REAL Chinese food recipes??

I was wondering if anyone had any chinese food recipes. And by this i mean actual food that they eat in china. Not the americanized stuff you find on the street corner. When i worked in china last year the food was excellent and nothing like the chinese food here. So far I can only make two dishes. " xi hong se chao ji dan " fried egg and tomatoes, and " suan le tu dou si" sour potato strips. Those are very easy but i don't know how to make any vegetable dishes or anyting. Does anyone have any recipes for simple dishes ? ?REAL Chinese food recipes??
I guess you were in the Northern part of China, below are 2 easy recipes for you to try, you may have them before in China.



%26lt;%26lt;%26lt;%26lt;%26lt; Shredded Pork with Sweet Bean Paste %26gt;%26gt;%26gt; Serves 4

Jiang Bao Rou Si



500 g pork tenderloin, cut into strips

2 cloves of garlic, slices

a few drops of sesame oil

3 stalks of Japanese leeks, shredded thinly (only the white part)



Marinade for Pork

1 tablespoon of cooking wine

1 tablespoon of light soy sauce

1 tablespoon of cornstarch

1 tablespoon of water

1/4 teaspoon of sugar

1 tablespoon of fresh squeezed ginger juice (optional)



half cup of cooking oil for frying



Seasoning

2 tablespoon of Hoisin Sauce

1 teaspoon of cooking wine

1 tablespoon of dark soy sauce

1 teaspoon of cornstarch

1 teaspoon of water

1/2 tablespoon of sugar (adjust the sweetness)



1) Marinate shredded pork for at least 15 minutes, set aside

2) Heat cooking oil in wok over high heat, test the temp. of the oil with a bamboo chopstick, if you see bubble sticking to the chopstick, reduce heat to medium, the oil is hot enough. Stir fry pork in the oil quickly and the meat will separate when you stir them. (The action should be quick and organized), when you see the pork is golden brown or 80% cooked. drain well and set aside.

3) Mix seasoning in a bowl, set aside

4) Clean the wok, heat 2 tablespoon of oil in wok over medium heat, stir fry garlic till fragrant, pour the seasoning mixture in wok, then return pork to work and stir fry quickly till the sauce is thick and turn off heat, sprinkle sesame oil to make the meat shiny

5) Put the shredded green onion on the side of the dish, spoon the pork in the middle. Serve hot.



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Rice Vinegar %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



800g spare ribs

5 gloves of garlic, crushed

2 thick slices of ginger, crushed

2 tablespoon cooking oil

3 tablespoons cooking wine or sherry

2 tablespoons light soy sauce (good quality one)

4 tablespoons of rice vinegar

2 tablespoons rock sugar (adjust the taste by adding more sugar)

1/4 teaspoon five spices powder

3 stalks green onion, cut to 2 inches in length

a few drops of sesame oil

1.5 cup of water



1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.

2) Mix soy sauce,vinegar, sugar, five spices powder and water in a big bowl, adjust the taste by adding more sugar if it is too sour, set aside.

3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.

4) Pour soy sauce mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 30 minutes, stir occasionally to prevent burning.

5) When the liquid has almost completely evaporated, try the taste and again you may adjust the taste before you serve it. Sprinkle in the green onions and sesame oil. Remove to a serving plate. Serve with steamed rice.
too hard to translate!!REAL Chinese food recipes??
Vegetarian Cabbage Rolls



Ingredients:



6 large cabbage leaves

2 dried mushrooms

30 grams straw mushrooms

30 grams silver sprouts*

3 water chestnuts**

1/4 carrot

a little dried fungus

a little black moss



Seasoning:

1/2 teaspoon rice wine

1/4 teaspoon salt



Cornstarch Mixture:

40 ml water or liquid from the reconstituted mushrooms

1/2 teaspoon cornstarch



Sauce:

40 ml water (or stock if desired)

1/4 teaspoon sugar

1/2 tablespoon vegetarian oyster sauce (available in Asian markets; it uses mushrooms instead of oysters)

pepper to taste

a few drops sesame oil



1 - 2 tablespoons oil for stir-frying



Directions:

Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften. Drain well.

Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save the soaking liquid to use if desired. Cut off the stems.

Soak the black fungus in warm water for at least 15 minutes. Rinse and trim the stems and cut off any stiff parts. Soak the hair moss in warm water for 20 minutes and drain well.

Wash the water chestnuts and peel. Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms.

Shred all the ingredients.

Mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. Prepare the cornstarch/water mixture and the sauce.

Heat oil in wok. When oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry on high heat. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions.

Lay out a cabbage leaf and place a portion of the filling on the end. (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.) Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.

Steam the cabbage rolls on high heat for 5 minutes.

Heat oil in wok and when ready, add the rest of the sauce. Heat and pour on top of the cabbage rolls. Serve hot.



*Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off. The purpose is to make a more attractive dish. If desired, you can skip this step and not trim the bean sprouts.





**If unavailable, substitute bamboo shoots
http://www.ehow.com/how_2000026_make-bok-choy.html



its Bok Choy.REAL Chinese food recipes??
Pollo En Escabeche Oriental (Shredded Chicken

Yield: 4 Servings



Ingredients



10 peppercorns

1/4 ts ground oregano

1/2 ts salt

2 cloves garlic -- crushed

1 tb vinegar

2 lg red onions

2 heads garlic

1 juice of 3 bitter oranges *

3 lb chicken legs and thighs

1 water

1 ts salt

1/2 ts ground oregano

1 xcatic chile **

1 habanero chile -- seeds

1 removed

2 serrano chiles -- seeds

1 removed

1 flour tortillas



Instructions



* or mix 1 cup lime juice with 1/2 cup orange juice ** or substitute

yellow wax hot



Place the peppercorns, oregano, and salt in a spice or coffee grinder

and grind to a powder. Combine this powder with the garlic and

vinegar and make a paste. Set aside.



Roast one of the onions and both heads of garlic in a 350-degree oven

for

20 minutes. Let cool.



Peel the remaining onion, slice it into rings, and marinate it in the

bitter orange juice.



Place the chicken in a stockpot with water to cover, salt and

oregano, and simmer until the chicken is tender, about 30 minutes.



Drain the chicken, reserving the broth, and transfer it to an

oven-proof dish. Add the peppercorn paste and 2 tablespoons of the

bitter orange juice, and bake uncovered at 350 degrees until golden

brown, about 30 minutes.



Peel the roasted onions and garlic and combine them with the resreved

chicken stock. add the chiles and simmer for 5 minutes. Add the

marinated onion, bring to a boil, and remove from the heat

immediately.



Drain the broth and reserve both the broth and the chiles and onions.

Separate the chiles from the onion and coarsely chop them.



Skin the chicken and shred the meat from the bones. Add the chopped

chiles and the onion to the chicken and mix well. Reduce the stock by

boiling to 1 1/2 cups and add it to the chicken mixture until the

mixture is moist but not soupy.



Serve the chicken with Salsa Xcatic and Salsa de Aguacate .
You are talking about regional cooking. I love cook books. If you ever return to China and collect recipes and publish a cook book, I'll buy it.