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. […]
Chrysanthemum greens are one of my favorite vegetables in spring.
I love their fresh herbal and floral aroma, reminiscent of chrysanthemum flower tea. There is no coincidence here: the flowers used for making the tea and the leaves all come from plants that belong to the same genus Chrysanthemum.
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