The Cantonese method of steaming fish with ginger and scallions and flavoring the dish with soy sauce is a simple and brilliant way to turn any mild-flavored […]
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 […]
Yang Shuo (阳朔), one of the most beautiful old towns in China, is surrounded by limestone peaks and bordered on one side by the Li River (漓江). Taking a river cruise along the legendary river through the dreamy mountains is such a surreal experience that you felt like you lived in a […]
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.
As a sequel to my post on Cantonese-style […]
The answer lies in three words: gelatin, fat, and emulsion. As the fish cooks, gelatin-producing parts of the fish, especially […]
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 […]
I have written about two dishes from Jiangsu before: the mouthwatering Wuxi spareribs, and
Presenting whole fish at New Year Eve’s dinner expresses good wishes for the years to come.
Fish, pronounced yu in Mandarin, is a homophone for the word 余 […]
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