home again Save on your hotel - svenska


Try some of the dishes at home.

Remember to have ginger, springonion and garlic at home. Other items that could be a good idea to bring is soja and chinese ricewine.

Paperback: 320 pages
Publisher: BenBella Books; Original edition (February 1, 2011)
Language: English
ISBN-10: 1935618121
ISBN-13: 978-1935618126
Product Dimensions: 7 x 21.5 x 9 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review: 4.5 out of 5 stars  See all reviews (732 customer reviews)
Amazon Best Sellers Rank: #24,789 in Books (See Top 100 in Books)
#85 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat
#138 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Vegan
The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes

During the first day of the year people in china, usually, try to avoid meat. Especially these who are buddhists. As I've written before, the chinese New year starts in the end of Januar or beginning of februar. This year chinese new year started 28 of januar. A popular tradition for chinese new year is eating Buddhas Delight. I "borrow" a recipe from the book The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes.

2 whole garlic cloves, minced
1 small onion, sliced
½ cup baby carrots, quartered
1 cup cabbage
½ cup cauliflower florets
1 whole red bell pepper, seeded and sliced
1 whole green bell pepper, seeded and sliced
2 tbsp low sodium soy sauce
2 tbsp raw sugar
Saute onions over high heat in 1/4 cup water until translucent. Add all other ingredients to large pot or wok. Reduce heat to medium and stir-fry until vegetables are tender but still crisp, about 10-15 minutes. Meanwhile, mix soy sauce and sugar in a measuring cup until fully incorporated. Pour over the cooked veggies, stirring to coat. Simmer another 5 minutes then serve over brown rice.

Land of Plenty: A Treasury of Authentic Sichuan Cooking
The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes. Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes. Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe

A common ingredient in japanese and chinese food is tofu.

Tofu is popular with vegetarians and lactose intolerant people. It contains a lot of iron, calcium plus 8 percent of protein. Tofu is made of milled sojabeans, it then is being cooked and compressed through different kind of strainers and similar. Tofu is able to regain a lot of taste from different spices and is therefore popular in many dishes down here.

ma la doufu
This is Ma La Doufu or Mapo Doufu(the copper scarred old womans bean cheese). A delicious dish that contains finely ground pork, tofu, spring onions, chili, peanuts and other spices. Usually quite hot and spicy. This recipe comes from the Sichuan district you'll find in the middle of China just near the border to Tibet and Hubei. This area is known for its hot dishes and very popular amongst different kind of food in China. You've got a famous pepper from this region called the Sichuan pepper.


4 servings
400 gram tofu
0,5 dl oil (try sesame oil but you could use common oil too)
50 gram minced meat
1 tablespoon chili bean sauce
1 teaspoon ginger, fresh, minced
3 garlic cloves, minced
1 millilitre chili, minced
2 teaspoon chinese ricewine
2 dl chicken broth, ready, or half a cube in 2 dl water
1 millilitre salt
1 millilitre sugar
1 millilitre soya
1 teaspoon potato flour, mixed with 2 teaspoons of water
1 sping onion, minced
0,5 teaspoon sichuanpepper, moth

1. You'll find a lot more recipes like this in A Bite of China - Chinese Cuisine Free
2. Cut the tofu in 2 cm cubes. warm the tofu up with 5 dl water in a saucepan. When the water starts boiling, wait about about a minute and then take up the tofu.
3. Warm up the oil in a wok pan. Add the minced meat and wok it til it is fried properly. Add chili bean sauce, ginger, garlic and chili powder. Wok for a couple of seconds.
4. Add the chinese ricewine, chicken broth, the salt, the sugar, the soya, the tofu. Stir it from the bottom and up. When the water is boiling, simmer on lower warmth and let it stay for 2 minutes. Then add the potato flour in water while stiring.
5. Add spring onion, pour it up on a plate and pour over the sichuan pepper.

You could, preferably, try with other ingredients like peanuts, fresh chilipepper or what you think could work.

Dumplings(小籠包, Xiǎo lóng bāo) is another popular dish down here. You could actually use just flour and water with a filling of meat and cabbage. I should also recommend something like fried quorn and cabbage. Maybe some mushrooms and spinach. To get the dough a bit more crunchy you could use baking powder, an egg or usual yest. The most hard thing is to get the dough in perfect shape. You'll need to knead it a lot and while you are kneading adding flour carefully. When you've got the dough elastic and soft you let it rest for five minutes. Meanwhile you prepare the filling like maybe frying some minced quorn, meat or similar. You should also mince up some vegetables like cabbage, onions and fry it with the quorn or meat. Usually dumplings are made by cooking and then take the dumplings out of the saucepan when they are floating up to the surface. You could also fry them but then you'll need a much thinner flour skin.
The dough you cut out with baking forms or a knife and then roll them out before you fill them up. Be careful so you'll get them properly sealed. There should not be any air left inside the dumplings.

I found a vegetarian recipe of dumplings(well, you'll need to use something else then scrambled eggs if you want it real vegetarian, try quorn)on that looks like this:

150 gram flour(keep some extra at hand, the dough need to be elastic)
300 gram cabbage
3 egg
1 dl carrotjuice(you are allowed to water down it a bit if you would like less carrot taste).
100 gram fresh mushroms
spices for dumplings
sesame oil

Mix carrot juice with flour to a smoth dough and place to rest.
Wash cabbage and mushroms,
boil cabbage in 5 minutes and pour of the water.
Chop the cabbage and mushrooms in small pieces, put them in the stew.
Fry the eggs to scrambled eggs.
Place scrambled eggs, cabbage, mushroms, spices and sesame oil in the stew, stir well.
Knead the dough and divide it to smaller units, roll out the pieces with plastic foil.
Place the filling in the center of the pieces. Get the end around the filling and close the dough around so they are good sealed.
Steam the pieces in 15 minutes and they should be ready. You could also try cooking them in water. They will float up to the surface when they are done.

Serve with rice, some salat and maybe some Sichuan Bean Paste.

Jamie Olivers "guide to make your own dumplings" is another good page.

I would recommend reading this book about making dumplings:
en bra bok om kinesisk mat ISBN: 9789157479402
The Dumpling Sisters Cookbook: Over 100 Favourite Recipes from a Chinese Family Kitchen
Over 100 deliciously fuss-free recipes from The Dumpling Sisters' Kitchen. Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now THE DUMPLING SISTERS COOKBOOK brings you more of the easy Chinese recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of Chinese-food favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food - until now. This is Chinese home cooking at its best. The recipes are structured as to give a gradual introduction to Chinese dishes, beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, and are interspersed with the insider tips and tricks that the girls' Youtube fans adore. There is also a focus on Chinese culture and eating etiquette (for perfecting those chopstick skills), including sharing menu planner and a guide to shopping at the Chinese supermarket. Amy and Julie write with wit and gusto - they are the perfect cooks to take any food lover on a journey to discover real Chinese cooking.

china kokboken
China the cookbook
In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and uthoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

Andrea Nguyen
eISBN-13: 9781607740926
Asian Dumplings Mastering Gyoza, Spring Rolls, Samosas, and More.
Read Anywhere Digital Notes and Study Tools
Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party. More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind.From the Hardcover edition.

Fuchsia Dunlop
Fuchsia Dunlop
is a famous chef in London who has been studying chinese language and the food culture in China. She has also published a number of books on the chinese cuisine. This is a recipe she published in The Guardian 2 of May 2016

This legendary recipe comes from a small noodle shop in Chengdu that was erased a few years ago when the whole neighbourhood around Sichuan university was redeveloped. It was a tiny place in old wooden house, tiled in white, with a few tables spilling out into the street, but it sold the best dan dan noodles in the city and arguably the world. Before it was demolished, I managed to coax the proprietor, Mr Xie, into giving me his recipe, and this is it. Somehow, this dish more than any other sums up for me the story of Chengdu street food and the atmosphere of the now-demolished old city. ‘Dan dan’ refers to the shoulder poles that old-fashioned street vendors once used to transport their stoves, ingredients, bowls and chopsticks around town. Serves 2 as one big bowlful, or assemble in 2 separate serving bowls cooking oil
1 tbsp Sichuanese dried chillies
3, snipped in half, seeds discarded whole Sichuan peppercorns ½ tsp
Sichuanese ya cai or Tianjin preserved vegetable 25g
minced beef 100g
light soy sauce 2 tsp
dried Chinese wheat flour noodles 200g, or fresh noodles 300g
For the sauce
roasted Sichuan peppercorns ¼ tsp,
ground sesame paste 2 tbsp
light soy sauce 3 tbsp
dark soy sauce 2 tsp
chilli oil 4 tbsp, with its sediment
salt to taste
Add the oil to a seasoned wok over a medium flame and swirl it around. Immediately add the chillies and Sichuan pepper and stir fry briefly until the oil is spicy and fragrant. Take care not to burn the spices. Add the ya cai and continue to stir fry until hot and fragrant. Add the meat and increase the heat to high, splash in the soy sauce and stir fry until the beef is brown and a little crisp, but not too dry. Press the beef against the wok with your scoop or ladle as you go, to encourage it to separate out into little morsels. Season with salt to taste. When the meat is cooked (it should only take a couple of minutes), remove the mixture from the wok and set aside. Place the sauce ingredients in a serving bowl and mix well. Cook the noodles. Turn into a colander, rinse and drain, then place in the serving bowl. Sprinkle over the meat mixture, give the noodles a good stir until the sauce and meat are evenly distributed, and serve. Vegetarian dan dan noodles This tastes stupendous. Soak one large dried shiitake mushroom in hot water for 30 minutes. Slice off and discard the stalk and finely chop the cap. Snip 3 dried chillies in half or into sections, discarding the seeds as far as possible. Heat 1 tbsp cooking oil in a seasoned wok over a medium flame. Add the chillies and ½ tsp whole Sichuan peppercorns and sizzle until fragrant, taking care not to burn them. Add 25g Sichuanese ya cai or Tianjin preserved vegetable and the mushroom. Stir fry until they smell wonderful, seasoning with 2 tsp light soy sauce and 1 tsp dark soy sauce. Remove from the wok. Prepare the bowls with the sauce in the main recipe, add the cooked noodles and then your vegetarian topping. Mix well before eating. You'll find this recipe in her book "Every grain of rice: Simple chinese home cooking"

Hotpot in China Another popular dish in China is hotpot. It is often served as a pot in the middle of the table where all guests help them selves from the pot. One popular chef on "the chinese icon" is a girl who calls herself Coco. I do not find too many books about her recipes but a funny video on you on how to make her mothers prawn hot pot.

Tripadvisors tips on what to see in Wuxi China, travelchinaguides tips

valid xhtml