The truth is, when you use the warm and soft hand-made pancake to wrap around seasoning vegetables together […]
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.
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 […]
Radishes are incredibly diverse and come in many different shapes, colors, and sizes. Among my favorite ones are three unique varieties from China: the legendary China Rose, the strikingly beautiful Watermelon Radish, and Green Radish, star of today’s recipe.
The food of Beijing is a delicious mix of highbrow and lowbrow, ranging from spectacular imperial dishes, such as the world-renowned Peking Roast Duck, to comforting home-style dishes, especially handmade noodles, dumplings, and buns that are eaten everyday by all walks of life.
One of the dishes many locals from Beijing swear […]
As we all know, food and festivals go hand in hand. For most people from Northern China, the must-have food to celebrate Chinese New Year, which starts today, is water dumpling, or Shui Jiao (水饺) in Mandarin.
You cannot find a better way to start the New Year than getting the entire […]
In the US, there are two main varieties of razor clams: the larger Pacific razor […]
It’s easy to see what these foods have in common and why they have universal appeal: alluring golden shell, luscious filling, warming, comforting, versatile, and perfect as a one-dish meal […]
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