To endure long and harsh winters, the people in Dongbei excel in cooking stews and soups that not only warm the body but also boost the mood […]
That’s not the case in China or other Asian countries. Soyfoods in myriad shapes and forms are embraced by all walks of life, including hardcore carnivores. Their versatility means they can be […]
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 […]
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.
Under the power of steam, the ribs turned juicy with a perfectly balanced soft and chewy texture. The fermented black soybeans give the dish its signature aroma and a boost of umami. With only […]
Pig’s feet, also known as trotters, are adored in many cuisines, including Southern cooking in the US. It’s easy to understand why: after a long simmer, they release gelatin to the cooking liquid, which adds richness to make a great stew or soup, or enhance the body of a quality stock.
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