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On 8 February, 2012 By Shanti Christensen (湘緹)
Lively, bold, and unconventional Spirited stories from the women of Hua Dan.
Guest speakers Caroline Watson (CEO, Founder) and Dong Fen 董芬 (Operations Manager)
tell the stories behind the organisation using theatre to inspire
the full potential of migrant women and children.
Buy tickets online | [...]Continue Reading →
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 →
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 →
On 19 October, 2011 By Shanti Christensen (湘緹)
There has never been a more simple hóngshāo ròu (红烧肉, red-braised pork belly) known to me until the day I visited Chen Chen’s family in Shanghai. Deliciousness is the result after braising pork belly in soy sauce, sugar, ginger, and star anise. This recipe is for a hóngshāo ròu of a sweeter flavor. For my friend’s [...]Continue Reading →
Cris Alvarez, a California-born native of Mexican heritage, recently visited Jordan and I in Beijing. Cris and Jordan attended culinary school together in San Francisco. In his repertoire are a handful of Mexican home style recipes. He shared a few with me while he was in Beijing (See Mexican [...]Continue Reading →
Beijing, China — This past week, my nephew Jordan Wittrock had his friend Cristobal Alvarez visited Beijing. Cris and Jordan attended culinary school together in San Francisco. While Cris was here to explore Beijing culture, history, scale the Great Wall, meander through hutongs, and bike to the markets, he [...]Continue Reading →