That, however, is only one of the many methods among the vast and varied regional Chinese cuisines. In Chaozhou (潮州), […]
When asparagus is grown without sunlight exposure, the absence of photosynthesis results in a process called “etiolation”, which creates not only a pale color in the spear, but also a more delicate flavor. The result, white asparagus, is considered an “aristocrat” by its admirers.
Likewise, when you use the same method to […]
As compared with other varieties, Chinese eggplant is more tender, less bitter, and has thinner skin. That means you do not need to salt them to draw out the bitterness, and you can consume them without peeling the skin, which is full of […]
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 […]
Lotus is probably the best example of those double-duty ingredients. Many parts of lotus plant, including the leaves, flower stalks, seeds, and roots, are used in both Traditional Chinese […]
Subscribe to Soy, Rice, Fire
- Cold dishes and salads
- Dim sum and dumplings
- Fish and shelfish
- Poultry and eggs
- Rice, noodles, and grains
- Seasonal vegetables
- Soups and stews
- Soybeans and soy products