Spring Series: Hong Kong-Styled Congee & Cherry Blossom Soup Dumplings (V)
These Spring series items are being offered on a promotional basis. Pickups and deliveries for these products will be limited to the period beginning March 25th and ending on April 15th. You can find more details by visiting our shop online.
presented by guest chef Eric Chiu
Spring Series Including:
Congee x 2 (16 oz each)
Cherry Blossom Soup Dumplings (V) (6 pcs.)
Soup Dumpling Dipping Sauce (2 oz)
Sichuan-Styled Pickles Side x 1 (5 oz )
Package:
Pre-packed and ready-to-cook
15 min. prep time
Recommend for two people per series.
Main Ingredients:
Congee including chicken stock, rice, chicken thigh, shiitake, ginger, and white pepper.
Cherry Blossom Soup Dumpling including celtuce root, water chestnut, cherry blossom leaf juice and dragon fruit juice.
Dumpling Dipping Sauce including salt pickled whole cherry blossom petal & leaves, and pickled shiso salt.
Sichuan-Styled Pickles including red radish, daikon, and carrots drizzled with our popular Chinese style chili oil and Sichuan peppercorn.
Contain wheat, and soy.
These Spring series items are being offered on a promotional basis. Pickups and deliveries for these products will be limited to the period beginning March 25th and ending on April 15th. You can find more details by visiting our shop online.
presented by guest chef Eric Chiu
Spring Series Including:
Congee x 2 (16 oz each)
Cherry Blossom Soup Dumplings (V) (6 pcs.)
Soup Dumpling Dipping Sauce (2 oz)
Sichuan-Styled Pickles Side x 1 (5 oz )
Package:
Pre-packed and ready-to-cook
15 min. prep time
Recommend for two people per series.
Main Ingredients:
Congee including chicken stock, rice, chicken thigh, shiitake, ginger, and white pepper.
Cherry Blossom Soup Dumpling including celtuce root, water chestnut, cherry blossom leaf juice and dragon fruit juice.
Dumpling Dipping Sauce including salt pickled whole cherry blossom petal & leaves, and pickled shiso salt.
Sichuan-Styled Pickles including red radish, daikon, and carrots drizzled with our popular Chinese style chili oil and Sichuan peppercorn.
Contain wheat, and soy.
These Spring series items are being offered on a promotional basis. Pickups and deliveries for these products will be limited to the period beginning March 25th and ending on April 15th. You can find more details by visiting our shop online.
presented by guest chef Eric Chiu
Spring Series Including:
Congee x 2 (16 oz each)
Cherry Blossom Soup Dumplings (V) (6 pcs.)
Soup Dumpling Dipping Sauce (2 oz)
Sichuan-Styled Pickles Side x 1 (5 oz )
Package:
Pre-packed and ready-to-cook
15 min. prep time
Recommend for two people per series.
Main Ingredients:
Congee including chicken stock, rice, chicken thigh, shiitake, ginger, and white pepper.
Cherry Blossom Soup Dumpling including celtuce root, water chestnut, cherry blossom leaf juice and dragon fruit juice.
Dumpling Dipping Sauce including salt pickled whole cherry blossom petal & leaves, and pickled shiso salt.
Sichuan-Styled Pickles including red radish, daikon, and carrots drizzled with our popular Chinese style chili oil and Sichuan peppercorn.
Contain wheat, and soy.
Cooking Instructions
HONG KONG-STYLED CONGEE & CHERRY BLOSSOM SOUP DUMPLINGS
LEARN • COOK • SHARE • ENJOY
Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.
READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY
BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**
STORAGE TIP: Store your congee in a fridge up to 3 days until you are ready to rehat; store soup dumplings in a freezer until you are ready to cook.
COOKING TIP: Steam frozen; do not thaw; place a liner (patchment paper or a piece of cabbage leaf) into a steam basket before cooking. Tips from customers: place frozen dumplings onto big spoons (one dumpling each spoon) and place spoons into a steamer. Spoons will collect the soup if dumplings leak.
STEAM DIRECTIONS - RECOMMENDED
1: ADD – 5 cups of cold water to a pot and place a steam basket onto the pot.
2: TURN – heat to MEDIUM to HIGH, bring water to a boil.
3: PLACE – patchment liner paper ( or a piece of cabbage leaf) into the steam basket and place 6 frozen soup dumplings onto the liner paper; add a lid to the pot.
4: STEAM – frozen soup dumplings for 12 to 15 minutes, depending on the power of the stove. Adjust cooking time as needed.
5: REMOVE– pot from heat and rest for a few minutes.
6: DEVOUR and ENJOY.
REHEAT DIRECTIONS - CONGEE
1: MICROWAVE - congee for about 1 - 2 minutes ( per cup). Adjust cooking time as need. It is great to eat hot.
or
2: REHEAT - congee in a pot on a medium to high temperature stove for abour 2 - 3 minutes. Stir the congee with a spoon gently while reheating to prevent it from sticking at the bottom. Adjust the cooking time as need.
Food & Culture
Cherry Blossoms at Wuhan University
FLOWER FAIRIES FESTIVAL or 花(Huā)朝(Zhāo)節(Jié)
HISTORY: As the celebration of the “Flower Fairies Festival” began from the upper class, many traditions popular among the people were initiated by the political elites, even the imperial family …
Meet the Chef
Eric Chiu
Aspiring Guest Chef
Eric is a Chinese-American designer and researcher whose father immigrated from Hong Kong in the late 1960s for university in California. Since his household spoke exclusively English as a family, he resorted to learning about his Asian heritage through non-verbal means such as art, folklore, and cuisine. Growing up in the suburbs of New York City and spending summers with his family in Kowloon, Eric was exposed to some of the most active Asian food cultures.
During his formative years, he and his family relocated to Augusta, GA, where they found a lively but more modestly sized Chinese community. While welcoming, this environment also came with its fair share of close-mindedness from both neighbors and classmates. His biracial appearance ensured only one feeling: that he was too white to be asian, yet too asian to be white. As an adolescent navigating nascent realizations of a deeper queer identity, this created ruptures in his idea of self. For Eric, food has always evoked an honest, non judgemental space where he's free to explore his identities and define his own sense of home.
Through years of healing and self-discovery, Eric's learned to celebrate all parts of himself and recognize how they intersect. Recently, Eric and his parents are documenting their family's recipes through writing and pictures.
