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 […]
The truth is, when you use the warm and soft hand-made pancake to wrap around seasoning vegetables together […]
Fujian cuisine uses a wide array of herbs and seasonings to flavor their food, which means it is always aromatic and intriguing. The use of braising and stewing techniques in […]
Although there are no right or wrong ways of making scrambled eggs, one can always benefit from useful techniques and tricks to create a better dish based on their personal preference.
When I want my scrambled eggs moist […]
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. […]
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 […]
Passed down from generation to generation, the recipe for this classic Cantonese dish may vary depending on whom you ask. […]
If you live the US, chances are you’ve only had the Americanized version of this dish, often called Kung Pao Chicken. While […]
Subscribe to Soy, Rice, Fire
- Cold dishes and salads
- Dim sum and dumplings
- Fish and shelfish
- Poultry and eggs
- Rice, noodles, and grains
- Seasonal vegetables
- Soups and stews
- Soybeans and soy products