Jacklyn Chen

Jacklyn Chen

Full time mom, 2 kids. Love singing

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Jacklyn Chen Free Articles

Electric Fan and Health

Science behind using an electric fan

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Chinese cooking: Special ingredients

I have briefly introduced two most classic and expensive Chinese cooking ingredients (shark fins and bird's nest) in my previous article. Here I'll continue to introduce some other special ingredients that are more regularly used in our daily cooking. They are quite affordable, of course, not like shark fins and bird's nest, people can only dream about in China unless you don't know where to spend your money on.

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Special Ingredients: Shark Fins & Bird's Nest

There are wide variety of ingredients in Chinese cooking. In this chapter I'll introduce the two finest and most expensive ingredients in Chinese cooking.

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Sweet & Sour Pork (Gu Lao Rou)

Sweet & Sour Pork is the most well known Chinese food abroad. According to a Cantonese chef, the primitive or the authentic cooking method of the dish is to add Cantonese pickled vegetables. When cooking, simply sauté the pickled vegetables along with the deep fried pork. Unfortunately, it is not always easy to find Cantonese pickled vegetables, so here I'll be pleased to introduce everyone a Sweet & Sour Pork recipe without the pickled vegetables but still tastes as delicious.

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Cucumber & Pork Soup

Due to the fact that cucumber is rich in all kinds of vitamins as well as calcium, phosphorus, iron, and many other minerals, it is one of the essential vegetables that we cannot live without at our dining table. The traditional Chinese medicine believes that cucumber is diuretic, it subsides swelling, improves our looks, even more, it fights tumor! No matter how you cook cucumber - stir fry, eat it uncooked, or tossed cold with sauce, they all taste good. But, have you tried cucumber soup? If you cook a cucumber soup by following the recipe below, I know you will be pleasantly surprised - hmm.. delicious!

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Braised fish in soy sauce (Hong Shao Yu)

Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell thick in juice. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces.

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Chinese Eight Treasure Rice Pudding

The eight-treasure rice pudding is a well known traditional Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits (typically called dates here in general) and nuts. This food has been through several thousand years and spreads the entire nation. The ingredients used in each place are largely identical but with minor differences. The eight-treasure rice pudding from south of Yangtse River is one of the most well-known varieties and has become a delicacy in Chinese traditional banquet.

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Flying kites in Beijing

The sky in spring is kites' paradise. When the brilliant multi- colored kites embellish in the deep blue sky, you can immerse in the contented mood, enjoy the rare leisure and carefree, perhaps this is the most romantic thing in the spring. Kite, not only is it a kind of toy or a traditional continuing, it is more a cultural accumulating. In the "Three Stone Rooms", the capital's youngest kite master Liu Bin from the kite aristocratic family, said that kite contains too many different cultures, flying a kite also must emit the affective tone.

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Chinese sugar fried chestnuts

The "Liang Xiang" chestnuts are well known. Here "Liang Xiang" refers to the old "Liang Xiang" county, is equivalent to part of the mountain area of "Fangshan" district of Beijing, and is not the "Liang Xiang" village county. "Liang Xiang" chestnuts really are "Fangshan Chinese chestnuts".

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Sweet & Sour Fish

Sweet and sour fish is one of the most popular traditional Chinese dish, normally cooked with carp. The method to cook an authentic Chinese sweet and sour fish (Tang Tsu Yu) is to use what we call 'Liu', meaning 'quick-fry'. The fish should be tender inside and crispy outside. Its original flavour gets reserved while the unpleasant raw fish smell would be completely removed. Many Chinese families cook this dish on a regular basis. It is considered an universal dish that has been enjoyed by people from everywhere in China for many years.

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