For my springtime fried rice, I like to use spinach and peas, both emblematic of the season. The spinach leaves give the rice an intriguing […]
While tripe from any hoofed animal is consumed somewhere in the world, beef tripe is arguably revered in more cuisines, including French, Italian, Mexican, and Chinese, […]
Thankfully, the soup recipe repertoire I’ve built over the years come in handy, especially the ones that do not require a […]
After a series of holiday parties and family gatherings in November and December, it’s not uncommon for most people to feel overstuffed. That means January is a great time to adjust your diet to “detox”.
My go-to “detox” and feel-good dishes are usually tofu stews with vegetables. In fact, I make them […]
Yang Shuo (阳朔), one of the most beautiful old towns in China, is surrounded by limestone peaks and bordered on one side by the Li River (漓江). Taking a river cruise along the legendary river through the dreamy mountains is such a surreal experience that you felt like you lived in a […]
Under the power of steam, the ribs turned juicy with a perfectly balanced soft and chewy texture. The fermented black beans give the dish its signature aroma and a boost of umami. With only […]
Tian mian jiang (甜面酱), which literally means “sweet flour paste” in Mandarin, is a dark brown fermented paste made primarily from flour, water, and salt. It’s a key ingredient in the cuisines of Beijing and Northern China.
Many stir-fried dishes from the North use Tian mian jiang to flavor meat, seafood and […]
Yardlong beans have been cultivated in the warmer parts of Asian countries for centuries and widely used in Asian cuisines. In recent years, they’re also being “discovered” by professional and home cooks in the US who are interested in expanding their vegetable horizons.
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