Although noodles are used in all regional cuisines in China, they play a more prominent role in the cooking of Northern China, where wheat-flour based noodles, dumplings, steamed buns, and pancakes are the daily staple.
My blog has shown recipes using soy products in various shapes and forms, and today I’m adding one more, featuring tofu skin.
Located in the Zhejiang province of eastern China, and known as the “City of Water”, “City of Bridges,” “City of Calligraphy,” and “City of Scholars”, Shaoxing has been a cultural center throughout Chinese history. […]
When loofah is allowed to fully ripen and dry out on the vine, it becomes fibrous and is used as natural bath sponge which most people are familiar with. However, when picked young, it’s a vegetable used throughout Asia […]
Louisiana native Chef Donald Link wrote passionately about them in his fantastic cookbooks Real Cajun and Down South, and introduced me to recipes such as […]
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 […]
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