抹茶白玉 Macha Shiratama Dango. This is not really Chinese, but very traditional Japanese sweets. But since I’m a fan of matcha desserts and it’s not easy to find one in Geneva, I have to make some for my belly. The sweet red bean (azuki beans) paste is always best accompanied by matcha and the cute little white and green chewy mochi made with sticky rice flour. If you don’t cook the red bean paste too sweet, it makes a low calorie yet delicious dessert. Yummy!
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!