Dim Sum in Guanzhou 廣州點心

Dear readers, a Wandering Eats post!  We were up to Guangzhou 廣州, that two thousand plus year old city, historically a major port and terminus of the Silk Road and renowned birthplace of the fabulous and world famous Cantonese cuisine.  So much good food in this food city, everything was yummy!  That's our measure of a really cool city - if you can eat well everywhere, from restaurants to hawker food to snacks to sweets, well, that's the best kind of city ever!

We started our eating adventures at what we think is one of the best dim sum restaurants around, the Guangzhou Restaurant 廣州酒家!  This restaurant, first opened in 1935, is one of revered 'old restaurant' chains in this city of picky eaters.  We had been there only once before and had been totally blown away by the quality of not only the food, but also the whole experience.  This particular location at Longjin West Road opened in 2022 with a new and exciting concept: providing top notch authentic traditional Cantonese cuisine 粵宴 along with immersion in a Lingnan garden 嶺南園 meets Xiguan 西關 style surroundings.

Calbee Chips Black and White Re-packaging

Imagine our shock, while strolling through the colorful world of the modern supermarkets, to see these packets of Calbee potato chips, completely in black and white packaging!  So beautiful, amiright?!  I've eaten Calbee potato chips before plenty a time, they're one of the biggest Japanese potato chip makers around, with many an interesting asian inspired flavor.  But I had never seen anything packaged in monotone like these chips and so, naturally, we had to grab some to try out!

Tamago Sando/Japanese Egg Sandwich

This post is a love note to the oh so addictive egg sandwich that we discovered in the fab Japanese convenience store Lawson and fell in love with instantly and completely!  The phonetic Japanese name of 'Tamago Sando' translates to 'egg sandwich.'  I know, I know, there have been egg sandwiches around for ages and ages, what's the big to-do for one more egg sandwich?  Well, after our last visit to Tokyo, we so longed for our daily Lawson's egg sandwich that I finally put my foot down, no more dreaming ladies and gents, let's make our own!

And it was, wonderfully, so easy to make and so happy to eat!  With a creamy and ever so comforting eggy filling spread onto soft and pillowy milk bread, this humble Tamago Sando Japanese Egg Sandwich is to die for!

Homemade Almond Milk

An absolutely unexpected and most delightful discovery!  It all kinda happened as a offshoot of us making the most delightfully creamy chia seed milk puddings.  If you're familiar with chia seeds, you will already know that these little fiber packed seeds must be soaked in a liquid, wherein they expand, soaking in tons of the liquid and exuding a gel that mixes with the liquid to form a wonderful pudding like texture.  So creamy and delicious but we wanted to find an alternative to using dairy.  And thus we discovered homemade almond milk...an amazing alternative to dairy milk!

Black Sesame Pastry Filling 黑芝麻餡

A spin on the classic Chinese pastry filling, this Black Sesame Pastry Filling is transformed by the addition of extra layers of rich flavors like butter and condensed milk.  Easy to make, deliciously nutty and sophisticated in taste, wickedly black in color, this Chinese Black Sesame Pastry Filling is a soooo yummy and a perennial crowd favorite!

Winter Melon Pastry Filling 冬瓜餡

 

Onward on another new and exciting food filling for our Five Flavors Mini Crystal Zongzi!  This Winter Melon Pastry Filling 冬瓜餡 is a filling that surprised us quite a bit.  I had never realized that the Winter Melon Candy could be used to make a filling!  Even though candied, the winter melon candy still retains the sponginess of the original melon, thus, when transformed into this filling, it soaks up all the flavors it is cooked with, especially the floral hints from the osmanthus flower syrup.  Sweet and delicate, this unique filling is quite delectable!

Matcha Pastry Filling 抹茶餡

Look at this green!  This is another one of the Five Flavors of Filling that we made for our zongzi 粽子 this year.  The gorgeous green comes from matcha 抹茶, the finely ground powder of green tea, used in Japan traditionally as a part of the tea ceremony.  It is also, most delightfully, used in baked goods and candies, the fact of which we exploit today by making this Matcha Pastry Filling 抹茶餡, a creamy, luscious, gorgeously green pastry filling with a unique grassy, sweet yet slightly bitter umami flavor that is out of this world!

Pineapple Custard Pastry Filling 鳳梨蛋奶餡

Wow-oh-wow, look at this gorgeous yellow!  As one of the flavors used for our Five Flavors Mini Crystal Zongzi 五味迷你水晶粽子, this fruity filling starts with a coconut milk custard base and combines it with cooked down pineapple, creating a creamy Pineapple Custard Pastry Filling 鳳梨蛋奶餡 that is bursting with fresh, gorgeous, sweet and tart tropical flavors!

Coconut Milk Custard Pastry Filling 椰香蛋奶餡

We start with the creamiest and most basic flavor of the five as we begin our tour of the Five Flavors Mini Crystal Zongzi 五味迷你水晶粽子 filling's flavors.  Based on the classic and comforting flavors of custard and coconut, this Coconut Milk Custard Pastry 椰香蛋奶餡 is a milky, eggy creamy delight that is easy to make and suitable not only as filling for zongzi 粽子 but also for all kinds of Chinese pastries and bao!

Five Flavors Mini Crystal Zongzi 五味迷你水晶粽子

Just in the nick of time for Dragon Boat Festival 端午節!  Except well, this post was originally planned to go out much earlier but I've been laid up sick, one of the many sicknesses that children bring back from school.  So let's just say just barely in the nick of time shall we, lol!

We decided to go a wee bit fancy this year for Dragon Boat Festival and thus ended up with a platter of new and exciting zongzi flavors to tickle the palette and please the eyes.  We proudly present this Five Flavors Mini Crystal Zongzi 五味迷你水晶粽子, five different delicious fillings cradled in crystal skins of translucent tapioca pearls, wrapped in fragrant bamboo leaves before being steamed to perfection!

Beijing Style Spring Onion Pancake 北京蔥油餅

I'm sure, dear readers, that you all are probably familiar with the fabulous Chinese spring onion pancake 蔥油餅!  Well, here is an alternate version, a Beijing Style Spring Onion Pancake 北京蔥油餅 that is similar yet different: delicate, super thin, eggy and just as delicious as its more famous cousin.  

This delicate pancake, infused with the savory umami aromas of spring onion and shallot, tis not only easy to make, but nom, nom, nom, perfect for an eggy breakfast or as a hot satisfying snack.  And, if you're feeling extra creative, use this thin delicious pancake to present a variety of other dishes in an alternative fabulously wrapped up way!

Haw Flakes Roselle Ice Cream 山楂餠洛神花雪糕

There is something absolutely sneaky and yet so satisfying about taking a childhood favorite food, a food most delicious and also most childishly fun to play with, and turn that food into a grown up version of itself!

Thus it is with cheeky pride that I present you with one of my favorite childhood candy treats,  haw flakes, a candy made from the hawthorn fruit, now transformed into Haw Flakes Roselle Ice Cream 山楂餠洛神花雪糕, a most elegantly fruity and tangy ice cream infused with the kiss of orange liqueur.   My oh my, some very grown up ice cream-liciousness!

Roselle Hibiscus Tea 洛神花茶

Nothing like a drop of tea, eh?  And even better, a drop of tea infused from flowers!  This beautiful tart and refreshing tea is made from dried flowers, specifically the dried Roselle of the Hibiscus flower genus.  I discovered this flower while researching for an ice cream that I want to make (as the weather grows warmer the desire for luscious ice creams increases, no?)  

After locating dried roselle 洛神花 at my local Chinese herb/spice shop I brewed myself up some Roselle Hibiscus Tea 洛神花茶.  Oh my oh my, what a tea: truly a gorgeous red color, gleaming and sparkling, with a most refreshingly tangy and fruity flavor!

Chinese Lotus Paste Cookie Pastry 蓮子糕餅

Recently we've been all over our new dim sum recipe book, 正統中式點心全書: 師承香港傳奇料理大師 by 吉岡勝美 which translates into 'The Complete Book of Authentic Chinese Dim Sum' by Katsumi Yoshioka.  The Japanese author of this book apprenticed with the legendary culinary master Chef Liang Jing 梁敬, at the 敬賓酒家, a famous Cantonese restaurant in the 80's.  Omgosh, this book, it's so fab! 

Y'all know that dim sum is traditional Cantonese way of eating where bite sized dishes, both sweet and savory, are served alongside of pots of fragrant tea.  Dim sum translates to  'touch the heart' and is one of the Cantonese culinary treasures!

From this recipe book we previously made the Chinese Peony Pastry 牡丹形酥餅, a most delightful pastry that opens silky pastry petals out just like a real flower.  This time we tried another pastry from this dim sum book, Chinese Lotus Paste Cookie Pastry 蓮子糕餅, and were so taken with the results...in other words, can't stop eating!  These small delicate morsels of pastry consist of a flavorful cookie dough wrapped about a lusciously smooth and velvety lotus seed paste filling.  Kinda like a Chinese version of petit fours.  What's there not to love?  

Chaozhou Soy Sauce Braised Hotpot 滷水火鍋

Previously, in a Wandering Eats post, we raved about the famously delicious traditional beef hotpot 牛肉火鍋 we had while in Chaoshan 潮汕.  Omgosh, so good...

More recently, whilst again on a wander, we got to try another type of traditional and unique hotpot from Chaoshan 潮汕 and boy-o-boy is it every so scrummy!  What the heck, so much yumminess, amirite?  This Soy Sauce Braised Hotpot 滷水火鍋, instead of using the typical clear or spicy soup base, uses a soy sauce based braise broth infused with spices like star anise, cinnamon, ginger, chilli peppers and garlic.  This is the same braise that is used for Chinese  method of 'red cooking' or 'hong shao' 红烧!

This Soy Sauce Braised Hotpot is served with many small dishes of fresh raw ingredients that you then cook by immersing in the aromatic braise broth.  The spice infused soy sauce braise infuses the raw ingredients with the braise flavor as it cooks.  We'd never tried hotpot this way and we were delighted with the experience!

Rosemary Focaccia Bread

I like making bread.  No, wait, I love making bread!  It's so meditative- the mixing, kneading, proofing and baking are just soothing to the soul.  And, of course, eating fresh fragrant home baked bread is such a rewarding experience; there's no better bread than fresh from the oven!

I wanted to share my new favorite bread recipe, Big Bubbly Focaccia, from that most fabulous of bread sites, King Arthur Baking.  I initially tried making this focacia because 1) we looove focaccia and 2) it was King Arthur's 2025 Recipe of the Year (which is a total thing!).  After making it the first time I was flabbergasted by the amazing and easy to achieve results.  This focaccia bread is absolutely fabulous- so airy, tall and light with a most tender and flavorful crumb and a wonderfully golden crispy crust.

We are so in love with this Rosemary Focaccia Bread and have been making it over and over ever since!

Homemade Ricotta Cheese

Have you ever heard of ricotta cheese?  Ricotta is a fresh soft Italian cheese with a creamy texture that is amazingly used in so many delicious sweet and savory dishes!  Simply top on to fruit with a drizzle of honey or smear on toast with a sprinkle sea salt/pepper.  For savory dishes use to make lasagna, stuff ravioli and to top pizza.  For sweet treats use to make lusciously light cheesecakes, pies, cakes and that extra special Italian dessert cannoli.  What a powerhouse of a cheese, amirite?!

Ricotta actually means 'recooked' in Italian, as it is traditionally made by 'recooking' the leftover whey from making rennet based cheeses like parmesan or provolone.  However, there are other simple ways to make this cheese.  For us, as a consequence of making homemade yogurt and failing sometimes, we discovered, to our delight, that ricotta cheese is very easily made at home with just a few simple, always on hand ingredients!  Wow, oh, wow!  What a discovery indeed, yummilicious ricotta cheese, with its mild, creamy, slightly sweet and nutty flavor, moist and soft texture, made fresh and easy peasy at home.  It was my first homemade cheese and it was perfect!

Chinese Peony Pastry 牡丹形酥餅

Dear readers, I have recently discovered a most fabulous book of dim sum!  Dim sum 點心 is a traditional Cantonese style of dining on small bite sized tidbits, both sweet and savory, all exquisitely presented, while drinking fragrant Chinese tea.  Ooooo..we love us some dim sum, how about y'all?

The dim sum book of which I speak is 正統中式點心全書: 師承香港傳奇料理大師 by 吉岡勝美 which translates into The Complete Book of Authentic Chinese Dim Sum by Katsumi Yoshioka.  The Japanese author of this book apprenticed with the legendary culinary master Chef Liang Jing 梁敬, at the 敬賓酒家, a famous Cantonese restaurant in the 80's.

This is our first try at a recipe from this book and boy-o-boy are we pleased!  Around a delicious heart of creamy lotus seed paste, this Chinese Peony Pastry 牡丹形酥餅 opens out in the most delicate flaky pastry petal layers, looking just like real peony blossoms.  Super duper uber gorgeous amirite?!  And the perfect special treat to celebrate the Chinese New Year!

Homemade Yogurt

This delectable something!  Oh, I am pleased as punch that I finally figured out how to make this at home!  Yogurt, delectable thick, smooth and creamy yogurt, homemade without a machine.  Omgosh this makes me so happy!

Previously, I gotta admit, we were kinda so-so on yogurt.  Sometimes good, sometimes okay, sometimes too sweet or a wee bit too sour, fruit kinda goopy, etc.  That and the kinda pricey price point and we never really got into yogurt.  But one fine day I read that making yogurt at home was pretty straight forward and, as I had recently discovered a really great milk, we plunged into our great homemade yogurt experiment.