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"Techniques"
Cooler temperature in September means you can start to apply more cooking methods to vegetables, in addition to grilling or making simple salads.
Take radishes for example, although most people consider them raw-only vegetables, they are actually fantastic when cooked. Heat tames their peppery taste, and turns their texture from crunchy into […]
Mung beans are frequently used in Chinese cooking, though often not in their original form.
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 […]
Daylilies are appealing not only to the eye, but also to the taste buds. Native to Asia, daylilies have been used in Chinese cooking for centuries.
To be precise, I’m talking about dried daylily buds here. When used in cooking, they are often called Huang Hua Cai (黄花菜) in […]
Sichuan pepper is an indispensable ingredient in Sichuan cuisine, to which it adds its signature aroma and a light tingling sensation in the mouth.
It is also a key component of Chinese Five Spice, which is arguably the most iconic Chinese spice blend used across China and beyond.
In my dish today, […]
Mugwort is not for everyone, and probably will never be.
The bitter taste in mugwort can turn away many people. But for those of us who find bitterness a desirable element in balanced flavors, mugwort is a nice addition to the list of bitter and lovely vegetables, including arugula, cardoons, endives, dandelion […]
Eating spring pancakes (春饼) is a time-honored tradition in northern China, to celebrate the arrival of spring and pray for a good harvest. A bite of the pancake symbolizes a bite of spring (咬春).
The truth is, when you use the warm and soft hand-made pancake to wrap around seasoning vegetables together […]
In the West, soy products, such as tofu, are often considered as food for vegetarians or ingredients for vegetarian dishes.
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 […]
Steamed whole fish is one of the most emblematic dishes of Chinese cuisine. A quick steaming lets the natural flavors of fresh fish shine through.
The Cantonese method of steaming fish with ginger and scallions and flavoring the dish with soy sauce is a simple and brilliant way to turn any mild-flavored […]
