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 […]
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, […]
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 […]
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 […]
While tripe from any hoofed animal is consumed somewhere in the world, beef tripe is arguably revered in more cuisines, including French, Italian, Mexican, and Chinese, […]
If you live the US, chances are you’ve only had the Americanized version of this dish, often called Kung Pao Chicken. While […]
However, in recent years, it has gained popularity in China, and is viewed as an upmarket ingredient with great health and nutritional benefits. The fact that it was selected as […]
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