Mung Bean Soup 綠豆湯 (lǜdòu tāng) A refreshing summer snack or dessert. It is very easy to make.
Stir-fried Water Spinach炒空心菜 (chǎo kōngxīncài) Water spinach is one of the great vegetable staples of Taiwan and southern China. This quick-growing leafy green when cooked right is a great combo of crunchy stems and tender leaves.
Spring Onion Flatbread蔥油餅 cōng yóubǐng (scallion/spring onion pancakes). This delicious, easy-to-make snack is sold on street corners all over the Middle Kingdom.
and Sour Soup酸辣湯 (suān làtāng) This is a hearty, chunky Taiwanese version of the soup that can be found in Chinese restaurants worldwide.
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." – Alice May Brock
Chinese Food Articles
A Nation of Pork Eaters
Pigs were among the first animals domesticated for food in ancient times, and
all through their history Chinese have been dedicated eaters of swine flesh.
Chinese rarely sit down to a lunch or dinner that does not include soup (in the case of noodle soup, soup is the meal). Unlike the Western custom of having soup before the main course, Chinese prefer to eat soup during or towards the end of a meal … more