That, however, is only one of the many methods among the vast and varied regional Chinese cuisines. In Chaozhou (潮州), […]
To endure long and harsh winters, the people in Dongbei excel in cooking stews and soups that not only warm the body but also boost the mood […]
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 […]
In recent years, millet, an ancient grain, has been rediscovered in the Western World as a powerful superfood, the same recognition that is bestowed on several other heritage grains such as amaranth, sorghum, and quinoa. Some even call it “the new quinoa”.
That does not surprise me, because millet is rich in […]
While I’m not a big fan of treating food as a fashion item or chasing after the latest food trend, I do like the fact that kelp and edible […]
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 […]
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.
Thankfully, the soup recipe repertoire I’ve built over the years come in handy, especially the ones that do not require a […]
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