Chinese cuisine is rich in its history and variety. The culture is obsessed with food — over the centuries different regions have developed their own unique dishes and taste profiles. Distinct from the strong spicy tones of Sichuan cuisine or more familiar Cantonese fare, this dinner by neuroscientist Min Zhuo showcases the homestyle dishes of the southeastern Fujian province, a light yet complex approach to regional Chinese cuisine.
Lightly salted, steamed green soy beans, the perfect snack to pair with beer or a white wine.
Gu Tou Tang 骨头汤 – Pork Bone Soup with Lotus, Bamboo Shoot, Radish, Goji Berry
A staple winter dish in many Chinese households, Gu Tou Tang leverages pork bone marrow and mixed vegetables to form a light clear broth with complex flavours. Simmered alongside lotus seeds, bamboo shoot, radish, and goji berries, expect the meat to fall off the bone!
Qing Cai 青菜 – Green Vegetables with Organic Mushrooms
Stir-fried green vegetables with the rich flavour of organic mushrooms.
A classic dish in Xiapu, the rock crabs are cooked with minimal herbs, resulting in a clean taste that reveals the essence of the crabmeat. Served with dipping soy sauce.
Braised Pork and Sweet Potato
A lighter spin on traditional Chinese “red cooking”, a method in which dark and light soy sauces and sugar are used to give meat a deep red colour, representing good fortune and joy. This version uses the natural sweetness of potato for a heartier yet healthier dish. Served with steamed rice.
Mixed Fruit with Kekou Ice Cream
Enjoy a mixed selection of fresh fruit alongside locally-made ice cream from one of Toronto’s distinctive Asian-inspired ice cream shops, Kekou: Hojicha (Japanese Green Tea) & Black Sesame.
Min Zhuo was born in Xiapu, a small coastal city in the Mainland China province of Fujian, the kind of place where you bring a bag of crabs with you when visiting family and friends for dinner. By day, he is a neuroscientist at UofT studying pain, pleasure and memory, by night he is a passionate cook who loves to share food with others.