GALLERY | cookingwithyeye

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I had the pleasure of working with an incredible team to shoot a few episodes for Epicurious. You can find the links in my bio. I'm excited to collaborate with some of them again. Stay tuned for more fun cooking videos!

I had the pleasure of working with an incredible team to shoot a few episodes for Epicurious. You can find the links in my bio. I'm excited to collaborate with some of them again. Stay tuned for more fun cooking videos!

Dragon Boat Featival is coming up. Make some Zongzi with red bean and red bean paste to celebrate! 🐉 I also made a mini one.

#zongzi

Dragon Boat Featival is coming up. Make some Zongzi with red bean and red bean paste to celebrate! 🐉 I also made a mini one.

#zongzi

Pan-seared shrimp dumplings. 🥟 Full recipe link in the bio.

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#dumplings
#shrimpdumplings
#chinesedumpling

Pan-seared shrimp dumplings. 🥟 Full recipe link in the bio.

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#dumplings
#shrimpdumplings
#chinesedumpling

Two years ago, I filmed a video for a French TV show. In it, you’ll see me shopping in NYC’s Chinatown and preparing Moo Shu Pork for lunch. Special thanks to my husband, Turner, and my lovely neighbor, Celeste, for being the food critics.

Two years ago, I filmed a video for a French TV show. In it, you’ll see me shopping in NYC’s Chinatown and preparing Moo Shu Pork for lunch. Special thanks to my husband, Turner, and my lovely neighbor, Celeste, for being the food critics.

Happy Lantern Festival！🏮
Have some tang yuan.
Click the link in the bio for instructions on boiling frozen tang yuan.
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#tangyuan
#sesametangyuan
#glutinousriceball
#lanternfestival

Happy Lantern Festival！🏮
Have some tang yuan.
Click the link in the bio for instructions on boiling frozen tang yuan.
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#tangyuan
#sesametangyuan
#glutinousriceball
#lanternfestival

10 lucky foods to celebrate the year of the snake 🐍.
Recipe link in the bio.

10 lucky foods to celebrate the year of the snake 🐍.
Recipe link in the bio.

Recipe link in the bio.
You may recognize this dish as shredded pork in spicy garlic sauce, but its actual name is Yu Xiang Rou Si (鱼香肉丝). ”Yu Xiang“ translates to fish-fragrant, though the dish contains no fish. Historically, fishmongers used the sauce typically prepared for fish to cook this meat dish, which is how it got its name. It offers a savory, slightly tangy, and sweet flavor with a hint of spice from the chili peppers. It‘s perfect to enjoy with plain rice or noodles.

Recipe link in the bio.
You may recognize this dish as shredded pork in spicy garlic sauce, but its actual name is Yu Xiang Rou Si (鱼香肉丝). ”Yu Xiang“ translates to fish-fragrant, though the dish contains no fish. Historically, fishmongers used the sauce typically prepared for fish to cook this meat dish, which is how it got its name. It offers a savory, slightly tangy, and sweet flavor with a hint of spice from the chili peppers. It‘s perfect to enjoy with plain rice or noodles.

📍Suzhou, China

📍Suzhou, China

Hangzhou - West Lake - Buddhist Temple Noodles

Hangzhou - West Lake - Buddhist Temple Noodles

Some Thanksgiving dessert and side dish ideas. Links in the bio.

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#thanksgiving #pumpkins #sides #sidedish

Some Thanksgiving dessert and side dish ideas. Links in the bio.

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#thanksgiving #pumpkins #sides #sidedish

I met up with my dear friend Jill in Suzhou. She had purchased my vegan cookbook a while ago and surprised me by printing it out. Although my book is only available in electronic format, she made a physical copy because she uses it so often. If you're looking for a gift this holiday season, consider getting my e-cookbook for yourself or for someone you know who loves Chinese food. Link in the bio.

#vegan #vegancooking #veganrecipes #veganfood

I met up with my dear friend Jill in Suzhou. She had purchased my vegan cookbook a while ago and surprised me by printing it out. Although my book is only available in electronic format, she made a physical copy because she uses it so often. If you're looking for a gift this holiday season, consider getting my e-cookbook for yourself or for someone you know who loves Chinese food. Link in the bio.

#vegan #vegancooking #veganrecipes #veganfood

One of the autumn foods in my hometown is the Osmanthus flower. We’ve been cooking with edible flowers for a long time. This cake is called Song Gao （or fang gao for its squared shape) , which can be translated to light, airy, and fluffy cake. Unlike mochi, which is chewy and dense, this cake is soft and spongy, yet has a light chew.

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#chinesecake #ricecake #dessert #chinesedessert

One of the autumn foods in my hometown is the Osmanthus flower. We’ve been cooking with edible flowers for a long time. This cake is called Song Gao （or fang gao for its squared shape) , which can be translated to light, airy, and fluffy cake. Unlike mochi, which is chewy and dense, this cake is soft and spongy, yet has a light chew.

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#chinesecake #ricecake #dessert #chinesedessert

Good food and excellent service.
Complimentary nuts and seeds
Cucumber salad
Okra salad
Potato salad
Mouthwatering chicken (chicken in chili oil)
Sea bass in pickled mustard broth
Bullfrog in Mala broth
A bunch of BBQ skewers
Shrimp with glass noodles on a hot plate
Grilled durian
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#spicy #sichuan #chinesefood #durian

Good food and excellent service.
Complimentary nuts and seeds
Cucumber salad
Okra salad
Potato salad
Mouthwatering chicken (chicken in chili oil)
Sea bass in pickled mustard broth
Bullfrog in Mala broth
A bunch of BBQ skewers
Shrimp with glass noodles on a hot plate
Grilled durian
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#spicy #sichuan #chinesefood #durian

There was a trend in China to add pi dan to wontons. I tried it and think it is very interesting.
Recipe link in the bio.
🥚
Pi dan, also known as century eggs, are preserved eggs often used in Chinese cuisine. Some may find them to have an acquired taste similar to blue cheese or anchovies. In China, they are considered a delicacy with a distinct, creamy texture and a bold, umami-rich flavor.

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#dumplings #wontons #pidan #centuryegg #chinesefood #wontonsoup #asmr

There was a trend in China to add pi dan to wontons. I tried it and think it is very interesting.
Recipe link in the bio.
🥚
Pi dan, also known as century eggs, are preserved eggs often used in Chinese cuisine. Some may find them to have an acquired taste similar to blue cheese or anchovies. In China, they are considered a delicacy with a distinct, creamy texture and a bold, umami-rich flavor.

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#dumplings #wontons #pidan #centuryegg #chinesefood #wontonsoup #asmr

Before summer, I had an amazing time back in my hometown, Suzhou. I visited my old workplace, Hyatt Regency Suzhou, and caught up with the executive chef, Oscar Wang. It’s incredible to see how the food scene keeps evolving! Chefs here are still honoring the classic Suzhou dishes but now add fresh twists, blending in elements from both Chinese and Western cuisines. I got to try some of their signature dishes and traditional Suzhou desserts—everything looked and tasted amazing, thanks to the hardworking chefs in the kitchen.

#suzhoulife #chineserestaurant

Before summer, I had an amazing time back in my hometown, Suzhou. I visited my old workplace, Hyatt Regency Suzhou, and caught up with the executive chef, Oscar Wang. It’s incredible to see how the food scene keeps evolving! Chefs here are still honoring the classic Suzhou dishes but now add fresh twists, blending in elements from both Chinese and Western cuisines. I got to try some of their signature dishes and traditional Suzhou desserts—everything looked and tasted amazing, thanks to the hardworking chefs in the kitchen.

#suzhoulife #chineserestaurant

Tell me you are East Asian without saying it.

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#woodear #mushroom #blackfungus #chinesefood

Tell me you are East Asian without saying it.

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#woodear #mushroom #blackfungus #chinesefood

Happy National Dumpling Day 🥟!

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#dumplings #dumpling

Happy National Dumpling Day 🥟!

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#dumplings #dumpling

Happy Mid-Autumn Festival! 🥮

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#mooncakes #moonfestival #midautumnfestival

Happy Mid-Autumn Festival! 🥮

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#mooncakes #moonfestival #midautumnfestival

Have you ever tried pork mooncakes?
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#mooncakes #midautumnfestival #mooncake #moonfestival #fall

Have you ever tried pork mooncakes?
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#mooncakes #midautumnfestival #mooncake #moonfestival #fall

I went to KISA for lunch last weekend with low expectations, but it turned out to be amazing. They offered two items on the lunch menu: donkatsu (fried pork cutlet with curry sauce) and gamjatang (spicy pork bone stew). The self-serve drink machine was also a big hit with us.
📍 205 Allen St, New York 10002

I went to KISA for lunch last weekend with low expectations, but it turned out to be amazing. They offered two items on the lunch menu: donkatsu (fried pork cutlet with curry sauce) and gamjatang (spicy pork bone stew). The self-serve drink machine was also a big hit with us.
📍 205 Allen St, New York 10002

ER HOTPOT, Battery Park
📍21 S End Ave
New York, NY 10280
United States

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#hotpot

ER HOTPOT, Battery Park
📍21 S End Ave
New York, NY 10280
United States

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#hotpot

Soup dumpling class dates via link in the bio.

So you want to learn to make xiao long bao, soup dumplings. You know it can be quite challenging. It’s tough to master from just a cookbook or videos because the techniques are complex. Making the soup jelly takes time, and getting the dough texture right is tricky. Plus, there’s the challenge of mixing the pork filling properly. What you really need is hands-on instruction with instant feedback, someone who can show you those small but crucial nuances. The best way to learn is through in-person classes, where you can truly connect theory with practice.

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#soupdumplings #xiaolongbao #dumplings #bao #baobuns

Soup dumpling class dates via link in the bio.

So you want to learn to make xiao long bao, soup dumplings. You know it can be quite challenging. It’s tough to master from just a cookbook or videos because the techniques are complex. Making the soup jelly takes time, and getting the dough texture right is tricky. Plus, there’s the challenge of mixing the pork filling properly. What you really need is hands-on instruction with instant feedback, someone who can show you those small but crucial nuances. The best way to learn is through in-person classes, where you can truly connect theory with practice.

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#soupdumplings #xiaolongbao #dumplings #bao #baobuns

Chinese shredded potato salad. Full recipe link in the bio.

Soy sauce
Vinegar
Garlic
Scallions
Chili peppers
Vegetable oil
Sesame oil
Salt
Sugar

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#potatoes
#salad
#sides
#appitizer
#potatosalad
#asmr

Chinese shredded potato salad. Full recipe link in the bio.

Soy sauce
Vinegar
Garlic
Scallions
Chili peppers
Vegetable oil
Sesame oil
Salt
Sugar

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#potatoes
#salad
#sides
#appitizer
#potatosalad
#asmr

Sweet buns that are very demure and very mindful.
Narration inspired by @joolieanniemarie
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#bao #bun #sweetbun #redbean #dimsum

Sweet buns that are very demure and very mindful.
Narration inspired by @joolieanniemarie
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#bao #bun #sweetbun #redbean #dimsum

You can make these soup dumplings (Xiao long bao) at home too. Join my upcoming in-person soup dumpling class. Links in the bio.
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#soupdumplings #xiaolongbao #dumplings #cookingclass

You can make these soup dumplings (Xiao long bao) at home too. Join my upcoming in-person soup dumpling class. Links in the bio.
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#soupdumplings #xiaolongbao #dumplings #cookingclass

📍Moono
29 E 32nd St, New York

📍Moono
29 E 32nd St, New York

Birthday noodles at Ji Bei Chuan Noodles.
📍 87 Chrystie St, New York

Birthday noodles at Ji Bei Chuan Noodles.
📍 87 Chrystie St, New York

Birthday weekend celebration starts with what I love doing — shopping in Chinatown and prepping for tomorrow’s cooking class.

#chinatown #chinatownnyc

Birthday weekend celebration starts with what I love doing — shopping in Chinatown and prepping for tomorrow’s cooking class.

#chinatown #chinatownnyc

Strawberries, grapes, and pineapples are already sweet, so why are we using them to make Tanghulu?

Well, hawthorn berries are the traditional fruit for this sweet treat. Chinese ancestors figured out a way to use hawthorn, a very tart fruit with many nutritional values. In the old days, red food coloring was added to the sugar coating to create a vibrant color. Tanghulu has been around for at least 800 years. Many new recipes have been developed since. Now, you can use whatever fruit you like to make this candy skewer. I still prefer the hawthorn version.

#chinesefood #tanghulu #beijingfood #streetfood

Strawberries, grapes, and pineapples are already sweet, so why are we using them to make Tanghulu?

Well, hawthorn berries are the traditional fruit for this sweet treat. Chinese ancestors figured out a way to use hawthorn, a very tart fruit with many nutritional values. In the old days, red food coloring was added to the sugar coating to create a vibrant color. Tanghulu has been around for at least 800 years. Many new recipes have been developed since. Now, you can use whatever fruit you like to make this candy skewer. I still prefer the hawthorn version.

#chinesefood #tanghulu #beijingfood #streetfood

General Tso's Chicken at Jing Fong in Manhattan Chinatown.
I'm on a mission to try the best classic Chinese American dishes. Where should I go next?

#chinesefood #chineseamerican #chinatown #newyorkcity

General Tso's Chicken at Jing Fong in Manhattan Chinatown.
I'm on a mission to try the best classic Chinese American dishes. Where should I go next?

#chinesefood #chineseamerican #chinatown #newyorkcity

This is how I boil frozen wontons. Full instructions link in the bio.
If you want to know how to make a soy sauce broth or wonton dipping sauce, write “wontons” in the comment section. I will send them to you via DM.

#wontons #chinesefood #dumplings

This is how I boil frozen wontons. Full instructions link in the bio.
If you want to know how to make a soy sauce broth or wonton dipping sauce, write “wontons” in the comment section. I will send them to you via DM.

#wontons #chinesefood #dumplings

Day 6 in a culinary school in China.

Today concludes my week-long training.

I began by practicing knife work: slicing, shredding, and mincing. When I return to New York, I will still have a lot of homework. But I'm pretty happy with what I can do now. With the leftover ingredients, I made more date cakes. During a brief break, I watched my teacher and the assistants make steamed scallion buns, also known as flower rolls.

Then we tried a traditional Sichuan dish, fish-fragrant pork, or shredded pork in spicy garlic sauce in the US.

I am definitely coming back to the school. The whole experience was a perfect 10 out of 10.

#cooking #chinesefood #sichuan #cookingclass

Day 6 in a culinary school in China.

Today concludes my week-long training.

I began by practicing knife work: slicing, shredding, and mincing. When I return to New York, I will still have a lot of homework. But I'm pretty happy with what I can do now. With the leftover ingredients, I made more date cakes. During a brief break, I watched my teacher and the assistants make steamed scallion buns, also known as flower rolls.

Then we tried a traditional Sichuan dish, fish-fragrant pork, or shredded pork in spicy garlic sauce in the US.

I am definitely coming back to the school. The whole experience was a perfect 10 out of 10.

#cooking #chinesefood #sichuan #cookingclass

Day 5 in a culinary school in China.
I arrived at school before 8:00 and grabbed a quick breakfast on the way to the kitchen. This morning, I’m going to practice making pork mooncakes. I received a recipe from the teacher, but the temperature and humidity in Suzhou are different from those in New York. However, I can familiarize myself with the texture of the dough and filling while I’m here. When I return, I’ll adjust the ratios of ingredients, but at least I’ll know what I’m looking for.

During my break, I learned how to prepare meat for a crowd-pleasing dish: sweet and sour pork. Since I’ve been tasting dishes all morning, I only felt like having a light lunch with some rice and stir-fried vegetables. I also watched part of a chess game.

The afternoon was really fun. My teacher and I experimented with some ideas for buns. Can you guess what we made?

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#chinesefood #mooncakes #china #cooking

Day 5 in a culinary school in China.
I arrived at school before 8:00 and grabbed a quick breakfast on the way to the kitchen. This morning, I’m going to practice making pork mooncakes. I received a recipe from the teacher, but the temperature and humidity in Suzhou are different from those in New York. However, I can familiarize myself with the texture of the dough and filling while I’m here. When I return, I’ll adjust the ratios of ingredients, but at least I’ll know what I’m looking for.

During my break, I learned how to prepare meat for a crowd-pleasing dish: sweet and sour pork. Since I’ve been tasting dishes all morning, I only felt like having a light lunch with some rice and stir-fried vegetables. I also watched part of a chess game.

The afternoon was really fun. My teacher and I experimented with some ideas for buns. Can you guess what we made?

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#chinesefood #mooncakes #china #cooking

Afternoon tea at 📍Yipu Garden
Suzhou, Jiangsu, China

Afternoon tea at 📍Yipu Garden
Suzhou, Jiangsu, China

Day 4 in a culinary school in China.
Part 2

Do you remember that in the morning, we mixed some meat filling for the Suzhou-style mooncakes? In the afternoon, we worked on the dough to make the mooncake wrapper. This is the Chinese version of the lamination in French baking. Instead of butter, we use lard. After being baked, the wrapper will be super soft, moist, and flaky. We eat mooncakes during the mid-Autumn festival in the Fall. I can’t wait to make these this year. While I love Cantonese mooncakes, these mooncakes are like mini meat pies. Who doesn’t like delicious meat pies?

#chinesefood #cooking #mooncakes

Day 4 in a culinary school in China.
Part 2

Do you remember that in the morning, we mixed some meat filling for the Suzhou-style mooncakes? In the afternoon, we worked on the dough to make the mooncake wrapper. This is the Chinese version of the lamination in French baking. Instead of butter, we use lard. After being baked, the wrapper will be super soft, moist, and flaky. We eat mooncakes during the mid-Autumn festival in the Fall. I can’t wait to make these this year. While I love Cantonese mooncakes, these mooncakes are like mini meat pies. Who doesn’t like delicious meat pies?

#chinesefood #cooking #mooncakes

Iced lemon tea. Bubble tea. Bamboo oolong tea. Guava lemon tea. Milk tea. Green tea in a Suzhou garden.

#tea #chinesetea #suzhou #milktea #bubbletea

Iced lemon tea. Bubble tea. Bamboo oolong tea. Guava lemon tea. Milk tea. Green tea in a Suzhou garden.

#tea #chinesetea #suzhou #milktea #bubbletea

Day 4 in a Culinary School in China. Part 1.

On Day 3, the day before, we prepared the braised pork belly for the Suzhou noodles. I fried the aromatics, added dozens of seasonings, and let the pork simmer for three hours. We removed the pork, let it cool in the refrigerator, and then strained the broth.

This morning, we prepared the last ingredient for the clear broth used in Suzhou noodles. We added all the chicken and pork ingredients we blanched yesterday to a large pot and let everything simmer for hours.

We prepared the filling for the pork mooncakes in the meantime.

It‘s time for lunch! Mix the clear broth with the soy sauce broth, reheat it, then cut the chilled pork and serve. It’s so good!

I don‘t know which is my favorite so far. What’s your favorite among all the videos I‘ve posted？

Day 4 in a Culinary School in China. Part 1.

On Day 3, the day before, we prepared the braised pork belly for the Suzhou noodles. I fried the aromatics, added dozens of seasonings, and let the pork simmer for three hours. We removed the pork, let it cool in the refrigerator, and then strained the broth.

This morning, we prepared the last ingredient for the clear broth used in Suzhou noodles. We added all the chicken and pork ingredients we blanched yesterday to a large pot and let everything simmer for hours.

We prepared the filling for the pork mooncakes in the meantime.

It‘s time for lunch! Mix the clear broth with the soy sauce broth, reheat it, then cut the chilled pork and serve. It’s so good!

I don‘t know which is my favorite so far. What’s your favorite among all the videos I‘ve posted？

- Korean traditional dumplings and potato pancakes🥟 Mandu
- Ginseng chicken soup. Samgyetang
- Beef BBQ.
- Red bean dessert soup
- Fried chicken.
- Spicy chicken stew. Dakdoritang.
- Korean friend’s wedding banquet.
- Spicy beef soup. Yukgaejang.

- Korean traditional dumplings and potato pancakes🥟 Mandu
- Ginseng chicken soup. Samgyetang
- Beef BBQ.
- Red bean dessert soup
- Fried chicken.
- Spicy chicken stew. Dakdoritang.
- Korean friend’s wedding banquet.
- Spicy beef soup. Yukgaejang.

Day 3 in a culinary school in China.
Part 2.

Every day when I‘m there, there’s always freshly made food to taste. Mr Tao showed me how to cut and fry the fish and prepare the garnish for the classic Squirrel Fish from my hometown. There‘s no actual squirrel. The dish gets the name because of its shape. In the US, the dish is translated into Fish Blossom.

I was too busy getting hands-on instructions to film the frying part. We are so happy with the result—what a treat.

After the lunch break, we wrapped more soup dumplings with the filling we made the other day. And I enjoyed some mung bean dessert soup.

Day 3 in a culinary school in China.
Part 2.

Every day when I‘m there, there’s always freshly made food to taste. Mr Tao showed me how to cut and fry the fish and prepare the garnish for the classic Squirrel Fish from my hometown. There‘s no actual squirrel. The dish gets the name because of its shape. In the US, the dish is translated into Fish Blossom.

I was too busy getting hands-on instructions to film the frying part. We are so happy with the result—what a treat.

After the lunch break, we wrapped more soup dumplings with the filling we made the other day. And I enjoyed some mung bean dessert soup.

Not all Chinese buns are steamed. This is Xinjing baked buns filled with delicious lamb.

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#buns #chinesebun #chinesefood

Not all Chinese buns are steamed. This is Xinjing baked buns filled with delicious lamb.

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#buns #chinesebun #chinesefood

Day 3 in a culinary school in China.
Part 1.

We started the day by preparing the ingredients for the broth for a noodle dish. Suzhou noodles are the favorite breakfast or lunch items in my hometown. We take pride in the broth, which takes two days to prepare. During a short break, I learned some tips for cooking a perfect tomato and egg stir-fried dish. One of them is to remove the tomato skin.

The noodle dish needs two different broths. One is clear, made with a whole chicken, chicken carcass, chicken feet, pork bones, pork skins, and snails. We par-boiled everything and cleaned it for tomorrow.

A senior student showed me how to make a sweet and sour sauce for the fish dish we will make later.

Day 3 in a culinary school in China.
Part 1.

We started the day by preparing the ingredients for the broth for a noodle dish. Suzhou noodles are the favorite breakfast or lunch items in my hometown. We take pride in the broth, which takes two days to prepare. During a short break, I learned some tips for cooking a perfect tomato and egg stir-fried dish. One of them is to remove the tomato skin.

The noodle dish needs two different broths. One is clear, made with a whole chicken, chicken carcass, chicken feet, pork bones, pork skins, and snails. We par-boiled everything and cleaned it for tomorrow.

A senior student showed me how to make a sweet and sour sauce for the fish dish we will make later.

Bayberry (Myrica Rubra) is in season in China.

Bayberry (Myrica Rubra) is in season in China.

Day 2 in a culinary school in China.
Part 2.
After tasting the Xiao Long Bao we made in the morning, we started on making a date cake with glutinous rice. We measured out the ingredients and added them in separate orders. We made a second batch with lard instead of vegetable oil to compare the difference.

Whenever we make a new dish for the first time, my teacher, Mr. Tao, insisted that I use my hands to feel the texture and the consistency of the food so I know what to expect when I’m making it on my own in the future.

While we waited for the cake to be done, I watched a student practicing making Mapo tofu.

Za Ni La Gao 枣泥拉糕 is a signature dish from my hometown, Suzhou. I love this dessert from my childhood. It’s full of rich taste and the aroma of the dates. The texture is soft and bouncy, but not chewy.

Day 2 in a culinary school in China.
Part 2.
After tasting the Xiao Long Bao we made in the morning, we started on making a date cake with glutinous rice. We measured out the ingredients and added them in separate orders. We made a second batch with lard instead of vegetable oil to compare the difference.

Whenever we make a new dish for the first time, my teacher, Mr. Tao, insisted that I use my hands to feel the texture and the consistency of the food so I know what to expect when I’m making it on my own in the future.

While we waited for the cake to be done, I watched a student practicing making Mapo tofu.

Za Ni La Gao 枣泥拉糕 is a signature dish from my hometown, Suzhou. I love this dessert from my childhood. It’s full of rich taste and the aroma of the dates. The texture is soft and bouncy, but not chewy.

Happy Dragon Boat Festival! 🐲🛶
Don't forget to enjoy some Zongzi.

Happy Dragon Boat Festival! 🐲🛶
Don't forget to enjoy some Zongzi.

Day 2 in a Culinary School in China. Part 1.
Today, we started by preparing the ingredients for the soup dumpling filling. The students from another program came to pick up their supplies for the day.

We carefully weighed out each ingredient and mixed them into the pork filling. We had a chance to taste a Mapo tofu dish that Mr Tao cooked and practiced making fake dumplings to improve our wrapping skills. There was more food for tasting.

I found the hands-on instructions very helpful, and even though I'll need to adjust the ingredients to make the recipe less overwhelming for my clients after the training, I'm grateful for the opportunity to learn the best way to make authentic soup dumplings.

The best part of the day was definitely tasting the food we made with love and effort.

#soupdumplings #soupdumpling

Day 2 in a Culinary School in China. Part 1.
Today, we started by preparing the ingredients for the soup dumpling filling. The students from another program came to pick up their supplies for the day.

We carefully weighed out each ingredient and mixed them into the pork filling. We had a chance to taste a Mapo tofu dish that Mr Tao cooked and practiced making fake dumplings to improve our wrapping skills. There was more food for tasting.

I found the hands-on instructions very helpful, and even though I'll need to adjust the ingredients to make the recipe less overwhelming for my clients after the training, I'm grateful for the opportunity to learn the best way to make authentic soup dumplings.

The best part of the day was definitely tasting the food we made with love and effort.

#soupdumplings #soupdumpling

Outdoor hotpot. 🫕🍲🥘

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#hotpot
#chinesefood #suzhoulife

Outdoor hotpot. 🫕🍲🥘

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#hotpot
#chinesefood #suzhoulife

DAY ONE IN A CULINARY SCHOOL IN CHINA
I arrived late due to traffic. My teacher, Mr Tao, was demonstrating a dish to the students in another private class.

Right away, we started to practice making dough for soup dumplings. The teaching assistant, Ms Lu, and Mr Tao helped me measure flour and instructed me to knead the dough.

We practiced rolling out the wrappers and wrapping the fake dumplings. We reused the dough to practice more.

After a quick lunch break in the school cafeteria, we came back and prepared the jelly for soup dumplings. Yes, traditional soup dumpling jelly is made with pork skin broth. The soup inside the dumplings is the jelly melted under hot temperatures.

And we did some knife work practice. Then, I walked around to see what other classes were doing afterward.

#culinary #school #chinesefood

DAY ONE IN A CULINARY SCHOOL IN CHINA
I arrived late due to traffic. My teacher, Mr Tao, was demonstrating a dish to the students in another private class.

Right away, we started to practice making dough for soup dumplings. The teaching assistant, Ms Lu, and Mr Tao helped me measure flour and instructed me to knead the dough.

We practiced rolling out the wrappers and wrapping the fake dumplings. We reused the dough to practice more.

After a quick lunch break in the school cafeteria, we came back and prepared the jelly for soup dumplings. Yes, traditional soup dumpling jelly is made with pork skin broth. The soup inside the dumplings is the jelly melted under hot temperatures.

And we did some knife work practice. Then, I walked around to see what other classes were doing afterward.

#culinary #school #chinesefood

I’ve been taking the high-speed train for my entire adult life, and this was the first time I experienced a delay.

Two weeks ago, I took a day trip to Shanghai to visit some old friends living there. My train from Suzhou was scheduled to leave at 3:02 pm. When I got to the train station, the departure time was changed to 3:05 pm, three minutes late. The train departed exactly at 3:05 pm and arrived in Shanghai also three minutes late. I don't think the little delay inconvenienced me.

Thanks to the convenient high-speed train, many people in nearby cities can commute to Shanghai for work every day.

The railway system in China helps connect people with their family and friends.

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#shanghai #train #highspeedtrain
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I’ve been taking the high-speed train for my entire adult life, and this was the first time I experienced a delay.

Two weeks ago, I took a day trip to Shanghai to visit some old friends living there. My train from Suzhou was scheduled to leave at 3:02 pm. When I got to the train station, the departure time was changed to 3:05 pm, three minutes late. The train departed exactly at 3:05 pm and arrived in Shanghai also three minutes late. I don't think the little delay inconvenienced me.

Thanks to the convenient high-speed train, many people in nearby cities can commute to Shanghai for work every day.

The railway system in China helps connect people with their family and friends.

.
.
.
#shanghai #train #highspeedtrain
.

I spent a week at a Chinese culinary school. Stay tuned to find out about my experience and what I learned.

I spent a week at a Chinese culinary school. Stay tuned to find out about my experience and what I learned.

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