- Home-cooking 家常菜
- Recipes 食谱
- Travel 旅行
- Email List
From the monthly archives: January 2012
Beijing, China — I hadn’t seen my friend Cristina in a while. 2011 was a magically prolific one for her as she zipped about Asia, touching down in Beijing for 24 hours at a time. Somehow, Cristina found time during her jetset lifestyle to start her beautiful food blog FlavorfulFilipina. Even while [...]Continue Reading →
One of my favorite things to eat at a Sichuan restaurant is liángfěn. Liángfěn is a starch jelly made from mung bean. It is a cloudy, translucent white jelly sold like tofu then cut into pieces adequate for chopsticks to pick up. The following recipe is based on [...]Continue Reading →
I’ll be cooking a small dinner for eight this Saturday. With it being just before the eve of Chinese New Year (春节, Chūnjié), I’ve decided to tailor my own Chinese New Year dinner menu based on a few rules of the occasion. This menu is poultry-free as one of my dinner guests is allergic to poultry. [...]Continue Reading →
Wanting to return a favor for providing cardboard moving boxes, Greg and Candice asked what they could do in return. Peikwen suggested a home-cooked double date. These days, I find home-cooked meals a truly, dear currency and something we can all consider doing more. I am looking forward to a [...]Continue Reading →
At some point during the last five years, I got it into my head that chili peppers originated from South America and wound up in China by way of the Silk Road. I’ve even kept a long-standing debate with my husband over this matter; he was skeptical of my theory. Last night, [...]Continue Reading →
I just read this article and had to reflect: Is “Foodie” a Put-Down?
I love food. I may be coerced into trying some challenging bites while keeping an open mind and what I find delicious may be repulsive to most. I’d like to think I have a natural relationship with food in [...]Continue Reading →
Tainan, Taiwan — Tainan has great eats! Peikwen’s friend from university has a father who lives in Tainan and much to our luck… he’s a foodie. Uncle Yang is from Tainan. He knows the good from the mediocre and how many generations a shop has been around with their zǔchuán [...]Continue Reading →
There’s no appetite to find where none has been lost.
After snacking on dānzǎi noodles (擔仔麵) at Du Hsiao Yueh restaurant, and other dishes rendering me full, a short walk to the Tainan Confucius Temple only a block or two away isn’t enough to work off lunch. The walk through the temple grounds didn’t help [...]Continue Reading →