I’ve been in a half-rest mode lately — my shoulder’s been giving me trouble, and writing long pieces genuinely wears me out.
A few of you found out and quietly sent me a message: “Master, why not just write about food for a while? I’d enjoy reading that too.”
Thoughtful suggestions, every one of them — and practical too, since a short piece I can just tap out on my phone.
So let me start with what Master Chi actually eats at home in winter.
When it comes to winter meals, the thing I care about most is soup.
My three great loves: old hen broth, radish-and-spare-rib soup, and soft-shell turtle soup.
What they all share is that they’re exactly what the body needs when the cold sets in.
Picture this: you’ve been out grinding all day, you come home, and sitting on the stove is a big pot of hot soup simmering away on low heat — and the rice cooker is holding a fresh pot of steamed white rice, still breathing steam.
You ladle some soup, scoop some rice, add a few bites of frost-kissed greens on the side. I’m telling you — your energy comes back instantly.
One thing I’ve always done with soup: drop in a few slices of Jinhua or Xuanwei ham, rinsed clean under running water. Strange little ingredient. Just a few thin slices and it transforms the entire flavor of the pot from the inside out.
Then among everyday home dishes, I have a real soft spot for scrambled eggs — simple and honest as cooking gets. Start with a tiny knob of lard to coat the pan, let the scallions get fragrant in the heat, then pour the beaten eggs in all at once with a satisfying sizzle.
What comes out is golden, plump, and impossibly fragrant — with that unmistakable wok breath built right in.
Best eaten while it’s still slightly too hot. That’s when the aroma just detonates in your mouth.
The only problem is it’s quite oily, so I keep it as an occasional treat. Health first, after all.
I also have a deep love for a somewhat lesser-known southern dish called rou mi dun dan — minced pork steamed with egg custard. If you’re curious, look it up — it’s easy to make, goes beautifully with rice, and for some reason kids absolutely devour it. (I genuinely don’t know why.)
The secret to a great minced pork egg custard is being generous with the Shaoxing rice wine. Whatever the recipe online says, just multiply it by 1.2. And if you crack a raw salted duck egg over the top before steaming — well. That flavor.
Beyond these, I’m honestly drawing a blank on other favorites right now.
Which is exactly why I’d love to hear from you — especially: what home-cooked dishes do you think are at their best in winter?
If you’re up for it, drop a comment and share with me and the rest of the community here. 🤗