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 […]
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 […]
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