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 […]
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.
For my springtime fried rice, I like to use spinach and peas, both emblematic of the season. The spinach leaves give the rice an intriguing […]
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 […]
A great example is the Roman pasta dish Cacio e Pepe, or “cheese and pepper”, because it uses only the seasonings of cheese and black pepper. The rich umami and aroma from the Pecorino cheese, the heat […]
Uyghur food from China’s Xinjiang Uyghur Autonomous Region, located in the western part of China along the fabled Silk Road, draws influences from the neighboring countries and creates something quite distinct from the rest of China.
For example, the much-celebrated local rice dish, romanized as polo, polov, or pulao, is very similar […]
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 […]
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 […]
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