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Showing posts with label China. Show all posts
Showing posts with label China. Show all posts

Thursday, May 2, 2013

Appetite for China Cooking Videos

diana-wonton-making-video

(Photo by The Crepes of Wrath)

Have you had a chance to check out the Appetite for China cooking videos yet?

A few months ago I started putting together short ‘n sweet cooking videos set to music. As a visual learner myself, I personally think cooking videos are great for easing into new or somewhat challenging techniques.

So far there is a small but growing collection. And just this month I did a fun collaboration with Sydney from The Crepes of Wrath, making Sichuan Wontons, in a video shot and edited by her talented husband Kramer. (It really was fun. In the picture above, I’m just seriously concentrating on mixing the ingredients together.) Since my other videos are shot on an iPhone with natural lighting, it was great to see how a fellow food blogger goes about the process differently.

Take a peak at the collection below! (You can also get the full recipes via the links.)

How to Make: Sichuan Wontons

How to Make: Chinese BBQ Pork

How to Make: Chinese Scallion Pancakes

How to Make: Egg Drop Soup

How to Make: Chinese Tea Eggs

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Monday, January 7, 2013

Happy 5th Birthday, Appetite for China!

How time flies! A few days ago, it dawned on me that I have been blogging at Appetite for China for five years. I never wrote anniversary posts in previous years, but for some reason “five” seems significant. Five years of seeking out interesting eats to blog about. Five years of recipe testing. Five years of photographing meals. When you really think about it, it’s kind of weird, to spend your days documenting things you eat in detail.

But luckily, this has been a great ride. I’ve been lucky enough to go from this very first post on Nov. 11, 2007, an uncertain “hello world” kind of greeting, to turning blogging and food writing into a full-time career. I’ve also made a lot of great friends through blogging. And because of Appetite for China, I got the amazing opportunity to write and photograph a cookbook, which comes out in exactly 1 month. (Eek!)

So, to borrow from media year-end round-ups, I wanted to take a trip down memory lane and reflect on some of the most interesting posts and moments from the past five years.

Most popular post ever: General Tso’s Chicken – Ever since it was published in March 2009, General Tso’s chicken has been the most viewed, searched for, and commented on recipe on this blog. So many of you have tried it and loved it. After a number of revisions, the current General Tso’s is crunchier and tastier than ever. (You can also find it in The Chinese Takeout Cookbook and a GrubKit recipe kit!) The more I’m writing about it, the more I crave it right this second…

New reader favorite: Shrimp with Spicy Garlic Sauce – This easy shrimp dish I made on a whim back in 2010 has really taken off on Pinterest and StumbleUpon! Goes to show that sometimes the best dishes need only 5 minutes to make.

Most memorable meal while traveling: Banh Mi Op La! – In 2009 I traveled through Vietnam and met up with a former culinary school instructor in Hoi An. One morning, we were looking for breakfast and stumbled upon a busy stall serving this amazing concoction pictured above: banh mi op la. It’s a beautiful mess of runny eggs, sausage bits, onions, and tomatoes still sizzling on a thin hotplate, with a baguette on the side.  Pure comfort food heaven. We went back again and again. To this day I’m still on the lookout for a place in New York that serves this perfect, perfect breakfast dish.

Most fun and retro party: Mid-Winter Tiki Party – During the blizzard-y and arctic winter of 2010/2011, I decided to throw a tiki party to ward off the winter doldrums. Also, I reasoned, it was research for my cookbook, as tiki culture played a key part in the history of Chinese food in the U.S.  The night was filled with mai tais, Singapore Slings, pupu platter appetizers, plastic leis, and retro surf rock. Research had never been more fun.

Happiest moment: Getting a book deal! 

It has been wonderful sharing recipes and travel adventures with you all over the years. It feels great to be part of such a supportive food blogging community, and I feel really lucky to have met some of you and become good friends through a common interest (okay…obsession…)  Thank you, thank you, thank you for reading, commenting, and being a great support network for the past five years! I hope you continue to revisit for many years to come!

Print FriendlyTagged as: Anniversary, Birthday, Events, News


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Friday, November 16, 2012

Happy 5th Birthday, Appetite for China!

How time flies! A few days ago, it dawned on me that I have been blogging at Appetite for China for five years. I never wrote anniversary posts in previous years, but for some reason “five” seems significant. Five years of seeking out interesting eats to blog about. Five years of recipe testing. Five years of photographing meals. When you really think about it, it’s kind of weird, to spend your days documenting things you eat in detail.

But luckily, this has been a great ride. I’ve been lucky enough to go from this very first post on Nov. 11, 2007, an uncertain “hello world” kind of greeting, to turning blogging and food writing into a full-time career. I’ve also made a lot of great friends through blogging. And because of Appetite for China, I got the amazing opportunity to write and photograph a cookbook, which comes out in exactly 1 month. (Eek!)

So, to borrow from media year-end round-ups, I wanted to take a trip down memory lane and reflect on some of the most interesting posts and moments from the past five years.

Most popular post ever: General Tso’s Chicken – Ever since it was published in March 2009, General Tso’s chicken has been the most viewed, searched for, and commented on recipe on this blog. So many of you have tried it and loved it. After a number of revisions, the current General Tso’s is crunchier and tastier than ever. (You can also find it in The Chinese Takeout Cookbook and a GrubKit recipe kit!) The more I’m writing about it, the more I crave it right this second…

New reader favorite: Shrimp with Spicy Garlic Sauce – This easy shrimp dish I made on a whim back in 2010 has really taken off on Pinterest and StumbleUpon! Goes to show that sometimes the best dishes need only 5 minutes to make.

Most memorable meal while traveling: Banh Mi Op La! – In 2009 I traveled through Vietnam and met up with a former culinary school instructor in Hoi An. One morning, we were looking for breakfast and stumbled upon a busy stall serving this amazing concoction pictured above: banh mi op la. It’s a beautiful mess of runny eggs, sausage bits, onions, and tomatoes still sizzling on a thin hotplate, with a baguette on the side.  Pure comfort food heaven. We went back again and again. To this day I’m still on the lookout for a place in New York that serves this perfect, perfect breakfast dish.

Most fun and retro party: Mid-Winter Tiki Party – During the blizzard-y and arctic winter of 2010/2011, I decided to throw a tiki party to ward off the winter doldrums. Also, I reasoned, it was research for my cookbook, as tiki culture played a key part in the history of Chinese food in the U.S.  The night was filled with mai tais, Singapore Slings, pupu platter appetizers, plastic leis, and retro surf rock. Research had never been more fun.

Happiest moment: Getting a book deal! 

It has been wonderful sharing recipes and travel adventures with you all over the years. It feels great to be part of such a supportive food blogging community, and I feel really lucky to have met some of you and become good friends through a common interest (okay…obsession…)  Thank you, thank you, thank you for reading, commenting, and being a great support network for the past five years! I hope you continue to revisit for many years to come!

Print FriendlyTagged as: Anniversary, Birthday, Events, News


View the original article here

Wednesday, October 12, 2011

China Green Tea 100 Tea Bags (Organic, Caffeine Free) by A2AWorld Green Tea

China Green Tea 100 Tea Bags (Organic, Caffeine Free) by A2AWorld Green TeaChina Green Tea (100% natural , Organic, Caffeine Free and No Preservatives) grows among undulating mountain ranges and soggy mountain streams. Affected by the unique warm climate and special environment with enough rainfall every year, the tea is green and luxuriant, constitute a flourishing tea forest.

Price: $12.99


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Friday, June 17, 2011

China Green Tea Special Gunpowder (Temple of Heaven G603) 500g. (17.64 Oz)

China Green Tea Special Gunpowder (Temple of Heaven G603) 500g. (17.64 Oz)The best Gunpowder Green Tea is Temple of Heaven Brand. It's not only famous in China but also all over the world.Gunpowder Green Tea derives its name from the shape of its finished tea. The very dark green tea leaves have been rolled into little pellets which look like gunpowder to some connoisseurs.Meanwhile people call it Gunpowder Because: The tea is so well curled and tightened which looks like a small ball or pearl; when you put the tea into your hands, you feel it is heavy; when you pour boiling water into the tea, you can see all large tea leaves spreading out immediately just like explosion. Good Gunpowder Tea uses older tea leaves unlike other varieties of green tea. Tea steeped from Gunpowder has a dark golden color, roasted or toasted taste with a strong aftertaste lingering in the front palette, and a strong roasted or toasted aroma. You can also judge the quality of Gunpowder Green by its appearance. The well tightened and curled tea looks like tiny pearl with dark-green shining color.

Price:


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Sunday, June 12, 2011

Foojoy China Classic Min-nan Oolong (Wulong) Tea, 2g X 100 Teabags,

Foojoy China Classic Min-nan Oolong (Wulong) Tea, 2g X 100 Teabags,FOOJOY CHINA OOLONG TEA comes from southern Fujian's mountains (Min-Nan), where clouds and mists produce Oolongs of exceptional character. In the manufacture of Oolong, tea leaves undergo partial oxidation, a step that changes the color to a golden amber and the flavor to a complex, invigorating cup. True to a classic Oolong, FOOJOY's high-grown CHINA OOLONG TEA makes a smooth, rounded cup with a slightly toasty fragrance

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Thursday, April 21, 2011

Costumes of Ethnic Minority Groups in China Chinese Imperial Costume Chinese Cheongsams

Costumes of Ethnic Minority Groups in China  Chinese Imperial Costume  Chinese CheongsamsThe history of human dress, in a sense, is the history of human civilization. In China, this human civilization is contributed jointly by the 56 nationalities of the country. In this documentary, the costumes of 13 representative minority nationalities are demonstrated, focusing on their color, pattern, design and the materials used, which provides you a mosaic colorful dress world. This documentary diachronically records the development of court dresses in ancient China, focusing on its particular design, color and the influence it has on modern dress design. In this documentary, Shanghai is the center of fashionable dress of the day. Chinese Cheongsams popular in the 1920s to 1940s will be revealed to the audiences one by one. The workmanship of polished Chinese Cheongsams, tens of different kinds of Chinese Cheongsams worn by people in different times and the natural humanity demonstrated by Chinese Cheongsams will fully displayed to you in a limited time of 30 minutes.

Price: $19.99


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China Green Tea Special Gunpowder 1 Kilo (1000grams or 35.27 Oz) Guaranteed Authenticity

China Green Tea Special Gunpowder 1 Kilo (1000grams or 35.27 Oz) Guaranteed AuthenticityThe best Gunpowder Green Tea is Temple of Heaven Brand. It's not only famous in China but also all over the world.Gunpowder Green Tea derives its name from the shape of its finished tea. The very dark green tea leaves have been rolled into little pellets which look like gunpowder to some connoisseurs.Meanwhile people call it Gunpowder Because: The tea is so well curled and tightened which looks like a small ball or pearl; when you put the tea into your hands, you feel it is heavy; when you pour boiling water into the tea, you can see all large tea leaves spreading out immediately just like explosion. Good Gunpowder Tea uses older tea leaves unlike other varieties of green tea. Tea steeped from Gunpowder has a dark golden color, roasted or toasted taste with a strong aftertaste lingering in the front palette, and a strong roasted or toasted aroma. You can also judge the quality of Gunpowder Green by its appearance. The well tightened and curled tea looks like tiny pearl with dark-green shining color.
NATURE & HERBS

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6827-A Loch Raven Boulevard

Towson, Maryland 21286

Tel: (410) 296-3808

sales@natureandherb.com

Mon - Sat 9:00 AM to 9:00 PM

Sun 11:00 AM to 6:00 PM

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Friday, February 25, 2011

Fast-Food Culture Grows in China


Fast-Food Culture Grows in China

by Tony D’Altorio, Investment U Research
Monday, February 14, 2011

The rapidly growing Chinese consumer class certainly has more spending power these days.

But they also have less and less time to cook at home. Grueling work hours, long commutes in heavy traffic, a later marriage age and smaller families combined give the average Chinese citizen fewer incentives to make their own meals.

That less-than-ideal situation creates a perfect recipe for fast food chains though. And the battle for China’s growing appetite for quick, convenient meals is just beginning to heat up.

The country’s food service industry has recorded double-digit annual growth since 2003. But it’s still only half the size of its U.S. counterpart, which means it has plenty of room to grow.

Estimated at $303 billion in 2009, it should reach around $450 billion by 2014.

Multinational fast food chains such as McDonald’s (NYSE: MCD) and Yum Brands (NYSE: YUM) arrived early in China. And they’ve come to dominate the market for western, quick service meals…

KFC and Pizza Hut Push Yum Brands Ahead of McDonald’s

Yum Brands, which owns KFC and Pizza Hut, opens another new restaurant in China every day. In fact, for the first time ever in 2010, it earned more operating profits there than in the U.S.

And it soon expects to have a 3 to 1 market share lead over McDonald’s, it’s closest rival.

KFC, now the number one fast food chain in China, definitely helped push it there. The traditional American business did so by catering to local tastes with dishes such as rice porridge with pork.

Meanwhile, Pizza Hut remains China’s number one casual dining chain, an image it lost in the U.S. decades ago.

But McDonald’s is investing heavily to catch up with Yum. It took two decades to get to 1,000 restaurants in China, but now expects it needs only four to double that.

The company also says it plans to “re-image” about 80% of its stores by 2013. That will involve European and Australian designs, comfortable seating, warmer colors and amenities such as WiFi.

McDonald’s is also playing catch-up by offering the “McDelivery” service. Chinese burger-lovers have to love the 24-hour option available in major cities, much like pizza-lovers enjoy in the U.S.

Of course, fast food gets cold fast, so McDonald’s is offering another truly American experience. It plans to open drive-through windows at half of its new restaurants in the next few years.

China is now the world’s largest auto market, with a quickly developing car culture. So McDonald’s strategy looks like a good one.

Chinese Fast Food Chains Pose a Threat to KFC and McDonald’s

But as much as KFC and McDonald’s might prefer otherwise, the battle for stomach share in China goes beyond mere fried chicken and Big Macs. Asian fast food chains are becoming increasingly competitive, despite their current low market share.

This is hardly surprising considering how many polls show locals opting for Chinese or Asian food when given the time and choice. And two particular chains are especially eating up that penchant.

Country Style Cooking Restaurant ADR (NYSE: CCSC) was just recently added to the New York Stock Exchange. So far, it has over 100 locations in Sichuan Province and the Chongqing municipality.Then there’s Little Sheep Group (PINK: LSGLF), which Yum Brands partially owns. It currently has over 300 restaurants in China, Japan and the U.S.

Their appearance on the scene, along with other Asian restaurant chains, prove the Chinese market is about more than just convenience. Xia Lianyue, the vice-chairman of the China Fast Food Association, says rising urban salaries and long commutes are driving the all-new “simple meal” market.

That market averages 50-100 renminbi, or about $7.50 to $15.00 per meal per person, a cut above fast food at 30 renminbi or $4.50. This seems to be the new battleground for food companies in China.

Yum Brands seems well positioned in this segment with Pizza Hut. But local competitors could still eat into its market share.

The battle for the Chinese stomach in a hungry market has only just begun… So stay tuned.

Good investing,

Tony D’Altorio

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Friday, January 14, 2011

Temple of Heaven - China Green Tea - Special Gunpowder Loose Tea - 8.0 Oz

Temple of Heaven - China Green Tea - Special Gunpowder Loose Tea - 8.0 OzPlease note: The tea leaves are rolled into very small pieces, so only a very small amount of tea are needed to prepare a good cup of tea. ================
It takes a special skill to roll tea leaves into this unusual shape. Because they are so tightly rolled, these little pellets keep exceptionally well which is rare for a high quality green tea. When hot water is added, the little balls unfold gracefully and produce a flavorful dark green brew with a unique fragrance and a delightful, lingering aftertaste.

The best Gunpowder Green Tea is Temple of Heaven Brand. It's not only famous in China but also all over the world.Gunpowder Green Tea derives its name from the shape of its finished tea. The very dark green tea leaves have been rolled into little pellets which look like gunpowder to some connoisseurs.Meanwhile people call it Gunpowder Because: The tea is so well curled and tightened which looks like a small ball or pearl; when you put the tea into your hands, you feel it is heavy; when you pour boiling water into the tea, you can see all large tea leaves spreading out immediately just like explosion. Good Gunpowder Tea uses older tea leaves unlike other varieties of green tea. Tea steeped from Gunpowder has a dark golden color, roasted or toasted taste with a strong aftertaste lingering in the front palette, and a strong roasted or toasted aroma. You can also judge the quality of Gunpowder Green by its appearance. The well tightened and curled tea looks like tiny pearl with dark-green shining color

Price:


Click here to buy from Amazon

Wednesday, January 12, 2011

Foojoy China Green Tea -100 Individually Wrapped Tea Bags

Foojoy China Green Tea -100 Individually Wrapped Tea BagsGreen tea is the most popular tea in China and while there are many varieties, green teas are favored because of their fresh and subtle taste. Since green tea leaves are not fermented (oxidized), they impart a clean and delicate quality, FooJoy China Green Tea captures the freshness of green tea by packing its tea bags near the tea gardens. Low in caffeine and rich in vitamin C, FooJoy China Green Tea produces a clear, golden-green brew, with a refreshing flavor that hints of leaves just plucked. It is little wonder that this light, aromatic tea is China's favorite everyday beverage. FooJoy brings you authentic teas from renowned tea gardens. Each tea's distinctive character is produced by a unique combination of climate, altitudes, and soil conditions. Foojoys' tea tasters maintain a high standard in aroma and flavor by selecting teas from their original gardens and by carefully monitoring each season's teas. The FooJoy name is your assurance of freshness, unmatched quality and good value.

Price: $9.99


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