That’s not Chinese Food!

Beef & Black Bean, Honey Chicken, Sweet & Sour Pork.. none of these “Chinese” dishes are found in China, well at least not in Yangshuo. Each region in China has their speciality dishes and here are some of the Yangshuo classics – which are taught at the Yangshuo Cooking School.





Each recipe serves one person



50 grams minced pork

1 spring onion

¼ teaspoon salt

½ teaspoon of oyster sauce

Vegetables suitable to stuff


Mix pork, spring onion, salt and oyster sauce together. Stuff vegetables and steam for 15 minutes on high heat in steaming basket.

Lots of different vegetables can be used for this dish. Peppers, tomatoes, mushrooms, pumpkin flowers, zucchini. The filling can also be made with beef or chicken mince.

** With this quantity, it was enough to stuff a mushroom, zucchini and pumpkin flower. Very easy and quick to make – mix, stuff, steam. Delicious!





250 grams eggplant – sliced into finger lengths

2 cloves garlic – minced

25 grams ginger – minced

2 spring onions – sliced

2 tablespoons peanut oil

1 teaspoon of black bean & chili paste

1 teaspoon oyster sauce

2 tablespoons water


Heat wok on high heat and add half the oil.   Add the eggplant and fry on medium heat until browned and soft. Reduce heat and add garlic, ginger, chili paste and cook until fragrant. Add water and turn up to high heat. Add oyster sauce and mix together once bubbling. Add spring onions, mix together and serve.

** One of my favourite dishes in the area. I have never eaten so much eggplant! Tip: When frying the eggplant you may need to squash it with the back of a spatula – you want the eggplant soft all the way through.





100 grams fish (firm white fish with skin on)

1 tomato – chopped

½ green pepper (capsicum)

½ red pepper (capsicum)

1 spring onion – cut into 4 lengths

1 clove garlic – crushed

50 grams ginger – sliced

¼ teaspoon salt

1 teaspoon oyster sauce

1 tablespoon soy sauce

½ cup beer ( Chinese beer is very light – almost like a cider – keep this in mind when choosing your beer for this)

1 tablespoon oil


Heat wok and add oil. Put fish into wok with skin side down. Add salt into top on fish. Fry skin side down until skin is crispy. Add garlic and ginger. Turn over fish. Add all peppers and tomato and fry until soft. Add oyster sauce, soy sauce and beer. Cover and cook for around 5 minutes. Remove lid and add spring onions. Serve

** I don’t eat fish so I didn’t sample this one. It did look great and smelt delicious! I did make a version with tofu – please don’t bother! It was horrid, there is a reason that this dish is called “Beer fish” rather than “Beer tofu”. Plus, try eating soggy, watery tofu with chopsticks!





1 bunch green vegetables – (such as bok choy, Chinese cabbage, spinach, snow peas, beans)

2 cloves garlic – crushed

1 teaspoon salt

2 teaspoons water

1 tablespoon oil


Heat wok and add oil. Add garlic, vegetables and salt. Stir-fry until soft. Add water, mix and serve.




50 grams chicken thigh – cut into cubes

1/3 cup roasted cashew nuts (if nuts are raw then fry them first)

½ carrot – cut into cubes

1/2 cucumber – cut into cubes

1 clove garlic

1 teaspoon ginger

¼ teaspoon salt

½ teaspoon oyster sauce

½ teaspoon soy sauce

½ teaspoon pepper

2 tablespoon water

Heat wok and add half the oil. Add garlic, ginger, chicken and pepper and fry until cooked. Add soy sauce. Add all vegetables and salt and fry for 1 minute. Add water and oyster sauce. Cook until water is evaporated. Add cashews and serve

** You can also use peanuts in place of the cashews




Now: Enjoy a feast!  Here’s an example of how much food this makes (just missing the eggplant as shown earlier – that was already eaten before this photo!)


All of these dishes are very easy to make and are delicious!  Please let me know if you make any of these so I can hear what you think.  I was amazed at how tasty and fresh the food was – it was nothing like any of the Chinese restaurants I have even been to.

Have you been to China? What did you think of the food?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s