Comments on: Winter Bamboo Warms the Heart

By: Kian Lam Kho

Kian Lam Kho — Tue, 01 Nov 2011 18:03:38 +0000

I usually like to use the uncooked ham still dry from curing and in the cloth bag. You can get a small hunk of it by going to a good charcuterie shop.

Thanks for your kind words about Red Cook. Have fun cooking Chinese!

By: tung-lei

tung-lei — Tue, 01 Nov 2011 04:22:23 +0000

Hi, Kian :
Pls tell me which Smithfield ham you prefer for this ‘Ham and Pork Shank Soup w/ Winter Bamboo.
Thx,
Tung-Lei
ps : enjoy your site very much.

By: Kian

Kian — Tue, 27 Apr 2010 04:35:07 +0000

Terri, Welcome to Red Cook. I look forward to a great dialog between our blogs.

By: terri

terri — Mon, 26 Apr 2010 08:14:23 +0000

hi! you post shanghainese dishes. i do too bc my in laws are shanghainese:)) great blog

By: HoneyB

HoneyB — Sat, 21 Mar 2009 11:58:22 +0000

Sounds very delicious and looks great too!

By: Christie @ Fig & Cherry

Christie @ Fig & Cherry — Fri, 20 Mar 2009 06:08:22 +0000

I’ve never had this soup but it sounds absolutely delicious! So few ingredients for such a wonderful flavour. I can’t wait to try it!

By: TasteHongKong

TasteHongKong — Thu, 19 Mar 2009 10:22:43 +0000

Your post first caught my sight with the Chinese clay pot and rice bowl which I seldom saw on the food gallery. Just like the way you describe all those ingredients and explain the meaning of Yan Du Xian. Tell you what, as soon as I spotted the availability of this winter bamboo in the market (~Nov/Dec in Hong Kong), I immediately had this dish cooked at home. But regretted that it was made before the publish of my blog and therefore the recipe is not included.

Just to share, I even purposely went to a market where more items of Shanghainese ingredients could be found and bought a pile of soy bean sheets for adding into the soup (the sheets had be folded and tied as knobs before cooking). Like this?

By: Kian

Kian — Thu, 19 Mar 2009 03:14:38 +0000

Leela, Thanks for the link! I’m glad you visited Red Cook and enjoyed the posts.

By: Leela@SheSimmers

Leela@SheSimmers — Mon, 16 Mar 2009 14:27:22 +0000

This looks SO delicious. I love light, brothy dishes like this one. It warms you up without leaving you feeling heavy. Thanks for the recipe. I love your site! Just favorited it, in fact.

By: Kian

Kian — Sat, 14 Mar 2009 04:29:50 +0000

Jacqueline,

Yes, winter bamboo shoot in Mandarin is pronounced “dong sun.” They are sweet and crunchy. Absolutely delicious. We’re definitely coming to Boston around Easter. Can’t wait to see you then.

Kian