One of our favorite things about Montana is the way that it draws in kindred spirits from all over the world. It’s like you see the wide open country, and you never want to leave.
And that’s the beauty of this state and our community — we keep shifting and changing as new ideas and creativity flow in, while somehow staying close to our Old West roots. Which brings us to one of the buzziest food experiences happening in Montana right now.
The Hummingbird’s Kitchen’s pop-up Sichuan dinners sell out every single time — sometimes within minutes. Any time someone stops by one of our stores the day after dining, we get an earful — about the creative dishes, the Sichuan chili sauce, you name it.
The person behind the most talked-about events in town? Zhilai (Linda) Huang. We hunted her down to ask about what brought her to Montana and to food. And we convinced her to give us a recipe.
What inspired the creation of The Hummingbird's Kitchen?
The creation of The Hummingbird's Kitchen was inspired by my love of Chinese food and culture. Originally from China, I moved to Montana in 2012. I wanted to share my culinary experiences and the rich cultural heritage of Chinese cuisine with others. I started The Hummingbird's Kitchen to offer cooking classes and pop-up dinners, creating a platform to connect with people through food, culture, landscape, and history. My goal is to build a sense of community and connection through my authentic Chinese cooking and personal stories.
Who’s Hummingbird?
Hahaha…My husband named me “Hummingbird” long before I started my business. Because I am not even 5’1", never stop doing things, and I am always hungry — I literally eat five meals a day. So, Hummingbird’s Kitchen became my business name.
Tell us about your connection with Bozeman and Montana. How long have you been in Bozeman? What brought you here? What keeps you here?
My husband grew up in Montana but lived in China for 16 years [which is how we met]. After we had our two sweet boys, we decided to move back because we knew Montana would be the best place to raise our children. We wanted to be closer to his family and to enjoy the beautiful landscapes and outdoor lifestyle that Montana offers.
What keeps me here is the sense of community and the amazing people who have become my friends and family. Of course, the stunning natural surroundings and the endless opportunities for outdoor activities are a big draw, but that's more for my husband. I am a true homebody and will never get over the view from my windows. Bozeman has become home, and we love being part of this wonderful place.
Where's your favorite place to be in the state?
Even though I am a homebody, I do like to go hiking — easy trails — with my friends. Not with my husband, though [laughs]. He is a hardcore hiker and only eats nuts on hiking trips — no real food. I would like to eat sushi on my hike if I could.
What's your favorite thing to do on your weekends off?
I like to read, experiment with cooking, and spend time with my family.
A Hummingbird's Kitchen Recipe: Shrimp Cakes with Jalapeno-Mint Dipping Sauce by Linda Huang, Owner of The Hummingbird’s Kitchen
Preparation Time: 10 mins
Cooking Time: 5 mins
6 oz. Shrimp (peeled)
1⁄2 tsp. Salt
1⁄4 tsp. White pepper
2 Tbsp. Chopped mint
2 or 3 Tbsp. Vegetable oil (for pan frying)
For the Mint dipping sauce
2 Tbsp. Hot water
5 stems Mint
1 Jalapeno (chopped)
1 Tbsp Shallot (thinly sliced)
2 tsp. Rice vinegar
3 tsp. Sugar
1⁄2 tsp. Salt
For the dipping sauce:
Add the sugar, vinegar, and salt to the hot water and stir until the sugar dissolves. Add the remaining ingredients.
For the shrimp patties:
- Coarsely chop the shrimp. You want the shrimp to hold together but not get too finely chopped.
- In a bowl, mix chopped shrimp with salt, white pepper, and mint together, then take the mixture from the bowl, beat it back into bowl. Repeat for 3 or 4 more times until the mixture sticks together.
- Shape into a small patty, and set aside.
- Heat 1 Tbsp. oil in a non-stick pan over medium-high heat, place the shrimp patty in the pan, and fry until golden — about 2-3 minutes on each side.
- Sever with mint dipping sauce.
