May, enjoy the gifts of Spring
a bit about your dishes
As we are heading into summer, there are abandon growth on the ground, all Chinese dinner tables are filled with all kinds of fresh vegetables. Time to enjoy the gifts of spring.
Fried Wild Garlic Dumplings
There are carpets of wild garlic in our woods here this time of the year, and it is also the time Chinese chives are at their best in China. These dumplings made with simple ingredients are the best way to celebrate the abundance of spring.
Ground Elder Wonton
Ground elder has been introduced to Ireland in Roman time as a vegetable and is still around although to many gardener’s annoys. They have a distinct parsley like flavour which works well in wontons. There are many types of Wonton all over southern China, this one is a perfect fusion of South east and south west China with a fresh light filling and a strong hot sauce.
Emperor’s Salad
This cold dish was once served to the emperor Qianlong when he was on one of his travels incognito, and he loved it enough to allowed the dish to be named after him. This dish showcases one of the principles of Chinese cooking, only do what is necessary to the ingredients. Less is more.
La Zi Ji Chi (Chilli Chicken Wings)
The Sichuan pepper and chilli flavour is a famous combination from Sichuan province in South West China, where people are well known for their love for spicy food in coping with the damp weather.
Five Spice Beef and Potatoes
Five spice is a well-known and much used Chinese flavour in savoury dishes. This is the Chinese take on our familiar beef and potatoes. Enjoy!
Di San Xian (地三鲜)
This is a signature dish from Northeastern China. Each element of the dish is cooked to perfection and brough together with garlic and vinegar.
Ma Yi Shang Shu (soya mince with glass noodles)
Ma Yi Shang Shu (蚂蚁上树)，means “ants going up the tree”, describing the look of mince sticking to the strands of noodles. Another classic dish from Southern China.
Rhubarb Crumble
Did you know Rhubarb was introduced to Britain from China for medicinal use? It is a Chinese medicine used to clear excessive heat in the body and help clear digestive tracks. Chinese people use its dried roots for medicine, but here in the west, delicious desserts were created with its stalks.
As we are heading into summer, there are abandon growth on the ground, all Chinese dinner tables are filled with all kinds of fresh vegetables. Time to enjoy the gifts of spring. Fried Wild Garlic Dumplings There are carpets of wild garlic in our woods here this time of the year, and it is also the time Chinese chives are at their best in China. These dumplings made with simple ingredients are the best way to celebrate the abundance of spring. Ground Elder Wonton Ground elder has been introduced to Ireland in Roman time as a vegetable and is still around although to many gardener’s annoys. They have a distinct parsley like flavour which works well in wontons. There are many types of Wonton all over southern China, this one is a perfect fusion of South east and south west China with a fresh light filling and a strong hot sauce. Emperor’s Salad This cold dish was once served to the emperor Qianlong when he was on one of his travels incognito, and he loved it enough to allowed the dish to be named after him. This dish showcases one of the principles of Chinese cooking, only do what is necessary to the ingredients. Less is more. La Zi Ji Chi (Chilli Chicken Wings) The Sichuan pepper and chilli flavour is a famous combination from Sichuan province in South West China, where people are well known for their love for spicy food in coping with the damp weather. Five Spice Beef and Potatoes Five spice is a well-known and much used Chinese flavour in savoury dishes. This is the Chinese take on our familiar beef and potatoes. Enjoy! Di San Xian (地三鲜) This is a signature dish from Northeastern China. Each element of the dish is cooked to perfection and brough together with garlic and vinegar. Ma Yi Shang Shu (soya mince with glass noodles) Ma Yi Shang Shu (蚂蚁上树)，means “ants going up the tree”, describing the look of mince sticking to the strands of noodles. Another classic dish from Southern China. Rhubarb Crumble Did you know Rhubarb was introduced to Britain from China for medicinal use? It is a Chinese medicine used to clear excessive heat in the body and help clear digestive tracks. Chinese people use its dried roots for medicine, but here in the west, delicious desserts were created with its stalks.