Qingdao (青岛 in mandarin), also spelled as Tsingtao, is a charming seaside city in Shandong province of China. It’s best known for three things: great seafood, European architecture from the German concession period, and of course, its Tsingtao beer.
The locals love their seafood so much that they even add them to […]
For example, they are ground to extract mung bean starch, which makes cellophane noodles, an iconic Chinese ingredient.
Or they are germinated to grow bean sprouts, excellent for stir-fry and soup dishes.
Mung bean paste also shows […]
Fujian cuisine uses a wide array of herbs and seasonings to flavor their food, which means it is always aromatic and intriguing. The use of braising and stewing techniques in […]
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. […]
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 […]
Passed down from generation to generation, the recipe for this classic Cantonese dish may vary depending on whom you ask. […]
If you live the US, chances are you’ve only had the Americanized version of this dish, often called Kung Pao Chicken. While […]
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 […]
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