#kong bao chicken

[hannacho-art]

Cuisine Recipe

Although there are a lot of ingredients in this Taiwanese chicken recipe, it's actually fairly quick and easy to prepare. Serve with rice or noodles to make it a meal.

[janelasdesp]

Recipe for Selena's Kong Bao Chicken This recipe for Taiwanese chicken requires a lot of ingredients, but it can be made quickly and easily. Make it a meal by serving it with rice or noodles. 2 tablespoons water, 2 tablespoons vinegar, 3 tablespoons rice wine, 2 cloves garlic minced, 4 green onions cut into 1-inch pieces, 2 teaspoons Asian sesame oil, 1/2 pound skinless boneless chicken breast cut into 1-inch pieces, 2 tablespoons soy sauce, 1/4 cup cornstarch, 6 dried red chile peppers, 1/4 cup white sugar, 1/4 cup rice wine, 1/4 cup soy sauce, 1/2 cup peanuts, 2 teaspoons finely chopped fresh ginger root, 3 tablespoons vegetable oil divided

[disneyprincemuke]

halo-halo top 5 non-filipino foods GO

OK UM

pork xiao long bao, salted egg ANYTHING, haianese chicken rice, hong kong style noodles and hokkien mee

[shoodleynoodle]

📍WOK IT OUT, TAYTAY | 03.03.2023

First time ko magdimsum gamit ang aking own money!!! Super worth it kase ang mura nya lang compared dun sa mga binibili ng parents ko sa binondo. Malaman pati saka sarap ng sawsawan nila.

Medyo review kase wala trip ko lang!!!

• Dimsum Sampler (P318) - 5/5!!!

Super sulit kase 318 pesos lang tapos tig-3 pcs ng 6 diff kinds of dimsum, bale 18pcs. lahat. Tas wala ang sulit kase ang laki ng mga dimsum nila saka malaman tapos mainit nilang iseserve sayo, syempre

Molten Choco Xiao Long Bao - 1/5; Keri naman, di masama yung lasa. Ayoko lang ng choco xiao long bao in general kase matamis tas ang weird talaga nung pagsabog nya eh literal na melted chocolate lang sasabog sa bunganga mo. Ahahaha. Gusto siya nung isang fren ko, kalasa raw nung choco bao ng chowking?

Pork & Shrimp Siomai - 4/5; sarap kasi super lambot nung meat tapos ang swak nya dun sa sawsawan talaga, although wala ring anything special since sanay na yung dila ko sa siomai ahahaha

Pan Fried Pork Dumplings - 3.5/5; personal preference ko na lang talaga to kase hindi talaga ako mahilig sa mga pan fried na dumplings pero in fairness naman eh hindi siya oily

Prawn dumplings - 4/5; Ang laki pls !! Ang meaty at juicy ng loob lasang lasa mo yung prawn ahaha ang con nya lang eh medyo madali masira yung wrapper dahil sa laki

Xiao long bao - 5/5; sarap nung sabaw nya inside mej gingery tas meaty rin, nagcocompliment lang sila talaga ganun tas first time ko makatikim ng xiao long bao na legit kase di ko naaabutan lagi pag nagbibinondo kami ganun pala feeling non parang ang daming nangyayari sa bibig mo wahahaha

Hakaw - 5555/5!!!!! All time fave ko to kahit san kami pumunta na dimsum place eh parang iiyak ako pag walang hakaw and is2g this one did not disappoint!!! Super laki nung laman tapos lasang lasa yung shrimp tapos sobrang sarap umorder pa kami ng isa pang serving ahahaha

• Taiwanese Chicken Chops (P98) - 3/5

Normal lang, walang special. Literal na chicken chops lang rin sya tas walang anything. Malambot naman yung meat pero parang ang lungkot pa rin kase parang ang plain masyado???

• Shrimp Wonton Soup (P78) - 1/5

Parang magkaka-uti ako dito pls. Lasa lang siyang nilagang maalat ganun. Di naman ako nagexpect masyado pero kahit sa wonton ng chowking eh malayo sya.

• Salted Egg French Beans (P108) - 4/5

As someone na hindi naman mahilig sa string beans na wala sa sabaw o adobo, nagustuhan ko to!! Siguro dahil na rin coated sya ng salted egg? Pero ahaha ansarap niya. Nung tumagal lang, nararamdaman na ng dila ko yung ayaw kong texture ng beans kaya inayawan ko na. Pero, legit, sa una hindi rin sya talaga lasang gulay. Feel ko masarap din yung ganito na salted egg tas sa crispy kangkong naman. Ahahaha.

Ayun lang kase wala happy lang me na nakatry ako ng bagong kainan rin saka hello afford ko na magganito with friends kahit papano. Salamat sa ojt, eme. Ahahaha! Ok, babay.

[hzlnutzs]

last year pa ito! 💜💜💜 Grabe ang cravings sa dimsum and eme. Tapos lage kong nakikita sa fyp ko. Good thing may branch sila sa Antipolo. Madali lang din puntahan. Very affordable din ang presyo. Nakakabusog nga din iih. Chicken Chops and Xia Long bao ang tinry ko. Best to eat yung dimsum kapag mainit talaga. #hungryhzl #wokitout #dimsum #dumplings #yummy #foodie #food #yummyfood #foodstagram #instagood #foodies #foodgasm #foodiegram #foodpic (at Wok It Out) https://www.instagram.com/p/CozzBRhP50e15473jTkEMijETY9ZNRXhmR5e6M0/?igshid=NGJjMDIxMWI=

[infoshakil260]

Mainland’s new consumption is copied to Hong Kong

Now, if consumers take to the streets of Hong Kong, they may find some common mainland catering brands appearing in their field of vision, including some common mainland coffee, new tea and other brands. So, what opportunities and challenges may catering brands and new consumer brands face when they enter the Hong Kong market at this time? Let’s take a look at the interpretation and analysis of this article.

If you walk on the streets of Hong HE Tuber Kong, China recently, you will notice some changes: Shanghai's cost-effective specialty coffee brand Manner, Guangdong's new tea brands such as Lin Xiangning and Tea Save the Planet, and Maozhua BBQ originated from Beijing, all have sprung up here. came out.

And, not surprisingly, in Hong Kong this year, you can also eat common mainland restaurant brands such as Xita Old Lady, Taier Pickled Fish, and Meet Xiao Noodles.

Before, it was not easy to eat a "Mainland chain home-cooked meal" in Hong Kong.

In Hong Kong, known as the "Gourmet Capital of the World", there is no shortage of Chinese food brands. But whether they are traditional Chinese restaurants, chain restaurants or mom-and-pop shops, most of them were born in Hong Kong. In recent years, for many people, the memories of mainland catering brands of a certain scale entering Hong Kong are still in 2017 when Haidilao opened a store in Yau Ma Tei, and in 2018 when Heytea opened in Shatin.

Compared with Hong Kong's "unchanged" catering market, in the past few years, new mainland consumer brands have emerged one after another and are also sought after by Hong Kong consumers. During the epidemic lockdown, Hong Kong people’s enthusiasm for consumption even spawned a wave of “reverse purchasing” from Shenzhen to Hong Kong.

Unlike in the past, mainland consumers purchased luxury goods and beauty products from Hong Kong. The targets of "reverse purchasing" are mainly new mainland consumer brand products, ranging from Master Bao pastries and Yidiandian milk tea to grilled fish, pickled fish, coconut chicken, etc. Become a popular food on the purchasing list.

After Hong Kong cleared customs this year, Hong Kong people were finally able to "travel northward and abroad" and unleashed their strong enthusiasm for new mainland consumer brands in Shenzhen, across the river. "On weekends, the shopping malls near Futian and Luohu Ports in Shenzhen are crowded with Hong Kong people coming to spend money." Wang Lin, a Shenzhen resident, said with emotion.

"Many delicacies are not available in Hong Kong, so I want to try something new. Moreover, mainland restaurants are very cost-effective. Similar food and drinks are often half the price in Hong Kong, and the service quality is also good." Hong Kong consumer Guo Zhijun often goes to Shenzhen to check out various delicacies. explain.

For some mainland catering brands, what they value when entering the Hong Kong market is not only the enthusiasm of local consumers. During the epidemic, Hong Kong's catering and retail industries suffered setbacks, and the rents of some shops were almost cut in half. Now, with the rapid recovery of the catering industry, "low rent" has become an important reason for brands to deploy in the Hong Kong market.

1. Mainland catering enters Hong Kong, led by coffee and new tea drinks

In January this year, Manner opened its first store in Hong Kong at the World Trade Center in Causeway Bay, becoming the first mainland coffee brand to open a store in Hong Kong.

In recent years, the mainland coffee market has been in full swing. A number of local cost-effective coffee brands have emerged, shaking the status of foreign coffee giants in the past. Now that Manner has entered Hong Kong, many netizens are discussing whether it will change the coffee market pattern in Hong Kong.

The storefront and product LOGO of Manner's first store in Hong Kong was changed to Maners Coffee. According to the owner Sun Hung Kai, the reason for the name change was that the original trademark could not be registered.

The menu in the Maners coffee shop shows a total of 9 types of coffee drinks. Among them, the cheapest ones are espresso and Americano, with a single cup priced at only 20 Hong Kong dollars (approximately RMB 18.3). The price of other types of milk coffee is generally more than 30 Hong Kong dollars, and is divided into two sizes: large cups and small cups. . The most expensive product in the store is the oatmeal and osmanthus latte, priced at HK$45 for a large cup.

In comparison, a cup of Americano coffee in Manner's mainland stores costs 15 yuan, and ordinary milk coffee costs about 15 to 20 yuan, which is much lower than the Hong Kong version of Maners.

But in Hong Kong, where prices are relatively high, Maners coffee can still be called “affordable coffee.” Maners' store is located in the World Trade Center in Causeway Bay. In a Starbucks coffee shop also located in Causeway Bay, the price of the smallest cup of Americano is HK$35, almost twice that of Maners.

“Holding the 20 Hong Kong dollar American style, I was so moved that I almost shed tears.” A netizen left a message on Openrice, the Hong Kong version of Dianping.

But when it comes to the taste of coffee, the few comments from netizens show that the reviews are not high.

“If you happen to be passing by and want to find a place to rest, you can, but if you come to check in, no need!”

"The latte was terrible, too much milk, I think McDonald's coffee is better than this."

Hong Kong’s coffee culture is far more popular than that in the Mainland. One data shows that Hong Kong people drink an average of about 250 cups of coffee per year, which is much higher than the mainland's average of 7.2 cups per year. Driven by demand, a large number of chain and independent coffee shops have spread across Hong Kong, and Hong Kong people have higher standards for judging the taste of coffee.

It’s just Maners’ “super cost-effectiveness” that makes Hong Kong consumers more tolerant of their tastes——

“Considering the price is cheap, overall it’s pretty good!”

"In these large shopping malls, coffee priced under 20 yuan is really rare, so my expectations are certainly not too high."

For several mainland hand-made lemon tea brands such as Lin Xiang Ning, Tea Save the Planet, and Ning Meng Meng, the average price of a cup of lemon tea in Hong Kong is more than 30 Hong Kong dollars, and the cheapest one basically costs 28 Hong Kong dollars. Compared with local milk tea shops in Hong Kong, this price does not have much advantage, and is much more expensive than Taiwanese chain milk tea shops such as Coco, Gong Cha, and Tenren Tea.

In addition to several catering brands that have opened their first stores in Hong Kong, others planning to enter Hong Kong this year include Taier Pickled Fish and Meet Xiao Noodles.

"I heard that Taier Pickled Fish is coming to Hong Kong. I must check in as soon as possible." said Huang Xu, a Hong Kong resident. The last time he ate Tai Er Pickled Fish was in 2020. After queuing for several hours in Shenzhen, he only ate it at 10pm. “I miss these hot and sour flavors from the Mainland. It will be much more convenient if I can eat it in Hong Kong in the future.”

2. Young people in Hong Kong need new consumption

In fact, Hong Kong does not lack high-quality Chinese food brands.

As an international city where Chinese and Western cultures and talents blend, Hong Kong not only has more authentic Western, Japanese, Southeast Asian and other global cuisines, but also has a very diverse selection of Chinese food. Chinese food from Chinese restaurants to affordable shops covers Cantonese, Jiangsu, Sichuan, Hunan, Beijing and other local cuisines in the mainland, including a number of Chinese restaurants that have won Michelin stars.

In daily consumption scenarios, affordable mainland-style restaurants are a major choice for many Hong Kong residents to meet their three meals a day. Most of these chain stores or mom-and-pop Chinese restaurants specialize in certain regional delicacies, such as Yunnan-Guizhou rice noodles, Sichuan hot and sour noodles, Chongqing noodles, Northeastern dumplings, etc. Although the price of a serving of noodles and dumplings is much higher than in the mainland. , but generally only within HK$50.

Most of these chain restaurants or mom-and-pop restaurants were born in Hong Kong. It is relatively rare for those catering brands that first became famous in the mainland and then entered the Hong Kong market. For example, restaurants with obvious regional characteristics in their names, such as Hangzhou Restaurant and Sijie Sichuan Cuisine, are actually independent brands founded by mainlanders coming to Hong Kong. They have low degree of chaining and high consumer prices, but their business is booming.

In addition, Putian, a chain restaurant that specializes in Fujian cuisine, is actually a catering brand from Singapore; and a restaurant called "Chu Shi San Lao Tan Pickled Fish" was opened in Hong Kong by the American team of Taier Pickled Fish. Openrice shows that it has opened six stores in Hong Kong.

There are also some mainland catering groups that have entered the Hong Kong market earlier, but most of them are restaurant-type stores, such as Suzhehui, Xiaonanguo, etc., which are more suitable for business dinners and other scenes, and cannot fully adapt to the new generation of young people in Hong Kong’s consumption philosophy.

"It is said that Hong Kong is the gourmet capital of the world, but after working and living in Hong Kong for many years, I actually feel that the food choices are monotonous and boring." said Wang Jing, a white-collar worker who has lived in Hong Kong for more than ten years. Across the country in Shenzhen, Hong Kong food is a bit "unchanged". In the past few years, beef hot pot, coconut chicken, crayfish, new tea drinks, Chinese bakery and other categories have become popular in the mainland. If we want to eat, we basically have to go to Shenzhen to check in. .”

Before the epidemic, Shenzhen was one of the first choices for many Hong Kong people to spend weekends. In terms of food choices, from coconut chicken, crayfish, pickled fish, Sichuan red oil hot pot, spicy hot pot, barbecue to new tea drinks, not only the categories are diverse, but also meet the needs of consumers for early adopters, and the prices are also advantageous compared to Hong Kong.

"A few days ago, I bought a cup of the most common honey green tea at a Hong Kong milk tea shop for 28 Hong Kong dollars, and then paid an additional 4 yuan to add pearls; and a cup of peach fruit tea I drank in Shenzhen on the weekend only cost 14 yuan." Hong Kong consumption Guo Zhijun said.

32 Hong Kong dollars compared to 14 yuan, it is enough to show that the new tea drinks in the mainland are very cost-effective, and they have various toppings added, and there are more choices.

[whatsonmedia]

Best Offers of This Week!

Dive into unbeatable offers on WhatsOn! Save big, savor delights, and boost well-being affordably. Click now for a week of excitement, incredible deals, and lasting memories. Grab top offers before they vanish! Leong's Legend is offering a glass of bubbly and limitless dim food for almost 50% off Savor 90 minutes of limitless dumplings at Leong’s Legend, a renowned Chinatown gem celebrating over a decade of culinary excellence. Paired with this exquisite feast is a complimentary glass of refreshing prosecco. Highlights: - Over 40 dim sum items. - Featuring Taiwanese pork buns, pork and prawn soup dumplings, and ‘Supreme’ crab meat xiao long bao. Need to Know: - Valid for 90 minutes and one glass of prosecco. - Book at least 72 hours in advance via leongslegendlondon@gmail.com. - Minimum booking for two. - Email your QR and voucher codes with preferred date and time. - Available Sunday to Thursday (12 pm to 8.30 pm) and Friday to Saturday (12 pm to 9.30 pm). - Voucher valid until February 29, 2024 (excluding Feb 9th-11th). - Menu subject to availability; first order includes three baskets per guest. - Optional 12.5% service charge. - Present voucher on arrival at 39 Gerrard Street, London W1D 5QD. Shuffleboard Bar London is offering shuffleboard, pizza and a drink for £12.50 per person. Embark on a delightful journey of entertainment with an hour of shuffleboard at ShuffleBoard Bar London. Following your gaming excitement, relish a mouthwatering pizza paired with your choice of a refreshing pint or a delightful glass of wine. Highlights: - Champion-sized shuffleboard tables. - Graffiti-lined walls for a cool backdrop. - Live DJs and live sports for added entertainment. - Additional games like pool, arcade, foosball, and a boxing machine. Need to Know: - Valid for shuffleboard, pizza, and a drink for one person. - Minimum booking of two people; one voucher per person. - Not valid for two people after 5 pm on Fridays and not valid for two on Saturdays. - Available Monday to Sunday from 12 pm to 10 pm. - To redeem, email booking confirmation to info@shuffleboardbarlondon.com. - 24-hour cancellation notice required. - Voucher valid until March 31, 2024. - Present voucher on arrival at 37 Tavistock Place, London WC1H 9SE. For £19.95, spend 90 minutes at Lan Kwai Fong with endless dim food, bowls, and a beverage Indulge in a 90-minute bottomless feast at Lan Kwai Fong, Camden Town. Revel in an extensive menu featuring over 40 items, from sumptuous dim sum to delightful desserts, all for just £19.95. Highlights: - 90 minutes of unlimited dim sum, bao buns, noodles, and bites. - Dive into Taiwanese pork buns, crystal prawn dumplings, crispy duck salad, and more. - Explore an array of bowls with Pad Thai noodles and classic Hong Kong wok-fry chicken. Need to Know: - Valid Monday to Friday, 12 pm - 6:30 pm. - To redeem, email camdenlkf@gmail.com with your booking confirmation. - Minimum two people per booking, one voucher per person. - Restricted to those aged 18 and over. - Voucher valid until January 31, 2024. - Present your voucher on arrival; menu subject to change. For £35, take advantage of this Live True London X FUL Blow Dry and Styling Masterclass. Perfect the art of the flawless blowout with this exclusive Live True London offer at the Vauxhall branch. Enjoy a glass of champagne upon arrival and engage in an in-depth consultation with expert stylists to discuss your hair goals. Dive into a hands-on blow dry and styling masterclass using the premium FUL hair care brand. Not only will you leave with fabulous styling skills, but you’ll also receive a goody bag of products to enhance your hair care routine. Highlights: - Exclusive Live True London X FUL Blow Dry Masterclass. - Detailed demonstrations by expert stylists. - Glass of champagne on arrival. - Hands-on blow dry and styling session. - Utilizes luxury hair care brand FUL. - Goody bag with products included. Need to Know: - Voucher valid for Live True London X FUL Blow Dry Masterclass. - Redeem by emailing booking confirmation to book@livetruelondon.com  with preferred date, time, and location. - Voucher, security code, and QR code must be clear. - Present voucher on arrival. - Appointments not directly booked with the salons will be charged at the original price. - Voucher valid until March 14, 2024. - One voucher per customer. - Changes/cancellations must be communicated within 48 hours. - Location: Live True Vauxhall – Unit 8, Flagstaff House, 14 St George Wharf, London SW8 2LE. Read the full article

[thehungrykat1]

Jasmine at New World Makati Launches New A La Carte Dishes and Cocktails

Jasmine at New World Makati Hotel highlights its latest culinary additions comprising an array of enticing appetizers, dim sum, entrees, and desserts to further delight patrons of its beloved signature dishes. I have always been a frequent guest of their Unlimited Yum Cha promotion so this time, I'm happy to explore more of their exquisite a la carte menu.

Jasmine Restaurant can be found on the second floor, just above the hotel’s elegant lobby. It features authentic Cantonese dishes in an exquisite five-star setting that elegantly fits the exceptional quality of its offerings. It has consistently been awarded by Philippine Tatler as one of the Top 20 Restaurants in the country and is one of the most sought after dining destinations in the city.

Our media group was hosted in one of Jasmine's private dining rooms which serves as a great venue for intimate gatherings and special occasions.

We were all quite surprised with the 20-course menu that was prepared to showcase all the new exciting items on the menu at Jasmine. This is going to be a very fun lunch!

But first, for those who fancy sipping on tipple while indulging in the savory flavors of Jasmine’s specialties, four new refreshing Chinese Cocktails have been created to pair with these savory dishes. I tried the Ying Yang with its Martin Miller’s gin, elderflower cordial, chili, egg white, lemon juice and rose buds tea syrup. Other interesting Chinese cocktails include Jasmine Bloom, Lapsang Cooler, and Xiāng Máo Drop.

We started with the Truffle Duck Dumpling with its aromatic truffle scent and delicious duck meat. This is a very fancy dumpling that you won't find on the unlimited dimsum set but you can order it from the a la carte menu.

I really loved the Fried Soft-Shell Crab cooked with salt, pepper, and cilantro. This crunchy soft shell crab is a good appetizer but it can also be a main course if you wish.

Another seafood favorite is the Deep-Fried Stuffed Crab Claw which is usually seen in Chinese lauriats. There's also another Soft Shell Crab but this one is served with mango salsa and sweet chili in a bao bun.

Shrimp balls are always delicious, but Jasmine upgrades this familiar dish into the Crispy Shrimp Ball with Cheese. Imagine biting into these crunchy shrimp balls filled with gooey cheese inside. This is a highly recommended item.

Take note that the Fried Prawn "Peking Style" comes with a very spicy kick. These bite-sized prawns look adorable but they pack quite a solid punch.

I am loving everything so far, especially the Scallop with Broccoli and XO Sauce. This comes with plump and juicy pieces of scallops tucked in fresh broccoli and mushrooms.

One of the more unique and surprising dishes we had was the Wok-Fried Beef Tenderloin in black pepper and taro cream in clay pot. The savory black pepper beef balances with the earthy flavors of the taro. I didn't know that taro and beef could go so well, but this one definitely proves it.

On the other hand, the Sichuan Style Poached Beef Tenderloin is a fiery version served with Chinese cabbage and bok choy.

Here's a dish that is worth getting your hands dirty. The Deep-Fried Spareribs with “Chang Kong” Vinegar Sauce is a great main course that would go well with fried rice. It's a bit difficult to eat with chopsticks or utensils, so go ahead and use your bare hands.

Jasmine also presented two outstanding chicken dishes. First is the Sliced Chicken in Black Pepper Sauce, while the second is the Taiwanese-Style chicken in Claypot. Both items offer a light and healthier main course.

Vegetable lovers will enjoy the Crispy Stuffed Eggplant in Sweet Spicy Sauce which is a different way of cooking eggplant. This would be a good way of getting the kids to eat vegetables.

The Deep-Fried Crispy Golden Shiitake and Enoki Mushrooms, on the other hand, are also a delightful treat. It's quite similar to eating Pik-Nik and these can be a healthier way to snack.

Chinese lauriats usually serve the rice and noodles towards the end of the meal, so our lunch at Jasmine was no different. The Seafood Rice Pop in Claypot gives a modern presentation to the usual fried rice. Sprinkle some rice pops over the pot and mix them all together with the shrimp and scallops to complete the dish.

If you want a more classic fried rice dish, try the Seafood Fried Rice with Conpoy, Egg White and Pine Nuts. This comes with all the comforting ingredients highlighted by the pine nuts.

We also got to try the new E-Fu Noodle with ‘Ma Po’ Tofu and Seafood. This noodle dish is packed with premium seafood items so it is really a great way to finish your main courses.

We were all so full from sampling all these delicious new items at Jasmine, but we still had room for desserts! The latest additions are the Mango Pudding with coconut cream as well as the heavenly Chinese Egg Tart.

We would like to thank Francine Arias, Marketing Communications Manager of New World Makati Hotel for hosting our media lunch to sample the new exquisite menu of Jasmine. For reservations, guests can book online via https://bit.ly/NWJasmineReservation or call 8811-6888 ext. 3679. More news and promos are available on the hotel’s official Facebook and Instagram accounts as well as on the website https://manila.newworldhotels.com/en/.

Jasmine at New World Makati

Esperanza Street corner Makati Avenue, Ayala Center, Makati City

8811-6888 ext. 3679 / Viber (0917) 888-4194

www.newworldhotels.com/manila

www.facebook.com/NewWorldMakatiHotel

[populartastyfoods]

Enjoy your weekends with your favorite foods in City Square Mall

City Square Mall and komtar jbcc are famous hangouts for singaporeans who desire to bask in reasonably-priced meals over the causeway. Right here are some of the restaurants in metropolis rectangular mall and komtar square 2 food that you can strive in case you're heading to johor bahru for the primary time! Of path, there also are a number of eateries and cafes outdoor these two department stores, however that is a super start for not-so-adventurous (in braving the heat and site visitors) guests!

We lately visited jb again in january 2019 and komtar jbcc seems to have long past via pretty a revamp! Now you could locate new and exciting restaurants like four arms, fatburger, and oven and fried hen which we've got protected in our list! In case you're thinking what's the best manner to get there, don't forget taking a educate! (examine our blog publish on: the way to get to johor bahru, malaysia from singapore through educate?)

you may additionally find this eating place in singapore's vivocity but the costs are an awful lot less expensive when you have them in jb. They have numerous shops throughout malaysia so great is confident! This region is one among our favorite hong kong cafe for this specific dish - the cap kan fried nissin noodles. Even though a few might imagine it is just immediate noodles, however the sauce mix and mild spice of the noodles is severely addictive! If you head to kim gary for lunch, you may even get a drink and a desire of soup - mushroom or borsch, to finish your meal!

The alternative dishes that we've got attempted consist of the highly spiced noodle with pork slice in "typhoon shelter", the korean mushroom soup cap kan, the baked rice, and the thai basil chicken with rice. The highly spiced noodle is in reality tasty, but too big a component for me, and the thai basil hen is fine however now not superb, as for the relaxation, you can give it a omit! This is every other hong kong cafe that attempted to open shops in singapore however also speedy closed (e. G. The one in bugis). It become terrific for its mentaiko baked rice, but lamentably the one in jb did not have that? The only in city rectangular is located at the second floor, inside the internal town.

Those are our 3 need to-order dishes! The honey roasted char siew, fried tofu (proven beneath), and dough sticks with rice flour roll are truly extraordinary! Dragon-i is a part of the equal organization as canton-i but they have got more los angeles-mian dishes and is a shanghainese eating place. You could additionally locate the fried tofu here! Do order the los angeles mian and xiao lengthy bao! Arashi is our move-to restaurant for sushi and japanese food. know more

[umakemehungry]

Dim Sum from Industrial Complex, have you been there yet? (1) Po Lo Pau 叉烧菠萝包 (2) Salad Prawn Dumplings 沙律虾角 (3) Char Siew Cheong Fun 密汁叉烧肠粉 (4) Deep Fried Radish Cake 炸腊味萝卜糕 (5) Steamed Prawn Siew Mai 鲜虾蒸烧卖 (6) Black Pepper Chicken Feet 黑椒凤爪 (7) BBQ Char Siew Pau 蚝皇叉烧包 (8) Braised Pork Buns 扣肉包 (9) Xiao Long Bao 小笼包 (10) Hong Kong Style Steamed Mushroom Buns 港式香菇包 📍 Five Star Dim Sum
Location: Shun Li Industrial Complex, 705 Sims Dr, 07-01, Singapore 387384,   #umakemehungry #singaporeinsiders #burpplesg #singaporefoodie #ontheblog #foodporn #food #foodie #shiokfoodfind #foodspotting #foodiegram #autogramtags #foodlover #eatnonstop #nomnom #foodspiration #foodiegram #eateateat #foodphotography #foodgrammerph #foodshare #foodieheaven #likeforlike #TeamPixel #notsponsored #ForkYeahFoodies #TheFoodieInitiative #globaleats #teamhappyfoodies #eatwithfoodiez (at Singapore / Singapura / 新加坡 / சிங்கப்பூர்) https://www.instagram.com/p/Coiv7B7vsDg/?igshid=NGJjMDIxMWI=

[heavenlyyshecomes]

winter: waffles, sandwiches, new york-style pizza, chicago-style pizza, spaghetti bolognese, congyou banmian (spring onion oil noodles), cacio e pepe.

spring: apple juice, chocolate ice cream covered in sprinkles, buttered toast, peach iced tea, spring onion and sesame pancakes, blueberry muffins, cinnamon-coated pretzels, waffle fries, mango ice cream, boluo bao, fried rice, soy sauce chicken and roast goose, pork buns and fried wontons, spaghetti, macaroni, tinned soup, corned beef, sandwiches, peanut butter toast, sugar toast, condensed milk toast, hong kong-style deep-fried french toast, har gow, siu mai, xiangjiaochuan, luobogao, teh tarek, hokkien noodles, rice cakes, banana fritters

a tiny list of every food mentioned in nina mingya powells' tiny moons (so far): jasmine tea, instant noodles, wonton noodle soup, cantonese roast duck, crispy egg noodles, congee, charsiu bao, mooncakes, sesame pancakes, fried aubergine, black tea, jiaozi, chicken and aubergine curry, burgers, curry puffs, shengjianbao, guotie, pickled vegetables, stir-fried cauliflower with slivers of beancurd skin, plain steamed rice, shanghai-style shaomai with sticky rice and shiitake mushrooms, xiaolongbao

[icyandthefrostbites]

Me: I kinda just want wonton soup for lunch

Also, me: Orders seven different things bc bao are available at the restaurant

[foreficfandom]

Tears Of Themis Headcanons - Chinese Culture

Never forget, western audiences ... the boys are irrevocably Chinese!

Luke Pearce, 夏彦 (Xià Yàn)

His go-to foods include burgers and fries, but Chinese burger chains offer different fares than classic Americana. McDonald’s has a double-sausage in-between two burger buns, KFC has multiple curry rice dishes, pizza chains offer corn, country ham, and peas as toppings, etc. Breakfast menu items are congee and fried doughs, not egg and bacon croissants. You can get boba tea, sweet red bean soup, and taro pies. His favorites are the meat-heavy, double patty, triple sausage items.

It’s becoming trendier in China to join fancy gyms and work out for the sake of working out, wearing luxury brand compression suits and sport watches. Luke, on the other hand, is a government secret agent, so other muscleheads look down on him for using equipment that’s not top-of-the-line, god forbid his ratty old shorts and shirt.

Alcohol allergies are common amongst Asian people. Luke is the only one out of the three ethnically Chinese boys to NOT have an intolerance to booze. He loves a good beer on tap, which can be hard to find in a city that likely prioritizes bottles. It’s not like the American Midwest where 1-3 bars have proper kegs.

China’s gun laws are pretty strict. The vast majority of civilians will never touch a gun. Even those authorized the use of firearms, like Luke, cannot keep their guns and are only allowed use during specific scenarios.

Like many city folk in China, he appreciates the finer details of a good coffee. And like many of them, he doesn’t drink it regularly every morning like Westerners do. It’s more analogous to an ‘afternoon tea’ occasion, or to pair with dessert.

China’s government isn’t some villainous underground dictatorship like Westerners have been brainwashed into thinking. It’s actually pretty one-to-one with America’s police state. Luke being a secret government agent would be like if he was part of the FBI, or CIA. With all the iffiness it implies.

Artem Wing, 左然 (Zuǒ Rán)

Much of China can speak multiple dialects, like Cantonese, Mandarin, varieties of Hokkien. Artem’s main dialect is Mandarin, but he grew up also knowing Cantonese and Min Chinese, which is what his mother grew up speaking. This is on top of him knowing German (and presumably English, going by his education)

So from his mother’s side, he’s ethnically Hoklo - a sub-ethnicity of the Han. Those living in the metropolises sometimes don’t speak the older Hokkiens, but instead the more urbanized Min.

If Stellis isn’t based off of Macau or Hong Kong (and I seriously doubt it is), then Artem is working under the typical Judicial System Of China; it’s pretty similar to America’s, there’s the three branches of law and cases go through different courts of type and severity. Biggest difference is that there’s no jury, but instead the people’s assessors which act as additional judges on a panel.

His favorite sci-fi classics are The War Of The Worlds and Ringworld. The more fantastic and science-based, the better. Sci-fi lites like Logan’s Run or 1984 isn’t as eye-catching. He’s even read trashy ones like the Halo novels. When he reads, he always does so in its original English. He buys both Mandarin and English translations of his favorite books.

I feel like Artem represents the Asian ‘born to work’ mentality that a lot of people grew up with. You study hard ‘cause you have to, find a good job ‘cause you have to, and after that .... who are you really? You have to essentially find yourself and what you actually enjoy in life. Many Asian people start doubting this life around Artem’s age.

Everyone knows Artem can cook. But he’s not defaulting to chicken noodle soup or lasagna like many players write him doing, he’s making savory pea jelly, fried rice noodles, and wrapping his own xiao long baos with super thin homemade wraps that never pop in the broth. Of course he knows how to make beef stroganoff or whatever, but it’s not his specialty.

The people of China are more willing to get into other people’s business if they see something they think is not right. Not like America or the UK, where strangers will largely just duck their heads and walk right past. So Artem has, more than once, stepped into some escalating argument on the street to speak his piece as a Proper Lawyer. Once, it was when a mom was threatening to beat her son’s ass. Another time, it was when some guys were planning on scamming a visiting foreigner.

Marius von Hagen, 陆景和 (Lù Jǐnghé)

It’s kinda gross, but he’s got the patented Thick Earwax Gene that some Asians have. He literally has to regularly dig ‘em out using small wooden scoops, or it’ll impact his hearing. He dreams of one day lying atop his love’s lap as they clean his ears for him, which is one of the weirder Asian traditions, but no one can deny it feels great.

Even today, some Chinese people look down on those who wear China brands of clothing, rather than foreign imports. Marius actually gains a bit of infamy for having some China-born brands in his closet. He’s not making a statement, he literally just buys stuff he thinks is cute, and sometimes it’s from an ANNAKIKI boutique, fuck the haters.

At 188cm (6′1 ft), he towers above the average crowd. Other men are jealous, women find it especially attractive, but he considers it more of a hindrance. His legs suffer greatly in any car that’s not, like, a BMW or something, and none of the college lecture furniture offer any sort of wiggle room for his long limbs. He’s lucky he’s rich, ‘cause very little ready-made clothing is fit for his build.

It’s relatively common for Chinese men to wear makeup like foundation, powders, and light lip tints, but not even the women tend to go for the wilder, colorful eyeshadows and glosses. Whenever Marius puts on his purple liner, every gossip rag in the country gushes over his ‘innovative’ look. Every time. Not like it’s innovative anymore, after the 40th time he’s put on bold colors.

Calling an unknown girl ‘jie-jie’ is flirting with her. ‘Missy’ isn’t the proper contextual translation, it’d be more like ‘sweetheart’, something that can be pretty condescending.

Unlike tattoos, piercings are more frowned upon in old Confucius tradition. So Marius having an entire lineup of conches and helixes was more scandal-worthy than his little ankle tat. His liberal dad doesn’t care, but some of his PR keep telling him to leave off the rook studs, at least.

Vyn Richter, 莫弈 (Mò Yì)

The only foreigner - and white guy - out of the four. I headcanon Svart being based off of Lithuania, so Vyn grew up speaking Lithuanian, Russian, Ukrainian, English, and Polish (wow!). He took Mandarin throughout his education, and he further refined his fluency as a citizen of China Stellis. No one ever mentions that he has an accent, and none of his voice actors ever fake a shitty European lilt, so his Mandarin is completely natural sounding.

But he only knows Mandarin. Even Luke can read some Cantonese. He’s got enough languages bouncing around his noggin, and it was hard enough trying to grasp Mandarin in a medical/academic setting.

Speaking of being a white guy, it was weird in the beginning to live in a country that actually doesn’t cater to his hair texture, or peach skin tone, or high bridged nose. Many luxury brands don’t stock a diverse range of goods like mid-range boutique names do, so it takes him a while to track down a salon quality shampoo that doesn’t sap his scalp of all moisture.

The English translation of the game seems to flip-flop between Vyn’s job as either a psychologist, or psychiatrist. None of the other translations do. To be clear; a psychologist is like a therapist with a doctorate. A psychiatrist’s only job is to prescribe meds and not therapy. Since Vyn is only seen doing the latter and never the former, it’s pretty clear that he’s a psychologist.

Going by the CN voice actors, Stellis is likely located in Southern China, which makes the botanist in Vyn very happy because of how temperate the weather is. Winters get snow, but no frost. Summers are humid. This kind of weather can support a huge variety of flora, so Vyn goes ham on his garden.

White people don’t necessarily stick out in the bigger metropolises of China, but white people with platinum blond hair and super light eyes will turn heads everywhere except in, like, Scandinavia, probably. He grew up under the scrutinizing public eye, so he’s used to it. What really gave him pause was when some old conservative grandpa insisted he dye his hair black.

[amjustagirl]

Lately it's been milk bread!!! It's just been a constant craving. xD omg i also make alot of curry rice. ;-; I'm also on kick lately with curry, i dunno why lmao.

GIVE ME THE LAUNDRY LIST! I LOVE FOOD! I'm a mix of Hispanic and Italian so there's so many good foods, I'm just... Too lazy to make them. Making pasta from scratch takes so longggggg and tamales???? Ugh so long. ;-;

MILK BREAD TOORU WLD LOVE YOU!!

omg curry rice yesss. ive been making a lot of japanese curries nowadays cos im a little lazy, but thai green curry, yellow soft shell crab curry, lontong (which is like, a coconut curry w veggies) are all big big big favs of mine too!

oh gosh....i don't know where to start. like i LOVE italian food (you're so lucky you have a fantastic food culture to draw upon! i have rly fond memories of scoffing cheese pizzas at midnight in milan and i'm a huge huge huge fan of proscuitto and parma ham and italian cheeses (i've even left an exam early just so i wouldn't miss a street market!)

and ooh tell me more about tamales - i don't think i've ever had the opportunity to eat good, authentic south american food, i have tried tacos and burritos but i feel like it's v different eating it in asia yknow?

ok so if i had to narrow down a list of some of my favourite foods:

dim sum (this wld include things like liu sha baos - salted egg yolk buns, chicken feet, century egg porridge, steamed beef balls). i will SWIM TO HONG KONG OKAY.

bun cha (grilled pork served with rice noodles and a sheaf of herbs in some magical fish sauce mixture, i have such good memories scarfing down bowls of this in the narrow alleyways of hanoi - my vietnamese moots wld understand HAHA (@ravyeolii @fail-big)

hokkien mee (yellow alkaline noodles stir fried in a pork and seafood broth, singaporeans go to WAR with each other just to fight over which stall does it the best LOL)

carrot cake (not the dessert version, in singapore we pan fry radish cakes with eggs and preserved radish, comes either white or black (ie. with soy sauce or not). my singaporean / msian moots wld prob war over which version they prefer...i shall keep my preference a secret for now).

kueh salat - it's this pandan custard served over sticky coconut rice and IT'S AMAZING I CLD DIE.

pandan cake - look so our govt shut down bakeries for 2 weeks last year and i nearly cried WEH.

lamb briyani - i rly love the dry hyderabad version, washed down with a mango lassi, please and thank you!

sushi - i will fking fly my ass down to tokyo cos i miss good sushi SO MUCH. mr. nikki is a huge fan - he's woken up at 4am and queued an HOUR just to eat sushi in a japanese fish market. we're both mad over food LOL.

falafel - i rly love mediterranean food, and i have SUCH a weakness for fresh falafel, served with warm hummus and couscous. i make my own hummus BUT FALAFEL NEEDS TO BE DEEP FRIED AND I'M TOO FKING LAZY FOR IT.

hamberg steak - so this is a weird addition but it's sooo good, and i make it at home myself with minced tofu hoho.

and we haven't even gotten to my favourite meals HAHAHAHAA. gods what's wrong with me.

[travelingbytastebuds]

CHINA WHERE: Beijing on Grove (5710 Grove Ave, Richmond, VA 23226) I've lately been catching up on the countries I automatically crossed off my list early on in this project where I was like, "oh sure, I must have had that one before". Seeing as how Chinese food and Mexican food are neck and neck with each other for the ethnic food enjoyed by most Americans, with Chinese food winning by a nose on the East Coast, I'm pretty sure that I've eaten Chinese food probably before I could even walk and talk. But I'm still a little confused as to how much of those crab rangoon, spring/egg rolls, wontons, lo mein, chow mein, all the meins!, sweet and sour pork, kung pao chicken, ect was truly Chinese food and which were just Americanized versions of what they eat over there.. and where my line with Traveling By Tastebuds is drawn anyway.

So I looked up the National Dish (peking duck) and found that I have never eaten it before. I had the Hong Kong version of roast duck last year, but never the traditional Beijing meal that has been prepared since the Imperial era in the mainland country. I found it being served at a very upscale gastropub in Richmond that just happens to serve fancy Chinese food-- which really begs the question whether this is more authentic since it wasn't cooked by a Chinese chef, or whether those Chinese food take out shops are more authentic even though the food is slightly Americanized, but I digress.

Anyway, the place was really fancy and had a tasting room in the back you could rent out-- I did not rent it out, but it seemed really classy. That's fitting since according to Wikipedia, "By the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish." So I guess it was always supposed to be enjoyed all fancy-like. I should go write some poetry about it! After ordering the peking duck, it arrived to my table in pieces: the roasted duck, spring onions, sliced cucumbers, bao pancakes and hoisin sauce. I did not know I was ordering a taco bar... Unfortunately, the place does not have the best wi-fi so after attempting to look up how to put this thing together (for the price, I feel this meal should have come already put together, lol), I just made due and made some cute little Chinese tacos. I hope I did it right. I did find out afterwards when I was looking it up that it is customary to ask the waiter for more pancakes if you run out and I wish I had known that because bao buns have become one of my favorite things this year after getting them from the Hong Kong shop near me regularly. And there were just not enough of them to make an efficient amount of tacos here. They also have duck spring rolls where I guess the tacos are already made, and I plan to go back and get those some day soon. Those are thankfully significantly less expensive! When I came back home, all stuffed and happy on peking duck, I found an article when I was researching (https://www.businessinsider.nl/chinese-american-food-isnt-from-china-2018-12/?jwsource=cl) about how most Chinese food is adapted from old recipes by immigrants and how it's more cultural adaptation vs. cultural appropriation. As they put it, "It’s easy to knock Chinese food served in American restaurants as being mostly inauthentic, but as Clarissa Wei asked, how can it be inauthentic if it’s made by Chinese people for Chinese people (and others)? As people from different cultures travel and adapt to new places, their food naturally changes. When my dad came to the US from Bangkok, he couldn’t find fresh, fat rice noodles in nearby stores, so he substituted lasagna noodles to make pad siew. At the time, it was a necessary – and ultimately delicious – adaptation." So it comes down to the fact that food, like many things in life, can not be entirely boxed in. Culture is always changing, always flowing, moving and adapting. Culture is a living thing, which picks up different flavors as it journeys forward in its life. So whether it's crab rangoon (probably not authentic because Chinese didn't traditionally have cream cheese) or pekin duck (with recipes that go back several dynasties), just chomp down and enjoy! PS. After I finished my meal I went to the park. Bad move. Major guilt trip seeing the duckies there. lol

[a-spoonful-of-home]

My Top 17 Foods To Eat In Chengdu

Szechuan cold spicy noodles 四川涼面

These are hands down my favourite food to get in Chengdu. Sitting down in the heat outside with some cold spicy noodles (and a beer - of course) is the best way to spend a hot summers day here. It’s a great mixture of garlic, spring onions, ginger, and lots of chilli oil. I think I prefer cold noodles over hot noodles because it takes the heat down a level. Just writing about these noodles is making me want to go for a walk down to the noodle joint near our complex! An absolute staple of Szechuan cuisine - 10/10!

Steamed buns 包子

Steamed buns, or baozi, kept me alive when we first arrived in Chengdu and were running round trying to get all our documents sorted. They’re so convenient and you can really get them everywhere. I love the snacking culture here in China because it means you’re never very far away from some tasty street food. Steamed buns, sweet or savoury, never break the bank and you can pick one up normally for around 20p/30p. Steamed pork buns are my favourite bun but it’s always fun to try new ones - like the custard buns that you can poke with a chopstick and squeeze all the custard out… granted it can look a little disturbing but it’s still fun!

Dumplings in chilli sauce  红油抄手

Another classic here. I wasn’t a huge fan of these the first time I tried them but now I can’t get enough of them. I think I’ve really worked up my heat tolerance since moving here and now there’s nothing better to me than a big bowl of pork dumplings covered in spicy chilli sauce! It’s the intensely aromatic sauce they’re coated with, made with vinegar, garlic, and roasted chilli oil, that makes these dumplings so irresistible. You can also get dumplings in soup but I prefer the dry dumplings with chilli sauce.

There are lots of different types of dumplings in Sichuan and China as a whole, but Zhong dumplings are named for the family who first made these in Chengdu around 100 years ago - and now they’re recognised officially as one of Szechuan’s most famous street foods! They’re a simple dumpling with sweet soy sauce and chilli oil and they’re great for beginners. James and myself were actually lucky enough to get to go on a dumpling making course when we first arrived - it was really fun!

Roast pork 烤猪肉

This isn’t a Szechuan specialty but it’s still very much available here in Chengdu. My favourite way of eating pork here so far has been where the pork is served on a sizzling plate with a sweet sauce and peanuts. Normally the server will pour the hot sauce over the pork in front of you and it’s great to watch it sizzle. I love it when meals feel more interactive like that. It’s super sticky and sweet and is everything that roast pork should really be!

Hotpot 火锅

I think it would be a sin to come to Szechuan and not try hotpot at least once. Unfortunately, I’m not the biggest fan of hotpot with red oil but I do quite like the version of hotpot at a restaurant near us that uses what I think is some kind of chicken stock/soup to boil the ingredients. This restaurant is Hong Kong themed so it’s not typical Szechuan food. When the food is cooked you dip it in a sauce that you can put together yourself - this is chillis, garlic, soy sauce, and spring onions. There are a few different types of hotpot but some of the most popular here are chuan chuan 串串 (where you get your food on long sticks and place it in the pot) and huo guo 火锅 (where you place the food directly into the pot and scoop it out when it’s ready).

It’s a really fun way to eat though because at most restaurants you start by going around a fridge section of the restaurant with a basket and get to choose what you’d like to boil, then take it back to your table and cook it in the pot with your friends. Chinese style eating is quite different to the UK because typically you share food more instead of ordering just for yourself and I really prefer it like that - it just means you get to try more things and don’t have to worry about ordering something you won’t like! It’s a much more sociable way of dining and it’s just so much more fun.

Eating with friends

It’s always so much more fun to share your cooking with your friends - especially when you all come from different parts of the world. I really love the other teachers in my class and so I decided to cook them some ‘traditional British food’ because Tina, one of the teachers, really loves trying new food. It was also a bit of a thank you for how welcoming they’d been and how much easier the job is working in our team. Of course, being the welcoming people they always are, they came to the dinner with Szechuan food for us to try too! They made us kung pow chicken, fried chicken wings, and mapo dofu (silken tofu in a spicy sauce) and we shared with them a cottage pie, potato and broccoli soup, Hellmann’s egg mayonnaise sandwiches, biscuits with brie, and a steamed syrup pudding - the best of both worlds!

Dan dan mian 担担面

Dan dan mian (noodles) are so called because historically the walking street vendors who sold the dish would have a type of carrying pole (dan dan) that they carried over their shoulder with two baskets containing the noodles and sauce at either end. The name of these noodles is literally translated to noodles carried on a pole. They’re another Szechuan staple food and one of my favourite things to pick up when I’m walking around Chengdu. They're served hot with minced pork in a spicy sauce. They’re also served with preserved vegetables like zha cai 榨菜 (lower enlarged mustard stems) and ya cai 芽菜 (upper mustard stems). Living in Chengdu has meant that I’m a lot more into preserved vegetables than I was in the UK!

Xiaolongbao 小笼包

Now this is definitely not a Szechuan food but you can still get it in some places in Chengdu. It’s associated with Wuxi and Shanghai so I’m really excited to try some more when we move cities! It is a steamed dumpling with broth inside that's typically made from chicken or pork. You eat them using a soup spoon and a pair of chopsticks and bite into the dumpling on the spoon then suck out the soup. There’s a restaurant called ‘Modern China’ that we’ve been to a fair few times. It’s got a huge menu but recently I’ve been ordering just xiaolongbao and calling that my dinner. It’s been wonderful!

Roast Duck 北京烤鸭

Some of the best roast duck that we’ve had in China (so far!) was when we went to Hongyadong 洪崖洞 in Chongqing - which was once the site of the earliest and most developed pier in ancient China. It has since become a popular destination for visitors to experience Bayu culture and houses a large-scale stilt house complex built along the bank of the Jialing River. It was full of food vendors and we ended up going for a dinner roast duck which was skilfully carved in front of us. Again - I just love food where you get to see the chef or servers work with it! The restaurant we visited is called Quanjude and it’s a restaurant famous in China for its roast duck and longstanding culinary heritage since it was established in Beijing in 1864. There’s no way that we’re going to be able to live in Shanghai without at least one trip on the bullet train to Beijing now!

There’s also a restaurant called Bao Bao Ding just near our apartment and they sell really great roast pork and duck with rice. It’s not hard to find and I’ve never found it to be anything other than delicious! James also swears by the spicy duck neck snacks that you can get here but I think they’re still too spicy for me!

BBQ 烧烤

One of the first restaurants that James and I went to near our new apartment was a BBQ joint just across the street and I fell in love with this area! I’m a big kid and I just love getting involved in cooking the food myself so I really enjoy going for BBQ here. You’re supposed to dip the cooked meat in chopped peanuts and spices when you’ve cooked it on the grill and it’s so good. Unfortunately, I went to a different BBQ joint in the city and ended up getting food poisoning (I don’t think that I cooked the chicken enough) and so I’ve got off BBQ for the moment but I’m sure I’ll be able to get back on it!

Sweet water noodles 甜水面

I love these noodles so much - they’re always the star of the show. Most famously, you can get them from the Wenshu temple area where there are plenty of vendors selling this street-side snack. They’re quite different to the other noodles in this list because they’re made using a much thicker, square-cut noodle and are served in a sweet-and-spicy sauce. They're served cold and are very chewy with a rough surface to help them grab every bit of the sugary sauce that they're served in. I really love both the chunky look of these noodles and their mouthfeel and I think they’re always going to be something that distinctively reminds me of our wonderful times in Chengdu.

Pastries 蛋糕

Although I do miss a good Greggs sausage roll - Chinese pastries really are off the hook. We live by a bakery called Holiland which opened in the mid 90’s and became the biggest chain bakery in China. I think that’s fantastic news because we won’t have to go without our Holiland fix in Shanghai! Chinese pastries and breads are typically a lot sweeter and lighter than those in the UK and always seem to be much more creative in their presentation - maybe it’s just because they’re new to me but I really find them to be so beautiful. Some of my favourite pastries here are the hotdog pastries (literally just a hotdog in sweet bread) and the half baked cheese (which is sort of like a cheesecake with no base). It’s a very dangerous shop!

Bubble tea 珍珠奶茶

I really love just how readily available bubble tea is everywhere you go here. Every famous western fast food company that’s come over to China has their own bubble tea (McDonalds is the best one) and there are so many other chains (like HeyTeaGo and Fresh One More Time) which sell some really amazing teas. It’s really going to be one of the things I miss the most when we do eventually move back to the UK. One of the best teas you can get is a watermelon tea with a cheese foam topping. There’s a lot of cheese flavoured things here (like cheese flavoured yoghurt) which I’m really into. It’s not so much a hard cheddar cheese and is more like a cream cheese/mascarpone flavouring (if that). I’m really obsessed.

Vegetarian food at temples

I really like visiting temples. I think they’re such beautiful places that offer a calm that you don’t seem to find in many other places in the city. They also often have vegetarian restaurants nearby and the food is super tasty and affordable. When we went to visit the Leshan Buddha with my parents, we went to a restaurant near the temple there and had a lovely meal overlooking the square. I’m just really into these vegetarian restaurants and love what they’re about.

Cake at the kindergarten

We always bake a cake with the little ones whenever its one of their birthdays at the kindergarten. There’s a great mini kitchen downstairs and they’re so precious in the tiny chefs hats and aprons. The cake itself isn’t the most delicious cake I’ve ever had because we don’t put any sugar in it, so it’s more like a bread with fruit on top, but it’s so much fun to share it with so many excited four year olds. It’s great for them to get to bake the cake and then eat it together. I love birthdays at the kindergarten.

Street food 路边小吃

The best part of living in China is the abundance of street food. There have been so many new things I’ve had the opportunity to try from vendors in the road. It also keeps our cost of living down because they’re never that expensive and can be quite filling! I love just picking up some noodles when I’m out and about, or grabbing some Guo Kui 锅魁 (deep fried meat pie) which tastes a little bit like a sausage roll with lots of Szechuan spices.

Liang Gao (Glutinous Rice Curd) 凉糕

Liang gao is a sweet summer dessert which roughly means 'cold cake' (although it's more like cold tofu thing). It's served with sweet molasses and has a texture like jelly pudding but is just mildly sweet without the sauce. I first had it at the noodle shop near our first apartment and it was a great accompaniment to our noodle feast that we had!

Variety of crisps

China has some really out there crisp flavours. I’m not sure if they’re just novelty or if people really like them but I guess they wouldn’t sell if people weren’t buying them! The most interesting flavours I’ve seen have been lychee sparkling drink flavour and yoghurt drink flavour. Some of the flavours like spicy crab and hotpot flavour are really good but I think I’ll be avoiding the yoghurt for a while longer!

Sugar people 糖人

Sugar people is a form of traditional Chinese folk art using hot liquid sugar to create beautiful shapes and animals. This isn’t really something that is particularly delicious to eat - just because it’s made purely of hardened sugar but it really is beautiful. The reason I love it so much is because I think it’s such an amazing art form and it’s handmade and blown in front of you. I really enjoyed this pig candy because I got to blow it up myself (which a lot of help from the vendor). It’s kind of like glass blowing but you get to eat the finished product (highly recommend not doing this with actual glass).