In general, nuts are good sources of fat, fiber and protein.

Most of the fat in nuts is monounsaturated fat, as well as omega-6 and omega-3 polyunsaturated fat. However, they do contain some saturated fat.

Nuts also pack a number of vitamins and minerals, including magnesium and vitamin E.

Many studies have investigated the health benefits of increased nut intake.

One meta-analysis of 33 studies found that diets high in nuts do not significantly affect weight gain or weight loss .

Yet, despite having little effect on weight, many studies have shown that people who eat nuts live longer than those who don't. This may be due to their ability to help prevent a number of chronic diseases.

For example, nuts may reduce risk factors for metabolic syndrome, such as high blood pressure and cholesterol levels .

There are several yummy dishes at Windchimes that include a type of nut like our Honey Glazed Shrimp, any Kung Pao dishes, any Cashew dishes, and my favorite Honey Glazed Cashew Chicken!

Sweet and sour is a very popular Chinese dish and one of my favorite but how did it become so popular? Is it really something that’s traditional in China or was it adapted to American’s tastes?

Chinese cuisine uses a variety of ingredients and cooking methods that are very different from other cultures. Their own food and recipes vary according to the different Chinese regions, but generally speaking their basic diet consists mainly of rice and vegetables. Sweet and Sour chicken recipes in Western countries are not exactly what you would find in China. Usually the Chinese use the sweet and sour flavor for fish recipes rather than for chicken. Also, the Chinese, unlike the Americans, do not drown their food in the sauce; rather they serve it on the side for dipping. The sweet and sour recipes for fish are associated with the region of Hunan in China. The recipes that we use in America do however combine the classical combination of the five flavors of: sweet, sour, salty, pungent and bitter. The Chinese do not use as much sweet as we do, and their recipes tend to be more on the bitter side; to create the sweet and sour flavor they mostly mix vinegar with sugar. It is believed that the authentic cuisine of China developed during the Manchus Dynasty of 1644-1911; they introduced a life of decadence and leisure, where food became an important feature in their three day long Imperial Banquets. For the Chinese, food is treated with utmost respect, and is associated with health, luck and prosperity.

There are several different variations of this dish but for the most part it was created to satisfy Western tastes but still keeping the tradition and flavor of China.

Sizzling Noodle

When you've come into Windchimes and taken a glance at our menu, you may have noticed that there are several dishes that have noodles in them. From Sizzling Noodles to Lo Mein, all these noodles are not the same. What are the differences you may ask. Well, don't you worry because we got you here!

Sizzling Noodle - is a thick Egg Noodle that comes out in a hot skillet. These are noodles that are thick and absorb the juices and sauce they are sizzling in. It's a great way to not only get a great flavor but also a great sound when presented making everyone wanting what you have!

Lo Mein - also Egg Noodles are typically stir fried with vegetables/meats and other seasonings. Find out more about Lo Mein from last weeks blog post.

Cantonese Noodles - Angel Hair Egg Noodles. These noodles are very thin and delicate They are more chewy in texture and yellow in colour either due to the addition of lye  and/or egg. This class of lye water noodles has a subtle but distinctive smell and taste, described by some as being "eggy".[9] 

Rice Noodles - Angel Hair Rice Noodles are similar to the above but the only difference is these noodles are typically made only with rice and water without the addition of salt. Although unorthodox, some producers may choose to add other plant starches to modify the texture of the noodles.

What kind of noodles do you prefer? 

In the spirit of International Honey Day this Saturday I wanted to talk about the history of honey and how it plays into Chinese culture.

Talking about bees and honey in history must always include Ancient Egypt and Ancient China. But starting from the very beginning of times, we must say that bees are actually one of the oldest forms of animal life, since Neolithic Age, preceding humans on Earth by 10 to 20 million years. When they appeared, humans did whatever the other animals were doing at the time, meaning, stole the bees’ honey to feed themselves. Homo Sapiens and honey were together since the Stone Age.

As the centuries went on honey was considered an important medicinal remedy as shown in their writings dating from about 2000 BC. As with India, honey also occupied an important place in Chinese culture, another great eastern civilization. Honey is mentioned in the Shi Jing, or Classic of Poetry, an important book of Chinese theology written in the 6th century BCE. According to Ancient Chinese medicine, honey is a major component to earth, one of the five basic elements, and acts on the stomach and spleen meridians of the human body.

According to Chinese medicine, honey has a balanced character (neither Yin nor Yang) and acts according to the principles of the Earth element, entering the lung, spleen and large intestine channels. (as mentioned by earlier writings). During the Xin Dynasty, around 220BC, a book of Chinese medicine says: “Those who often take honey can keep fit, honey can cure indigestion, it can be used in medicaments to bind other ingredients together.”

Need your Honey fix today? Try out our Honey Glazed Shrimp. Doctors orders!

Potstickers are one of my favorite dishes. These simple, little fried pillows filled with meat leave you wanting more. Usually they are an appetizer and meant to share but sometimes you just want them all to yourself. How did these little dumplings become so popular and why are they so delicious? 

The Chinese have been enjoying these little treats since the Song Dynasty. No one knows the exact origin of how they were created but according to legend they were invented by a chef in China's Imperial Court who accidentally burnt a batch of dumplings after leaving them on the stove for too long. The dumplings were overcooked and burnt on the bottom but not on top. The Chef went with this mistake and said it was a new dish and was supposed to be served in this style, leading to the Potstickers we enjoy today. 

Typically, potstickers are made with a hot water dough that uses boiling water, giving the dough greater elasticity so it can hold it's shape. Though, if you are trying to make these at home you can usually pick up Gyoza or wonton wrappers to create a similar substitute. After they are made you want to fry them up and flip over with the brown side up. Then after they are finished and plated up you can use a variety of dipping sauces to bring out the delicious flavors of the pork inside. 

There are other types of potstickers from different regions of China but these fried delights are my favorite. Come into Windchimes today to taste them for yourself. And be prepared not to share!