Baby Japanese Eggplant Salad

涼拌幼茄 Baby Japanese eggplant salad
When it’s hot, I like salad more than anything else. The baby eggplants are so tender only 2 minutes of poaching is enough. The key for the dressing is to use light soy sauce that has Chinese star anise soaked in for a few days for a pleasing, licorice-like flavor. And of course, the most basic ingredients of Chinese dressing: sesame oil and rice vinegar.


Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!