Although noodles are used in all regional cuisines in China, they play a more prominent role in the cooking of Northern China, where wheat-flour based noodles, dumplings, steamed buns, and pancakes are the daily staple.
Located in the Zhejiang province of eastern China, and known as the “City of Water”, “City of Bridges”, “City of Calligraphy”, and “City of Scholars”, Shaoxing has been a cultural center throughout Chinese history. […]
While tripe from any hoofed animal is consumed somewhere in the world, beef tripe is arguably revered in more cuisines, including French, Italian, Mexican, and Chinese, […]
Thankfully, the soup recipe repertoire I’ve built over the years come in handy, especially the ones that do not require a […]
Under the power of steam, the ribs turned juicy with a perfectly balanced soft and chewy texture. The fermented black soybeans give the dish its signature aroma and a boost of umami. With only […]
Tian mian jiang (甜面酱), which literally means “sweet flour paste” in Mandarin, is a dark brown fermented paste made primarily from flour, water, and salt. It’s a key ingredient in the cuisines of Beijing and Northern China.
Many stir-fried dishes from the North use Tian mian jiang to flavor meat, seafood and […]
Pig’s feet, also known as trotters, are adored in many cuisines, including Southern cooking in the US. It’s easy to understand why: after a long simmer, they release gelatin to the cooking liquid, which adds richness to make a great stew or soup, or enhance the body of a quality stock.
Although nowadays arrowhead is rarely seen in food markets in the US, it was once a favorite food of many Native American tribes. Their edible corms were collected and consumed […]
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