As compared with other varieties, Chinese eggplant is more tender, less bitter, and has thinner skin. That means you do not need to salt them to draw out the bitterness, and you can consume them without peeling the skin, which is full of […]
A great way to enjoy meat in the summer is to prepare and serve it “white-cut”, a technique used all across China. The meat is poached in a simple clear broth until just cooked, then sliced and served with a dipping sauce. While pork is mostly used for this preparation, beef or […]
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 […]
Depending on the variety, pears can be eaten raw, added to salads and slaws, pickled, poached, baked, or made into jams and jellies.
At farmers’ markets or grocery stores, you typically see several […]
When a raw duck egg is salted for 20 to 30 days either in a brine or in a paste […]
So why smashing cucumbers instead of slicing or dicing them? The answer is simple: to create a great-tasting cucumber salad.
To avid noodle eaters, myself included, the large selection of appetizing cold noodle dishes available to us means we can go about our noodle slurping activities with the same vigor and gusto despite rising mercury levels.
We can have Japanese-style cold soba or udon noodles with a chilled dipping sauce. Or Korean-style […]
Lotus is probably the best example of those double-duty ingredients. Many parts of lotus plant, including the leaves, flower stalks, seeds, and roots, are used in both Traditional Chinese […]
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