If it ain’t broke...more Sichuan classics


If it ain’t broke, don’t fix it goes the old saying and we’ve applied that maxim to our new menu. As usual, we’ve got quite a few dishes on the go for March 18, but our Sichuan theme has proved so popular, we’ve decided to keep it. After all, who are we to fly in the face of public opinion!

We’ve not stood still though. Innovation is what we do. And you’ll see not only the influence of our recent trip to China but also a clear nod and a wink towards the change in season in the new menu.

1. Mouth-numbing beef



I tried this one out on my husband last night. He LOVED it! I’ve combined prime pieces of steak with mouth-tingling Sichuan peppercorns and a hint of alcohol (let’s see if you can guess what we’ve used) to create a taste explosion that will leave you gasping for more.

This is a juicy dish on a bed of aromatic onions. Each piece of beef is coated with Sichuan pepper sauce that will take you to a new dimension in the Sichuan culinary journey we have embarked on together in 2018.

Come and try. It’s spectacular!

2. Kewei’s Spring tofu



It’s a cliche of course, but Spring is a wonderful time for reinvention. The clocks go forward, the days get longer and we all look forward to spending much more time out on the street. For sun-starved Danes, we’re about to enter the best period of the year. And it is with this in mind that we’ve come up with this new dish to complement the change of season with a fresh and elegant taste.

Kewei’s Spring tofu combines tofu, spring onion, and edamame beans to create a simple, clean taste designed to revive your spirit. As is the way with Chinese cuisine, this cold dish neatly offsets the hotter dishes that form part of our chef’s menu and, as well as the taste, this one is all about textures. The softness of the tofu contrasts sharply with the spring-onion crunch and the yield of the bean. This one will delight you. Especially as we enter those longer and hopefully warmer evenings.

As we mentioned in our last blog, this dish was inspired by one of our best meals in China - a vegetarian restaurant in Nanjing. I was amazed by how they combined tofu, simple greens and mushrooms to create some unbelievable flavours. I think sometimes it’s easy to underestimate just what you can do in the kitchen with skilful use of plants. It’s not just about your five-a-day quota. If you think out of the box, veggies really can surprise you.

3. Rose ice-cream with coconut pudding

These precious flowers were taken from my Yunnan trip. Now, they’re in the ice-cream. Edible flowers have become very trendy in the last few years, especially in Nordic cuisine. However, in Yunnan there’s a long history of eating flowers, due to its stable climate where flowers bloom almost all year round. Classical dishes like rose cake, jasmine flower fried egg, and sweet osmanthus stuffed lotus are very popular. But the flower in Yunnan is used for flavour, not just for decoration.

Think a moment on the fragrance of rose flower. It’s smooth, mellow, elegant and calming with a hint of sweetness in the form of ice-cream. It is simply just perfect. And to complement this scented ice-cream, we have the soft coconut pudding. I’m sure you’ll love it!

So here's our new menu! We are offering a 10% discount on March 18 & 19 only! What are you waiting for?  BOOK NOW! 

April menu.jpg

Ain’t nothing like the real thing baby - eating in China!


We didn’t have much choice over Chinese New Year this year. We’d given it a miss in 2017 but ‘letting down’ the family again was never on the cards. We duly packed our bags, temporarily closed our restaurant and caught our flights to my hometown – the ice city Harbin (currently around minus 25). We spent a week with all the family, and of course most of that revolved around food and dumplings. Lots of dumplings. They were rather astounded by my dumpling-making skills. But hey, practice makes perfect!

Our trip did not stop at Harbin. We also took in Guangzhou and Nanjing at time of writing with Beijing and Kunming to follow. And talking of ‘took in’, we certainly did just that throughout the holiday. We ate a lot. Here are some of our adventures.

Eating on Harbin’s hot bed

In my memories, Harbin used to be even colder. And I remember vividly walking or sliding home from school was such good fun, as I would spend most of my pocket money buying ice cream on the street. Yes, ice cream in the minus 30C winter! And of course given the temperature, they are selling the ice cream straight out of a box. Who needs a fridge when it’s minus 30C! It might seem strange that we wolf down once cream in winter but we can do this because indoors it is always very warm. And that’s not just indoors. We mean inside the body too as every family’s favourite dish in winter is stew. Fish stew, rib stew, chicken stew, pickle cabbage stew or even a random stew (乱炖 luan dun).

This time, we went slightly outside the city to a country style restaurant, which takes this style of eating to an extreme. As soon as we walked into the room, we saw this massive pot in the middle surrounded by a heatable brick bed. This is the same style as in a country house. In the meantime, they started to put firewood under the big pot and we start to feel the heat spread beneath our collective bottoms. The fish stew was cooked in front of us, and after the fish was done they put in some cabbage, tofu and potatoes. The last step was the most interesting. They put the local corn flour dough at the side of the pot and put the lid on. The Chinese corn bread was cooked by the steam from the stew and also able to get crispy from the heat of the pot. Ingenious no? This is a very traditional northeast way of cooking, but growing up from the city, this was my first time to experience that. The fish stew was delicious and the pot continued to boil as we ate, ensuring the flavour got even better. It certainty warmed me up and the heated bed become a perfect place to rest my nearly busted tummy. 

Guangzhou, traditional food with a modern look – More than just dim sum

There’s a saying in China ‘食在广州’ which means ‘Guangzhou is the place to eat’. Cantonese cuisine is famous for its diversity in terms of eating everything from rat to snake and all the strange parts of the animal but also its distinctive fresh tastes, where the concept is to enhance the food’s natural flavour by clever use of ingredients and light seasoning. There’s also a soup culture here, which the local people believe through slowly simmered Chinese herbs, meat and vegetables unique health benefits flow. Different combinations are used for different purposes, such as healing a cold or strengthening the body. I honestly don’t fully believe in the magic of soup, but I do like the taste, at least most of them.    

If you have to pick one type of food to represent Guangzhou, it will probably be dim sum. There’s literally dim sum everywhere, and you can see some retired people sit there from early morning to afternoon with a newspaper, a pot of tea and two or three dim sum. It seems a quite relaxed city, even if there are so many crazy post-modern buildings all around the city. The most memorable dim sum of our trip this time is called ‘毕德寥’ (bi de liao). Like most popular restaurants in Guangzhou, you have to queue to get in, but it was worth the nearly hour wait. We once again ordered a lot, from the famous must have shrimp dumplings, steamed red rice roll, shu mai and even some buns resembling potato. The reason why I enjoyed so much was because although dim sum is a traditional food, they seemed to give the food a colourful and playful look without damaging its distinctive taste. The shrimp dumplings came to the table in teacups in three colours and also a small teapot of chicken soup. The whole presentation was remarkably simple and elegant. We quickly finished our dumpling filled with sweet shrimps and washed the pleasure down with a cup of delicate soup. I have to say the two things combined made the whole experience extra special.

The steamed red rice roll was also very special. This dish is not a traditional dim sum dish, but created by a famous chef- Guoxiong Chen, around 10 years ago. Right now, it seems to be turning into a new classic. It comes with a bright red thin steamed rice skin wrap around the fried shrimps and topped with sesame sauce. The bright red colour made it extremely tempting. With one bite, I was in heaven. I immediately understood why this is such a popular dish. Soft outside and crispy inside, the texture, the flavour, the whole combination was just wonderful. I suppose what we are eating today is very different from what it was like 200 years ago, and what we see as traditional today might be the new inventions in the past. This is what makes Chinese food so interesting, as it is always so innovative and involving. And in Guangzhou, the centre of Chinese foodies, I can feel its strong creative energy. What I learnt is that in order to keep people interested, a chef should never stop trying new things, being creative with ingredients and always staying true to the taste. Only this way we can keep the food alive and keep traditional recipe alive. And I hope my guests in Kewei’s Kitchen can feel our food is also alive. 

Smart phone and QR code

The food in China is always interesting, but this time I noticed the order system, and the payment systems in restaurant have also changed a lot. Every table has a QR code on it, in order to order dishes, the guests have to scan it and order from their smart phone. The kitchen will instantly receive the order and start to make your food. And once you finished your food, you can scan the QR code again to pay the bill through your smart phone, and of course, review or rate the restaurant all by few clicks. I was amazed by how efficient this whole system is, but does this means the restaurant will no longer need waiters or waitresses? I don’t know the answer, but once again I was amazed by China’s fast changes. However, I’m not sure these changes are all for the best, as I did feel like I have my food in a restaurant without much interaction with the waiters or waitresses, and that used to be one of the fun part of dining out. I also have noticed that quite a lot of people in the restaurant are reading on their phone while dining with their friends or families. As I myself become more and more addicted to my smart phone, I start to wonder if technology’s always on our side. At least, I know tasty food is certainly on my side. And for anyone coming to Kewei’s Kitchen, you will of course know exactly what we mean by tasty food!

Once again, thank you for reading the blog and we will soon return to Denmark to put all these inspirations into our new dishes. Stay tuned for our new creations on Facebook and Instagram. And why not book a table on our reopen weekend March 18 & 19, which everyone will get a 10% OFF. Game on and see you soon!



What you should eat for Chinese New Year


Think back 25 years ago. There might have been a dim awareness that China celebrates its new year at some point in January or February, but not much more than that. China was vast, alien and somewhere 'over there'. Outside of a few major European cities, it really didn't register.

Fast forward to 2018 and that's become a very different story. Anyone taking a stroll down Strøget recently will have noticed the lanterns adorning Copenhagen's main shopping street. As the Chinese dollar grows, more and more cities are getting in on the act and that means celebrating the new year in style. Chinese style.

  Inside ILLUM, Photo by Kewei  

Inside ILLUM, Photo by Kewei  


Chinese New Year varies year to year as it is based on the traditional Chinese calendar. This year, it begins February 16 and will usher in the year of the dog (google it. There’s loads of interesting stuff out there!). Like the western Christmas, the celebration revolves around family, a general bonhomie and a feel good factor that, in a Chinese context, you might even label hygge. But, if you’re going to do it properly, it lasts considerably longer, running right up to the Lanterns Festival on March 2. That’s right. A whopping two weeks of celebrations. You’ll need stamina. By the bucket load.

Food of course, as ever with China, is never far away. New Year’s Eve dinner is the most important gathering for the entire family, and every family member, no matter where they happen to be in the world, is expected to come back for this feast. The kitchen will be busy from early morning throughout the day with two or three generations cooking together. Every family will have their secret recipe, and there is no better day than new year’s eve to display all the tricks and skills. For this special dinner, there are some must-have dishes and more importantly, regardless of what is on the table, it should be chockablock with goodies waiting to be demolished! In Kewei’s Kitchen, we’ve also got some typical New Year dishes that you can sample.


Dumplings are quite probably the most well-known Chinese food, and it is a must-have on Chinese New Year. Dumplings (饺子 jiao zi)  sounds the same as 交子(jiao zi) which refers to that moment of switchover from one day to the next. This is the one of the reasons dumplings have to be eaten at midnight on New Year Eve as it represents an adieu to the old and a welcoming of the new. Another reason is that the shape of dumplings resembles gold ingots, which in times gone by, were the currency in China. So eating dumplings is also a symbol of good fortune.

But of course, the most important reason is that dumplings are just so damned tasty. Everyone loves them! Certainly, it’s something we have had the pleasure of witnessing at Kewei’s Kitchen, and we offer both meat and vegetarian dumplings. Every single one is made with love. The process is complicated but incredibly satisfying, offering so much flavour in every bite. Little wonder then that the Chinese love them so much. Our customers do too!

  Photo by Kewei's Kitchen

Photo by Kewei's Kitchen


Fish is a another must have for our New Year feast. Fish in Chinese is 鱼(yu) which has the same pronunciation as 余 (yu) and it means abundance and surplus. We often say 年年有余 (nian nian you yu) and wish each other surplus fortune and food in the coming new year. Therefore, a fish dish is the perfect representation of this meaning. Normally at New Year dinner, we are meant to have our fish whole and preferably big as it symbolises good fortune for the whole family. However, during the dinner we are not meant to eat more than half the fish as fish represents ‘surplus’. It is very important therefore, that there is something extra left over for  the next day.

But, at Kewei’s Kitchen, we’re not going to follow these rules. You’ll be encouraged to enjoy our fish dishes in their entirety. And we have an amazing fish dish on the menu. Just don’t tell Kewei’s folks she’s breaking convention!

 Photo by Kewei's Kitchen 

Photo by Kewei's Kitchen 

Now, what else should you do to throw yourself into the spirit of Chinese New Year? Here’s a few tips. 

First of all, there are the famous red envelopes and you'll notice that red is a ubiquitous theme throughout the whole celebration. The Chinese give each other red envelopes on New Year's Eve and, rather than gifts, the envelopes always contain money. It's for children essentially and as far as the notes are concerned, the more the merrier. Secondly, wear something red, or at least bright colours, and stay away from black and white, as it means death in Chinese culture. If you attend a CNY party or dinner, say 过年好 (guo nian hao) or 新年快乐 (xin nian kuai le) to other people first, because after they say happy new year back, it is your perfect chance to ask for a red envelope 红包 (hong bao). Now, as we've said, you might not get one if you’re an adult, but hey, nothing ventured nothing gained! It is just a bit of fun after all, and, if nothing else, there’ll be lots of food to sample. So without further ado, let us at Kewei’s Kitchen also take this opportunity to wish you all 新年快乐 (xin nian kuai le). It’s a wonderful time of the year. Enjoy!!!

Year of the Dog Chinese New Year Social Media Graphic.png

We've just two nights to go before we take a well-deserved break and head off for our own Chinese new year in snowy Harbin. Book your table now for February 11 & 12. 

China and the vegan conundrum


Vegans and vegetarians haven’t always had an easy time in China. It’s not that the Chinese have a problem with the concept. They just don’t really get it (not all of them, at least).

It’s quite common, for example, for a vegetarian to order a dish of delicious green beans only to discover it comes with minced pork. It would to the average Chinese person, quite clearly be a vegetarian dish given the preponderance of the beans. The presence of some pork and its attendant meat fat would be merely seen as incidental. It is partly to do with Chinese people’s attitude towards meat and vegetables. They are accustomed to seeing them together on one plate.

Throw in a communication barrier too and it might seem as if the restaurant is trying to pull the wool over the diner’s eyes. It most definitely isn’t. But out of such misunderstandings can stereotypes be born and flourish.

But, there has been a gradual awakening in China over the last decade. This has been led by the big metropolises, by celebrities and also by the impact of much more overseas travel by an emerging, affluent middle class. That has seen the concept of vegetarianism and the rationale underpinning it become well accepted. It is also seen as a trendy and popular lifestyle choice. Most Chinese now recognise the health benefits of a diet consisting of lots of vegetables and have even decided to give vegetarianism a go, at least temporarily.

Nowadays, you can find some amazing vegetarian restaurants in China, with a diverse choice of vegetables, herbs and spices allied to great cooking techniques at the disposal of the typical Chinese chef. That means there are an abundance of tasty dishes awaiting an ever-growing vegan and vegetarian community. But, what if you want to eat vegetarian Chinese food in Copenhagen? There are options, and we are definitely one of them!

Here’s five of our favourite dishes:

1. Crispy lotus root salad with Sichuan chilli oil dressing

We have already tested this dish with one of our vegetarian guests this week. She loved it, describing the dish as crisp, spicy and sweet. We always listen to our customers, so we will be adding this one to our Sichuan-themed menu. If you've never had this vegetable before, you've definitely got to try it! It is the root of lotus flower, perfectly healthy and has a gentle sweetness. When sliced thin and poached quickly, it turns very crispy and combines wonderfully with our signature chilli oil! Emm... You will love this starter, and you don’t need to be vegetarian to try this one. It really is delicious!

2. Vegetarian mapo tofu

  Photo by Caroline Phelps from  Pickled Plum

Photo by Caroline Phelps from Pickled Plum

This is an absolutely classic Chinese dish. Traditional 'mapo tofu’ comes with beef mince, and again this is why sometimes it’s hard to order the vegetarian dish in Chinese restaurant, as it simply doesn't say in the name that it comes with meat. But what is 'mapo'? It is actually the nickname of a Chinese lady who lived during the Qing Dynasty in the 19th century. Her husband Mr. Chen used to have a restaurant in Chengdu, but, when he died relatively young, Mrs. Chen was left with little choice other than to take over the business in order to make ends meet. Soon after she took over, her signature tofu dish became famous in the local area, and more and more people came to eat. Mrs. Chen’s complexion was a bit pockmarked and people nicknamed her 陈麻婆 (Chen Ma Po), meaning “Mrs Chen the pockmark face”. It may not have been particularly nice, but it helped establish her. At the time, a lot of people visiting her restaurant were low paid paddi-field workers and labourers, so they could not always afford meat. So only when they had a bit of spare cash would they go to Chen Mapo with a small piece of meat for Chen Mapo to add into their favourite tofu dish. And that is why the traditional ‘Mapo Tofu’ always comes with minced meat.

  Portrait of Chen Mapo, image courtesy of  pcfannet on Flickr

Portrait of Chen Mapo, image courtesy of pcfannet on Flickr

But this dish is just as tasty without meat. The tofu is cooked with a lot of chilli and sichuan peppercorn, giving it a vibrant red that is extremely tempting. The combination of spices, savoury and saltiness is divine to the point that it is almost impossible to stop eating. And thanks to its creator Mapo, we still get to enjoy such amazing dish, 200 years down the line.

3. Sichuan fish-flavoured aubergine

We mentioned this dish in our last blog, so I’ll not add too much more about it here. Let’s just let the picture do the talking. It’s been one of our most popular dishes since we opened up at Spisehuset. And, as they say, the proof’s in the pudding. Come. Try it. You won’t be disappointed!

4. Kewei’s signature vegetarian dumplings

Everyone loves dumplings. It’s just the perfect format for bringing together all your favourite veggies. Our vegetarian dumpling contains a lot of goodness: Shii-take mushrooms, button mushrooms, fennel, carrot, spinach, Chinese chives and cabbage. Imagine getting all of that in one heavenly bite. And our veggie dumplings get their green skin from a healthy spinach juice. Just wonderful.

5. Steamed okra, tofu and glass noodle with garlic oil

  Photo by Stella Nisreen Kanaan

Photo by Stella Nisreen Kanaan

This is a heavenly dish. While okra is not a traditional Chinese vegetable, it is becoming popular and it’s not hard to understand why. It really is delicious. This particular dish is actually our own creation. We had an instinct that okra would combine well with tofu and glass noodles and when we unveiled this one before Christmas, our customers agreed. The combination of crunch from the okra, smoothness from the tofu and a certain ‘give’ from the noodle is a perfect cocktail. Add in the garlic oil and you’ve got taste heaven. We love it. We think you will too.

With our Sichuan-themed menu running until February 12, we do feel we've got all bases covered. We're currently 'popping up' at the wonderfully hyggeligt Spisehuset in Kødbyen on Sunday and Monday. So, whatever your dietary needs, we have an amazing experience awaiting you. But please do let us know before. Book now!



If you think Sichuan food is all about spice and tongue-numbing sensations, you are wrong. It is one element of course and an important one. But there is a lot more to Sichuan food than that.

The Chinese have a phrase that neatly depicts Sichuan food 一菜一格,百菜百味(yi cai yi ge, bai cai bai wei). In essence, it means every dish tastes different, and a hundred dishes should have a hundred different tastes.

So, if your forays into Sichuan food have thus far revolved around red chili oil and Sichuan peppers, you’ve only scraped the surface. There’s so much more.

Sichuan food is never simple. It should have complex flavours and stimulate all your senses. The unique use of Sichuan pepper, chili and douban sauce (chili bean sauce), combines with classic Chinese ingredients such as soy sauce, black vinegar, and Shaoxing wine to create a deeply addictive explosion of spice, salt, sour and sweet flavours that most definitely add up to more than the sum of its parts.

Let’s start by introducing some typical Sichuan flavours and dishes.

1. Gongbao Chicken (宫保鸡丁 gong bao ji ding)

 Source: Xiachufang.com

Source: Xiachufang.com

This classic chicken stir-fry dish is made with peanut, spring onions and cucumber. Gongbao refers to the title of dish creator, Ding Baozhen (1820-1886). Ding was the official governor in Sichuan during the Qing Dynasty and it is a testament to the dish’s popularity and, no doubt to the respect he enjoyed, that people named it after him.

Although this dish comes with an inviting bright red glow from its sauce and red chilli, it is not a very spicy dish. It has a sweet, sour and savoury flavour with a hint of spice from the tongue-tickling Sichuan pepper. The most interesting thing about this dish is the texture. The chicken is carefully marinated and coated with starch, allowing you to experience the tenderness of the succulent meat, the refreshing cucumber, the crunch of the peanuts and the aromatic spring onion flavour all in one tantalising mouthful. Need I say more? It really is the perfect combination.

2. Mouthwatering chicken (口水鸡 kou shui ji)

 Source: Xiachufang.com

Source: Xiachufang.com

This is another classic chicken dish. It’s earned the label mouthwatering, because this dish is so hot and mouth-numbing that it will certainly make your mouth water. This cold dish is also known for its tender and juicy texture, achieved through the chef’s perfect judgment as to when the boiling chicken is just cooked and then quickly plunged into ice water. When cut through, the chicken should be 肉白骨红(rou bai gu hong) which means white in the flesh and red on the bone. Imagine a piece of juicy chicken with spicy red oil and fiery Sichuan pepper combined with the sourness from the vinegar and saltiness from the soy. It truly is mouth-watering.

3. Twice-cooked pork (回锅肉 hui guo rou)

 [Photograph: Max Falkowitz]

[Photograph: Max Falkowitz]

The name of this dish refers to its method of cooking. The pork is first boiled with Sichuan peppercorns and Shaoxing wine and then fried with Chinese leeks in a wok. This unique technique releases the flavour from the pork minus the often off-putting taste of grease and fat. Another important element of this dish is the chili bean paste. This sauce is key to many Sichuan dishes. It is made of a blend of salted chili pepper and preserved broad beans. It is spicy and salty with a hint of fermentation. Partner this with a thin slice of pork belly… yum!

4. Fish-flavoured aubergine (鱼香茄子 yu xiang qie zi)

 Source: Xiachufang.com

Source: Xiachufang.com

If you have been to Kewei’s Kitchen, you will know this dish already from the menu. However, I have it on the menu as aubergine with garlic sauce, given that the ‘fish flavoured’ (yu xiang) element might have alarmed some of our many vegetarian customers. This dish has absolutely nothing to do with fish, but the sauce is certainly one of the most popular Sichuan flavours as you will find fish-flavoured pork, fish-flavoured prawn, and even tofu in Sichuan. So how do you create this fish flavour without any fish? The clever Sichuan chef combines soy sauce, black vinegar, sugar, chili-bean paste, and a good amount of garlic and ginger. There is nothing artificial here. Just good old-fashioned creativity and skill. And again, this is not a terribly hot dish but rather a delightful symphony of sweet, sour and savoury with a hint of spiciness.  

5. Sichuan water-poached fish (水煮鱼 shui zhu yu)

 Source: the works of life

Source: the works of life

Last but not least, the water-poach method is yet another absolute classic Sichuan cooking style, which results in the most soft and tender fish you can imagine bursting with flavour. The fish and vegetables are first quickly poached and placed into a bowl, with a generous handful of chili, Sichuan peppers and garlic sprinkled and then topped by some hot oil to release the fragrance. The satisfying sound of the sizzle is sure to light up all your senses! Now, as Sichuan dishes go, this one does live up to the general reputation for the region’s food as it is pretty heavy on the chili and the Sichuan peppercorns, but if you’ve never experienced that mouth-numbing sensation before, it’s a great one to start with. There’s always a first time for everything of course, and, you never know, you might be on your way to your new food addiction.  

Kewei’s Kitchen will be running a Sichuan-themed month from January 21, and ALL of the above dishes are on the menu. Call or book online to get your table now! 

Is Chinese food healthy?


It’s a common misconception that Chinese food is fattening and therefore unhealthy. That of course will not come as a surprise if your experience has been limited to deep-fried spring rolls, or a battered sweet-and-sour chicken coated in a thick, sugary sauce. But do Chinese people really subsist on a daily deep-fried diet?

The answer is of course no. There are many different methods of Chinese cooking. Let’s explore a few here.

Firstly, we should begin with Chinese cooking methods. We have a short phrase “煎炒烹炸蒸煮炖” (jian chao peng zha zheng zhu dun), which sums up the seven fundamental Chinese cooking methods: pan-fried, stir-fried, sauteed, deep-fried, steamed, poached and simmered. But these seven methods are themselves only a shortened version of the overall 28 methods that make up traditional Chinese cooking. As you can see, deep-frying is only one way of doing it. And yet, it has rather unfortunately come to dominate the image of Chinese food in the western market.

The Chinese, as we mentioned in our first blog, adhere to Yin and Yang principles and this is as much so in the kitchen and food as in other spheres of life. For want of a better description, it’s all about balance. A good Chinese meal should be balanced with the right combination of protein, vegetables, carbohydrate and some good fat. It’s this fundamental principle that actually puts Chinese cuisine among the most healthy in the world.

First, vegetable dishes are not treated as an afterthought to enable us to reach our ‘five-a-day’ quota. They are as essential to the meal as the meat or fish taking centre stage and it is not unusual to see two or three plates of steaming hot, stir-fried vegetables encircling that gloriously embellished sea bass in a chilli and black bean sauce, a plateful of plump scallops on a glass noodle base, a stunning Xinjiang lamb on a bed of aromatic onions or a vibrantly colourful beef and broccoli in black bean sauce.

  Soy sauce pickled beef with cucumber and carrot salad from Kewei's Kitchen

Soy sauce pickled beef with cucumber and carrot salad from Kewei's Kitchen

Secondly, the Chinese tend to have around 2-3 dishes a meal, which can help in the intake of a diverse range of essential nutrients. At the same time, it also makes eating more fun, as you get to experience many different flavours and textures. That might include a spicy hot soup, or a cold refreshing crispy salad alongside the ubiquitous soft and satisfying rice.

The Chinese also embrace fat as an essential element of any good diet. If a fat is natural, it is by definition good. If it is not, then it is probably best avoided. The classic red braised pork belly dish, slow cooked to its most tender and juicy state not only puts a smile on everyone’s face as they gather expectantly around the table, it is, especially in winter time, a source of some essential, good fat that gives your skin a real glow and keeps the brain sharp. And with that lovely feeling of warmth it gives the body and soul, there’s something kind of hygge about it, even if I say so myself!

  Slow-cooked pork belly with tea-infused soft-boiled egg and cucumber pickles. Our regulars at Kødbyens summer market absolutely loved this dish!  

Slow-cooked pork belly with tea-infused soft-boiled egg and cucumber pickles. Our regulars at Kødbyens summer market absolutely loved this dish!  

There’s an important point here. The Chinese look on food as if it were medicinal. Some of the most vital ingredients in Chinese cooking are ginger, garlic, spring onion and chillies. All of them have been proven to have great health benefits. If you have a cold, Chinese people will tell you to eat some raw garlic or drink some ginger tea. And if you have a sore throat, Chinese people will probably make you some pear dessert soup. Most of the time, when the Chinese have a stomach problem, they will probably eat lots of porridge and soup. However, Chinese porridge is not made of oats but a mix of grains, such as rice, green beans or barley. It also tends to be more ‘soupy’. Needless to say it is delicious! Liquid based foods are of course filling in a way that does not necessarily leave its mark on your waistline either!

Three good meals a day is another essential element of the Chinese diet and they tend to eat until they are full. In other words, the western obsession with clearing everything on the plate does not really register on the Chinese table (not that we in anyway condone excessive waste!).

(By the way, veganism, vegetarianism and gluten free requirements are not yet really in vogue for China. But Kewei’s Kitchen can and already has catered extensively to meet our guests needs.)

   A special dish for our vegan friends. Steamed okra, tofu and glass noodles in ginger and garlic sauce. 

 A special dish for our vegan friends. Steamed okra, tofu and glass noodles in ginger and garlic sauce. 

Not convinced? Well, how’s this for a litmus test. The Chinese as a rule do not have a health culture in the body beautiful sense that is typical in the western world, yet, despite eating three excellent meals daily, their obesity rates are relatively low. In fact, obesity has only begun to be a problem in China with the advent of fast-food culture.

A Chinese person who eschews that phenomenon tends not to be fat. After all, ask yourself this question. How many obese Chinese people have you seen?


P.S. By the way folks, this is our last blog of the year so we'd like to wish all of our loyal guests and followers a merry Christmas and a happy New Year. Of course, if you want to see us before then, why not pop by Spisehuset this weekend and book a table. We'd be delighted to see you!