About one fifth the size of chicken eggs, quail eggs look absolutely adorable with their little speckled shells. When you crack one open, you will notice that while it looks like a miniature chicken egg, it has a prominent yolk due […]
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. […]
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