Traditional recipes

Chinese shrimp soup

Chinese shrimp soup

I made this dish this weekend and it was a super light and flavorful dinner.

  • 80 grams of Chinese noodles (I used a bag of instant noodles for instant soup),
  • 150-200 grams of shrimp,
  • a celery stalk,
  • half a sliced ​​red pepper,
  • soy sauce ligure,
  • a tablespoon of oyster sauce,
  • a pinch of chopped ginger knife,
  • a tablespoon of rice vinegar,
  • few Chinese spices (I put a mixture of 5 flavors).

Servings: 2

Preparation time: less than 15 minutes


Preparation: put the shrimp with 500 ml of boiling water, add when the celery is cut into pieces, the soy sauce, the spices and let it boil for 10 minutes. After 10 minutes we add the pepper and 2 minutes after it the Chinese noodles (mine had to boil for only 3 minutes). Finally add the oyster sauce, ginger and rice vinegar. It can also be seasoned to taste with spicy flavors if you wish.

It is a soup that is easy to prepare and very aromatic, for those who love the aroma of seafood, it is one of the perfect combinations.

Ingredients for the lobster / shrimp stock

For 1 liter of shrimp and / or lobster stock, you will need:

  • 1 liter of fish stock
  • minimum 300 grams of shrimp / lobster carcasses and heads
  • 2 tablespoons brandy
  • 2 tablespoons butter
  • a few cloves of garlic, crushed
  • optional but desirable, a tablespoon of fish sauce (you can find it in bottles, in any supermarket)

The more shrimp carcasses you have, the better. If you also have lobster shells, it's fantastic. Break them with the back of the knife blade, into small pieces, and put them in the pot with the shrimp.

Heat a pot with a lid. Put the butter in it and the garlic. Cook a little over high heat. Add the carcasses and cook until all the liquid is gone. Add the fish sauce and brandy. After a minute, add the fish stock. Bring to the boil, cover and simmer with a lid on low heat for at least half an hour. Strain through a fine sieve. Allow to cool, discard the accumulated fat on top and place in containers that you keep in the fridge / freezer.

Ramen noodle soup

Ramen noodle soup. Ramen, the soup recipe with Chinese wheat flour noodles can be made with any clear meat soup, be it chicken, coconut, duck, beef, pork or fish. It is a consistent kind, something between soup and food (it is very thick). It is served hot and helps you get through the cold winter days more easily. Ginger, garlic and hot peppers set your blood in motion and vegetables (crunchy, cooked very little) bring you fiber and vitamins.

Ramen is part of the category of & # 8222m miraculous soups & # 8221 that makes you feel cold. The vegetables in it are also the usual ones, from markets & # 8211 peppers, carrots, onions, garlic but also & # 8222exotic & # 8221 & # 8211 ginger, mung bean or bamboo shoots, mun mushrooms (wooden ears). The latter are found in supermarkets (Lidl, Cora, Auchan, etc.) and do not cost much. For a soup for 4 people I used 1/3 jar of mung and bamboo bean sprouts and a handful of dehydrated mushrooms.

The base of the ramen is a clear meat soup, a & # 8222bouillon & # 8221 made on bone-in meat and lots of vegetables. Meat soup recipes can be found here: beef stock or eaten duck (or other bird).

I used some of clear rat soup (consumed) to prepare this ramen. The noodles are also from the supermarket (Lidl) and I bought them during the Asian Week together with the related sauces: soy sauce (soy sauce), fish sauce (fish sauce) and rice vinegar (rice vinegar). I always have bottles of these sauces in the fridge and I keep them for a long time considering that they are dosed with a teaspoon. Normally, the pieces of boiled meat from the soup are put in the ramen, but I didn't have them anymore (I made them salad), so it was left with vegetables and an intense duck taste.

Experience authentic Chinese recipes with chef Yong Zhang

For the taste buds of the ordinary European, Chinese dishes are a pleasant surprise, so we asked chef Yong Zhang, from the Nan Jing restaurant in Bucharest, our guide in this gastronomic journey, to offer our readers some authentic recipes. Enjoy them with pleasure!

Lean or Fat: What's your story? How did you start cooking?
Yong Zhang: I started working in hotels and restaurants in Beijing, my hometown, in 1989. Then I went to Shanghai, so I know a lot of recipes for different tastes, which I learned while working, but also at school. I did a professional cooking school that lasted three years. I learned the trade from many chefs, including from Hong Kong. In 2001 I went to Cyprus, where I worked in the most famous Chinese restaurant there, Pagoda.

S.G .: How did you decide to come to Romania?
Y.Z .: I came to Romania in 2008, just before the Olympics and I changed the food in this restaurant, which had been open for many years. They needed a change of taste, adapted to modern times. Easy, easy, it's been five years since I've been here.

"Chinese food is low in fat."

S.G .: What are the most important ingredients in Chinese cuisine?
Y.Z .: Many sauces, spices & ndash soy sauce is the most important. Then we have Chinese vinegar, chicken, spicy powder, special mixes of spices for meat, sweet chili, oyster sauce and many other ingredients for all tastes, from very spicy to sweet and sour.

S.G .: If we keep the diet, can we include Chinese food in the menu?
Y.Z .: In general, Chinese food is low in fat. We do not use butter, only vegetable oil and we usually include vegetables. It is healthy and has vitamins. There are also some fatter recipes, which are eaten more in China, but we don't have them in our restaurant.

S.G .: What do you think about Romanian cuisine? Have you tasted our traditional dishes?
Y.Z .: I like to eat Romanian food from time to time, but not too much. For example, I like sarmales and I know how to prepare them. The taste is very good, but the meat is greasy and dangerous for health. I also like little ones. If I had to choose my favorite dishes, these are sarmalele and any type of soup, from chicken to sauerkraut or beef.

S.G .: What are the most bizarre ingredients in Chinese cuisine?
Y.Z .: Cantonese and Korean cuisine have more bizarre ingredients, such as dog meat, but the Chinese don't normally eat it. It is considered that this type of meat warms you and gives you energy. I also cooked snake meat, which is tasty and you can put it in soup or you can grill it.

S.G .: What do you eat on an ordinary day?
Y.Z .: I eat a European breakfast every day, followed for 30 minutes by a portion of fruit, then vegetables with seafood, beef or chicken. From time to time, I eat a soup made of rice, vegetables and egg for breakfast. I really like seafood with a vegetable mix. When I eat meat, I do not exceed 100 grams, so a small portion and put more vegetables. Rice is also part of my menu. I eat three meals a day and light snacks, such as muesli yogurt and, in addition, I do a lot of sports. When you do sports, eat right and don't smoke, you look younger.

S.G .: If someone wants to learn to cook Chinese food, what would you advise?
Y.Z .: Start with simple dishes based on rice or vegetables. A very simple recipe is Shanghai chicken, because you just have to mix the flour with the chicken and fry it. As for the special Chinese ingredients, there are also stores in Romania where anyone can buy them.
4 quick recipes from Chinese cuisine

Shrimp with vegetables

Celery stalk
Ginger, garlic
Chicken or vegetable soup
Salt, sugar
Sesame oil
Preparation: Heat a little oil and heat the ginger and garlic, then add the rest of the ingredients. Add a little chicken or vegetable soup, salt, sugar and concentrated chicken spice, then a little starch to make the sauce thicker. Shortly before it is ready, add a few drops of sesame oil for flavor.

Salad with tofu and goji berries
Dehydrated tofu
Celery stalk
Goji berries
Sesame oil
Preparation: Boil the celery stalks, carrot, tofu and goji berries very little, for 15 seconds, then remove the ingredients and season with salt, garlic and sesame oil.

Sichuan pig
Pork tenderloin, cut julienne
Carrots, cut julien
Bell peppers, cut into juliennes
Green onions
Green onions
Sichuan spice mix (salt, very spicy pepper)
Soy sauce
Chinese vinegar
Sugar from Beijing
Preparation: Fry the pork in a little vegetable oil, then remove and cook the ginger, garlic, green onion and hot pepper. Add the vegetable mix, meat, soy sauce, chicken concentrate and Chinese vinegar. After the vegetables are ready, wait 2-3 seconds and add a few drops of sesame oil.

Chao Mian
Fresh, home-made Chinese pasta
Chilli beans
Soy sauce
Preparation: Fresh vegetables and pasta are cooked in a little vegetable oil, then seasoned with crushed garlic, soy sauce and vinegar.

Interview: Raluca Baciu
Thanks to the Nan Jing restaurant, str. G-ral Gheorghe Manu no. 2-4, Bucharest & ndash tel. 021 / 318.12.85