Egg Drop Soup
Brazilian chocolate truffles - brigadeiro
Clam chowder
Purple sprouting broccoli tempura with nuoc cham
Dutch doughnuts
Chicken Congee
Radish Stewed Lamb Ribs
This soup is fresh and not greasy. The lamb is tender, flavorful, and soft. After soaking up the broth, the radish is sweet and soft. It is a common home-style warming dish for winter in Northern China. Lamb is rich in high-quality protein and iron, while radish contains vitamins and dietary fiber. The combination nourishes the spleen and stomach, dispels cold, and aids digestion. Although it requires blanching to remove the 'fishy' smell and a two-step cooking process, the steps are clear and easy to follow, even for beginners. The overall preparation takes about two hours, but can be shortened to about one hour using a pressure cooker.
Yangzhou Fried Rice
This is a richly garnished upgraded version of fried rice. The grains are distinct, the eggs are tender and smooth, and it combines shrimp, luncheon meat, and diced vegetables. It offers distinct textural layers and is a classic staple dish of the Huaiyang cuisine. It is rich in high-quality protein, carbohydrates, and vitamins, and provides a balanced nutritional profile. Although there are many steps, the operations are intuitive and friendly for beginner cooks; you just need to wait patiently to prep ingredients. Estimated prep time is about 1 hour.
Coq au vin
Pickled Plum Boiled Edamame
Pickled Plum Boiled Edamame is a sour and sweet appetizing home-cooked side dish. It has a refreshing, soft texture and carries the natural fruity scent of plums. Edamame is rich in plant protein and dietary fiber, helping to supplement energy and promote digestion. The method is very simple, even beginners can pick it up easily. The entire process takes only 35 to 45 minutes to complete.
