My Menu

We had a family gathering for Chinese New Year dinner last night. The following is the menu of a Chinese dinner I prepared for four persons.

2013 Chinese New Year Dinner Menu

Chicken and American Ginseng Soup

Chinese New Year Vegetarian Delight

Braised Sea Cucumber with Abalone and Pork Tongue

Shanghai-style Stewed Duck

Pan-fried Shrimp with Chinese Tomato Suace

Braised Pork Feet

Stir-fried King Oyster Mushroom


Steamed Eggwhite and Fruit Platter

No Clear Evidence More Gluten in New Wheat is Responsible for Increase in Celiac Disease

No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten. That’s the conclusion of an article in the Journal of Agricultural and Food Chemistry.

Donald D. Kasarda cites evidence that the incidence of celiac disease increased during the second half of the 20th century. Some estimates indicate that the disease is 4 times more common today. Also known as gluten intolerance, celiac disease occurs when gluten, a protein in wheat, barley and rye, damages the lining of the small intestine, causing a variety of symptoms. Nobody knows why the disease is increasing. One leading explanation suggests that it results from wheat breeding that led to production of wheat varieties containing higher levels of gluten.

Kasarda’s Perspective article examined the scientific evidence for that hypothesis and found that gluten levels in various varieties have changed little on average since the 1920s. Overall gluten consumption, however, has increased due to other factors. One involves increased consumption of a food additive termed “vital gluten,” which has tripled since 1977. Vital gluten is a food additive made from wheat flour, and it is added to various food products to improve their characteristics, such as texture. Overall consumption of wheat flour also has increased, so that people in 2000 consumed 2.9 pounds more gluten annually than in 1970, nearly a 25 percent increase.

Source: American Chemical Society

A Chinese Stewed Duck Dish


1/2 dressed duck
6 small red taro
3 cloves garlic, chopped
4 slices ginger
4 shallots, cut into slices
1 piece old tangerine peel
1 cup chicken broth
1 tsp oyster sauce
1 tbsp dark soy sauce
2 tbsp Chee Hou sauce
1 tbsp cooking wine
1 tbsp crushed rock sugar
2 stalks cilantro
1 cup water


  1. Cut off and discard head, neck, feet and tail of duck. Rinse and cut into two halves.
  2. Marinate duck with soy sauce.
  3. Steam and peel taro.
  4. Soak tangerine peel in water until soft. Cut into shred.
  5. Blanch duck in hot oil until golden. Remove and set aside.
  6. Heat 1 tbsp oil in a wok. Sauté ginger, garlic and shallot until fragrant. Add tangerine peel and Chee Hou sauce. Toss briefly.
  7. Mix in rock sugar, oyster sauce, wine, chicken broth and water. Bring to a boil. Return duck to wok. Lower heat and simmer for 1½ hour. Turn off heat.
  8. Put taro in a clay pot. Cut duck into bite-size pieces and place on top of taro. Pour sauce from wok into the pot. Bring to a boil. Turn off heat. Add cilantro and serve hot.

Source: Hong Kong magazine

Today’s Comic

What’s for Breakfast?

Home-cooked Chinese Breakfast

The Menu

  • Soy Milk
  • Stir-fried Rice with Hot and Spicy Preserved Cabbage
  • Tomato