November, Cosy Autumn Days

A bit about your dishes

Veggie Spring Rolls

This is a traditional springtime treat in northern China, hence the name. In Cantonese tea houses, however, they are a tea service stable and can be enjoyed all year round.

Wood Ear Mushroom and Celery Salad

Wood Ear mushrooms grow on old wood and look like ears, hence the name. They are widely used in Chinese cuisine, providing unique taste, texture as well as many health benefits!

Sticky Rice Chicken Lotus Leaf Wrap

This is another famous Cantonese tea house speciality, the fragrance of the lotus leaves is very unique and work perfectly with the sticky rice and chicken.

Steamed Rice Flour Pork Belly.

The slow cook pork belly dish is from southern China, where people enjoy eating rice and use it in dishes too. The toasted spices and rice gave the pork wonderful nutty and aromatic flavour.

Sauté Pumpkin and Chicken with Black Beans

Pumpkin has been introduced to China by European traders from America around 500 years ago. It is today used in many savoury and sweet dishes and is a favourite vegetable in China around this time of the year just like here.

MaPo Tofu

A famous Sichuan style dish, it was invented over 400 years ago and still loved by everyone in China. Mapo was the name of the person who invented this dish, which means pimple face granny.

Sweet and Sour Crunchy Potato

Potatoes are cut into fine and even strips with very sharp knife, not grated, to help maintain the crunchiness. The potato strips were cooked with vinegar, so its texture does not become soft and mushy when they are cooked through. Let this dish surprise you with its taste and texture.

Jasmine rice

Plain boiled or steamed jasmine rice is almost always served at Chinese banquets to best showcase the fabulous dishes.

Granny Cooper’s Apple Pie

My late mother in law had taught me how to make this, and she loved my Chinese food. Here is a perfect autumn treat for you, and a lasting legacy from the lovely granny Cooper.