The Hakka People (Ke Jia Ren, 客家人 in Mandarin) are Han Chinese who originally migrated from northern China to southern regions to escape wars centuries ago. Some even emigrated to other countries, notably in Southeast Asia.
Literally “people from the guest families”, the Hakkas demonstrated their incredible fearlessness and strength in surviving […]
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 […]
For example, you can follow the Spanish way by cooking them with chorizo, toasted fideos, tomatoes, and pimentón de la Vera, and be rewarded handsomely with a bowl of […]
In recent years, cumin lamb has become a popular dish in Chinese restaurants in the US. Chef Danny Bowien, known for his creative interpretation of Chinese recipes, has made cumin lamb a signature dish at his successful restaurant Mission Chinese Food.
This is interesting, because neither lamb nor cumin is typically associated […]
Pearl meatballs in glutinous rice (珍珠丸子) is a signature dish from Hui Cuisine (徽菜), one of the eight prominent regional cuisines in China. Originated in the Yellow Mountain […]
According to the tradition of the American South, eating a plate of black-eyed peas and greens (such as collard greens) in the New Year brings good luck, because the peas symbolize coins and the greens represent greenbacks.
This sounds a great idea to me, as good luck is always welcome. More important, they […]
Dry-braising, literally translated from the term in Mandarin, 干烧 (Gan Shao), refers to a method in Chinese cooking that uses relatively less braising liquid at the start, and reduces most of the […]
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