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"Simmering and stewing"
Yardlong beans have been cultivated in the warmer parts of Asian countries for centuries and widely used in Asian cuisines. In recent years, they’re also being “discovered” by professional and home cooks in the US who are interested in expanding their vegetable horizons.
Chinese rice congees vary considerably by region. The seemingly simple combination of rice and water can create endless variations, depending on the type of rice, amount of water, length of cooking time, or the assortment of garnitures you use.
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.
Obviously […]
Radishes are incredibly diverse and come in many different shapes, colors, and sizes. Among my favorite ones are three unique varieties from China: the legendary China Rose, the strikingly beautiful Watermelon Radish, and Green Radish, star of today’s recipe.
Originated in Northern China and prized for its sweet and […]
Uyghur food from China’s Xinjiang Uyghur Autonomous Region, located in the western part of China along the fabled Silk Road, draws influences from the neighboring countries and creates something quite distinct from the rest of China.
For example, the much-celebrated local rice dish, romanized as polo, polov, or pulao, is very similar […]
The food of Beijing is a delicious mix of highbrow and lowbrow, ranging from spectacular imperial dishes, such as the world-renowned Peking Roast Duck, to comforting home-style dishes, especially handmade noodles, dumplings, and buns that are eaten everyday by all walks of life.
One of the dishes many locals from Beijing swear […]
If you are not familiar with the food and cooking of Yunnan Province in China, you are not alone. Even in China, many people are just beginning to discover the exotic and exciting flavors of that remote and mountainous region.
That said, one dish from Yunnan, Crossing the bridge noodles (过桥米线), has […]
The majestic Yellow Mountain, a Unesco world heritage site with breathtaking scenery, is the birthplace of Hui Cuisine, one of the eight prominent regional cuisines in China.
The mountains, forests, rivers, and lakes in the region provide abundant supply of wild games, fresh-water fish, mushrooms, bamboo shoots, and a wide range of […]
