ingredients 1.5 lb. pork neck bone 1 lb. daikon  2 teaspoon salt A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time: 10 minutes Cooking Time: 3 hours Servings: 4 Cooking Steps 1. Get a medium size pot, add 6 cups of water, boil. 2. Get about 1.5 lb. pork neck bone, rinse clean under running water. 3. Add the pork neck bone to the boiling pot, boil the bones again and simmer for 10 minutes to let the blood come out. 4. Di...