Hakka stir-fried 客家小炒 [Ke Jia Xiao Chao]

"Ke Jia Xiao Chao" is a very common stir-fried Hakka(subgroup of chinese from central of china) dish with pork belly meat, dry squid, chinese chives and cooking rice wine.

Origin: Southern china, Taiwan.

Variety: Stir fried also with celery, dry tofu slices and chili.

How to do?
1. Boil the pork belly and cut of the skin then cut the pork in slices.
2. Marinate the dry squid with warm water for an hour, clean and peer off the skin, marinate in the cooking rice wine for an hour, then cut the squid in slices.
3. Cut the chinese chives equal length of pork belly and dry squid.
4. Stir-fry the pork belly, remove the extra oil.
5. Keep frying and add the chinese chives' stems then leafs.
6. Add dry squid slices and soy sauce and keep frying for 3 minutes.
7. Add cooking rice wine and keep frying for a minute.

Where to eat?
Hakka specialist restaurants.

Photo:
ir Gingko taiwan Innovative Cuisine 銀杏台灣新料理
Tel: +886 8772-2012
Add: Chung Hsaio East Road, Section 3, No. 300, 10F, Taipei, Taiwan.
台灣台北市忠孝東路三段300號10樓
(Sogo Department store Fu Hsing branch 太平洋 Sogo 百貨復興店 )

Beef Noodle 牛肉麵 [Niu Rou Mian]

"Niu Rou Mian" is a Chinese noodle soup with noodle, stewed beef, beef broth and vegetable.

Origin: Lanzhou, Gansu province china, since Tang Dynasty (618-907). Now a famous taiwanese dish since Chinese cilvil war.

Variety-style: With beef or without beef 牛肉湯麵[Niu Rou Tang Mian], braised beef 紅燒牛肉麵[Hong Shao Niu Rou Mian], tomatoes beef noodle 蕃茄牛肉麵[Fan Qie Niu Rou Mian].

Variety-noodle: Chinese noodle white and regular size 粗麵[Tsu Mian], wider size 寬麵[Kuan Mian], hand-pulled noodles(Chinese ramen) 拉麵[La Mian], knife-sliced noodles 刀削麵[Dao Xiao Mian], steamed bread 泡饃[Pao Mo], instant noodle 泡麵[Pao Mian], Green beans glass noodle 冬粉[Dong Fen].

Variety-vegetable: Pickled mustard tuber 榨菜[Zha Tsai], Bok choy 小白菜[Xiao Bai Tsai], Choy sum 青岡菜 [Qin Kang Tsai].

Variety-taste: Nature, light, spicy, tomatoes or curry. Lanzhou style, Shandong style, Xian style, muslim style, Taiwan style etc.

How to do? (basic version)
1. Remove beef chuck's blood in boiling water.
2. Stew the beef chuck 40 minutes with a stew bag(existed ready to cook in Chinese supermarket) ingredient: Anise, cinnamon, cumin, nutmeg, cloves, licorice etc. add water, soy sauce, rock sugar, chili etc.
3. When the beef is ready. Cut the beef in slices.
4. Cook the noodle in clear boiled water with salt, pepper or in a broth.
5. Boil the vegetable.
6. Remove the noodle and put in a big bowl, pull the beef broth, set several slices of beef in the bowl, put boiled vegetable and Pickled mustard tuber, chinese chives.

Where to eat?
Taiwanese specialist beef noodle restaurants, Shandong restaurants, Gansu province, Shaanxi province or many noodle restaurants in east, south of China.

Photo:
Yi Pin Xiang ㄧ品香
Min-Shen East Road. Sec. 5, lane 138. Taipei, Taiwan
台灣台北市民生東路五段138巷
(They have the best tomatoes beef noodle soup)

Green chili Venison 杭椒鹿肉 [Hang Jiao Lu Rou]

"Hang Jiao Lu Rou" is a stir fired green chili with venison (deer meat) dish.

Origin: Beijing.
Variety: Venison could be stir fried with any other chili pepper.

Where to eat?
Any classic Beijing style or luxury northern chinese restaurant.

Photo:
Beijing Bai Jia Da Yuan 北京白家大院
Add: Su Zhou Street, No. 15, Haiding district, Beijing, China 中國北京市海淀区苏州街15号乐家花园内
Tel: +86 (0)10-62658851

Water Spinach with Fermented Tofu sauce 腐乳空心菜 [Fu Ru Kung Hsin Tsai]

"Fu Ru Kung Hsin Tsai" (Ong Choy in cantonese) is a very common stir fried vegetable dish with water spinach.
Origin: Southern china.
Variety: Stir fried with fermented tofu, shrimp paste.

How to do?
1. Cut short the water spinach, garlic and chili.
2. Stir fry the garlic and chili with oil.
3. Stir fry the water spinach stem first then the leafs and add some water.
4. Add and mix with salt. Remove.

Where to eat?
Majority of chinese restaurants.

Photo:
Pop hunan Cuisine 1010新湘菜
Song Kao Road, No. 11, 6F (Eslite Bookstore) Taipei, Taiwan
台灣台北市松高路11號6樓 (誠品信義店)
Tel: +886 (0)2-27220583

Mapo Tofu 麻婆豆腐 [Ma Po Dou Fu]

"Ma Po Tofu" is a chili fried tofu (bean curd) with minced pork or beef's very popular spicy dish.

Origin: Sichuan province China.
Variety: fried with also garlic and fermented vegetable or different chili sauce, Sichuan pepper and black beans sauce.
Order: different degree of spiciness available by special order.

How to do?
1. Cut soft tofu, spring onion, garlic. Prepare potato flour or cornstarch with water.
2. Fry minced pork or beef with garlic, chili sauce, soy sauce, salt and other spices like Sichuan pepper, fermented vegetable etc.
3. Put in soft tofu, water or light soup. Mix tenderly.
4. Add liquified potato flour or cornstarch smoothly. Mix tenderly.
5. Add spring onion, remove from the pot or wok. Garnish with coriander if like.

Where to eat?
Any Sichuan specialist restaurant or in the majority of Chinese restaurants. Sometimes in Chinese influenced japanese restaurant can also find the variety of Ma Po Tofu rice or ramen.

Garlic Ribs 蒜香排骨 [Suan Xiang Pai Gu]

"Suan Siang Pai Gu" is a deep fried marinated pork ribs with garlic taste dish.

Origin: Hunan province China.
Variety: Honey garlic ribs, Black beans garlic ribs, Hao sin sauce garlic ribs etc.

How to do it:
1.Separate the ribs in pieces.
2.Wash the ribs in clean water then dry the ribs.
3.Marinate the ribs with cooking rice wine, sugar, soy sauce, potato flour and minced garlic for at least 30 minutes.
4.Heat up cooking oil in wok then deep fry the ribs then mild fire till golden color.
5.Scoop up the ribs and drip the oil.
6.Add garnish then the dish is ready.

Where to eat:
Any Hunan specialist restaurant.

Photo:
ir Gingko taiwan Innovative Cuisine 銀杏台灣新料理
Tel: +886 8772-2012
Add: Chung Hsaio East Road, Section 3, No. 300, 10F, Taipei, Taiwan.
台灣台北市忠孝東路三段300號10樓
(Sogo Department store Fu Hsing branch 太平洋 Sogo 百貨復興店 )