Chinese New Year Snack

Chinese New Year Snacks usually have Fried dumplings, Egg power and Fired lotus root.

Fried dumplings: means future life is rich and full. It looks like fried dumplings. But the stuffing is sweet, mixed with shredded coconut, fried peanuts, sesame seeds and red beans mash, wrapped with dumpling skin.

Egg power: Are made from flour, gluten flour, eggs and lard. Mixed all ingredients and then drop them to the oil pan, deep-fried to a pale yellow color. Picked up, and then dipped maltose to serve.

Fired lotus root: Sliced Lotus root dipped in flour and then into the pan, until golden brown color.

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My favour restaurant in Melbourne

My favour restaurant in Melbourne is - The European located at the top end of Spring Street and facing the Parliament House. Reminiscent of old world Europe, The European mines the traditions of rural France, Italy and Spain. I highly recommend this restaurant with its high standard service and creative dishes, especially the hot Chocolate tastes very well with good price around $4! Steam Barramundi

ChenPi - Chinese Truffles

ChenPi is sun-dried tangerine (mandarin) peel used as a traditional seasoning in Chinese cooking and traditional medicine. They are aged by storing them dry. The fresh peel has a pungent and bitter taste. The more longer stored ChenPi has better taste and greatly reduced the volatile oil and flavonoids content will be increased which the medicinal value can be reflected. It's used to treat cough, rheum and stomach pain especially in winter season .The below image is a fifteen years old ChenPi. It smells very nice like French Truffles! It can be used in cooking as well such as soup and slow cooking dishes. Mandarin usually grow up in Middle and South China. You can use IMPERIAL mandarin to make ChenPi in Australia. You need to dry the peel and keep them in dry condition for at least one year.

Beggar Chicken

Beggar Chicken - a traditional dish in China with over hundreds years history. It was said that a beggar got a chicken one day, but he didn't has cookware and seasoning. Finally, he found a way to cook the chicken: wrapping the chicken with soil, and then grilled in the charcaol mill about 3 to 4 hours which made a rare and unique cuisine. Nowadays the modern cooking is wrapped chicken in lotus leaves and encase it in clay, and then grilled or baked.

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