Take radishes for example, although most people consider them raw-only vegetables, they are actually fantastic when cooked. Heat tames their peppery taste, and turns their texture from crunchy into […]
For example, they are ground to extract mung bean starch, which makes cellophane noodles, an iconic Chinese ingredient.
Or they are germinated to grow bean sprouts, excellent for stir-fry and soup dishes.
Mung bean paste also shows […]
It is also a key component of Chinese Five Spice, which is arguably the most iconic Chinese spice blend used across China and beyond.
In my dish today, […]
The bitter taste in mugwort can turn away many people. But for those of us who find bitterness a desirable element in balanced flavors, mugwort is a nice addition to the list of bitter and lovely vegetables, including arugula, cardoons, endives, dandelion […]
The truth is, when you use the warm and soft hand-made pancake to wrap around seasoning vegetables together […]
That’s not the case in China or other Asian countries. Soyfoods in myriad shapes and forms are embraced by all walks of life, including hardcore carnivores. Their versatility means they can be […]
The Cantonese method of steaming fish with ginger and scallions and flavoring the dish with soy sauce is a simple and brilliant way to turn any mild-flavored […]
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