Xianyuxian: All Natural and Preservative-Free Taiwanese Desserts

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Xianyuxian: All Natural and Preservative-Free Taiwanese Desserts
by aimee126 | Posted on May 28 2012 | Great Chinese Restaurants 0 Comments | 0 Bookmarked
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Unlike other street dessert joints, Xianyuxian uses premium quality natural ingredients that are also preservative-free. Hailing from Taiwan, everything at this taro dessert specialist is freshly prepared and made-to-order. There are tons of flavors and types to choose from, but we suggest sticking to the handmade taro balls (芋圆, yuyuan), xiancao (仙草, a kind of jelly) and douhua (豆花, tofu pudding) which are some of the best in town. If you're feeling adventurous, try the xianyuxian zhaopai (仙芋鲜招牌 RMB20) which is mainly made of xiancao. Although it tastes slightly bitter, it's great for cooling down on hot days.

DETAILS

What: Xianyuxian

Where: 307 Tianyaoqiao Lu 天钥桥路307号

Tel: 6426-0227


Love to eat locally? Check out these great places around town.
Authentic Sizzling Sichuan @ Linjiangmen Lao Huoguo
Homey Cantonese Food @ Eason Restaurant
Rural Cuisine @ Xin Nongcun
Delicious Shanghainese@ Hall Wedding
Fantastic Dim Sum @ Xin Rongji

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CHING HE HUANG Chinese Food Made Easy Chicken chow mein Taste the Lin-Sanity 林書豪味

CHING HE HUANG Chinese Food Made Easy Chicken chow mein Taste the Lin-Sanity 林書豪味Cook this authentic Chinese stir-fry in less than ten minutes, adding any crisp seasonal vegetables you fancy. www.chinghehuang.com twitter.com www.facebook.com www.typhoonhousewares.com www.amazon.co.uk Ingredients 150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles dash toasted sesame oil 300g/11oz skinless chicken breast fillets, sliced into strips dash dark soy sauce 1 tsp five-spice powder 1 tsp chilli sauce (optional) 1 tbsp cornflour 1-2 tbsp groundnut oil 1 red pepper, de-seeded and finely sliced 150g/5oz bean sprouts 1 large spring onion, sliced lengthways 2 tbsp light soy sauce freshly ground black pepper Preparation method Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds ...

Video Rating: 4 / 5



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