I was born September 9th, 1999 in Shandong Province. I believe life is full of joy and happiness. I love baking and cooking, which is very possibly attributed to my mother’s antenatal education. When she carried me, she watched mostly TV food programs, thus influencing me. I have a passion for learning English and watching English cartoons or sitcoms. I also enjoy photography, especially macro photography. I can stay still long enough for a perfect picture while I feel I am roaming in a macro world of flowers, insects, and baked goods. Follow me on Sina blog.sina.com.cn/skyhomecooking or Weibo weibo.com/skyhomecooking.

Steamed noodles is one of my favorite meals. When my father was young, he could only have this on special days or Spring Festival (春节). Now, it’s my family’s favorite recipe and we usually serve this dish to guests. It wins everyone’s heart! I’ll share with you how to make this favorite Chinese family recipe. — Sky


  • 20 grams scallion, chopped
  • 20 grams ginger, sliced
  • 320 grams fresh string beans, cut into 4cm pieces
  • 200 grams pork lean, cut into 3cm cubes
  • 870 grams freshly-handmade flour noodles
  • 2 tomatoes, quartered
  • 2 tablespoons cooking oil
  • 4 tablespoons dark soy sauce
  • 1 teaspoon salt
  • 3 cups water


  1. Slice the pork, ginger, scallion and string beans in the above size.

  1. Use a steamer to steam the noodles for 20 minutes.

  1. Heat cooking oil in a wok. Stir fry scallion and ginger until fragrant. Add pork and stir fry until it begins to brown. Add dark soy sauce then string beans and stir fry until they soften. Toss in tomatoes.

  1. Add 3 cups of water, and cover. Wait until the soup turns red, then add salt. Let simmer while stirring occasionally. When the string beans are cooked, turn off the flame.

  1. Use a pair of chopsticks to transfer the noodles from step 2 into the wok with the pork-vegetable soup. Mix thoroughly. The noodles will absorb the broth.

  1. Return the noodle mixture to the steamer and steam for 10 minutes. It’s done!
Henan Specialty – Herba Schizonepetae (荆芥)


  • I recommend garnishing the noodles with Herba Schizonepetae (荆芥), a special local herb from my home town in Henan. It smells refreshing, similar to lemon or mint.
  • It is best to use thin noodles, as they absorb the flavor from other ingredients easily, thus tastier.
  • You can add anything you like. Try bean sprouts!
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