From the bustling streets of Beijing to night markets in Los Angeles, 糖葫芦 (tánghúlu), China’s iconic candied fruit skewers, have captivated taste buds around the globe. This centuries-old snack, with its glittering sugar shell and tangy fruit center, isn’t just a treat; it’s now a fun, easy DIY adventure you can share with your kids at home. With just sugar, fruit and a little creativity, you can bring a piece of Chinese tradition into your kitchen while making sweet memories together.

The key is getting the sugar syrup to the right stage. Here’s a basic, safe recipe for beginners.

Ingredients:
1 cup hawthorn berries or strawberries if you’re feeling fancy
1 cup white granulated sugar
½ cup water

Equipment:
6-8 wooden skewers
heavy-bottomed pot
pastry brush and a small bowl of water (for managing sugar crystals)
baking sheet lined with parchment paper

Instructions:

1. Wash your hawthorn berries and dry them thoroughly with a kitchen towel. Any water will prevent the sugar syrup from sticking.

2. Skewer the fruit onto the sticks (3-4 pieces per skewer).

3. In your heavy-bottomed pot, combine the sugar and water. Heat over medium-high heat. Do not stir once it begins to boil. Swirling the pan gently is okay if needed. Let it boil until the syrup turns a light golden color** (around 150 C / 300 F on a candy thermometer, if you have one). This is the “hard crack” stage.

4. Once the syrup is ready, immediately remove it from the heat. Work quickly but carefully (the syrup is extremely hot!). Tilt the pot and dip each skewer of fruit into the syrup, rolling it to coat evenly. Let the excess drip off.

5. Set the candy. Place the coated skewers on the oiled parchment paper and let them cool and harden completely at room temperature for about 10-15 minutes. Do not refrigerate, as this can cause the sugar to become sticky.

Images: Freepik

Zongzi (粽子), also known as sticky rice dumplings, is a traditional Chinese dish enjoyed during the Dragon Boat Festival, which falls on the 5th day of the 5th lunar month. This year, that’s May 31. You’ve probably already seen them everywhere. These pyramid-shaped treats are made of glutinous rice stuffed with various fillings, wrapped in bamboo leaves, and steamed or boiled to perfection. Beyond its delicious taste, zongzi carries deep cultural significance, symbolizing loyalty, remembrance, and protection against evil spirits.

What is Dragon Boat Festival?

The Dragon Boat Festival honors the memory of Qu Yuan, a patriotic poet from the Warring States period who drowned himself in the Miluo River to protest corruption. Legend has it that villagers threw rice into the river to feed his spirit and ward off fish, eventually leading to the tradition of making zongzi.

Today, zongzi is not only a festival staple but also a symbol of family unity. Families gather to wrap and steam them together, and different regions in China have their variations, like how in Southern China, zongzi tend to be savory with pork and salted egg yolk, while northern versions are often sweet with red bean paste or dates.

Making zongzi at home is actually easier than it sounds.

Ingredients (Makes 10-12 zongzi)
Glutinous rice (2 cups, soaked overnight)
Bamboo or reed leaves (20-24, soaked & cleaned)
Pork belly (200g, marinated in soy sauce, rice wine, and five-spice powder)
Salted egg yolks (5-6, halved), optional
String or twine (for tying)

Instructions: 
Prepare the Leaves – Soak bamboo leaves in hot water for 1 hour, then scrub clean.
Marinate the Fillings – Season pork with soy sauce, sugar, and spices for at least 2 hours.
Assemble the Zongzi –
– Take two leaves, overlap them, and form a cone.
– Add a spoonful of rice, then fill with pork, egg yolk, mushrooms, and peanuts.
– Cover with more rice and fold the leaves to seal.
– Tie tightly with string.
Cook – Boil for 2-3 hours until rice is tender.
Serve – Unwrap and enjoy hot or at room temperature.

Will you try making your own zongzi this year? Let us know in the comments below.

Images: Pexels, Freepik, Pinterest

There’s something incredibly soothing about a warm, silky bowl of steamed egg custard – especially when you’re feeling a little under the weather. Light, easy to digest, and packed with gentle nutrition, this simple dish is a go-to comfort food in many Asian cultures. In Japan, they have chawanmushi, in Korea there’s gyeran-jjim, and here in China, there’s zhengdangeng (蒸蛋羹). This delicate custard is a hug in a bowl when you need it most.

All last week, my little girl was home with an upset stomach. She didn’t want to eat much, and when she did, she could barely keep it down. Then, my dad reminded me of steamed egg custard, and it became a huge part of her recovery journey. When your appetite is low or your stomach is sensitive, steamed egg custard is a fantastic choice because it’s soft, smooth, and easy to digest, making it gentle on an upset stomach. Aside from the eggs, it’s primarily water, which helps with hydration – essential when your kid has an upset stomach. Eggs are high in protein, so when you’re feeling ill, they’re a great way to help your body recover. And, best of all, they’re super tasty, and you can customize them to fit your taste with your own mix of special sauce.

Try this super simple recipe at home.

Ingredients:
– 2 large eggs
– 1 cup warm water or mild broth (chicken or vegetable)
– ¼ tsp salt (adjust to taste)
– ½ tsp soy sauce or sesame oil (optional)
– Chopped scallions or cilantro for garnish (optional)

Instructions:
1. Whisk the eggs. In a bowl, gently beat the eggs until smooth. Avoid creating too many bubbles.
2. Add warm liquid. Slowly mix in warm water or broth along with salt. Strain the mixture through a fine sieve for an extra-smooth texture.
3. Steam gently. Pour the egg mixture into a heatproof bowl or small cups. Cover with a lid or aluminum foil to prevent water droplets from falling in.
4. Steam for 10-12 minutes. Place in a steamer over medium heat (or use a pot with a steaming rack and 1-2 inches of water). Steam until set but still jiggly in the center.
5. Turn off the heat and let it sit for 2 minutes before uncovering.
6. Drizzle with a little soy sauce or sesame oil if desired, and garnish with scallions. Serve warm.

Images: Pexels, Mina Yan

Thanksgiving is almost here and for those who’ve got the culinary skills to put their friends and family into food comas, here are our recommendations for where you can get decent turkeys for the big day.

If you’re the kind of family who prefers to only enjoy the eating part of the holiday without spending any time in the kitchen, fret not, we’ll be publishing our lists of Thanksgiving feasts in Beijing throughout the month. Check out Part 1 of our picks here.

Bingo Online

Bingo’s WeChat group sells fresh fruit and vegetables from the farm along with tried and tested products like nut butters, eggs, seafood, and meats throughout the year. For Thanksgiving this year they’re selling whole Russian turkeys with feet and giblets removed.  Shipping cost is all included and your turkey is shipped by SF Cold Courier within 48 hours directly to your door.

Price: 

RMB 578 for a 6-6.5kg turkey
RMB 618 for a 6.5-7kg turkey
RMB 658 for a 7-7.5kg turkey
RMB 728 for a 7.5-8kg turkey

To order, add him on WeChat by scanning the QR code below.

Sanyuanli Market

Every person who likes to dabble in the kitchen should visit this place. Sanyuanli Market is where you can find the rare ingredients needed to cook that special dish from home and source specific cuts. It’s where many Western restaurants go for their ingredients and a beloved gem for amateur chefs all over the city. Each stall sells its own specialty, and most are not the shrink-wrapped stuff you find in supermarkets. Here you can find fresh cuts from the butcher. And from what I’ve discovered over the years, if you don’t see what you’re looking for, don’t hesitate to ask. At Sanyuanli I was able to purchase turkey even in the middle of summer. The less common stuff is usually kept in the freezer, and even if they don’t have it there right that second, they can add you on WeChat and source it for you.

Find it:
Shunyuan Jie (opposite Jingkelong Supermarket, west of Sanyuan Dongqiao), Chaoyang District
朝阳区顺源街（三元东桥往西京客隆超市对面）
Open: Daily 5am-7pm

Schindler’s Food Center

Schindlers has great products all year round and around Thanksgiving they add Chinese turkey to their list of meats. The price is RMB 78/kg and they’ve got birds ranging from 6-8kg depending on what you’re looking for.

Find it:
1st Floor, Bindu Garden, No. 15, Zaoying North Road, Agricultural Exhibition Hall
农展馆北路枣营北里15号宾都苑1层
Open 8.30am-7pm

JD.com

Like with pretty much everything in China you can order your turkey online. Every online shopping platform has it, but personally, when it comes to raw meats, I prefer JD.com. This seller we found on JD has sold more than 2,000+ units of turkey and offers a free shipping and return policy. They’ve got a 4.7/5 star rating as a seller and 200+ customer reviews all giving their product 5 stars.

To check out their store, copy and paste this link below into your JD.com app.

【京东】https://3.cn/27-SNUh0「京战火鸡圣诞感恩节 烤生火鸡大火鸡 冷冻整只带头带脚 整只火鸡5.2斤装」
点击链接直接打开

If you’ve got other places you’d like to recommend to our readers, leave it in the comment section below. Happy cooking!

Images: Uni You, Bingo Online, Pexels

If you’re looking for the perfect way to pamper mom or to spend a slow-paced morning with your friends, then it’s time to check out the Butterfly Brunch at the Regent Hotel. My recent visit was packed with delicious food, a relaxing ambiance, and a beautiful small garden with actual butterflies that captivated my little girl.

I’m a firm believer that not every excursion with a young child should be focused on them. It’s great to take kids to restaurants that are specifically created for them, but they also need to see and experience new things, and, more importantly, know that while mommy loves them more than anything in the world, that mommy’s entire world doesn’t revolve around them. Sometimes we go to brunches with ball pits and slides where they can go wild, and other times, we go to ones where we can learn to enjoy a different kind of ambiance and discover new foods that they’ve never tried.

The Butterfly Brunch menu is a culinary masterpiece, featuring a wide variety of dishes that cater to every palate. Starting with freshly baked pastries and parma ham sliced right at your table, it’s a feast for the stomach and eyes.

From healthy yogurt bowls to hearty meat dishes, there were plenty of options to suit whatever mood you’re in. The big bowl of yogurt topped with fresh fruit and granola was such a refreshing start to our lazy weekend morning. 

For the main course, my personal favorites were the eggs Benedict and beef Rossini topped with foie gras that was cooked to absolute perfection.

And my 3.5-year-old little girl? Well, aside from devouring the freshly baked chocolate danish, she discovered that she absolutely loves Brie cheese. In fact, every day since taking her to Regent’s Butterfly Brunch, she’s asked me for her own little cheese plates. What a delightful way to introduce children to new flavors!

What’s a brunch without a little bubbly? The Butterfly Brunch includes three courses with free-flow sparkling wine (RMB 388) and an option for five courses with free-flow Perrier-Jouët Champagne (RMB 888). The brunch is from 11.30-3pm every Sunday, but they offer diners an extra hour of free flow as a thank you for traveling all the way to the Wangfujing area. They know you’ll probably get stuck in traffic somewhere along the way, because, well, this is Beijing after all, and they want to make sure your brunch is worth the drive.

The Butterfly Brunch isn’t just about the food – it’s about creating lasting memories. The attentive staff at the Regent Hotel go above and beyond to ensure that every guest feels special. For those bringing the kids along, they do have an à la carte menu available that’s filled with comfort foods that kids will love. Or do what I did and share your big portions with them.

Butterfly Brunch is available every Sunday from 11.30am to 3pm (with one extra hour of free-flow drinks).
RMB 388 for three courses with unlimited sparkling wine, house wines, cocktails, soft drinks, coffee and tea
RMB 888 for five courses with unlimited Perrier-Jouët Champagne

Find it:
99 Jinbao Jie, Dongcheng District
东城区金宝街99号
Tel: 8522 1888

Images: Mina Yan

Looking for a fun and engaging activity to do with your kids? How about making zongzi, the traditional Chinese rice dumplings of Dragon Boat Festival? This hands-on cooking project is not only a fantastic way to introduce your children to Chinese culture but also provides a delicious treat that the whole family can enjoy.

If you haven’t had one yet, zongzi are sticky rice dumplings wrapped in bamboo leaves. They come in various flavors, including sweet and savory, and are typically filled with ingredients like red bean paste, dates, pork, or mushrooms. The process of making zongzi is fun, easy, and educational, making it an excellent activity for kids.

What You’ll Need:

For the wrapping:

• Bamboo leaves (around this time of the year, they’re available at any local supermarket)

For the sticky rice:

• 2 cups glutinous rice (soaked in water for at least 3 hours or overnight)

For the fillings (choose sweet or savory):

• Sweet: Red bean paste, dates, or any sweet filling your kids enjoy
• Savory: Marinated pork, mushrooms, chestnuts, or salted egg yolk

Other items:

• Kitchen twine
• A large pot for boiling

Instructions:

1. Prepare the Bamboo Leaves: Rinse the bamboo leaves thoroughly and soak them in warm water for about 30 minutes to make them pliable.
2. Soak the Rice: While the leaves are soaking, have your kids help rinse the glutinous rice and let it soak in water for at least 3 hours or overnight.
3. Prepare the Fillings: If you’re using savory fillings like marinated pork, prepare these in advance. For sweet fillings, have your kids help measure and prepare ingredients like red bean paste or dates.
4. Assemble the Zongzi:

1. 1. Take two bamboo leaves and overlap them to form a cone shape. This is a bit tricky, so it’s a good idea for an adult to demonstrate first.
   2. Fill the cone halfway with the soaked rice. Let the kids help with scooping the rice.
   3. Add a spoonful of filling into the center.
   4. Top with more rice until the cone is almost full.
   5. Fold the leaves over the rice to cover it completely, forming a tight bundle. Use kitchen twine to tie the zongzi securely. Kids can help with tying, making sure the bundles are nice and tight.
2. Boil the Zongzi: Place the zongzi in a large pot of boiling water. Make sure they are fully submerged and boil for 2-3 hours, adding water as necessary. This is a step for adults, but kids can help check the water level and set a timer.
3. Cool and Enjoy: Once they’re cooked, remove the zongzi from the water and let them cool slightly before unwrapping and enjoying. This is the fun part where kids can unwrap their creations and taste the delicious results of their hard work.

So, gather your ingredients, roll up your sleeves, and dive into the delightful world of making zongzi with your kids. It’s a fun, educational, and tasty adventure that the whole family will love.

Images: Mina Yan, Siyu He

Happy Pie Day! Well, technically it’s Pi Day, but pie is much more fun to talk about. Mar 14, known as International Pi Day, is a celebration of the mathematical constant π (pi), which represents the ratio of a circle’s circumference to its diameter. Embraced by mathematicians, students, and enthusiasts worldwide, this day pays homage to the infinite and irrational number that plays a fundamental role in geometry, trigonometry, and beyond.

Whether you’re a math aficionado or simply someone with a sweet tooth ready to indulge in a slice of your favorite pie, International Pi Day brings together people of all backgrounds to appreciate the beauty and significance of this transcendent mathematical concept. Now let’s start Pi Day with some delicious Chinese meat pies – or 馅饼 (xiàn bǐng).

Chinese cuisine boasts a rich tapestry of flavors, and among its culinary delights are the diverse and delicious savory pies known as 馅饼 (xiàn bǐng). These savory pastries, filled with various mouth-watering ingredients, showcase regional flavors and offer a delightful experience for food enthusiasts. Let’s embark on a culinary journey to discover the different types of Chinese xian bing.

肉韭馅饼 (Ròu Jiǔ Xiàn Bǐng) – Pork and Chive Pie: A classic in many regions, this savory pie is filled with a delectable mixture of minced pork and fresh chives. The combination of savory meat and fragrant chives creates a harmonious blend of flavors.

三鲜馅饼 (San Xiān Xiàn Bǐng) – Three Delicacies Pie: Featuring a trio of ingredients, typically shrimp, pork, and vegetables, 三鲜馅饼 offers a medley of flavors. The filling is seasoned with various spices, creating a savory and satisfying experience.

鸡肉馅饼 (Jīròu Xiàn Bǐng) – Chicken Pie: For a more gourmet experience, this savory pie incorporates tender chicken and a medley of wild mushrooms. The earthy and rich flavors make it a delightful treat for those seeking a unique taste.

Pro Tip: This chicken pie makes for a great side order with sour spicy noodles (酸辣粉 suān là fen).

土豆牛肉馅饼 (Tǔdòu Niúròu Xiàn Bǐng) – Potato and Beef Pie: A heartier option, this pie is filled with a savory mixture of seasoned beef and diced potatoes. The comforting combination of meat and potatoes appeals to those with a hearty appetite.

海鲜馅饼 (Hǎixiān Xiàn Bǐng) – Seafood Pie: A coastal delight, 海鲜馅饼 features a flavorful seafood filling, often including shrimp, crab, and fish. The pie offers a taste of the ocean, making it a favorite in regions with abundant seafood.

韭菜猪肉馅饼 (Jiǔcài Zhūròu Xiàn Bǐng) – Leek and Pork Pie: Celebrating the vibrant flavors of leek and pork, this pie is a popular choice in many regions. The aromatic leeks complement the savory pork, creating a well-balanced and delicious filling. An even more popular vegetarian option for this is the leek and egg combination. Some restaurants will take it to the next level by mixing dried shrimp and vermicelli noodles into the stuffing. 

Each region brings its own unique twist to these savory pies, inviting food enthusiasts to relish the rich culinary heritage of China. Let’s try out a classic leek and egg pie recipe:

Chinese Chive and Egg Pancake (韭菜鸡蛋饼) Recipe

Ingredients:

• 2 cups Chinese chives (韭菜), finely chopped
• 4 large eggs
• 1 cup all-purpose flour
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon ground white pepper
• 2 tablespoons vegetable oil
• Soy sauce for dipping (optional)

Instructions:

1. Prepare the Chives:
   • Wash the Chinese chives thoroughly and finely chop them.
2. Make the Batter:
   • In a mixing bowl, combine the all-purpose flour, water, eggs, salt, and white pepper.
   • Whisk the ingredients together until you have a smooth, lump-free batter.
3. Add Chives:
   • Add the finely chopped Chinese chives to the batter and mix well.
4. Cooking:
   • Heat a non-stick pan over medium heat and add a bit of vegetable oil.
   • Pour a ladle of the batter onto the pan, spreading it evenly to create a thin pancake.
   • Cook until the edges start to crisp and the bottom turns golden brown. Flip and cook the other side.
5. Repeat:
   • Repeat the process until you’ve used all the batter.
6. Serve:
   • Once cooked, cut the pancake into smaller pieces.
   • Serve the Chinese chive and egg pancakes hot, optionally with soy sauce for dipping.

Images: BingAI

There’s a whole lot to know if you’re going to celebrate Chinese New Year properly, and this year I plan on doing everything by the book and sticking as close to tradition as possible, partly to teach my little girl this side of her heritage and partly to finally satisfy the curiosity I’ve had for it all these decades. So, join me as I explain every Chinese New Year tradition that’s about to take over the city.

Search #JingkidsCNY to find more articles on this topic. 

In Chinese culture, the celebration of the Lunar New Year is deeply rooted in traditions and symbolism, and one culinary element that takes center stage during these festivities is fish. Eating fish during the Chinese New Year is considered an essential and promising practice, laden with symbolic meaning. The Chinese word for fish, 鱼 yú, sounds similar to the word for abundance, 余 yú, making it a symbol of prosperity and good fortune. As a result, fish dishes, particularly whole steamed fish, are prominently featured on New Year’s Eve feasts. This straightforward dish is healthy and delicious. Check out this recipe with our recommendation of kid-friendly fish (the ones without the teeny-tiny bones).

Ingredients:

• 1 whole fish (such as sea bass or tilapia), cleaned and scaled
• 3 slices of ginger
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 1 teaspoon sugar
• ½ teaspoon salt
• Fresh cilantro for garnish

Pro Tip: We recommend using sea bass or tilapia since these two types of fish are mild in flavor and don’t have small bones. To make your fish extra flavorful, we recommend making cuts or slashes along the sides of the fish to help the flavors penetrate and to make it easier to eat.

Instructions:

1. Clean the fish thoroughly and pat it dry with paper towels.
2. Make 2-3 diagonal cuts on each side of the fish, ensuring they go through to the bone. This helps the flavors penetrate the fish.
3. Place the fish on a heatproof dish that fits inside your steamer.
4. Scatter ginger slices and half of the green onions over the fish.
5. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, and salt until well combined.
6. Pour the sauce over the fish, ensuring it covers the entire surface.
7. Bring water to a boil in your steamer. Once boiling, place the dish with the fish into the steamer, cover, and steam for about 12-15 minutes, or until the fish is cooked through.
8. Carefully remove the dish from the steamer, sprinkle the remaining green onions and fresh cilantro over the fish.
9. Serve the steamed fish with the sauce from the dish poured over the top.

Curious about more CNY foods? Check out this article on traditional CNY foods. 

Images: Bing, Uni You

There’s a whole lot to know if you’re going to celebrate Chinese New Year properly, and this year I plan on doing everything by the book and sticking as close to tradition as possible, partly to teach my little girl this side of her heritage and partly to finally satisfy the curiosity I’ve had for it all these decades. So, join me as I explain every Chinese New Year tradition that’s about to take over the city.

Search #JingkidsCNY to find more articles on this topic. 

Laba Festival brings with it a wonderful blend of tradition and flavor, and at the heart of this celebration is the delightful laba porridge. This cherished dish, rich in history and cultural significance, combines an array of grains, beans, nuts, and dried fruits to create a hearty and heartwarming meal.

Make it your family’s team project today with this simple laba recipe.

Ingredients:

• 1 cup mixed grains (rice, barley, millet)
• 1/2 cup mixed beans (red beans, mung beans)
• 1/4 cup mixed nuts (walnuts, almonds, peanuts)
• 1/4 cup dried fruits (raisins, dates, goji berries)
• 1/4 cup sweet rice wine (optional)
• 8 cups water
• Brown sugar or honey for sweetness
• A pinch of salt

Instructions:

1. • Rinse the mixed grains and beans thoroughly. Soak them in water for at least 4 hours or overnight to soften.
   • Chop the mixed nuts and dice the dried fruits into small pieces.
   • In a large pot, combine the soaked grains, beans, and water. Bring to a boil, then reduce heat and simmer until the grains and beans are tender (usually around 1-2 hours).
   • Once the grains and beans are cooked, add the chopped nuts and dried fruits to the pot. Stir well and continue to simmer for an additional 15-20 minutes.
   • Add brown sugar or honey to the porridge according to your desired sweetness. Stir until the sweetener is dissolved.
   • For an extra layer of flavor, you can add sweet rice wine to the porridge. This step is optional and can be adjusted based on personal preference.
   • Add a pinch of salt to balance the sweetness and enhance the overall flavor of the porridge.

Serve warm and enjoy!

Images: Joey Guo