Chinese Food Culture

Check out these dishes images:

Parkes Radio Telescope ‘The Dish’


Image by Tamsin Slater
The Dish is one of my favourite films so there was no way we going to miss visiting the Parkes Radio Telescope. I took quite a few photos of it! www.parkes.atnf.csiro.au/
en.wikipedia.org/wiki/Parkes_Observatory

Parkes Radio Telescope ‘The Dish’


Image by Tamsin Slater
The Dish is one of my favourite films so there was no way we going to miss visiting the Parkes Radio Telescope. I took quite a few photos of it! www.parkes.atnf.csiro.au/
en.wikipedia.org/wiki/Parkes_Observatory

Parkes Radio Telescope ‘The Dish’


Image by Tamsin Slater
The Dish is one of my favourite films so there was no way we going to miss visiting the Parkes Radio Telescope. I took quite a few photos of it! www.parkes.atnf.csiro.au/
en.wikipedia.org/wiki/Parkes_Observatory

I have usually loved sticky rice wrapped in lotus leaf (荷叶饭), commonly readily available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart for the dish, and most of all, I really like it that the leaves retain the moisture and natural flavors with the ingredients. The leafy nuance and fragrance complement and not compete with all the preparation. Lotus leaf is definitely fantastic and I wonder why it is not as widely employed in home-cooking as it must be. So, I decided to buy a pack of lotus leaf and try it out in my everyday Chinese cooking.

I utilized the lotus leaf to make steamed chickenâ€�a common Chinese dish. Right after the first bite from the deeply flavorful and nicely-scented chicken, I’ve only regretted it has taken me this lengthy to attempt employing lotus leaf in my kitchen, when it was fairly effortless and so convenient. With all the experiment last night, I resolve to use it more and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggar’s chicken. I am so thrilled while using numerous possibilities…

Below is my steamed chicken recipe. You are able to make the steamed chicken often with out wrapping it with lotus leaves, but trust me, as soon as you do it this way, you may possibly by no means go back to the plain version.

I’ve often loved sticky rice wrapped in lotus leaf (荷叶饭), commonly obtainable at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors on the ingredients. The leafy nuance and fragrance complement and not compete with the preparation. Lotus leaf is actually wonderful and I wonder why it��s not as widely used in home-cooking as it should be. So, I decided to buy a pack of lotus leaf and try it out in my everyday Chinese cooking.

I used the lotus leaf to make steamed chicken—a common Chinese dish. After the very first bite in the deeply flavorful and nicely-scented chicken, I have only regretted it has taken me this long to attempt using lotus leaf in my kitchen, when it was fairly easy and so convenient. With the experiment last night, I resolve to use it additional and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggarâ��s chicken. I am so thrilled using the many possibilities…

Below is my steamed chicken recipe. You can make the steamed chicken regularly without wrapping it with lotus leaves, but trust me, once you do it this way, you will probably never go back to the plain version.