Many of these mushrooms can only be found in Yunnan. Many mushrooms from Yunnan are exported to Japan in frozen or dried form, but the true luck is to have them available when fresh. I found myself living a rare moment.
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My favorite part of the day begins with my team and Liu Ayi as we step into the bustling streets, dodging sanlunches (三轮车, motorized three-wheelers) and mianbaoches (面包车, minivans shaped like loaves of bread) and make our way to the market.
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Lǐ Shīfu and his family are of Nàxī ethnicity, one of 56 minorities recognized officially in China. Recipes his wife, Yáng Āyí, cook have been passed down generation after generation and today shared with me from within the confines of their courtyard.
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I was about ten years old when I read The Good Earth, by Pearl S. Buck. It was a page turner at that young age and while I ate up the family saga, never did I believe that some day I would live and travel China.
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A brief yet thrilling ride on a winding gravel road brings me to a house that has been in the Liu family for over a century. I learn their favorite family recipes in the the old courtyard.
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It must be great to have a food expert in the family. The Zhāng (张) family is fortunate to have the talents of Zhāng Shīfu. Who wouldn’t want to dine daily at the table of a chef?
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How to describe the styles of Sichuan cooking. Some are distinctly Sichuan while others may be found in other Chinese regions. Explore
Hissing on the wok first is one of China’s famous meat dishes, Hui Guo Rou (回锅肉), known to English speakers as Twice Cooked Pork. Liu Ayi tossed in a plate full of red and green spicy chilies and despite the setting of our large room with an opened garage-sized door, we still cough from the pepper-fumed air. Meet the Chen Family
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