黑豆滋补肾脏 牛蒡去热解毒 红枣养血安神 黑豆牛蒡红枣汤 Burdock Black beans Red dates soup #homecooking #homecooked #saltfree #msgfree #soup #burdock #blackBeans #redDates #家常菜 #家常便飯 #无盐 #无味精 #汤 #黑豆 #牛蒡 #红枣 https://www.instagram.com/p/CkxrDeOvvov/?igshid=NGJjMDIxMWI=
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🐟🔪🍅🥬🍜 - #slicedFishSoup #soup #food #fish #bluefish #seafood #homemade #鱼 #鱼片汤 #海鲜 #汤 #Singaporean #comfortFood #simpleFood (at Cambridge, Massachusetts) https://www.instagram.com/p/ChGkvMYgrIF/?igshid=NGJjMDIxMWI=
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リオ by 兔耳浓汤 [Twitter/X]
※Illustration shared with permission from the artist. If you like this artwork please support the artist by visiting the source.
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Mum preps this Pork Ribs & Noodles Soup for our dinner. Beside the pieces of yong tau foo (酿豆腐), she also added fish maw (鱼鳔/花胶) and leafy lettuces. The slightly flatter yellow noodles to better soak up the dried scallop, sweetened broth.
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牛蒡去热解毒 花生强筋健骨 红枣养血安神 牛蒡花生红枣汤 Burdock Peanut Soup #homecooking #homecooked #saltfree #msgfree #soup #burdock #peanut #redDates #家常菜 #家常便飯 #无盐 #无味精 #汤 #牛蒡 #花生 #红枣 https://www.instagram.com/p/CkxiC4fP2HL/?igshid=NGJjMDIxMWI=
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Winter solstice
【Historical Reference Artifacts】:
[Hanfu · 漢服]Chinese Ming Dynasty (1368-1644 AD) Traditional Clothing Hanfu Based On Ming Dynasty Relics & Paintings【 冬至 数九消寒 亚岁迎祥 】
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The overall is the style of the Jiajing Emperor(1522-1566 AD) to Wanli Emperor(1573-1620 AD) period, woman fashion.
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【冬至/Winter solstice】
It is the 22nd solar term in China's 24 solar terms(二十四节气) and one of the eight astronomical solar terms.
Solar terms originated in China, then spread to Korea, Vietnam, and Japan, countries in the East Asian cultural sphere. Although each term was named based on the seasonal changes of climate in the North China Plain, peoples living in the different climates still use it without changes.
This is exhibited by the fact that traditional Chinese characters for most of the solar terms are identical.On December 1, 2016, the solar terms were listed by UNESCO as an Intangible Cultural Heritage of China.
冬至 is also a traditional ancestor worship festival in China. It is regarded as a big festival in winter. There is a saying in ancient folk that "the winter solstice is as big(important) as the new year". The customs of the 冬至 vary in content or details due to different regions.
Traditional Custom Including:
“画九/Huajiu ”
The so-called Huajiu is actually a diagram for calculating the date of warm spring after the 冬至/winter solstice. The Ming Dynasty's "Emperor Beijing Scenery/帝京景物略" contains: "On the day of the 冬至/winter solstice, draw a plain plum with eighty-one petals,dye a petal every day, when you dye all the petals, the spring is coming." The "Nine-Nine Cold Dispelling Map/九九消寒图" has three schemas, which are characters, circles, and plum blossoms.
Making Rice Wine/酿米酒
The traditional Gusu(Now:Suzhou) family will making rice wine on the night of the 冬至/Winter solstice.The Glutinous rice or yellow rice is used for brewing wine in winter, and sweet-scented osmanthus is added for brewing
【What do people eat on 冬至(Winter solstice?】
汤圆(Tangyuan)/Glutinous rice balls
Eating Glutinous rice balls is a traditional custom of the 冬至/Winter solstice, especially in the south of the Jiangnan. "Tangyuan" is a must-have food for the 冬至/Winter solstice. " 圆 Yuan" means "reunion 团圆 " and "completeness 圆满 ". There is a folk saying that "you will be one year older after eating glutinous rice balls".
Dumplings(饺子)
In many parts of northern China, there is a custom of eating dumplings on the winter solstice every year. In the northern part of China, dumplings are eaten on this day because dumplings have the meaning of "eliminating the cold". There is still a folk proverb that "if you don't serve the dumpling bowl on the winter solstice, your ears will freeze and no one will care about you".
羊肉汤/Mutton Soup
Every winter solstice, people in Chengdu, Sichuan like to eat mutton soup.
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Recreation Work :@吃货娃娃
🔗Weibo:https://weibo.com/1868003212/MkJA10yrw
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ヴェネト by 兔耳浓汤 [Twitter/X]
※Illustration shared with permission from the artist. If you like this artwork please support the artist by visiting the source.
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Hi besties! Some of you may know from a while back that I participated in a calligraphy contest. I've been shortlisted and I'm going to Beijing for it ヽ(✿゚▽゚)ノ
Wanted to share this exciting news with y'all and also mention that I probably won't be very active for the first time ever, I will try and log on with a vpn because how else will I survive without looking at gifs (˚ ˃̣̣̥⌓˂̣̣̥ ) requests are open as usual but it'll only get made after I come back (not that I get requests often anyways) In the meantime, hope y'all have a wonderful summer! I know mine is gonna be hot!!
-A some what lucky calligrapher, Xinjie (。・∀・)ノ
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Saw the advertisement on television promoting the bundle deal of three dishes by Tun Xiang Hokkien Delights (豚香福建馆). Thought that it was a good deal plus the fact I have not been to the place yet. Dragged mum along to Northpoint City mall on a hot weekend afternoon since I couldn't possibly finish the set meal alone.
Upon seated, the wait staff informed us that you can scan the QR code on the table to access the digital menu plus order. Placed ordered for the Bundled Deal (S$28.80++) consisting of the Signature Hokkien Mee, Iberico Pork Fried Beancurd and White Pepper Collagen Pig Stomach Soup.
The Signature Hokkien Mee (招牌黑猪福建面) came with a mixture of yellow noodles and bee hoon (rice vermicelli) served over banana leaf. At a glance, one can spot prawns, squids, matchstick sized pork and plenty of deep-fried pork lards soaked in the gravy. While the overall taste is decent, the flavour profile of the prawn is not pronounced enough like they didn’t use enough prawn heads and shells to render out the prawn oil.
Both of us enjoyed the Iberico Pork Fried Beancurd (酥炸黑猪酿卜) a lot. The minced pork is well seasoned and stuffed into fried bean curd puffs before going into hot oil. The puff outside is crispy while the meat is juicy. Remember to dip the whole thing into the sweet thick sauce for the complete package before devouring it.
Was reminded that the White Pepper Collagen Pig Stomach Soup (胶原胡椒猪肚汤) is hot when it was served. It came with thinly sliced Iberico pork, tripe, fish maw and garnished with coriander and chilli. Taking a sip of the soup, I can detect the stickiness of the collagen on the lips and the spiciness of peppercorns though I would have enjoyed a stronger peppery taste. Both the tripe and pork were tender enough but the fish maw needs a longer cooking time to get to the softer texture I preferred.
While I enjoyed the meal, mum is a lot harder to please. She claims that the noodles look like last night leftover and other than the fried bean curd, I don’t think she like the other two dishes.
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