#ChineseFoodiesofIG: Anita Feng of J'ai Feng

Anita Feng of J’ai Feng

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I’m Cantonese, from Guangdong. I have families in Guangzhou and Hong Kong. Moved away at the age of 10. Home is Montréal now.

Rice or noodles?

I love rice but noodles are something I crave constantly. I can eat it everyday without getting bored.

What does home taste like?

My parents’ 老火汤, old-fire soup. The smell of soya chicken, my favorite tomatoes & egg stir-fry, and steamed minced pork with preserved mustard from my grandma. My sister and I travel to China and Hong Kong every year. Our relatives would always welcome us on the first day with steamed egg with fish intestine, stuffed chicken wings with sticky rice, fresh shrimps and fish, and roasted goose.

What’s a Chinese recipe everyone should learn?

How to poach chicken! It’s a technique that is used in so many Chinese recipes: white cut chicken, saliva chicken, Yunnan ghost chicken, lǔshuǐ chicken, saltwater chicken...

Share a food memory:

When I was studying at the Sichuan Higher Institute of Cuisine in Chengdu, I had an amazing teacher who was teaching bái àn (everything related to flour). He was seriously a magician. He made the perfect steamed buns that I have ever had. It was simply stuffed with pork, but it was the BEST bāozi of my life. It literally made me cry!

The most important Chinese ingredient is…

Oh, that’s a tough one, soya sauce is very important, but I would also say ginger and scallion. It can be used in so many ways!

Who's your Chinese food legend?

I'm thinking of Yuan Mei, Cecilia Chiang and Fuchsia Dunlop.

Dream dinner party guests:

I would love to cook for my grandparents who passed away.

Ultimate comfort food:

My stay in Chengdu a few years ago really changed my Cantonese tastebuds. Now a big bowl of spicy noodles and a good spicy numbing hot pot are what make me feel the most satisfied.

What does Chinese food mean to you?

It’s rich in history and tradition. There is so much to learn and so much to discover in every region. It's fascinating how diverse it can be. Chinese food is humble and well thought. Oftentimes, it looks simple, but it takes a lot of time to understand it. There are no exact recipes, it’s about practice, feeling and timing. 

It’s also about sharing and laughter. It’s everything for me actually! It’s the reason why I cook.