Steam Oyster

 

 Oyster also is traditional Chinese food. It has few different ways to eat in restaurant such as steam (the photo at top) or XO source etc. It is a entree of Chinese food, we ate it before the main comes. Thus one or two is enough for people. Steam oyster always has scallion, salt source on top and hot oil.

tingha resturant

btw. the one we go for this food is tingha restaurant, it is in flemington, near the parramate road..

try to go there if u are interest for it, they got really good cooking in chinese food, ecspecailly seafood

cooking..

lobster, the expensive one= =

lobster is really expensive in australia.. now the lobster is $108 per kilo, oh my god, but we still wanna try.
there are some method to cook it such as salt and peper, ginger and salot, garic and butter and so one, the one we try is sashimi, it is awesome when u eating the lobster, it is still alive!!! the lobster is still moving ..

it is really expensive to have it for dinner, because if we want to go sashimi, we need to pay more $20 dollors, so finally ..we spend 250 for this lobster= =

live mud carb...the most popular chooice for the chinese

live mud carb is really a good chooice for some people who like chinese food. especailly seafood, the price of mud carb is related to the season, for example, if the mud carb price is high, which means the market supply of mud carb is not enough.

in addition, there are some methods for cooking mud carb such as salty egg, ginger and salot, singapore style, scz chun style, steam carb and so on, the most one i like if the steam one, which making u to taste the flash carb, it cook with some egg and some salot, after that, take out the salot, and put some oli, it is really good choice.

Peking Duck

This is the side dish of the Peking duck packaging. Cucumber and scallion will be inside the packaging and the seafood source also needed for the duck. The combination of  those ingredients create a perfect taste for Peking Duck.

This is the duck skin cutlet for the inside of the packaging. This is the main of the Peking duck. It usually is skin with very little duck meat. The Peking duck always come out with a whole duck and cut the skin in front of the customers at show the duck is flash cut. 

This is the packaging skin for Peking duck. It is made by flour and it is very skinny. It has no taste because it is only for packaging and it brings out the texture and taste of Peking duck. Finally, all elements will go in this skin.

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Dinner Fish

This is one of the cooking methods that for the fish. It is a fish tail goes with tofu and Chinese cabbage. This fish is fantastic to eat with tofu and the source makes the fish become better.

This is actually the second method of cooking fish. This snow peas and celery go with steam fish. The middle body part of the fish. It goes with seafood sources or flash chop chilly salt source. 

This is the third method and the last method of eating fish. It cooked with eggplant and it also is the body part of the fish. However the taste of the third and second are totally different. This is more like a fried and the second one is steam. Thus the quality of taste is different. Chinese food has many ways of cooking seafood, thus I think Chinese people have higher requirement of enjoying foods.

Crab

We also had two big crabs for dinner. The crabs go with ginger and onion sources. The taste of that crabs was lovely and it actually is Chinese traditional cooking method. Thus we finish this crabs very quickly because of the taste was too good. The sources is perfect that goes with crabs. This season is good to have crabs for dinner and Chinese people usually love seafood for dinner due to it makes the dinner more irresistible and tasty.

Chinese Dinner

Tonight we had a great dinner with our boss and friends. We had a nice fish and we drink few bottle of beers. We drunk Corona with lemon and Heineken. Also, we talk so many thing about restaurant and Chinese foods. This dinner is for celebrate Christmas and all stuffs has came for it. We had a funny and good conversation tonight and we had a nice time with our friends.

Yum Cha (飲茶)

Yum Cha is a Chinese style morning or afternoon tea, which involves drinking Chinese tea and eating dim sum dishes. Yum cha in Cantonese literally means "drink tea".

People can easily experience the taste of Yum Cha in almost every popular city around the world, and especially for the big cities that have "China Town".  Chinese restaurants in China Town will provide Yum Cha in the morning and afternoon lunch period.  The price is largely reasonable and approximately $20-$40 per person.

The main dishes people will have in Yum Cha are largely split into two kinds of Dim Sums, Meat & Seafood.  We will introduce to you one by one.

Xiaolongbao (小籠包)
Origins in Shanghai.  A kind of dumpling with main ingredients such as minced pork and chicken soup inside.  It is traditionally steamed in small bamboo baskets.

Shu Mai (燒賣)

It is a very common Dim Sum, you can easily find them in almost every Chinese restaurants.  As prepared in Cantonese cuisine, siumai is also referred to as "pork and mushroom dumpling."  Its standard filling consisting primarily of ground pork, small whole or chopped shrimp & Chinese black mushroom.   The outer covering is made of a thin sheet of lye water dough.

Fengzhao (鳳爪) / Chicken Feet

Chicken feet are used in several regional Chinese cuisines, they can be served as a beer snack, cold dish, soup or main dish.  In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar.  Very yummy!

Cha Siu Bao (叉燒包) 

Cha Siu Bao or char siu bao is a Cantonese barbecue-pork-filled bun.  They are usually cooked by steamed/baked bethod.  The taste of Cha Siu (BBQ Pork) inside the bun was cooked with soy sauce and oyster sauce, which gives you a tender and sweet taste.

by Adrian (CHATC0903)