Pad see ew translates into “fried with soy sauce,” and that’s basically the foundation for this popular Thai dish. It’s made with a combination of light and dark soy sauce (one for the color, one for the flavor), and is topped with eggs, protein, and Chinese broccoli. As for the star of the show: flat, broad rice noodles.
Crunchy on the outside and chewy on the inside: meet these amazing Brazilian cheese balls.
Turnip cakes are a classic at dim-sum restaurants, and have always been my favorite item (I save room for an entire serving for it each time...) While the more appropriate name is radish cake, they are an incredibly savory dish featuring veggies, sausages and rice flour. They're a bit of a time commitment, but nothing too extreme -- block out an hour and a half-ish, and you've got yourself some turnip cakes. And paired with some hoisin sauce and Lao Gan Ma chili crisp sauce...well, that's as good as life gets.
Chiffon cakes are extremely light and fluffy, combining the texture of angel food cake and the richness of butter cakes. Meringue is folded into the batter to give it that unique texture, and a dash of lemon for the right amount of zest. They make for fun cakes to eat during afternoon tea, so without further ado:
Tian Jiu, otherwise known as fermented cooked rice, is a popular southeast Asian tradition, as it has many uses in addition to being a great-tasting rice pudding.
Dim sum is a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates and is popular particularly in Guangdong.
As both Guangzhou and Xiamen are coastal cities, we were able to eat lots of fresh seafood during our stay in these two cities. And really, the variety of the food was incredible: we not had the staple fish, shrimp and sushi but also had the opportunity to try some rather interesting items.