Sun's kitchen

（ Chinese version of recipes ） 13. 花开添贵佳 西兰花 480 克，切开，用盐水泡绿过。鸡肉 160 克，加味拌匀后，加些红萝卜片同炒。 14. 财源大广进 这是个炖的汤，用料北菇 80 克，淮山，楫子，圆肉共约 100 克。干的响螺片 120 克，浸开，出过水，金华火腿骨 240 克，瘦肉 80 克，姜两片同炖。 15. 清蒸红斑 生猛或新鲜的红斑 1 条约 320 克弄净，加姜丝蒸。熟后倒去水分，加元绥，葱丝，淋滚油，生抽王。 Recipes of Spring 13. Prosperity in Bloom 480g broccoli, cut into pieces and soaked in salted water to retain its green color. 160g chicken, marinated with seasoning, then stir-fried together with some sliced carrots. 14. Abundant Wealth This is a slow-cooked soup. Ingredients: 80g dried shiitake mushrooms, about 100g of Chinese yam, Chinese wolfberry, and dried longan. 120g dried conch slices, soaked and blanched. 240g Jinhua ham bone, 80g lean pork, and two slices of ginger, all simmered together. 15. Steamed Red Grouper One fresh or live red grouper (about 320g), cleaned and steamed with shredded ginger. Once cooked, discard excess water, then add Chinese ham shreds and scallion strips. Finish with a drizzle of hot oil and premiu...

  (Chinese version of recipes) 10. 花开添冨贵 蘑菇 1 罐，香菇 1 罐，膏蟹 1 个。蘑菇，香菇倒出，用清水泡过。膏蟹弄熟，拆肉。蘑菇，香菇加味煮好上碟，用少许味精调汤煨煮蟹肉，用蛋白埋嵌淋上菇面，加些元绥即成。 11. 生财显贵鸡 嫩鸡 1 个剐好，原个蒸熟，斩件。生菜 3 棵，削去部份叶，切开边，原棵用味汤调煮菜胆拌在鸡旁，另准备 1 碟酱油点鸡吃。 12. 煮斋菜 腐竹两块炸香，冬菇 40 克，发菜 12 克，云耳少许，炸面筋 3 个，粉丝 60 克，白果 60 克，荷豆 60 克，笋肉 10 小片，红萝卜 6 片等一同烩煮。 Recipes of Spring 10.Prosperity Blossoms 1 can of button mushrooms, 1 can of shiitake mushrooms, 1 crab with roe. Drain the mushrooms and soak them in clean water. Cook the crab and extract the meat. Cook the mushrooms with seasoning and plate them. Use a little MSG to season the broth and simmer the crab meat. Bind the mixture with egg white, pour it over the mushrooms, and garnish with some cilantros to complete the dish. 11.Wealth and Prestige Chicken Prepare a whole young chicken by cleaning it thoroughly, then steam it whole until fully cooked. Chop it into pieces. Take 3 heads of lettuce, trim some of the leaves, and cut the edges. Cook the lettuce hearts in a seasoned bro...

 (Chinese version of Recipes) 7. 莲藕大俐汤 莲藕 640 克，猪俐 640 克，粉肠 200 克，蚝豉 60 克，发菜 12 克，陈皮 1 块。 莲藕洗净和陈皮先煲。猪俐用热水烫过刮净，粉肠通净，蚝豉，发菜浸匀洗净。莲藕煲 1 小时后，加猪俐，粉肠，蚝豉同煲，将蚝豉，发菜同煲 15 分钟，调味即成。 8. 奶汁常春鸡 揶汁 80 克，淡奶 1 小罐，鸡 1 个 1.5 千克，靚芥兰 480 克，姜，葱小量。 鸡剐好，外皮，内腔用盐擦匀，姜，葱放入鸡腔内，注入烧酒，隔水原个蒸熟。芥兰原棵，切去老的部分，放入沸水綽熟。鸡晾凉后，斩件上碟，芥兰加调味炒过拌在碟边，揶汁，淡奶调煮成稀汁淋上面。 9. 百花酿北菇 鲮鱼肉 400 克，鲜虾肉 160 克，北菇 100 克，豆苗 320 克，元须 2 棵。 綾鱼肉弄成鱼胶，虾肉按烂成茸，拌哒成胶后加入鱼胶肉拌匀。北菇浸开，加味先煲熟，待凉，后沥干水，在菇底啪上生粉，取鱼胶醸上小拱圆形，放入碟。醸妥后，隔沸水蒸熟。豆苗踔好垫在碟，将蒸好的北菇放上面，调嵌摆上元须即成。 Recipes of Spring 7. Lotus Root and pork  Soup Ingredients: 640g lotus root 640g pork (pork leg) 200g pig intestine 60g dried oyster 12g black moss (fa cai) 1 piece of dried tangerine peel (chen pi) Instructions: Wash the lotus root and cook with the tangerine peel. Blanch the pork in hot water, scrape clean, and clean the pig intestine. Soak the dried oysters and black moss, then wash them. After boiling the lotus ro...

4. Bamboo Brings Peace ( 竹报平安 ) Ingredients: 480g of fresh Chinese broccoli ( 芥兰 ), 60g of winter bamboo shoots ( 冬笋 ), 160g of chicken breast ( 鸡肉 ), 120g of fresh shrimp ( 鲜虾仁 ), ginger slices, and seasonings. Remove the leaves from the Chinese broccoli and cut it into long sections. Blanch it briefly in boiling water and then slice it. Slice the chicken into pieces, season, and mix well. Peel and clean the shrimp, season, and mix. Stir-fry the Chinese broccoli and bamboo shoots with seasonings, then transfer to a plate. In hot oil, briefly fry the chicken and shrimp separately. Drain the oil, then add ginger slices and some rice wine. Add the chicken and shrimp and stir-fry slightly. Add more seasoning and mix well to finish. 5. Pigeon Welcomes Spring ( 乳鸽喜迎春 ) Ingredients: 1 large pigeon ( 乳鸽 ), 3 slices of ginger, a small amount of dark soy sauce ( 老抽 ), and some rice wine ( 烧酒 ). Clean the pigeon, then place a few g...

Your recipes of Spring 1. Family Reunion ( 合家大团圆 ) One pig's trotters, scalded in boiling water, then coated with dark soy sauce, fried until fragrant, and braised until tender. Three pieces of lettuce, cut at the edges, cleaned, and blanched, to be mixed with the pig's trotters. 2. Palmful of Coins ( 满掌金钱 ) 150 grams of dried shiitake mushrooms, soaked and then braised with MSG for half an hour. 600 grams of deep-fried duck feet, washed, added to the mushrooms and simmered until tender. Taste and adjust seasoning, then thicken with cornstarch and serve. 3. Good Fortune Soup ( 好事大利汤 ) 100 grams of dried oysters, one pig's tongue, 200 grams of minced pork sausages, one kilogram of watercress, four dried longan dates, and a piece of dried tangerine peel, all simmered together in a pot.    

Celebrating the 15th Day of Chinese New Year: The Sweet Tradition of Yuan Xiao As the Chinese New Year festivities come to a close, there’s one last celebration that holds special significance in the hearts of families: Yuan Xiao , the 15th day of the lunar new year. It marks the grand finale of the Chinese New Year season and is a day brimming with rich traditions, symbolic customs, and, of course, delicious food. But beyond the colorful lantern displays and the vibrant street parades, it is the round, warm, and sweet treats that truly steal the spotlight on Yuan Xiao – tang yuan . Yuan xiao Festival A Flavorful Journey Through Tradition Yuan Xiao, also known as the Lantern Festival, is celebrated with joy and excitement. The day symbolizes the unity of families, the arrival of the full moon, and the hope for good fortune in the year to come. At its core, Yuan Xiao revolves around the enjoyment of tang yuan , glutinous rice dumplings filled with sweet or savory fillings and se...

  Chúshísì: A Hidden Gem of the Chinese New Year Festivities As the Chinese New Year celebration progresses, many people focus on the grand festivities of the first few days, culminating in the Lantern Festival on the fifteenth day. But true food lovers know that each day of the Lunar New Year has its own significance and customs—one of the lesser-known yet deeply cherished days is Chúshísì ( 初十四 ), the fourteenth day of the New Year. Chúshísì is a day of preparation, anticipation, and, of course, indulgence. This day serves as the final warm-up before the Lantern Festival, and for many families, it’s a time to clean up, replenish supplies, and make one last round of delicious feasting before the grand finale. But let’s not mistake it for just a transition day—Chúshísì has its own flavors and meanings that deserve a celebration of their own. The Feast Before the Feast Food plays a crucial role in Chúshísì, and many families use this day to finish off leftover New Year’s del...

  Chu Shi-San Feast: A Day of Rest and Leftover Delights As the Chinese New Year festivities roll on, we arrive at the Thirteenth Day , also known as Chu Shi-San ( 初十三 ) —a day steeped in tradition, superstition, and, of course, food! After nearly two weeks of feasting, revelry, and temple visits, Chu Shi-San is widely regarded as a day of rest and digestion . But let’s be honest—when has a break ever meant stopping the food altogether? Instead, this day becomes an opportunity to savor the leftovers and create a comforting, no-fuss meal that warms the heart and soul. A Pause from the Grand Banquet Chu Shi-San is sometimes referred to as Chi Kou Ri ( 赤口日 ) , a day believed to bring quarrels and misunderstandings. Many families take this as a sign to avoid social visits , preferring to stay home, unwind, and recharge. But what’s the best way to spend a quiet day? A cozy meal, of course! After days of indulgence—succulent roast duck, luxurious seafood, and steaming dumplings—Ch...

  Feasting on the Twelfth Day of Chinese New Year: A Foodie's Delight As the vibrant festivities of Chinese New Year continue, the twelfth day marks another joyful occasion filled with delicious traditions and heartwarming gatherings. This day is often a prelude to the grand Lantern Festival, a time when families and communities come together to prepare for the grand finale of the Spring Festival. For food lovers, it’s another perfect excuse to indulge in sumptuous flavors, share meaningful moments, and embrace the richness of Chinese culinary heritage. A Day of Indulgence and Preparation Traditionally, the twelfth day of the Lunar New Year serves as a preparatory day for the upcoming Lantern Festival. Many families begin to make tangyuan (sweet glutinous rice balls), a dish that symbolizes reunion and happiness. While tangyuan is typically enjoyed on the fifteenth day, the twelfth day sees an abundance of sweet fillings like black sesame, red bean paste, and peanut butter be...

  Feasting on the Eleventh Day of Chinese New Year: A Celebration of Family and Fortune The Chinese New Year is a grand 15-day celebration, and by the time we reach the eleventh day ( 初十一 , Chū Shí-Yī) , the festivities are still going strong! This day carries a special significance—it’s a time when sons-in-law pay respect to their fathers-in-law with a grand feast, reinforcing the bonds of family and ensuring good fortune for the year ahead. And what better way to honor this tradition than with an abundant spread of auspicious dishes? The Banquet of Good Fortune The eleventh day is all about hosting, feasting, and showing appreciation . Traditionally, fathers-in-law prepare an opulent meal to welcome their daughters and sons-in-law, showcasing both hospitality and generosity. It’s believed that a well-fed son-in-law will have the strength and prosperity to care for his family. So, what’s on the table for Chū Shí-Yī ? Let’s dive into the must-have dishes that make this day...