DINNER --- pan-fried lotus root | tong-hao porridge with crushed peanuts | rice | wine
- simply the best combination
Wednesday, November 23, 2016
a bit of Yin and Yang
11-23-2016 Wed.
DINNER --- pan-fried lotus root | tong-hao porridge with crushed peanuts | rice | wine
DINNER --- pan-fried lotus root | tong-hao porridge with crushed peanuts | rice | wine
Labels:
Chinese home cooking
Blog Archive
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2016
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November
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- staples
- separated menu for Tuesday
- seasonal friends
- steamed short ribs with crushed rice
- Thai-style hot-sour stew
- united states of food
- quabili pilau, no Turkey
- a bit of Yin and Yang
- vegetable soup
- onion soup, Chinese twist
- cook fresh
- orange, three ways
- german dumplings
- soup for dancers
- stir-fry
- wonton soup
- delicata squash
- roasted red peppers go long ways
- promfret fish
- homey and fancy together
- soup of the day
- mustard greens
- the fall
- crisp bread and smooth soup
- Chinese greens with a halloweenish name
- homemade Danish oat bread and Icelandic lamb
- stemed Chinese eggplant
- butternut squash and apple soup
- simmered okra and tomato
- tong-hao porridge
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November
(30)