For my springtime fried rice, I like to use spinach and peas, both emblematic of the season. The spinach leaves give the rice an intriguing […]
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 […]
Unlike its name suggests, water spinach is not related to spinach at all. As a member of the Morning Glory family, it’s a close kin to high-climbing vines that decorate fences and walls, as well […]
If you live the US, chances are you’ve only had the Americanized version of this dish, often called Kung Pao Chicken. While […]
When asparagus is grown without sunlight exposure, the absence of photosynthesis results in a process called “etiolation”, which creates not only a pale color in the spear, but also a more delicate flavor. The result, white asparagus, is considered an “aristocrat” by its admirers.
Likewise, when you use the same method to […]
In the vast repertoire of legendary sauces in Chinese cuisine, XO sauce is new comer, first appeared in the 80s at high-end restaurants in Hong Kong. The early versions were based on a popular shrimp paste, enhanced by the additions of dried seafood and spices.
As XO sauce quickly became a hit, […]
In Chinese cuisine, lily bulbs are considered a gourmet ingredient. The scales that form the bulbs are crisp and sweet, which are perfect for refreshing salads […]
That’s why Italian spaghetti alle vongole never fails to impress, and Spanish fideo con almejas always makes you crave for […]
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