Their rich and nutty flavor, as well as buttery texture, set them apart from many other beans.
Although shelling and peeling fava beans could be [...]
In Indonesia, for example, you can find Lemper Ayam, a beloved local snack made with glutinous rice wrapped and steamed in banana leaves, filled with [...]
Originated in the Mediterranean region and brought to China during Tang Dynasty, celtuce is a popular vegetable in China, where it’s called Wosun (莴笋). Here in the US, it’s also known as stem [...]
The locals take so much pride in their tea that they even created a shrimp dish featuring it. The dish is aptly named Dragon Well shrimp.
If you are not familiar with the food and cooking of Yunnan Province in China, you are not alone. Even in China, many people are just beginning to discover the exotic and exciting flavors of that remote and mountainous region.
That said, one dish from Yunnan, Crossing the bridge noodles (过桥米线), has [...]
I have written about two dishes from Jiangsu before: the mouthwatering Wuxi spareribs, and
Chinese cooking places particular emphasis on texture. This delightful dry-fried beef from Sichuan Province, together with it’s polar opposite, stir-fried beef with green peppers which I posted last year, are two textbook examples.
You see, the stir-fried beef dish calls for marinating the meat first, [...]
The mountains, forests, rivers, and lakes in the region provide abundant supply of wild games, fresh-water fish, mushrooms, bamboo shoots, and a wide range of [...]