Welcome to Chinese lessons tutoring video online. Have you ever heard of a Chinese house specialty, beggars’ chicken, jiao 4 hua1 ji1 (叫花鸡in Chinese)? Whether you know it or not, today I would like to introduce this time-honored Chinese dish to you. If you want to learn more about today’s dish, please log on to Chinese character learning for Chinese speakers. Beggars’ chicken, jiao 4 hua1 ji1 (叫花鸡in Chinese) is a representative dish of Jiangsu Cuisine and Zhejiang Cuisine, jiang1 zhe4 cai4 (江浙菜in Chinese). The dish originated in Changshu, Jiangsu Province and is usually called simmered chicken, wei4 ji1 (煨鸡in Chinese). With brownish red color, beggars’ chicken tastes tender and crisp. There are two versions of legends about the origin of the dish. Now let us take a closer look at one of them. Once upon a time, there was a beggar begged for food along villages on his way and finally he arrived at a village of Changshu County. One day, the beggar saw a chicken when he was walking along a road. Then he caught the chicken and killed it. Without a stove and ingredients, he had to cook the chicken with mud and grass covered on it. When the mud dried, the chicken’s feather fell off and its meat emerged completely. At last, this new recipe of cooking chicken was added to the imperial court menu. Continue to read on mandarin skype tutor reviews. The ingredients of cooking beggars’ chicken includes 1/2 or 3 pound of chicken fryer, 2 teaspoons of salt, 1 teaspoon of ginger juice, 4 tablespoons of oil, 1 scallion (chopped fine), 4 ounces of shredded pork, 1 tablespoon of sherry, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 2 ounces of preserved Yunnan cabbage and 1 large piece of aluminum foil. The cooking method of this dish is not very complicated. Therefore, if you want to have a try, you can learn more details on through learning Chinese using skype.
Firstly, welcome to sign up for Learn Chinese Online Classes. Today I would like to introduce a Chinese dish served in the Chinese New Year. Today’s dish is not much a cuisine as a dessert. With a taste of sweet, crisp, soft, sticky, tender and fragrant, Chinese yam in hot toffee is frequently seen on the dining-tables. Besides, yam itself is rich in nutrition for prevention of diseases and prolonging one’s lifespan. If you are interested in this dish, please log on to online 1on1 mandarin lessons for more details about it. Chinese Yam in Hot Toffee, ba2 si1 shan1 yao4 (拔丝山药in Chinese) is a traditional Beijing dish with at least 100-year history. The cooking material of the dish consists of Chinese yam, rock sugar, fried white sesame seeds and peanut oil. Yam is food, also one of Chinese traditional medicine, is rich in nourishing treasures of human body. It contains starch, protein, minerals, Vitamin. Therefore, Chinese yam has special health care function to the human body and can prevent the cardiovascular system, prevent atrophy of liver or kidney tissue and improve human immunity. You can have a try according to the cooking method on learning Chinese using skype. Here you can take a closer look at a brief introduction of the cooking method of today’s dish. First of all, you should prepare 200 grams of yam, 40 grams of sugar and 500 grams of peanut oil. Now you can start with washing the steamed yam, removing the skin and cutting them into blocks. Then open the fire and heat the wok for 30 seconds. Add peanut oil and heat for another 30 seconds. Fry the steam yam in the oil till its color turns to yellow and pour the fried yam out of the wok. Then add a little sugar into the wok with the remaining oil and fried it into sugar juice. Fry the yam in the sugar juice for 2-3 minutes and finally the dish is done. More details you can learn Chinese from Chinese teachers.
Welcome to hire a Chinese language teacher online skype. Today I would like to introduce another dish from Sichuan cuisine. The name of today’s dish is Kung Pao Chicken, gong1 bao3 ji1 ding1 (宫保鸡丁in Chinese). This dish originated in Sichuan Province, southwest China. The dish is found throughout China nowadays, there are some regional variations with less spicy than it served in Sichuan Province. Besides, there are some versions of westernized recipes of Kung Pao chicken. You can sign up for learn mandarin online live from Beijing, China to learn more about today’s dish. Kung Pao Chicken, gong1 bao3 ji1 ding1 (宫保鸡丁in Chinese) is a spicy stir-fry dish made of chicken, peanuts, vegetables and chili peppers. The dish is believed to be named after an official Ding Baozhen late the Qing Dynasty (1644 A.D.-1911 A.D.). He was the governor of Sichuan Province at that time and the title was called Gongbao. As he was fond of chili peppers stir-fry with pork or chicken, people named the dish after his official title and called it gong1 bao3 ji1 ding1. Continue to read more about Kung Pao Chicken on Chinese lessons on skype. The original version of Kung Pao Chicken in Sichuan cuisine is usually the diced chicken with a prepared marinade. The wok is seasoned and then chili peppers or Sichuan peppercorns are flash fried to add fragrance to the oil. Then the diced chicken is stir-fried along with vegetables and peanuts and the Shaoxing wine (a kind of cooking wine produced in Shaoxing) will be used to enhance the flavor of the marinade. However, the westernized version of the dish is usually called “Kung Pao chicken” or “Kung Po”. The cooking material is consisted of diced marinated chicken, orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and chili peppers. The dish is often garnished with whole roasted peanuts. If you want to learn more delicious versions of Kung Po, you can get them through e Chinese channel.
Welcome to Chinese lessons on skype. In this lesson, I would like to introduce one of the representative home-style Sichuan cuisines to you. Today’s dish is fried pork with salted pepper, yan2 jian1 rou4 (盐煎肉in Chinese), which is a sister dish to another home-style Sichuan cuisine, double cooked pork slices, hui2 guo1 rou4 (回锅肉in Chinese) for their similar ingredients, tastes and appearances. These two dishes are widely known in Sichuan Province and other areas in China. If you are interested in today’s dish, please log on to e mandarin learning by skype for more details. Fried pork with salted pepper, yan2 jian1 rou4 (盐煎肉in Chinese) is bright in color and has a taste of salty, fresh and a little bit hot. The cooking material of this dish is as follows, namely, thin pork, garlic sprouts, cooking wine, chicken essence, lobster sauce particles and broad bean paste. The amount of these ingredients depends on your taste. For the cooking method, if you want have a try, you can sign up for Chinese lessons tutoring video online to watch the video lesson and improve your Chinese language skill as well. The preparation work you should do is to wash the garlic sprouts, the pork and cut the material according to the recipe you get. Now you can start your cooking by firstly placing a wok over high heat until hot. Add some vegetable oil and swirl to coat all sides. Then stir-fry the pork slices you chopped for 2-3 minutes until they turn yellowish white. Add broad bean paste and lobster sauce particles and stir-fry for 30 seconds and then add the cooking wine and continue to stir-fry for another 30 seconds. Later, add the garlic sprouts and stir-fry for 2 minutes until they shrink and then add the chicken essence and stir-fry for 10 seconds. Finally, you can serve your accomplishment on the plate. Above is a brief introduction of the cooking method, you can read the details on mandarin teaching online.
Welcome to sign up for Chinese character learning for Chinese speakers. Today I would like to introduce a traditional dish from Chinese ethnic minority. Today’s dish is roast whole lamb, kao3 quan2 yang2 (烤全羊in Chinese) originated in Xinjiang ethic minority and nowadays it is also prevalent among other Chinese nationalities. It is said that roast whole lamb is the most healthy and green meat diet. Continue to read on online 1on1 mandarin lessons to learn more details about the dish. There are two legends about the origin of roast whole lamb and next I will share one of them with you. Once upon a time, a courtyard caught fire and was almost burned to nothing. When the owner went back home, he was stunned and found his house was in ruins. However, a burst of fragrance came to his nose suddenly. He probed along the direction of the fragrance and found a scorched lamb at last. At that moment, he saw the lamb was burned with its skin cut open and flesh torn. He decided to have a taste of the well-done lamb. To his surprise, the scorched lamb tasted extremely delicious. Then he smiled though his house was burned into ruined. He was very happy to discover the new way of lamb eating. From then on, the new cooking method of lamb was invented and promoted quickly and later it was developed into different types. If you want to learn the detailed cooking method, please log on to e mandarin learning by skype. By contrast to other dishes, cooking a roast whole lamb is not the sort of thing you can accomplish in one morning. It takes much planning and preparation. First of all, you need to buy a lamb beforehand. Usually, you should place an order to buy it. Traditionally, there are two ways to roast whole lamb, namely, on a spit over an open fire and in a pit which is much like the old style barbecue or luau. You can get the specific cooking steps on echinese learning toggle.
Firstly, welcome to learn mandarin online live from Beijing, China. Today I would like to introduce one of the house specialties of Sichuan Cuisine. The name of the house specialty is dry-fried green beans, gan1 bian3 dou4 jiao3 (干煸豆角in Chinese). This is a popular dish in most Sichuan cuisine restaurants for its cooking with peppercorns and dried chilies adding spice and smokiness to the flavor profile. You can sign for Chinese lessons tutoring video online to learn more about the house specialty. Dry-fried green beans, gan1 bian3 dou4 jiao3 (干煸豆角in Chinese) tastes crispy, tender and refreshing. The basic cooking material includes green beans, peanut or vegetable oil, dried red chilies, ground Sichuan pepper, minced garlic, minced or grated fresh ginger, scallions (white parts only, thinly sliced) and fresh shiitake (finely chopped). Besides, sauce is the necessity to cook this dish, namely, Chinese rice wine or dry sherry, chili bean sauce, sesame oil, sugar and salt. Continue reading the following text on e mandarin learning by skype, you can learn the cooking method of today’s dish. When it comes to the cooking method of the dish, the most important technique is to control the fire when dry-frying the green beans or the dish may be stir-bake to brown. Now remember this tip and cook as the follows: Heat a wok or a large skillet over high heat till a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Then pour the green beans into the wok and stir-fry, keeping the beans moving constantly, for 5 to 6 minutes (or until their faces begin to blister and the beans are wilted). Turn off the heat, remove the green beans, and set aside t ordain on a plate lined with paper towels. Then reheat the wok and add the chilies, Sichuan pepper, garlic, ginger and scallions and stir-fry the green beans till fragrant about 30 seconds. You may have a try with the video guidance on e Chinese channel.
Welcome to learn Chinese from Chinese teachers. It is well-known that Sichuan Cuisine is very popular in China, so today I would like to introduce a traditional Sichuan cuisine to you. Today’s dish is shredded pork with garlic sauce or fish flavored pork slices, yu2 xiang1 rou4 si1 (鱼香肉丝in Chinese). This house specialty is the top ordered home-style dish in many restaurants. It is said that the dish has come into being for more than 2, 000 years and can be traced back to the Three Kingdoms period. You can hire a Chinese language teacher online skype to learn more details of the dish. The cooking material of the dish is tenderloin, winter bamboo shoots, dry agaric, green Chinese onion, ginger, scallion and egg. Spices needed in cooking the dish are soy sauce, vinegar, pickled chilies, salt, white sugar, cooking wine, salad oil and water starch. The cooking method of shredded pork with garlic sauce, yu2 xiang1 rou4 si1 (鱼香肉丝in Chinese) originated from cooking of fishes. In this way, the dish smells like a cooked fish. Visit Chinese lessons tutoring video online to learn the cooking method. Here is a brief introduction of the cooking method. Slice the tenderloin into pieces of 0.3 centimeter thick and coat them with seasonings depends on your tastes. Then mince the agaric, clean and chopped the scallion, the garlic and ginger. Heat the wok with oil to 50% heat, add into the shredded pork, quickly row scattered with shovel, see shredded meat turns white and immediately take them out. The use the remaining oil after fried shredded meat, the oil temperature burns to 50 % heat again, then turns into a small fire, add into pickled chilies, ginger minces. And then put into the agaric, winter bamboo shoots shreds, and add the remaining salt. Add the fried pork in and pour into fish sweet spices rapidly mix well, when sauce gradually dry, take them out of the wok. You may learn the details on e Chinese channel.
Welcome to pay close attention to Best Ways to Learn Mandarin Online. Today I would like to introduce another delicious house specialty to you of Shaanxi cuisine. As we all known, Shaanxi Province is rich in various special snacks, for example, Shaanxi Liangpi. Today’s specialty is another famous and popular dish among tourists and the native, namely, Paomo, pita bread soaked in lamb soup, yang 2 rou4 pao4 mo2 (羊肉泡馍in Chinese). Visit Chinese lessons on skype to learn more about the specialty. Paomo, pita bread soaked in lamb soup, yang 2 rou4 pao4 mo2 (羊肉泡馍in Chinese), also called pita bread soaked in lamb or beef soup, niu2 yang 2 rou4 pao4 mo2 (牛羊肉泡馍in Chinese), is a typical food in Xi’an, the capital city of Shaanxi Province and also the hometown of Terra-Cotta Warriors. It is a hot stew of chopped-up steamed leavened bread, mo2 (馍in Chinese) cooked in lamb broth and mixed with lamb meat or beef. Besides, it is mainly made of lamb or beef soup and a large amount of chopped flat bread. Diners also like to break the bread into small pieces by their hands when chatting with each other. It seems an interesting thing in having Paomo, pita bread soaked in lamb soup. Usually, it is often eaten with pickled garlic and chili sauce. Continue reading on learning Chinese on skype. There is a legend about its origin. In the Five Dynasties (907 A.D.-960 A.D.) in China, the new emperor of the Song Dynasty returned to his hometown after seeing his fiancée off. Consumed most of his food and money on the journey, he had only two pieces of inedible big hard bread left. His subordinates went through a lamb shop and broke the bread into pieces and soaked them into the lamb soup. To their surprise, the newly created dish was extremely yummy. Since then, Paomo was born. You can learn the cooking method on echinese learning toggle.
Welcome to Chinese language tutor online. In the colorful Chinese food culture, names of some Chinese traditional dishes are very interesting. The name of today’s dish is among these dishes, in other words, its name is very interesting and attractive. Have you ever heard of a Chinese dish names ants climbing trees? Maybe some of you had been cheated by the name of the dish and didn’t believe it is a dish once hearing the name literally. What does the dish really is? You can find out it on Chinese character learning for Chinese speakers. Ants Climbing Trees, ma2 yi3 shang4 shu4 (蚂蚁上树in Chinese), also named Ants Creeping on Trees or Ants Climbing a Hill, is bright in color. The dish gets the name because the ground meat on the vermicelli seems like some ants climbing on trees. The cooking material of the dish are vermicelli, ground pork, broad bean paste, chicken essence, monosodium glutamate, cooking wine, green onion, garlic and ground chili. Among the above-listed cooking material, the amount of the seasonings can be appropriately used according to your personal taste. Visit learning Chinese online classes to read more about the dish. Today’s dish originated from the Yuan Dynasty (1271 A.D.-1368 A.D.). In order to sit for a higher civil service examination in the capital city, the scholar Dou Tianzhang sold his daughter Dou E to his creditor Mrs Cai to be her future daughter-in-law. Unfortunately, her husband died of illness soon after their marriage, and Mrs Cai also got sick in bed with the sudden death of her son. Then Dou E had to shoulder the responsibility of the family. She was attentive to her mother-in-law. However, Dou E’s family was about to use out of money, so she had to force herself to buy food on credit. After she bought meat from a butcher on credit twice, he refused to sell pork to her. But the butcher gave Dou E a small chunk of pork for her moving begging. She invented the dish finally. More details from echinese learning toggle.
First and foremost, welcome to sign up for online 1on1 mandarin lessons. In this lesson, I would like to introduce one of the Chinese top snacks to you. Today’s snack is prevalent and popular in Shaanxi Province, northwest China (the hometown of Terra-Cotta Warriors). It is also one of the representative specialties among snacks in northwest China. If you are fond of the flavor of spicy and sour, you must like it. If you want to learn more about today’s snack, please log on to best ways to learn Mandarin online. Shaanxi Liangpi, gan3 mian4 pi2 (擀面皮in Chinese) originated from the Tang Dynasty (618 A.D.-907 A.D.), and the primary name of gan3 mian4 pi2 was yu4 jing1 fen3 (the Chinese character, yu4, 御 means anything related to imperial). It is said that the snack was discovered an emperor in a travel and the emperor brought the cooker back to the imperial palace. Shaanxi Liangpi has different varieties, and it is made of flour or rice four. But the common flavor they shares is that both of them are featured with a taste of tough, pliable, soft, cool, fragrant, spicy and sour. You can learn the cooking material and cooking method on learning Chinese using skype. The main cooking material of Shaanxi Liangpi includes water, flour or rice flour, vegetable oil. Prepare the above-mentioned main ingredients beforehand. Then make dough with flour or rice flour and wash the dough in the water until the dough turns into gluten (a necessity in Shaanxi Liangpi). The next step is very important. Put the dough washed water for 3 to 5 hours and then pour out the water with the sediment left. But you should keep enough water to maintain the viscosity. Then you can use a dipper to scoop up little by little and steam the sediment in a pot. Above is the brief introduction of Shaanxi Liangpi’s cooking method. If you want to have a try, more details you can get from mandarin skype tutor reviews.
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