Tomatoes are a somewhat strange thing in China, common and yet peculiar. Not least, that’s because you find the bigger ones as a vegetable along with the large diversity of greens and the like, the smaller cherry tomatoes as a fruit alongside lychees, mangoes, apples and pears – and even in fruit salads.

The tomato tribulations are on in China, too: if there are traditional varieties, they are being given up in favor of more productive, more uniform hybrid varieties. Yet, provided you find ones that are tasty enough, the two typical Chinese tomato dishes are a great example of the simple yet excellent preparation one can often find in Chinese cooking.

After the fold, on to recipes.

#1: 西红柿炒蛋 – Tomato Fried Egg

Simple enough: cut tomato into wedges, start frying in some oil, add egg, stir fry. Well, okay: Salt lightly.

#2: 西红柿鸡蛋汤 – Tomato Egg Drop Soup

One of those examples of Chinese soups I particularly love, because they are real soups, without any artificial flavorings, without soup cubes, with nothing but water, salt, and the ingredients:

Peel 2 tomatoes (immersing in boiling water helps), cut small, fry with some oil. Add 3/4 bowl of water (use the bowl in wich you plan to serve th soup, that’s  natural measure), add 1 teaspoon of salt, bring to a boil. When boiling, whisk in one egg. I’d recommend using chopsticks for that, it works really well. Let boil for a few seconds, pour into the bowl. Serve with rice.