#asianchef Instagram Photos & Videos

asianchef - 11159 posts

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  • zoeyxinyigong - Zoey Gong @zoeyxinyigong 1 week ago
  • Yesterday was #端午节 Dragon  Boat Festival. It is a chinese national holiday The occurs on the 5th is the 5th month of traditional Chinese calendar. .
On this day, people eat rice dumplings to commemorate the death of a famous poet and minister Qu Yuan, who drowned himself in despair after his capital was captured by enemy. .
Rice dumplings are basically seasoned sticky rice wrapped in a special leave (Zong Ye). In the center there are usually different kinds of fillings, from savory ones like pork belly to sweet ones like red bean paste. .
The shape, color, and flavors of Rice dumplings vary in different regions of China. The ones you usually see in Chinatown are from the Southern provinces. They like to use peanuts, ming bean, alkaline water, sausage, and egg yolk. From my region, we like to season the rice with soy sauce, so our dumplings are dark brown, with a big piece of pork belly (shiitake for vegan ones!) in the center. In other parts of China, many different ingredients are used, including the ashes of a certain grass to make the rice look grey/black. And many other then are naturally vegan and gluten free. It is truly a fascinating subject to look at as a comparison of regional Chinese cuisine. .
I was making some mini rice dumplings yesterday, with sticky rice, sticky grand millet, mung bean, jujube dates, and lotus seeds. It’s not a traditional combination but... that’s what I do haha. And I love how small it is so you won’t stuff yourself. .
Besides rice dumplings, Other traditions on this day includes: watch dragon boat race, braid 5-colored silk threads to keep bad spirits away, hang mugwort at home for protection etc. .
Also fun fact, this was my favorite childhood food! I have so much to say about this haha. What’s your favorite rice dumpling flavor? Have you tried it before? Let me know in the comment!
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#ricedumplings #vegan #chinesefood Yesterday was #端午节 Dragon Boat Festival. It is a chinese national holiday The occurs on the 5th is the 5th month of traditional Chinese calendar. . On this day, people eat rice dumplings to commemorate the death of a famous poet and minister Qu Yuan, who drowned himself in despair after his capital was captured by enemy. . Rice dumplings are basically seasoned sticky rice wrapped in a special leave (Zong Ye). In the center there are usually different kinds of fillings, from savory ones like pork belly to sweet ones like red bean paste. . The shape, color, and flavors of Rice dumplings vary in different regions of China. The ones you usually see in Chinatown are from the Southern provinces. They like to use peanuts, ming bean, alkaline water, sausage, and egg yolk. From my region, we like to season the rice with soy sauce, so our dumplings are dark brown, with a big piece of pork belly (shiitake for vegan ones!) in the center. In other parts of China, many different ingredients are used, including the ashes of a certain grass to make the rice look grey/black. And many other then are naturally vegan and gluten free. It is truly a fascinating subject to look at as a comparison of regional Chinese cuisine. . I was making some mini rice dumplings yesterday, with sticky rice, sticky grand millet, mung bean, jujube dates, and lotus seeds. It’s not a traditional combination but... that’s what I do haha. And I love how small it is so you won’t stuff yourself. . Besides rice dumplings, Other traditions on this day includes: watch dragon boat race, braid 5-colored silk threads to keep bad spirits away, hang mugwort at home for protection etc. . Also fun fact, this was my favorite childhood food! I have so much to say about this haha. What’s your favorite rice dumpling flavor? Have you tried it before? Let me know in the comment! . #ricedumplings #vegan #chinesefood
  • Yesterday was #端午节 Dragon Boat Festival. It is a chinese national holiday The occurs on the 5th is the 5th month of traditional Chinese calendar. . On this day, people eat rice dumplings to commemorate the death of a famous poet and minister Qu Yuan, who drowned himself in despair after his capital was captured by enemy. . Rice dumplings are basically seasoned sticky rice wrapped in a special leave (Zong Ye). In the center there are usually different kinds of fillings, from savory ones like pork belly to sweet ones like red bean paste. . The shape, color, and flavors of Rice dumplings vary in different regions of China. The ones you usually see in Chinatown are from the Southern provinces. They like to use peanuts, ming bean, alkaline water, sausage, and egg yolk. From my region, we like to season the rice with soy sauce, so our dumplings are dark brown, with a big piece of pork belly (shiitake for vegan ones!) in the center. In other parts of China, many different ingredients are used, including the ashes of a certain grass to make the rice look grey/black. And many other then are naturally vegan and gluten free. It is truly a fascinating subject to look at as a comparison of regional Chinese cuisine. . I was making some mini rice dumplings yesterday, with sticky rice, sticky grand millet, mung bean, jujube dates, and lotus seeds. It’s not a traditional combination but... that’s what I do haha. And I love how small it is so you won’t stuff yourself. . Besides rice dumplings, Other traditions on this day includes: watch dragon boat race, braid 5-colored silk threads to keep bad spirits away, hang mugwort at home for protection etc. . Also fun fact, this was my favorite childhood food! I have so much to say about this haha. What’s your favorite rice dumpling flavor? Have you tried it before? Let me know in the comment! . #ricedumplings #vegan #chinesefood
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  • chefjennydorsey - Jenny Dorsey @chefjennydorsey 1 week ago
  • I’m headed south today to exercise my speaking muscle: first to Memphis to lead a cooking workshop for @HillsPet veterinarians and then to Charleston on Sunday through Tuesday for @thisisFABchs where I’ll be on a couple different panels about food, tech and entrepreneurship. (If you’ll be in either city while I’m there, come say hi!) It’s going to be a pretty busy few days, but the main question on my mind is...where am I going to eat?! Please send me your recommendations! I’m really looking forward to dining alone so places that are not too “scene-y” or “date-y” would be lovely, and you know I’m especially interested in regional specialties and immigrant cuisine. Thank you all kindly in advance!⠀
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Photo of me introducing Asian in America to a new crowd — by far the most nerve-wracking public speech I have to do on the regular. Photo by @SSMPhotog I’m headed south today to exercise my speaking muscle: first to Memphis to lead a cooking workshop for @hillspet veterinarians and then to Charleston on Sunday through Tuesday for @thisisfabchs where I’ll be on a couple different panels about food, tech and entrepreneurship. (If you’ll be in either city while I’m there, come say hi!) It’s going to be a pretty busy few days, but the main question on my mind is...where am I going to eat?! Please send me your recommendations! I’m really looking forward to dining alone so places that are not too “scene-y” or “date-y” would be lovely, and you know I’m especially interested in regional specialties and immigrant cuisine. Thank you all kindly in advance!⠀ .⠀ Photo of me introducing Asian in America to a new crowd — by far the most nerve-wracking public speech I have to do on the regular. Photo by @ssmphotog
  • I’m headed south today to exercise my speaking muscle: first to Memphis to lead a cooking workshop for @hillspet veterinarians and then to Charleston on Sunday through Tuesday for @thisisfabchs where I’ll be on a couple different panels about food, tech and entrepreneurship. (If you’ll be in either city while I’m there, come say hi!) It’s going to be a pretty busy few days, but the main question on my mind is...where am I going to eat?! Please send me your recommendations! I’m really looking forward to dining alone so places that are not too “scene-y” or “date-y” would be lovely, and you know I’m especially interested in regional specialties and immigrant cuisine. Thank you all kindly in advance!⠀ .⠀ Photo of me introducing Asian in America to a new crowd — by far the most nerve-wracking public speech I have to do on the regular. Photo by @ssmphotog
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