Recently, Spring Festival in China came to a close, and with that students returned to school in droves. Three of my students contacted me once they got back and we decided to have a meal at my apartment. Disappointed that my ankle was now pronounced ‘fractured’, they decided that what I needed was a good dose of Bone Soup, made of Chinese radish and, well, pork bones.
In addition, we stir fried some Chinese greens (青菜 – qīng cài), and for a third dish, we prepared enoki mushroom and egg stir fry. Enokitake (borrowed from Japanese), or ‘golden needle mushrooms’ are also popular in Chinese cooking (金菇 – jīngū).
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