Chrysanthemum greens are one of my favorite vegetables in spring.
I love their fresh herbal and floral aroma, reminiscent of chrysanthemum flower tea. There is no coincidence here: the flowers used for making the tea and the leaves all come from plants that belong to the same genus Chrysanthemum.
Fresh green soybeans are among my most eagerly anticipated seasonal produce each year. When they finally make their appearance at Union Squire Greenmarket during late summer, they fill the market, and my heart, with joy and rapture.
Green soybeans, also known as edamame, are picked fairly young before they turn starchy. They […]
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.
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