The Hakka People (Ke Jia Ren, 客家人 in Mandarin) are Han Chinese who originally migrated from northern China to southern regions to escape wars centuries ago. Some even emigrated to other countries, notably in Southeast Asia.
Literally “people from the guest families”, the Hakkas demonstrated their incredible fearlessness and strength in surviving […]
Black wood ear mushrooms have appeared in several of my recipes before. Their unique neutral taste and crunchy texture, not to mention the nutritional and medicinal properties they […]
Visitors to Yunnan Province in southern China are inevitably intrigued by its food. Because of Yunnan’s unique climate and geographic location, many ingredients used in its cuisine, especially those wild vegetables, flowers, and spices, are hard to find elsewhere, making its cooking truly distinctive and local.
Luckily, some of Yunnan’s signature dishes […]
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 […]
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