September, easing into Autumn

A bit about your dishes

As the weather gets cooler, people are getting ready for the plentiful of the harvest season, dinner tables are becoming more plentiful and colourful.

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Dong He Meat Crepes

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This is a famous street food from “Dong He (East River)” town of Zhejiang province on the east coast of China. The well kneaded and rested dough stretched out so thin and soft it is amazing watching people stretching it out at the street stalls.

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Granny’s Potato

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A popular street food from YunNan province in Southwest China. Although potato has been in China for almost as long as it has been in Ireland, it is not a stable for most, but rather as vegetables to go with rice or as a snack.

Seaweed Chicken Soup

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This purple seaweed is widely used in China, not unlike the dulse we have here, but softer and finer. It gives any dish an instant umami boost and brings in the scent of the ocean.

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Fish in Sizzling Pot

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In Cantonese cooking, we try to do as little as possible to the beautiful fresh fish. Here you can have a little experience how quickly fish should be cooked, and how fresh and sweet they should taste.

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ZiSu (Parrilla) Chicken

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Chicken is important for banquets in most parts of China, and there are endless ways to enjoy Chicken. This one has the unique flavour of Parrilla (or Chinese basil).

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Stir Fry Fu Zhu with Celery

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Fu Zhu (bean curd stick), id dry soya bean milk skin, it is full of soya bean goodness. It’s soft and slightly chewy texture works so well with the crunchy texture of the celery.

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Rainbow Sweetcorn Stir Fry

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Corn has likely been introduced to China by Portuguese traders around 450 years ago, and become popular in the past 150 years, can be found in dishes everywhere.

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Strawberry Cheesecake

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This is the Chinese take on a western dessert, less sweet and more delicate.