- Home-cooking 家常菜
- Recipes 食谱
- Travel 旅行
- Email List
From the monthly archives: August 2011
On 29 August, 2011 By Shanti Christensen (湘緹)
My favorite Chinese cuisine is Sichuan, but when it comes to comfort food and nostalgia, I love Cantonese Hong Kong style. First meal off the airport express train brings me to the IFC mall, level P3 at Tasty Congee and Wantun Noodle Shop (正斗粥麵專家). This is usually my last meal before I [...]Continue Reading →
I’ve never had the urge to visit Canada, nor did I really know what Canada has to offer apart from the scrumptious maple syrup in which I drown my pancakes. It wasn’t until I decided to invite myself over to my girlfriend’s hometown on the way back from a wedding in [...]Continue Reading →
On 25 August, 2011 By Shanti Christensen
Chengdu, Sichuan, China — ShowShanti owes a lot of its success and existence to the families found using social media. One such family of brother Jiǎng Yì (蒋毅) and sister Jiǎng Lì (蒋利) was found online. We broadcasted our desire to meet families in Sichuan region to learn [...]Continue Reading →
About the author: Hóng Yí Shí Fang (红姨食坊) is from the city Baoding (Hebei province). She loves food and life. She is well versed in Chinese traditional medicine and focuses especially on the relationship between food and health. Read her blog at blog.sina.com.cn/shuhong20090508 or follow her at weibo.com/hongyishifang.
Tomato is rich [...]Continue Reading →
My friend, Kristina Leipold, caught the mood to cook. On this particular day, she sent me her musings via email and without a note about the other matters happening in life, I felt like I could read her. Through this recipe we connect and realize there are somethings that make everything turn out okay.
Little [...]Continue Reading →
Yesterday marked the 29th birthday of a dear friend. She is surrounded by friends and family whom we might label foodies. Her brother coordinated a birthday dinner at a place I’ve been meaning to try, Private Kitchen, Afro Caribbean cuisine owned by chef Rose Zamoa. I’ve heard of private kitchens in Hong [...]Continue Reading →
Mǐjiǔ (米酒), also called tián jiǔ (甜酒), láozāo (醪糟), jiǔniàng (酒酿), is cooked rice fermented by jiǔqǔ (酒曲, rice leaven). For me, eating a bowl of mǐjiǔ made by my mother is one of my cool and pleasant memories within scorching summers in my hometown. Its natural fragrance, sweetness, and coolness are unforgettable. Living in Beijing, I have [...]Continue Reading →