Sun's kitchen

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September 23, 2026

夏天菜谱 4.冬瓜鲜莲叶鸭汤冬瓜1500克，鲜莲叶1小块，鸭一只1200克，意米20克，白果120克，陈皮半个等。冬瓜连皮洗过，切成大件。莲叶，陈皮，白果去壳，鸭洗净沥干，放下锅中煎爆过。待煲内水沸时，放下各料同煲。 5.韮黄凤肝卷韮黄80克，鸡肝240克，叉烧80克，冬菇4只，豆芽120克，木耳4朵，薄饼8块，面粉1汤匙等。去净鸡肝白筋，切丝条，叉烧切丝，冬菇浸开，切丝，先行蒸熟。木耳浸开，切丝，韮黄也切寸度，面粉开成浓糊。鸡肝先在油中泡熟后，豆芽，木耳，叉烧和韮黄等烩煮至半熟，调芡铲起，分成8份，用薄饼块分别包卷成圆条，开口之处则用粉糊蘸好，放下慢滚油中炸至金黄捞起，切段上碟。 6.雍菜虾酱鲜尤雍菜480克，鲜尤鱼480克，虾酱1茶匙，蒜头4颗，红辣椒1条。洗过雍菜，摘好。尤鱼剐好，切成波罗纹，再切成小件，稍烫待用。红辣椒切丝，蒜头捣烂。雍菜先炒至半熟铲起。再用蒜茸，虾酱起锅，爆过鲜尤，椒丝，调味，加入雍菜，熟油，兜匀上碟。 Recipes of Summer 4. Duck Soup with wintermelon and Fresh Lotus Leaf Ingredients: • Wintermelon — 1,500 g • Fresh lotus leaf — 1 small piece • Duck — 1 whole, about 1,200 g • Chinese barley (coix seed) — 20 g • Ginkgo nuts — 120 g • Dried tangerine peel — ½ piece Method: Wash the wintermelon thoroughly, including the skins, and cut them into large pieces. Wash the lotus leaf and dried tangerine peel. Shell the ginkgo nuts. Wash and drain the duck, then pan-fry it until lightly browned. Bring the soup water to a boil, then add all the ingredients. Simmer tog...

April 12, 2026

(夏天食谱) 1. 瓜粒百宝汤冬瓜640克，鲜草菇80克，雪耳4朵，冬菇4个，瘦肉粒80克，鲜鸡屯2个，鲜虾仁80克，火鸭肉粒60克，丝瓜1条，鸡蛋2个。各项材料均切粒-瓜粒，冬菇粒，雪耳（先浸开），肉粒，鸡屯粒等先行滚着，待瓜粒焾时，放下草菇粒，虾仁，火鸭肉粒，丝瓜粒，并即调味，再滚后，冲下鸡蛋液即成。 2. 紫罗泡腰花嫩子姜100克，熟的波萝肉400克，新鲜猪腰2个，红辣椒1只，云耳5朵。姜去皮切薄片，用盐腌扎干。波萝切小件，用盐水浸过用沙糖拌腌。猪腰去白筋，切成波萝纹，再切小件，放入清水中泡过，沥干水，加味拌腌。红椒切件，雪耳洗净。并调半碗味芡待用。猪腰在沸油中泡过捞起。倒起油，炒过嫩姜，云耳，加入波萝同炒片刻兜起。再起锅，炒过猪腰，倾下味芡即成。 3．雪菜炒鳝丝雪里红320克，黄鳝640克，冬菇3个，红辣椒2只，云耳5朵，姜丝少许。雪里红，冬菇，辣椒均切丝。冬菇先蒸熟，云耳切丝。黄鳝剐好用盐拌擦在水喉下冲洗净，放下沸水中稍烫即捞起在冷水中，切丝待用。雪菜用糖炒好，在用姜丝烩炒鳝丝加雪菜等即成。 Summer Recipes 1. Diced Melon “Treasure” Soup Ingredients: • 640g winter melon • 80g fresh straw mushrooms • 4 pieces white fungus (tremella), soaked • 4 dried shiitake mushrooms • 80g diced lean pork • 2 fresh chicken gizzards • 80g fresh shrimp • 60g roast duck meat (diced) • 1 luffa (angled gourd) • 2 eggs Instructions: Cut all ingredients into small cubes (melon, mushrooms, fungus, meat, etc.). Bring the diced ingredients (except the quick-cooking ones) to a boil first. When the winter melon becomes tender, a...

April 05, 2026

Qingming Festival（清明节），又称扫墓节，是中国最有意义的传统节日之一。它通常在每年四月初举行，是人们祭奠祖先、反思人生、迎接春天到来的重要时刻。这个节日将庄重的追思与对自然的温柔欣赏融合在一起，既充满情感，又显得宁静祥和。清明节的起源可以追溯到两千五百多年前的Cold Food Festival（寒食节），这一节日是为了纪念忠臣介子推。相传，介子推曾在流亡途中割下自己腿上的肉来救济饥饿的君主。后来这位君主成为国君，却忽视了他的恩人。介子推于是隐居山中，与母亲相依为命。国君为了逼他出山，下令放火烧山，但介子推宁死不出，最终葬身火海。国君深感愧疚，于是下令设立禁火之日，人们只能吃冷食。随着时间推移，这一习俗与清明节逐渐融合，演变成祭祖和缅怀先人的节日。在清明节期间，人们会前往祖先的墓地扫墓，清理杂草、擦拭墓碑，并献上供品。这些供品通常包括食物、茶、水酒以及纸扎物品。焚香、叩拜是常见的仪式，表达对先人的尊敬与孝道。扫墓不仅是对逝者的纪念，也有助于增强家庭成员之间的联系和文化的延续。食物在清明节中也扮演着重要角色，既体现传统，又呼应春天的到来。其中最具代表性的食物之一是Qingtuan（青团）。这种色泽翠绿的糯米团通常由糯米粉与艾草或麦青汁制成，因此带有淡淡的草本清香。青团的内馅多为红豆沙或黑芝麻，口感软糯香甜，深受人们喜爱。在中国南方地区尤为流行，象征着新生与希望。另一种传统食品是Sanzi（馓子），这是一种酥脆的油炸面食，外形扭曲，色泽金黄，口感香脆，常作为节日小吃。在一些地区，人们还会制作薄饼或食用冷食，这些习俗保留了寒食节“禁火”的传统。除了祭祀和饮食，清明节也是亲近自然的好时节。人们常常外出踏青、放风筝，或欣赏盛开的花朵和葱郁的景色。这体现了清明节的双重意义——既缅怀过去，又拥抱新生。总的来说，清明节不仅仅是一个纪念逝者的日子，更是一种关于尊重、感恩以及人与自然和谐共处的文化表达。通过其悠久的传说、丰富的习俗以及独特的食物，清明节将一代又一代的人紧密联系在一起，提醒人们不忘根源，同时珍惜当下与未来。 ( English version ) Today is Qingming Festival, also known as Tomb-Sweeping Day, is one of the most meaningful t...

March 19, 2026

94.白饭鱼汤新鲜白饭鱼240克，板豆腐1件，切小片，鲜草菇120克，切片，鸡蛋1个，姜丝，元绥等。烧滚一锅水，放下豆腐先滚片刻，调味，放下草菇，姜丝，白饭鱼同滚，拌入蛋浆即成，吃时加入元绥。 95.芥籣炒尤鱼芥籣640克，切度，鲜尤鱼400克，用些姜汁，豆粉拌匀，下烧酒与菜炒匀即成。 96.豆豉炒排骨肉排280克，斩小件，加味拌匀。青椒2个，辣椒2只，洋葱1个，豆豉，青蒜，姜等起锅同炒至熟。 Recipes of Spring 94. Whitebait Fish Soup • 240g fresh whitebait • 1 block firm tofu, cut into small pieces • 120g fresh straw mushrooms, sliced • 1 egg • Shredded ginger, cilantro Bring a pot of water to a boil. Add the tofu first and let it simmer briefly. Season to taste, then add the straw mushrooms, shredded ginger, and whitebait. Let everything cook together. Stir in the beaten egg to form egg ribbons. Garnish with cilantro before serving. 95. Stir-fried Chinese Broccoli with Squid • 640g Chinese broccoli (gai lan), cut into sections • 400g fresh squid • A little ginger juice • Some cornstarch • A splash of cooking wine Mix the squid with ginger juice and cornstarch. Heat a wok,then stir-fry together with the Chinese broccoli,add cooking wine until it cooked through. ...

March 15, 2026

91.豉汁蒸油縋生猛油缒半条，用盐拌擦一遍，洗过，斩开小件，用些生粉，盐，糖，胡椒粉，生抽等捞匀，再加上捣烂之豉汁，隔水蒸熟。取出，淋上滚油，加些葱花，浓郁的豉味，使人垂涎。 92.菜心润肉汤菜心虽不合时，但菜质不错，用来滚汤，汤味够清淡，用菜心480克洗净，摘好，猪润，瘦肉240克，分别切片和加味拌匀，加姜片6片同滚，滚好捞起材料上碟，用豉油蘸吃,同时饮汤。 93.虾仁烩鲜草菇这个小菜，清爽而不腻，孩子们喜欢食，买鲜虾400克，剥去壳和去黑肠。草菇240壳，批去底部之泥，加些丝瓜粒烩炒，色香味美。 Recipes of Spring 91. Steamed Garoupa with Black Bean Sauce Use half of a live garoupa. Rub it once with salt, rinse, and chop into small pieces. Toss the pieces with a little cornstarch, salt, sugar, white pepper, and light soy sauce. Add mashed fermented black bean sauce and mix well. Steam over boiling water until cooked. Remove from the steamer, drizzle with hot oil, and sprinkle with chopped scallions. The rich aroma of the black beans is very appetizing. 92. Choy Sum and Pork Liver Soup Although choy sum is not in season, its quality is still good and suitable for soup. Use 480 g of choy sum, washed and trimmed. Prepare 240 g of pork liver and lean pork, slice them separately, season lightly, and mix well. Add 6 slic...

March 09, 2026

88.鲜玉粟鸡粒羹鲜玉粟3条，鸡粒160克，瘦肉80克，冬菇4个，鲜虾肉120克，鸡蛋2个，元绥3颗，上汤1大锅。粟米拆粒，放下汤中先滚。鸡肉，瘦肉均切粒，加味捞匀。冬菇浸开，切粒，加在汤中同滚。虾肉切粒，加味捞匀。鸡蛋打破，捣烂，元绥洗净，切小段。粟米滚至焾，加入鸡肉，瘦肉滚片刻，调味，拌入少许马蹄粉水成稀芡，放下虾肉，再拌入鸡蛋浆即成，吃时铺上元绥。 89.云南春卷鸡蛋6个，冬菇20克，木耳4朵，草菇80克，银牙80克，笋肉40克，韮黄60克，云南火腿肉80克。打破鸡蛋，加些幼盐拌烂，然后浆蛋浆在白锅分别煎成4块薄蛋块，再将每块蛋块切成3小块待用。冬菇浸开，切丝，先蒸熟，其余用料均切丝。接着，将各料烩煮八成熟时，下些粉芡铲起。接着，取小蛋块铺平在碟，加下酌量菇丝火腿丝等馅料，包卷成小条。完成包卷成条后，放下油锅中煎香上碟，入口香爽而清，也可作点心用。 90.脆皮凤尾虾中虾640克，面粉200克，粘米粉80克，发粉1茶匙和味料等。先将面粉，粘米粉，发粉混在一起，注下少许水将之拌成浓浆，让它自然发酵。接着，将虾去壳，将尾部之壳留下，如是者全弄好后，洗过，用力在虾背之处轻刀介开，取去黑肠，加味拌匀。待粉浆发酵至20分钟后，加下1汤匙生油，少许盐，糖拌匀。这时，可取虾蘸着粉浆，放下慢油锅内炸，炸至浅黄色捞起，余下之虾照样处理好，一碟脆皮凤尾虾即成。 Recipes of Spring 88. Fresh Corn Chicken Dice Soup Ingredients: • 3 fresh corn cobs • 160 g diced chicken • 80 g lean pork • 4 dried mushrooms • 120 g fresh shrimp meat • 2 eggs • 3 sprigs coriander • 1 large pot superior stock Method: 1. Remove the corn kernels from the cobs and add them to the stock. Bring to a boil. 2. Dice the chicken and lean pork, season lightly and mix well. 3. Soak the dr...