Pearl meatballs in glutinous rice (珍珠丸子) is a signature dish from Hui Cuisine (徽菜), one of the eight prominent regional cuisines in China. Originated in the Yellow Mountain […]
Although there are no right or wrong ways of making scrambled eggs, one can always benefit from useful techniques and tricks to create a better dish based on their personal preference.
When I want my scrambled eggs moist […]
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 […]
Dry-braising, literally translated from the term in Mandarin, 干烧 (Gan Shao), refers to a method in Chinese cooking that uses relatively less braising liquid at the start, and reduces most of the […]
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.
My blog has shown recipes using soy products in various shapes and forms, and today I’m adding one more, featuring tofu skin.
Located in the Zhejiang province of eastern China, and known as the “City of Water”, “City of Bridges”, “City of Calligraphy”, and “City of Scholars”, Shaoxing has been a cultural center throughout Chinese history. […]
When loofah is allowed to fully ripen and dry out on the vine, it becomes fibrous and is used as natural bath sponge which most people are familiar with. However, when picked young, it’s a vegetable used throughout Asia […]
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