In rural China, a pot with the ingredients is often put on top of a wood fire stove before bed where it slowly cooks overnight. The Laba festival happens on the 8th day of the 12th lunar month and is held to celebrate the enlightenment of the Buddha. Then mix the two types of dough together and knead for about 5 minutes. Especially Mum. www.thehungryexcavator.com/2012/07/8-treasure-duck-recipe.html It's always so full of flavor and so yum. It is fitting that we conclude this culinary tour of China with a banquet preparation, one that recurs in many parts of the country on many festive occasions. But here we are just using very basic ones. Wash everything well, and any beans or grains are soaked and rinsed. I love ALL her soups she has prepared for us since young. Usually, 1 cup of Rice will be cooked in 4–6 or 8 cups of water; the more water, the softer the rice and more soup … 5) Stir in cornstarch slurry to slightly thicken and smoothen the sweet soup. The Origin: As early as the 1800s, chop suey was one of the first Chinese dishes to proliferate in the US. The Dish: Meat, bean sprouts, celery, and cabbage are tossed in a wok with sauce and starch, cooked together into a thick stir-fry, and served over rice or fried chow mein noodles. Eight treasure congee (八宝粥), also called Laba congee (腊八粥), is a traditional Chinese dish that is served on the Laba Festival (腊八节). 3) Reduce heat to low fire and simmer all 8 treasures for 30 minutes, or until ingredients are cooked and softened. Chinese Herbal Soup Recipe: Ba Zhen or 8 Treasures Decoction (八珍汤) *This soup is specially for ladies only! Xup bát bửu (Chinese 8 treasure soup) is a Chinese soup that is supposed to bring good luck, hence the focus on 8 (the Chinese love their number 8!There are supposed to be 8 key ingredients. I tried to search online and found one recipe using Chinese medicinal ingredients that looks nothing like what my mom does. A whole winter melon is used. Chinese name: 八宝粥 (bā bǎo zhōu) & 腊八粥 (là bā zhōu) Characteristics: The mixed congee looks mouthwatering, tastes soft and sweet and smells fragrant. Born in a Chinese family, my parents have always been strong advocates of Traditional Chinese Medicine. The source of this dish varies depending on who you ask. For the filling: usually pork belly is stewed with soy sauce, cooking wine, sugar, ginger and spices.The real street style Rou Jia Mo uses around 20 types of spices. Maybe this is a modified Vietnamese version, I don't know. It is the pot in which an eight-treasure soup is cooked and from which it is served, and its presentation almost always produces joyful awe. Rice Dumpling preparation: Mix 40g tang min flour with 35 ml warm water to form a soft dough. Chinese herbs are grind to fine powder and put in filtered bag for easy cooking. Serve hot immediately, or chilled. Mix 200g glutinous rice flour with 120ml water at room temperature forming a dough. 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