At a recent dinner party banquet, one of my guests helped me clear the dishes after the cold appetizers – an assortment of Beijing-style liang cai (凉菜.) She wandered half-mesmerized into the kitchen carrying an empty plate. “Dinner is over. I can go home now!” she declared. Clinging longingly to the empty dish, she went on…
Spicy Edamame . 辣味毛豆
Cultivated in China since antiquity, the protein-rich soybean is essential to Chinese cuisine and incredibly versatile. In the West, fresh soybeans are often known by their Japanese name, “edamame,” but called “máo dòu” or “hairy beans” in Chinese, due to their fuzzy pods. The vibrant-green young beans have a slightly nutty flavour and deliciously firm…
Lotus Root Chips . 辣味藕片
I’m always drawn to the edge of lotus ponds, especially in summer when the majestic pink flowers strike a bold pose against the dark, green expanse of the dish-sized leaves. Steeped in Chinese culture and spirituality, the lotus has inspired generations of artists and poets, captivated by the exquisite purity that emerges from the mud….
Lotus Root Salad. 凉拌藕片.
Save Print Lotus Root Salad. 凉拌藕片。 Recipe type: Appetiser Cuisine: Chinese Serves: 4 Without doubt one of my favourite cold appetisers and I’ve been making it for more than 20 years now. Most people are curious about this unusual looking vegetable, and taste with hesitation. But they too quickly become enamoured with its wonderful mix of invigorating…