Qingdao (青岛 in mandarin), also spelled as Tsingtao, is a charming seaside city in Shandong province of China. It’s best known for three things: great seafood, European architecture from the German concession period, and of course, its Tsingtao beer.
The locals love their seafood so much that they even add them to […]
The Cantonese method of steaming fish with ginger and scallions and flavoring the dish with soy sauce is a simple and brilliant way to turn any mild-flavored […]
It is essentially a salad with boiled and sliced octopus and potatoes. While it may not sound exciting, the octopus and potato form such a magical pairing that when seasoned with paprika, olive oil, and salt, […]
For example, you can follow the Spanish way by cooking them with chorizo, toasted fideos, tomatoes, and pimentón de la Vera, and be rewarded handsomely with a bowl of […]
Although there are no right or wrong ways of making scrambled eggs, one can always benefit from useful techniques and tricks to create a better dish based on their personal preference.
When I want my scrambled eggs moist […]
Louisiana native Chef Donald Link wrote passionately about them in his fantastic cookbooks Real Cajun and Down South, and introduced me to recipes such as […]
There are so many ways to cook these beautiful swimmers. For example, you can follow the tradition in Louisiana by boiling them with Zatarain’s spice mix, garlic, and onions. Or, steam them with a heavy dusting of Old Bay Seasoning, Maryland […]
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 […]
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