From the monthly archives: April 2012
Many people consider Twice-cooked pork the number one dish of Sichuan cuisine. I wholeheartedly agree.
In fact, I love the dish so much that I call it Triple-happiness pork.
You see, the first shot of happiness comes from the tender and succulent pork slices resulted from the twice-cooking process. Skin-on pork haunch [...]
Spring rolls for the springtime? You bet!
The origin of spring rolls can be traced to the ancient Chinese tradition of preparing “spring platters” with pancakes and spring vegetables to celebrate the arrival of spring. The tradition gradually evolved through the centuries. Fancier ingredients started to show up on the platters. Rolling [...]
The history of soybeans is fascinating. From their first domestication in China five thousand years ago, to their journey to other countries through sea and land trade routes, each chapter is full of colorful stories and legends.
What’s even more fascinating is their importance and versatility as food ingredients. In ancient China, [...]
Union Squire Greenmarket is one of my favorite places to go on Saturday mornings, especially during early spring, when you can feel the magic in the air.
The entire park bursts into life with flowers blossoming and tender leaves budding. You marvel, take a deep breath, and marvel again, as you [...]
