Smelt are used in many cuisines, because of their wide availability around the world. When you get smelt that are under 6 inches, they are best cooked and eaten whole, including their soft bones. Frying in hot oil turns them into aquatic “French fries”: their skin, head, and tail become wonderfully crunchy […]
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 […]
About one fifth the size of chicken eggs, quail eggs look absolutely adorable with their little speckled shells. When you crack one open, you will notice that while it looks like a miniature chicken egg, it has a prominent yolk due […]
Take radishes for example, although most people consider them raw-only vegetables, they are actually fantastic when cooked. Heat tames their peppery taste, and turns their texture from crunchy into […]
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 […]
It is also a key component of Chinese Five Spice, which is arguably the most iconic Chinese spice blend used across China and beyond.
In my dish today, […]
The bitter taste in mugwort can turn away many people. But for those of us who find bitterness a desirable element in balanced flavors, mugwort is a nice addition to the list of bitter and lovely vegetables, including arugula, cardoons, endives, dandelion […]
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