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    • Croq’ Myanmar
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  • Digestif… l’après TDM
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trotteurs

  • Mise en bouche
    • Croquez le monde avec nous !
    • Qui sont ces Bibs’ ?
  • Menu à croquer
    • Le Départ…
    • A la carte
    • Myanmar (Birmanie)
    • Cambodge
    • Laos
    • Vietnam
    • Philippines
    • Chine
    • Mongolie
    • Indonésie – Bali
    • Nouvelle-Calédonie
    • Nouvelle-Zélande
    • Polynésie
    • Île de Pâques – Chili
    • Argentine
    • Bolivie
    • Pérou
    • Equateur
    • Le Retour…
  • NOS PAPILLES!
    • Croq’ Myanmar
    • Croq’ Laos
    • Croq’ Vietnam
    • Croq’ Philippines
    • Croq’ Chine
    • Croq’ Mongolie
    • Croq’ Bali
    • Croq’ Calédonie
    • Croq’ Nouvelle-Zélande
    • Croq’ Polynésie
    • Croq’ Chili
    • Croq’ Argentine
    • Croq’ Bolivie
    • Croq’ Pérou
    • Croq’ Equateur
  • Digestif… l’après TDM
    • Zanzibar
    • Monténégro

Croq' Chine 1

5 juin 2015 Croq' Chine

Aux fourneaux!

La Chine, la Chine, la Chine, ce sont des centaines de milliers de spécialités, propres à chaque région de cet immense territoire (17,5 fois plus grand que la France ! 1,4 milliards d’habitants ! Un humain sur 5 est chinois !). Tout ce que nous avons goûté est finalement très différent de ce que nous mangeons dans les restaurants en France, donc de nombreuses surprises...

Pour nous la dégustation en Chine, c'est surtout un visuel sur une carte de restaurant (quand il y a), c’est scruter les assiettes des autres pour comprendre ce qu’ils mangent, c’est mimer ce que nous voulons manger (imaginez nous en train de mimer « poulet », « porc », « bœuf »… Nous les avons bien fait rire, tant mieux !)

Nous ne pouvons citer presque aucun plat que nous avons goûté car toutes les cartes des restaurants sont en Chinois. Manger relève de la patience, voire de la prise de risque lorsque nous ne savons pas ce que nous avons commandé… SURPRISE !

La Chine est une explosion de saveurs (parfois trop), presque dans tous les sens du terme car parfois nous pensions réellement exploser! Oui, le piment est sans aucun doute l’ingrédient favori des Chinois, principalement dans la région du Yunnan, là où nous étions. Et encore, nous ne sommes pas allés dans le Sichuan, là où les mets sont les plus pimentés de Chine !

Ce Croq’ Chine n’est donc pas exhaustif de tout ce que nous avons goûté…

Dur dur de trouver un cours de cuisine mais finalement nous avons le plaisir de cuisiner notre met favori à Beijing, les « dumpling », ravioles vapeur ou frits, farcis à la viande.

Fondue chinoise : un assortiment de viandes à cuire dans un bouillon de légumes, le tout accompagné de riz (évidemment). C’est très convivial, sain et bon ! Image00026

 

 

 

 

Soupe de cuisses de grenouilles aux herbes : fin, léger

 

Sauté de porc aux champignons et au gingembre : le Yunnan est connu pour ses dizaines de variétés de champignons, particulièrement vers Lijiang.

 

Sauté de bœuf aux légumes : un grand classique mais nous en avons goûté différentes versions

 

Œufs brouillés aux lichens : une belle découverte ! Le goût est bien proche des champignons puisqu’il sagit justement de champignons, mais la texture est surprenante mais fabuleuse !

 

BBQ chinois : Image00016excellent ! Des petites tables basses, creusées au centre pour accueillir un BBQ. Choisir ses brochettes aux épices préférées (cumin et piments surtout) et ses légumes, griller le tout… c’est forcément délicieux.

 

 

 

Soupe de poulet aux épices

 

Porc pané au feuilles de menthe frites : une belle découverte ces feuilles de menthe croustillantes !

 

Mijoté de poulet aux poivrons

 

Canard laqué : une spécialité de Beijing que nous avons goûté dans le Yunnan :-)

 

Ravioles aux légumes et viande ; gyozas frits,

 

Âmes sensibles, s’abstenir ! Vincent cède à la tentation et déguste scorpions, gros mille-pattes noir, grosses larves, le tout frits… Hummmm

- Petit (faut pas exagérer!) scorpion : amer au goût de chèvre (bien pour Vincent qui déteste le fromage de chèvre !)Image00016

 

 

 

- Mille-pattes : croustillant à souhait, goût fort d’escargot ; assez bon au finalImage00045

- Grosses larves grillées : bien croquant mais indescriptible au goût… Léger mais incomparable avec un aliment quotidien. Est-ce un goût nouveau d’insecte ?

 

 

 

Nous n’avons pas goûté de chien, pas question ! Nous en avons vu beaucoup sur les étals des marchés, vivants mais en cage (prêts à être vendus pour la boucherie), ou morts prêts à être découpés… Dur dur… Certains diront « et alors, on mange bien des veaux ou des agneaux, voire des chevaux…». Ce n’est pas faux… mais c’est très spécial de voir cela. En Chine les chiens sont considérés comme inutiles, mais les chiens de race sont étonnamment signes de bourgeoisie. Aucun chien ne traîne en ville, très très peu de gens en sont propriétaires. Ils sont élevés pour l’abattage.

 

 

Cours de cuisine au cœur de Beijing : Lama Garden Temple

Ravioles à l'honneur!

Textes en anglais, parfait pour pratiquer cette langue!

Meat and Vegetable Dumpings, Beijing Style 

图片

 Main Ingredients:                        Seasonings:
- Minced prok/mutton100g          - Chopped Scallion, 10g
- Chopped Vegetable                   - Chopped Ginger,4g
- Five Spice Powder, 1 g
- Wheat Flour,130g                       - Oyster oil, 1g

- Water, 70g
                                                          - Soy Sauce, 10g
- Rice Wine,3g
                                                          - Salt, 1 small spoon, or  to taste
- Heated vegetable oil,10-15g
- Sesame oil, few drops
With this recipe, you can make about 26 dumplings, If you dont have chicken stock, you may add some chiken powder or oyster oil in the meat to highlight the flavor.  Its's good to choose the meat has some fat, 30% fat .The meat in the filling could be 1/3 or 1/2, when putting less vegetale , you need to stir more water or chicken stock into the meat, otherwise, the filling might be too dry to taste.

Steps: 
1. Mix the meat with scalions, ginger, five spice powder, soy sauce, rice wine and salt. Stir on one direction, adding the chicken stock or flavored water, a little at a time until the meat becomes sticky. Add the heated oil in the meat, mix well, Set aside.
2. Stir the water into the flour. Knead until the dough is smooth. Cover it and let rest for 30 minutes.3. Add the vegetable and a few drops of sesame oil into the meat, blend well. Roll the dough into a long cylinder and cut it into 26 portions.  Flatten each piece and roll into a circle about2.6 inches ( 6.5 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.3. Boil or Pan-fry the dumplings.
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Three Delicacy Dumplings

图片

Main Ingredients:                    Seasonings:
- Egg, 1                                      - Rice Wine, some
- Prawn, 3                                  - Chopped Ginger, 1tsp or 4 g
- Chinese chives, 60g             - Salt, 1tsp or to taste
- Wheat flour, 90g
- Water, 50g
" Hezi is a kind of dumpling, made of two dumpling wrapers or a big dumpling wraper., mostly pan fried.  You can made about  10 Hezi from this recipe"
Steps:
1. Stir the water into the flour, make a smooth dough ball, cover it and rest for 30 minutes.

2. Scramble the egg in a pan or a vok,  cool it down,  the egg should be roughly cooked. 
 Peel, clean the prawns and chopped up. put some rice wine in to the chopped prawns. Chop the chives. Mix scrambled egg, prawn, ginger and chives well, put salt in in the end. (Dont stir much and break the chives ).3. Make wrapers, roll the dough ball into a long roll, cut the long roll into 20 pieces, flatten each piece lightly with your hand and roll them into small circles.4. Filling the dumping, take a wrapper in your hand, put fillings on top (should be 2  times more than the regular dumpling) , flatten the filling and make them even, leave a small edge, put another wrapper on top, seal the dumpling, and make decoration on the edge.5. Warm a pan and put oil on it. Pan-fry the dumpling until both side brown, use middle heat. about 3 minutes. -----------------------------------------------------------------------------------------------------------------------------------------

Pulled Noodle
图片

Main Ingredients:  
--Wheat Flour, 100g
-- Water, 56-58 g
--Salt, 1/3 tsp
Steps:
1. Mix wheat flour with salt and water to make a dough, Knead until the dough is smooth and elastic, ,cover it and let it stand for at least 1.5 hours, 2-3 hours are the best. 2. Flatten the dough with your hand (Very important, dont knead and fold the dough at this step) , roll it into a big rectangle piece, about 3-4 mm thick, cut the dough into 0.80-1cm wide strips, take the end of the strip with your hands,  pull it slowly to make it longer and hit the board to make it even.  3. Throwing the noodles into boiling water (or soup), cook for 2 minutes until the noodle float to the 
surface. Remove, drain, put sauce on and serve.

Merci Joyce!

P1170860 P1170871 P1170811 P1170799

 

Minute œnologie : nous avons goûté différents vins chinois, certains que nous ne citerons car… pas très bon ! Ceux que nous citons nous ont particulièrement surpris et convaincu qu’il y avait de bons vins en Chine. Nous ne pouvons pas donner de descriptions détaillées (exemple : cépages) car tout est écrit en chinois sur les bouteilles. Très souvent, l’année n’est pas indiquée sur les bouteilles.

Shangri-la, Rose Honey – Sounds of Nature Image00042: une belle découverte ! Une robe très claire (comme tous les vins du Yunnan), 12°. Un nez léger de caramel, pomme d’Amour, griottes au sirop ; léger en bouche, goût de fruits rouges (cerises) et notes de café grillé. Nous l’avons beaucoup aimé ! A retenir…

 

Un vin blanc de la région de Beijing, Grace Wineyard, Chardonnay 2011. Au nez, on retrouve le côté beurre soutenu comme dans certains vins de Bourgogne. En bouche, petite longueur, une acidité subtile.P1170673 Au premier verre, notes de fraise, puis on retrouve ce beurre et une légère oxydation par la suite (volontaire ou pas ?). On peut dire que c’est un vin blanc pas très complexe, pas agressif et qui sait accompagner presque tous nos plats. On comprend bien que ce domaine fait l’effort de développer un vin français en Chine. A noter aussi que le sommelier chinois est de bon conseil, et a eu une bonne expérience en France à priori.

 

 

 

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