• China Pasticcio…

    a dribble of this, a dollop of that, add a dash of anything you like–a little zest is optional; lightly stir fry...and go to press

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Over time, this page will end up being the most comprehensive presentation of recipes, most obviously because China is currently my home. In the beginning, you will find my own “American-Chinese” concoctions, which are typically different than native Chinese cuisine, but they are recipes I’ve honed over the years so they are tried and true and hao chi (delicious).

As I begin to add authentic Chinese recipes, I may rename this page to “Am-Chinese” and add a page for true Chinese cuisine. In any event, as China Pasticcio has barely begun to bubble, for now you’ll find all Chinese flavors on this page, but I will asterisk (*) anything that originates from China.

Finally, one of the long term projects I have in mind is to find agreeable street vendors (or the small shops who also specialize) who will allow me to video them while they create their products. The array of tasty snacks available here on most any street is truly mind boggling and I will do my best to document them for you.

China Pasticcio is in a state of simmer (under construction) and I will gradually be adding recipes, so check in every week or so, or subscribe to the feed.

Pork Dumplings (jiaozi)

*Spicy Sichuan Chicken Wings

Lemon (Orange) Chicken


4 Responses

  1. I know this is probably very “American” of me but if there’s a way of duplicating one of my favorites I would love to know how.

    Sesame chicken.

    Oooh ooh….as well as an appetizer I love! Do they serve crap rangoons over there? Or is that stickly an dish that has been invented for us Americans?

  2. Thanks for the giggle this morning. I needed one. Likely you were rushed, but the typos reminded me of the Chinglish one typically sees here, especially on restaurant menus. One of my all-time faves…”fried, juicy crap.”

    I think you’re probably asking about “General Tsao’s Sesame Chicken,” but near as I can determine that’s an American concoction. There’s an off chance it might be a regional dish other than where I’ve lived…Hubei and Guangdong. But I doubt it. Same for the crab dish.

  3. I am going to try the Spicy Sichuan Chicken Wings. Do you leave on the skin. Would love to see Jenny do her Pork Dumplings.

    Love the recipe section.

  4. While I’ve never been a big fan of chicken skin, I’ve found it’s minimal enough on chicken wings and does add flavor moisture…so we leave it on. And, as soon as things settle down here, I’ll do my best to post a video on jiaozi to show how Jenny folds her dumplings.

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