柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Finding the perfect […]
It is a world-renowned style of wine that can only be crafted under specific -8 degree to -10 degree C temperatures, for which our cool Canadian climate is ideal. But to many Canadians, Icewine remains a bit of a mystery drink — they see a type […]
One of my favorite past time is making Chinese soup. I love the nourishing and medicinal aspect of healing the body from within. Postpartum Me includes a lot of back pain, weak knees and tender tendons. This Chinese soup recipe is perfect for those suffering with nagging chronic back pains.
This soup is neutral and suitable for most people. While it carries a subtle bitter taste from Codonopsis Pilosula (aka poor man’s ginseng) it is still easy to drink.
The soup colour has a dark color from the black bean and Morinda officinalis / Indian Mulberry.
I do not suggest eating the meat from the pork bones after the soup is ready unlike a those from the Green Radish and Carrot with Pork Bone Soup Recipe 青紅蘿蔔豬骨湯.
Health Benefits of Chinese Herbs
社仲 Eucommia ulmoides – enhance bones strength and body muscles, reduce fattiness, enhance energy metabolism and antioxidants
巴戟 Morinda officinalis / Indian Mulberry – enhances libido because it improves kidney functions. Useful to treat urinary incontinence, female infertility due to cold uterus, pain and numbness because of wind-cold, soreness and weakness of low back and knee, and rheumatism etc.
党参 Codonopsis pilosula – enhance immunity, dilate blood vessels, lower blood pressure, improve microcirculation, enhance hematopoietic function, and so on.
I love using my OXO fat separator! It has a capacity for 4-cup/900mL. Pour the soup into the separator, and watch the fat rise to the top while soup settles to the bottom. The heat resistant strainer catches unwanted bits, and the stopper prevents fat from rising to the top of the spout. Once the soup has settled, remove the strainer and the stopper and pour out perfect clear soup. A shield prevents the gravy from spilling over the top of the separator, instead of through the spout. And it is dishwasher safe! This is the best fat separator I’ve purchased lately!
Chinese Soup for Back Pain 社仲巴戟豬尾骨燉湯
Nourishing soup for healing back pain and weak tendons
- 社仲 Eucommia ulmoides
- 巴戟 Morinda officinalis / Indian Mulberry
- 豬尾骨 Pork tail (1 lbs)
- 黑豆 Black beans
- 党参 Codonopsis pilosula (not shown above)
- 杞子 Goji berries
- 玄肉/ 龍眼肉 Dried Longyan
- Step 1 Wash all dry ingredients and blanch in hot water
- Step 2 Blanch pork bones and in hot water
- Step 3 Fill clay pot with water to 80% water level, bring to boil and add all ingredients in
- Step 4 Boil on high heat for 3 hours
- Step 5 Reduce to medium heat for another 3 hours
- Step 6 Add pinch of salt for taste
- Step 7 Serve hot
Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!
The Mighty Kale is one of my all time favourite smoothies from Jugo Juice. This season, one of the fastest-rising cocktail trends over the past few years has been blending herbal and botanical ingredients with more traditional flavours, but this trend isn’t just for the 19 and […]
After our last visit for Notch 8’s extravagant Canada 150 Afternoon Tea, it’s time to play a game. Notch 8 turns to the imaginative world of classic board games t deliver a playful game board of sweets and savories like scones with clotted cream, delectable savory […]
Lobster Avocado Toast 18: sourdough, avocado, lobster mango salsa, topped with arugula and balsamic reduction drizzle. The combination of mango salsa and balsamic reduction does not go well with the avocado toast. I also wish they had fanned out their avocado instead of it mashed. If I were to be picky I also wished they had not diced up the lobster.
Nicoise Salad 13: added seared ahi tuna +8. mixed greens, tomatoes, olives, peppers, artichoke hearts, corn, hard boiled egg, feta, white balsamic dressing. The ingredients are were fresh and I would definitely order this again.
Spiced Onion Rings 5: we ordered a side of my favourite onion rings. I liked the extra crispy skin. It is not greasy and has a slight spiciness. It comes with a side of aioli sauce.
Unfortunately with so many food options nearby, we most likely would not return. Service is spotty and the waitresses are too cool to serve you. Ours at least did not bother asking us how the food was or to refill our water.
Luckily, The Juice Truck is across the street.
Mon 11:00 am – 12:00 am
Tue 11:00 am – 12:00 am
Wed 11:00 am – 12:30 am
Thu 11:00 am – 1:00 am
Fri 11:00 am – 1:00 am
Sat 11:00 am – 1:00 am
Sun 11:00 am – 12:00 am
1039 Mainland St, Vancouver, BC V6B 5P9
Last time I was at Ancora was during last year’s Dine Out Vancouver. I was still pregnant and now baby is almost 3 months old. To celebrate Motherhood and my friend’s pregnancy we decided to head over to Ancora for brunch! I love the bright […]
A new blossom inspires the starry night sky, marking the arrival of a luscious harvest. This year, TWG Tea narrates the story of the constellation with the Lotus Jade Tea Mooncake Collection, a rich and enduring assortment of patisseries set to inspire and intrigue any […]
Miku at Coal Harbour waterfront is one of my favourite Japanese restaurant in Vancouver. It is located next to Canada Place and has wonderful views – you can watch the sunset over the North Shores. To celebrate our third wedding anniversary, Dave and I wanted to indulge in their omakase menu – Aburi Kaiseki Dinner.
Kaiseki menu is only available during dinner service. There are three choices of Shokai (zensai, entree, signature sushi and dessert) $68 per person, Kaisen (six course chef’s tasting menu) $88 per person and Aburi (unique multi-course experience with premium and seasonal ingredients) $135 per person. Traditional Kaiseki Ryori incorporates region’s food culture and is presented in unique Arita plateware from Kyushu, Japan.
To start the evening we savoured a glass of Riesling while watching the thunderstorm – after all it is September in Vancouver.
Amuse Bouche: croquette
Aburi Sashimi: trio selection of flame seared salmon, scallop and tuna with signature sauces.
Appetizer: Presented in a beautiful bento box from Arita plateware that is so Instagram worthy. Seven seasonal bite size appetizers that consists of fresh oysters (or substitution for clams), Salt Spring mussels with mignonette and tiger prawn cocktail. The bottom layer includes octopus ceviche, pan seared Hakkaido scallop, beef carpaccio, and ahi tuna.
Lobster Tail: The third course consists of half lobster table grilled with tomato chili sauce served with seasonal vegetables.
Wagyu Beef: tender and cooked perfectly medium rare with a dash of pink Himalayan salt. Served with seasonal greens.
Miku’s Signature Sushi: The fifth course includes an assortment of Aburi nigiri, rolls (Miku roll and Red Wave Roll) and oshi sushi (salmon, ebi). Before ending the evening with dessert, you have the option to add more food a la carte. For us, it was the perfect amount. Besides we wanted to get ice cream afterwards…
Black Forest Tiramisu with Vanilla Bean ice cream. This dessert was airy, light and not too sweet. Just the way I like it.
If you are looking for an omakase dinner service with an amazing view. I highly recommend the Aburi Kaiseki dinner from Miku.
Mon 11:30 am – 10:30 pm
Tue 11:30 am – 10:30 pm
Wed 11:30 am – 10:30 pm
Thu 11:30 am – 11:00 pm
Fri 11:30 am – 11:00 pm
Sat 11:30 am – 11:00 pm
Sun 11:30 am – 10:30 pm
200 Granville St #70, Vancouver, BC V6C 1S4
Fayuca is a newly opened Mexican restaurant in Yaletown, Vancouver. It is located on 1009 Hamilton Street (replacing the old Hamilton St. Grill). Opened by Ernesto Gomez and Mexican chef Jair Tellez (Laja), this cantina menu focus on modern North Pacific Mexican cuisine in a […]
Mosquito Desserts & Champagne is one of my favorite locations for desserts in Vancouver. It is located on 32 Water Street in Gastown. The restaurant is elegant and chic. It makes for the perfect location for the best date night. Now that they have also introduced Afternoon […]
Grand River Seafood Restaurant 濠江尚品海鮮酒家 is a Chinese restaurant located in Coquitlam (next to Silvercity Cineplex Cinemas) on 100 Schoolhouse Street. This is another humble restaurant with minimal decor. This restaurant offers dim sum lunch service as well as seafood dinner (set menus and combos available). We’ve been here several times and consistency is an issue. Food quality is not always up to par.
Dim Sum option here at Grand River is not bad however. There are a lot of choices – some other Chinese restaurants in Tri-Cities does not have.
Deep Fried Bean Curd Shrimp Roll
Rice Roll with Chinese Donut and Shrimp Paste.
Three Mushroom Rice Rolls
Curry Baby Octopus
Steamed Bean Curd Roll
Pineapple Bun BBQ Pork Bun
Deep Fried Sesame Balls: This is one of my favorite desserts here.
Not to confuse you, not Coquitlam has a Chinese restaurants all with the name “Grand”.
- Grand Palace 富豪酒家 in Henderson Place Mall.
- Grand Seasons 四季 in Burquitlam
- Grand River 濠江尚品海鮮酒家 by Silvercity Coquitlam
Grand River Seafood Restaurant 濠江尚品海鮮酒家
Mon 10:00 am – 10:00 pm
Tue 10:00 am – 10:00 pm
Wed 10:00 am – 10:00 pm
Thu 10:00 am – 10:00 pm
Fri 10:00 am – 10:00 pm
Sat 10:00 am – 10:00 pm
Sun 10:00 am – 10:00 pm
#112, 100 Schoolhouse St, Coquitlam, BC V3K 6V9
四季 Grand Seasons Chinese Restaurant is a humble diner in Coquitlam. It is located just across from the Burquitlam SkyTrain station at 555 Clarke Road. Our friends introduced this place to us after we were complaining about eating at the same restaurants in Coquitlam Tri-Cities […]
We finally decided to try HAAN Korean BBQ in Coquitlam after an intense craving for barbecue meat! We were not disappointed. The restaurant is clean and service is friendly. I like the interior. It also helped that it was well ventilated and you don’t leave […]