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 […]
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 […]
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 […]
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 […]
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.
Under the power of steam, the ribs turned juicy with a perfectly balanced soft and chewy texture. The fermented black soybeans give the dish its signature aroma and a boost of umami. With only […]
Passed down from generation to generation, the recipe for this classic Cantonese dish may vary depending on whom you ask. […]
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