{"id":31747,"date":"2025-07-31T10:33:43","date_gmt":"2025-07-31T02:33:43","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=31747"},"modified":"2025-07-31T10:33:47","modified_gmt":"2025-07-31T02:33:47","slug":"osmanthus-eggs","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/osmanthus-eggs\/","title":{"rendered":"Osmanthus Eggs with Crab Meat: A Classic Stir-Fry (Kwai Fa Chi)"},"content":{"rendered":"\n<p>Today I\u2019m making a dish with a rather interesting name: Osmanthus Eggs stir-fried with glass noodles. Sounds fancy, right? But it gets even more bewildering with its Chinese name, <em>Gui Hua Chi<\/em> (\u6842\u82b1\u7fc5), which literally means \u201cosmanthus shark fin\u201d!<\/p>\n\n\n\n<p>Let me explain. It is stir-fried eggs with glass noodles and crab meat.&nbsp;<\/p>\n\n\n\n<p>Despite the name, the dish doesn\u2019t contain osmanthus flowers, and most versions today no longer include shark fin either. The term \u201cosmanthus\u201d refers to the scrambled eggs, which are broken into tiny, fluffy golden bits resembling osmanthus blossoms. As for \u201cshark fin,\u201d it was part of the original, more luxurious version of the dish.&nbsp;<\/p>\n\n\n\n<p>Many restaurants and home cooks have moved away from it. Nowadays, almost everyone uses glass noodles as a substitute for shark fin. Real shark fin is rarely used anymore.<\/p>\n\n\n\n<p>The dish can be made luxurious with additions like dried scallops and fresh crab meat, or kept simple with <a href=\"https:\/\/tasteasianfood.com\/mystaging\/air-fryer-char-siu\/\" target=\"_blank\" rel=\"noreferrer noopener\">barbecued pork.<\/a> Today, I\u2019m going for something in between, using fresh crab meat I got from the market.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"Osmanthus Eggs stir-fried with Crab Meat and glass noodles, a classic Chinese dish now made without shark fin. Served with crisp lettuce wraps.\" data-pin-title=\"Osmanthus Eggs with Crab Meat: A Classic Chinese Stir-Fry (Kwai Fa Chi)\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/osmanthus-egg-with-crab-meat-1-683x1024.jpeg\" alt=\"Osmanthus eggs with crab meat\" class=\"wp-image-31750\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/osmanthus-egg-with-crab-meat-1-683x1024.jpeg 683w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/osmanthus-egg-with-crab-meat-1-200x300.jpeg 200w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/osmanthus-egg-with-crab-meat-1-768x1152.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/osmanthus-egg-with-crab-meat-1-640x960.jpeg 640w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/osmanthus-egg-with-crab-meat-1-720x1080.jpeg 720w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/osmanthus-egg-with-crab-meat-1.jpeg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p><em>Note: This post may contain affiliate links. Please read my <\/em><a href=\"https:\/\/tasteasianfood.com\/mystaging\/private-policy\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>privacy policy<\/em><\/a><em> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Main Ingredients for Osmanthus Egg with Glass Noodles<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/amzn.to\/3UAUTrL\" target=\"_blank\" rel=\"noreferrer noopener\">Glass noodles<\/a><\/strong> are the primary ingredient in this dish. The one I used is made with 100% mung bean starch. This variety is slightly more expensive than others, but the texture is more springy, and they won\u2019t turn mushy even after soaking for a long time.&nbsp;<\/li>\n\n\n\n<li>The second ingredient is egg, which is stir-fried and broken into small pieces, giving the dish its signature look resembling scattered osmanthus petals.<\/li>\n\n\n\n<li>Other ingredients can vary. In this recipe, I\u2019m using crab meat, but you could also use barbecued pork, dried scallops, imitation crab meat ( also called filament crab sticks), or a combination of any of these. It\u2019s a versatile dish, so feel free to adapt it to your taste or what you have on hand.<\/li>\n\n\n\n<li>Several supporting items contribute to the flavor and texture of the stir-fry.. They are carrots, bean sprouts, scallions (spring onions), <a href=\"https:\/\/amzn.to\/4mmZObS\" target=\"_blank\" rel=\"noreferrer noopener\">mushrooms<\/a>, and garlic chives. The selection depends entirely on your preference and availability.<\/li>\n\n\n\n<li>For seasoning, I stick with classic Cantonese-style flavors:<a href=\"https:\/\/amzn.to\/3UA6Qhh\" target=\"_blank\" rel=\"noreferrer noopener\"> light soy sauce<\/a>, <a href=\"https:\/\/amzn.to\/3IPMgah\" target=\"_blank\" rel=\"noreferrer noopener\">Shaoxing wine<\/a>, and <a href=\"https:\/\/amzn.to\/45g71n6\" target=\"_blank\" rel=\"noreferrer noopener\">sesame oil,<\/a> along with salt, ground white pepper, and sugar.<\/li>\n\n\n\n<li>I also prepare some iceberg lettuce leaves, which are used to wrap the stir-fries into the crisp, refreshing little packets for hand-held bites.<\/li>\n\n\n\n<li>To boost the flavor without using MSG, I\u2019ve added chicken broth. <\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-2-1.jpeg\" alt=\"main ingredients for osmanthus eggs\" class=\"wp-image-31752\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-2-1.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-2-1-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-2-1-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare Osmanthus Egg Stir-Fry with Glass Noodles&nbsp;<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First, soak the glass noodles in water until they soften. The soaking time depends on the quality of the noodles. The ones I use are made with 100% mung bean starch and require only 5 to 6 minutes of soaking to become soft. They\u2019re of excellent quality and will not become soggy even if soaked longer. However, other brands made from different starches may become overly soft or mushy if soaked too long. So once they\u2019re soft, drain them immediately using a colander. Do not over-soak.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-1.jpeg\" alt=\"soak the glass noodles\" class=\"wp-image-31751\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-1.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-1-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-1-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>While soaking the glass noodles, prepare the other ingredients: Soak the dried shiitake mushrooms in water until they are soft, then slice them thinly. Shred the carrot into fine strips, chop the garlic, rinse the bean sprouts, and slice the scallions into long, thin strips.<\/li>\n\n\n\n<li>Next, clean the crab meat by rinsing it with water. Remove any bits of shell if present. Squeeze out the excess water and set the crab meat aside.<\/li>\n\n\n\n<li>Crack the eggs into a mixing bowl, beat them well, and season with salt and ground white pepper. Heat about 2 tablespoons of oil in a wok. Pour in the beaten eggs. Once the bottom begins to set, gently move the eggs around as if making scrambled eggs. When the eggs are about 80% cooked, use the wok spatula to break them into small pieces. Continue breaking them down until they resemble tiny golden flecks, similar in size and shape to osmanthus flowers. Remove the eggs from the wok and set aside.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-3.jpeg\" alt=\"use the wok spatula to break them into small pieces.\" class=\"wp-image-31753\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-3.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-3-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-3-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Next, heat more oil in the wok and stir-fry the crab meat. Season it with ground white pepper and a splash of Shaoxing wine to remove any fishy odor. While continuing to stir-fry the crab meat, add the chopped garlic, followed by the shredded carrot and sliced mushrooms.<\/li>\n\n\n\n<li>Season the stir-fried ingredients with salt, white pepper, sugar, and light soy sauce.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-8.jpeg\" alt=\"\" class=\"wp-image-31754\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-8.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-8-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-8-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Return the egg to the wok, along with the scallions and bean sprouts. Toss everything together. Add the drained glass noodles and pour in some chicken broth to enhance the flavor. Continue stir-frying over medium heat until the noodles have absorbed all the broth.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-10.jpeg\" alt=\"\" class=\"wp-image-31766\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-10.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-10-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-10-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Finally, drizzle in sesame oil and another splash of Shaoxing wine. Stir-fry briefly, then dish out and serve hot.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"733\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800.jpeg\" alt=\"the osmanthus eggs stir-fry with crab meat \" class=\"wp-image-31756\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-300x275.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-768x704.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-735x673.jpeg 735w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n<script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Osmanthus Eggs with crabmeat\",\"author\":{\"@type\":\"Person\",\"name\":\"KP Kwan\"},\"datePublished\":\"2025-07-29\",\"recipeYield\":3,\"description\":\"Osmanthus Eggs stir-fried with Crab Meat and glass noodles, a classic Chinese dish now made without shark fin. Served with crisp lettuce wraps.\",\"image\":[\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Osmanthus-egg-image-16-800-720x720.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Osmanthus-egg-image-16-800-720x540.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Osmanthus-egg-image-16-800-540x720.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Osmanthus-egg-image-16-800-720x405.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/Osmanthus-egg-image-16-800-735x673.jpeg\"],\"recipeCategory\":\"egg\",\"recipeCuisine\":\"Chinese\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT10M\",\"performTime\":\"PT10M\",\"totalTime\":\"PT25M\",\"recipeIngredient\":[\"200g crabmeat \",\"6 eggs \",\"80g glass noodles \",\"100g bean sprouts \",\"1 tbsp ginger \",\"1 tbsp garlic \",\"1 tbsp Shaoxing wine \",\"2 tbsp vegetable oil \",\"Half a medium-sized carrot \",\"1 tsp salt (or to taste)\",\"1\\\/4 tsp ground pepper \",\"1\\\/2 tsp sugar \",\"2 tbsp light soy sauce \",\"1 stalk scallion \",\"3 Chinese dried mushrooms \",\"lettuce to serve along \"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"First, soak the glass noodles in water until they soften. Once they\\u2019re soft, drain them immediately using a colander.\",\"position\":1,\"name\":\"First, soak the glass noodles in water until...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_1\"},{\"@type\":\"HowToStep\",\"text\":\"Prepare the other ingredients: Soak the dried shiitake mushrooms in water until they are soft, then slice them thinly. Shred the carrot into fine strips, chop the garlic, rinse the bean sprouts, and slice the scallions into long, thin strips.\",\"position\":2,\"name\":\"Prepare the other ingredients: Soak the dried shiitake...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_2\"},{\"@type\":\"HowToStep\",\"text\":\"Clean the crab meat by rinsing it with water. Remove any bits of shell if present. Squeeze out the excess water and set the crab meat aside.\",\"position\":3,\"name\":\"Clean the crab meat by rinsing it with...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_3\"},{\"@type\":\"HowToStep\",\"text\":\"Crack the eggs into a mixing bowl, beat them well, and season with salt and ground white pepper.\",\"position\":4,\"name\":\"Crack the eggs into a mixing bowl, beat...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_4\"},{\"@type\":\"HowToStep\",\"text\":\"Heat about 2 tablespoons of oil in a wok. Pour in the beaten eggs. Once the bottom begins to set, gently move the eggs around as if making scrambled eggs. When the eggs are about 80% cooked, use the wok spatula to break them into small pieces. Continue breaking them down until they resemble tiny golden flecks, similar in size and shape to osmanthus flowers. Remove the eggs from the wok and set aside.\",\"position\":5,\"name\":\"Heat about 2 tablespoons of oil in a...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_5\"},{\"@type\":\"HowToStep\",\"text\":\"Next, heat more oil in the wok and stir-fry the crab meat. Season it with ground white pepper and a splash of Shaoxing wine. While continuing to stir-fry the crab meat, add the chopped garlic, followed by the shredded carrot and sliced mushrooms.\",\"position\":6,\"name\":\"Next, heat more oil in the wok and...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_6\"},{\"@type\":\"HowToStep\",\"text\":\"Season the stir-fried ingredients with salt, white pepper, sugar, and light soy sauce.\",\"position\":7,\"name\":\"Season the stir-fried ingredients with salt, white pepper,...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_7\"},{\"@type\":\"HowToStep\",\"text\":\"Return the egg to the wok, along with the scallions and bean sprouts. Toss everything together. Add the drained glass noodles and pour in some chicken broth.\",\"position\":8,\"name\":\"Return the egg to the wok, along with...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_8\"},{\"@type\":\"HowToStep\",\"text\":\"Continue stir-frying over medium heat until the noodles have absorbed all the broth.\",\"position\":9,\"name\":\"Continue stir-frying over medium heat until the noodles...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_9\"},{\"@type\":\"HowToStep\",\"text\":\"Finally, drizzle in a little sesame oil and another splash of Shaoxing wine. Stir-fry briefly, then dish out and serve hot.\",\"position\":10,\"name\":\"Finally, drizzle in a little sesame oil and...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/#mv_create_535_10\"}],\"keywords\":\"Osmanthus Eggs with Crab Meat, Osmanthus eggs recipe, Kwai Fa chi, Gui Hua Dan, Osmanthus eggs with glass noodles, Gui Hua Chi recipe, Cantonese stir-fry with egg and noodles, Stir-fried glass noodles with egg, Chinese egg and glass noodle recipe, Crab and egg stir-fry recipe, Osmanthus egg lettuce wraps, Chinese scrambled egg dishes, Glass noodles crab recipe\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"367 calories\",\"carbohydrateContent\":\"18 grams carbohydrates\",\"cholesterolContent\":\"437 milligrams cholesterol\",\"fatContent\":\"20 grams fat\",\"fiberContent\":\"2 grams fiber\",\"proteinContent\":\"29 grams protein\",\"saturatedFatContent\":\"5 grams saturated fat\",\"servingSize\":\"1\",\"sodiumContent\":\"1919 milligrams sodium\",\"sugarContent\":\"3 grams sugar\",\"transFatContent\":\"0 grams trans fat\",\"unsaturatedFatContent\":\"13 grams unsaturated fat\"},\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":5,\"reviewCount\":\"1\"},\"review\":[{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"KP\"},\"datePublished\":\"2025-07-31T02:36:00+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"5.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"},\"reviewBody\":\"will make it soon\",\"name\":\"LIke Kwai Fa Chi\"}],\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/osmanthus-eggs\\\/\"}<\/script>\t<section id=\"mv-creation-535\" class=\"mv-create-card mv-create-card-535 mv-recipe-card mv-create-card-style-centered-dark mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-720x720.jpeg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Osmanthus egg image (16) 800\" width=\"720\" height=\"720\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-720x720.jpeg 720w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-150x150.jpeg 150w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-728x728.jpeg 728w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-480x480.jpeg 480w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-320x320.jpeg 320w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-200x200.jpeg 200w\" sizes=\"(max-width: 720px) 100vw, 720px\" data-pin-media=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800.jpeg\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Osmanthus%20Eggs%20with%20crabmeat\" data-mv-pinterest-img-src=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fwp-content%2Fuploads%2F2025%2F07%2FOsmanthus-egg-image-16-800.jpeg\" data-mv-pinterest-url=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fosmanthus-eggs%2F\"><\/div>\n<h1 class=\"mv-create-title mv-create-title-primary\">Osmanthus Eggs with crabmeat<\/h1>\n\n<div class=\"mv-create-times mv-create-times-3\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">3 servings<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">15 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">25 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>Osmanthus Eggs stir-fried with Crab Meat and glass noodles, a classic Chinese dish now made without shark fin. Served with crisp lettuce wraps.<\/p>\n\t\t<\/div>\n\t\t<div id=\"mv-create-535\" class=\"mv-create-reviews\" data-mv-create-id=\"535\" data-mv-create-rating=\"5\" data-mv-create-total-ratings=\"1\" data-mv-rest-url=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"5 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-50\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\"><span>5.0 Stars (1 Review)<\/span><\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/535\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/535\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h2 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h2>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients A<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"74318\">\n\t\t\t\t\t\t\t200g crabmeat \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"74319\">\n\t\t\t\t\t\t\t6 eggs \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"74320\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/3UAUTrL\" rel=\"nofollow\" target=\"_blank\">80g glass noodles <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"74321\">\n\t\t\t\t\t\t\t100g bean sprouts \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"74322\">\n\t\t\t\t\t\t\t1 tbsp ginger \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"74323\">\n\t\t\t\t\t\t\t1 tbsp garlic \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"74324\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/3IPMgah\" rel=\"nofollow\" target=\"_blank\">1 tbsp Shaoxing wine <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"7\" data-ingredient-id=\"74325\">\n\t\t\t\t\t\t\t2 tbsp vegetable oil \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"8\" data-ingredient-id=\"74326\">\n\t\t\t\t\t\t\tHalf a medium-sized carrot \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients B<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"74327\">\n\t\t\t\t\t\t\t1 tsp salt (or to taste)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"74328\">\n\t\t\t\t\t\t\t1\/4 tsp ground pepper \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"74329\">\n\t\t\t\t\t\t\t1\/2 tsp sugar \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"74330\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/3UA6Qhh\" rel=\"nofollow\" target=\"_blank\">2 tbsp light soy sauce <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"74331\">\n\t\t\t\t\t\t\t1 stalk scallion \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"74332\">\n\t\t\t\t\t\t\t3 Chinese dried mushrooms \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"74333\">\n\t\t\t\t\t\t\tlettuce to serve along \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h2 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h2>\n\t\t<ol><li data-step-index=\"0\" id=\"mv_create_535_1\">First, soak the glass noodles in water until they soften. Once they\u2019re soft, drain them immediately using a colander.<\/li><li data-step-index=\"1\" id=\"mv_create_535_2\">Prepare the other ingredients: Soak the dried shiitake mushrooms in water until they are soft, then slice them thinly. Shred the carrot into fine strips, chop the garlic, rinse the bean sprouts, and slice the scallions into long, thin strips.<\/li><li data-step-index=\"2\" id=\"mv_create_535_3\">Clean the crab meat by rinsing it with water. Remove any bits of shell if present. Squeeze out the excess water and set the crab meat aside.<\/li><li data-step-index=\"3\" id=\"mv_create_535_4\">Crack the eggs into a mixing bowl, beat them well, and season with salt and ground white pepper.<\/li><li data-step-index=\"4\" id=\"mv_create_535_5\">Heat about 2 tablespoons of oil in a wok. Pour in the beaten eggs. Once the bottom begins to set, gently move the eggs around as if making scrambled eggs. When the eggs are about 80% cooked, use the wok spatula to break them into small pieces. Continue breaking them down until they resemble tiny golden flecks, similar in size and shape to osmanthus flowers. Remove the eggs from the wok and set aside.<\/li><li data-step-index=\"5\" id=\"mv_create_535_6\">Next, heat more oil in the wok and stir-fry the crab meat. Season it with ground white pepper and a splash of Shaoxing wine. While continuing to stir-fry the crab meat, add the chopped garlic, followed by the shredded carrot and sliced mushrooms.<\/li><li data-step-index=\"6\" id=\"mv_create_535_7\">Season the stir-fried ingredients with salt, white pepper, sugar, and light soy sauce.<\/li><li data-step-index=\"7\" id=\"mv_create_535_8\">Return the egg to the wok, along with the scallions and bean sprouts. Toss everything together. Add the drained glass noodles and pour in some chicken broth.<\/li><li data-step-index=\"8\" id=\"mv_create_535_9\">Continue stir-frying over medium heat until the noodles have absorbed all the broth.<\/li><li data-step-index=\"9\" id=\"mv_create_535_10\">Finally, drizzle in a little sesame oil and another splash of Shaoxing wine. Stir-fry briefly, then dish out and serve hot.<\/li><\/ol>\t<\/div>\n<div class=\"mv-create-nutrition\">\n\n\t<div class=\"mv-create-nutrition-box\">\n\n\t\t<h6 class=\"mv-create-nutrition-title mv-create-strong\"><span>Nutrition Information:<\/span><\/h6>\n\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-yield\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Yield:<\/span> 3<\/span>\n\t\t\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-serving-size\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Serving Size:<\/span> 1<\/span>\n\t\t\n\t\t<br><span class=\"mv-create-nutrition-amount\"><em>Amount Per Serving:<\/em><\/span>\n\n\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-calories\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Calories:<\/span> 367<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-total-fat\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Total Fat:<\/span> 20g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Saturated Fat:<\/span> 5g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-trans-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Trans Fat:<\/span> 0g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-unsaturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Unsaturated Fat:<\/span> 13g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-cholesterol\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Cholesterol:<\/span> 437mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sodium\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sodium:<\/span> 1919mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-carbohydrates\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Carbohydrates:<\/span> 18g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-fiber mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Fiber:<\/span> 2g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sugar:<\/span> 3g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-protein\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Protein:<\/span> 29g<\/span>\n\t<\/div>\n\n\t\t\t<p class=\"mv-create-nutrition-disclaimer\"><em>This data was provided and calculated by Nutritionix on 7\/30\/2025<\/em><\/p>\n\t\n<\/div>\n\n\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; KP Kwan<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tChinese\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> egg<\/span>\n\t\t\n\t<\/div>\n\n\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-735x673.jpeg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" width=\"735\" height=\"673\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-735x673.jpeg 735w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-300x275.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800-768x704.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800.jpeg 800w\" sizes=\"(max-width: 735px) 100vw, 735px\" data-pin-media=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Osmanthus-egg-image-16-800.jpeg\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"535\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n\n\n<div class=\"wp-block-mv-video\"><div class=\"mv-video-target mv-video-id-wHQFWlSezQimxrLKdp4I\" data-video-id=\"wHQFWlSezQimxrLKdp4I\" data-ratio=\"16:9\" data-volume=\"70\"><\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">How to Serve Osmanthus Fried Egg with Glass Noodles<\/h2>\n\n\n\n<p>One of the most popular ways to present this dish is by using an inverted bowl technique. First, fill a bowl with the stir-fried egg and glass noodles, then place a piece of iceberg lettuce on top. Cover the bowl with a plate, then quickly flip it over. The egg and noodles will settle neatly onto the plate, creating a dome-like presentation with the lettuce at the base.<\/p>\n\n\n\n<p>Prepare extra iceberg lettuce leaves on the side. To serve, scoop some of the stir-fried mixture into each leaf and wrap it into a small packet. You can serve the osmanthus eggs with glass noodles on their own or pair them with steamed white rice.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why Is It Called Osmanthus Eggs?<\/h2>\n\n\n\n<p>To understand the name, it is helpful to examine the original Chinese term: <em>Gui Hua Chi<\/em> (\u6842\u82b1\u7fc5), pronounced <em>&#8220;kwai fa chi&#8221;<\/em> in Cantonese. This dish was originally made by stir-frying eggs with shark fin, and the character <em>\u7fc5<\/em> (chi) refers to shark fin in Chinese. Even though most versions today no longer include shark fin, the name has stuck, and people still refer to it as <em>Gui Hua Chi<\/em>.<\/p>\n\n\n\n<p>So where does the &#8220;osmanthus&#8221; come in? It refers to the appearance of the eggs. When scrambled and broken into fine, fluffy pieces, the yellow egg resembles clusters of osmanthus blossoms. When mixed with shark fin (or nowadays, glass noodles), it creates a look reminiscent of tiny golden flowers on branches.<\/p>\n\n\n\n<p>In English, some versions of the name are translated as \u201cOsmanthus Eggs\u201d or <em>\u6842\u82b1\u86cb (Gui Hua Dan)<\/em>. The translations can be somewhat confusing. But in essence, they all describe the same dish: stir-fried eggs with glass noodles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Other egg and glass noodles recipes you want to try<\/h2>\n\n\n\n<p>If you enjoy Osmanthus Eggs, you&#8217;ll also appreciate other recipes that feature eggs and glass noodles. Here are a few of my favorites:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/tasteasianfood.com\/mystaging\/ants-climbing-a-tree\/\">Ants Climbing a Tree<\/a>. <\/strong>This is a classic stir-fried glass noodle dish made with minced meat. Its playful name comes from the way the glass noodles resemble tree branches, while the tiny bits of minced meat look like ants crawling along them.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/tasteasianfood.com\/mystaging\/steamed-eggs-with-minced-pork\/\">Steamed Egg with Minced Pork.<\/a> <\/strong>&nbsp;A comforting Cantonese home-style dish. It&#8217;s best served with a drizzle of light soy sauce and accompanied by steamed rice.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/tasteasianfood.com\/mystaging\/shrimp-with-eggs\/\">Shrimp and Egg Stir-Fry.<\/a> <\/strong>&nbsp;A simple yet flavorful stir-fry that brings together the delicate richness of eggs and the natural sweetness of shrimp. One of the highlights is the contrast in texture between the eggs, which are soft and fluffy, and the shrimp, which remain plump and springy.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today I\u2019m making a dish with a rather interesting name: Osmanthus Eggs stir-fried with glass noodles. Sounds fancy, right? But 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