There are so many ways to cook these beautiful swimmers. For example, you can follow the tradition in Louisiana by boiling them with Zatarain’s spice mix, garlic, and onions. Or, steam them with a heavy dusting of Old Bay Seasoning, Maryland […]
Passed down from generation to generation, the recipe for this classic Cantonese dish may vary depending on whom you ask. […]
Chrysanthemum greens are one of my favorite vegetables in spring.
I love their fresh herbal and floral aroma, reminiscent of chrysanthemum flower tea. There is no coincidence here: the flowers used for making the tea and the leaves all come from plants that belong to the same genus Chrysanthemum.
While grilling and sautéing are great options, I usually turn to steaming, a gentle method for cooking seafood, and follow a simple and brilliant […]
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 […]
As compared with other varieties, Chinese eggplant is more tender, less bitter, and has thinner skin. That means you do not need to salt them to draw out the bitterness, and you can consume them without peeling the skin, which is full of […]
In Indonesia, for example, you can find Lemper Ayam, a beloved local snack made with glutinous rice wrapped and steamed in banana leaves, filled with […]
I have written about two dishes from Jiangsu before: the mouthwatering Wuxi spareribs, and
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