Braised duck with Beijing green onion – 京葱扒大鴨

This is a very famous dish from the Northern region of China.  It is most enjoyable in a cold winter night when family is getting together because this dish is meant for sharing.  The thick sauce and the heavy aroma from the green onions can certainly bring up your appetite and warm up your body.  The word “Braise” in Chinese cooking has one simple meaning: slow cooking to make the ingredients tender.  This dish can easily be made a day or two in advance so it is perfect for having guests coming over for dinner and you can spend time with your friends and not cooking in the kitchen.  If you don’t like the onions, you can use taro, potato, or plum sauce.

Braised duck with Beijing green onion - 京葱扒大鴨

Szechuan Style Brine Water Duck Smoke Duck 川式滷水煙鴨

How can you intensify a recipe to a higher level with extra flavour and taste?  This is the challenge!  What you will see here is to make an ordinary duck recipe to a head turning plate.  It takes a little time and equipment to make this recipe.  However the brine water can last up till 15 years. (skim the fat, boil it, cool it and keep it in the freezer)  Just add  some spices,  salt, sugar and a little soy sauce from time to time to preserve it’s flavour.

Mobile Cooking School (無比烹飪學校) Chinese Recipes – back from 1966 by Miss Tam Kwok Mui (譚國梅)

Please check out these recipes!  They are some of the most original and oldest Chinese recipes from Miss Tam Kwok Mui (譚國梅).  Some of recipes don’t exist any more due to method changes or lack of cooking ingredients.  I have kept these recipes for 45 years and it is my honor and privilege to share it with all of you in a PDF file.  These recipes are the foundation of my Chinese cooking knowledge.  Please feel free to download them and let me know how it works!

Mobile Cooking School Chinese Recipes