北京，中国—我已经去中国的各个地区访问了三十多个家庭了，但是到目前为止我还没有去过北京市区内的家庭。朱丹丹通过她的新浪博客联系上ShowShanti项目，今天我很激动将见到她和和她的家人
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这道菜是我从北京的朱丹丹那里学的，并且是她教我的所有菜中最美味的菜之一。用花椒给油调味是这道菜的技巧。很明显，花椒给这道菜增加了香味，让人尝一口就放不下筷子。
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Braised aubergine (紅燒茄子, hóngshāo qiézi) is a dishI love and remember fondly from my mother’s cooking. Making braised aubergine is very simple, using few ingredients. Aubergine absorbs oil easily and people usually make aubergine using too much oil. No one likes greasy aubergine. However, my mother’s braised aubergine is not greasy at all. [...]
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Beijing, China — I’ve met over 30 families in China from various regions, but I hadn’t yet stepped within a Beijing home until now. Zhu Dandan connected with the ShowShanti project through her blog on Sina. I was excited to meet her and her family.
Continue Reading →Beijing, China — I learned this dish from Zhu Dandan in Beijing and found it to be one of the most flavorful dishes she taught me. One special technique of seasoning the oil briefly with Sichuan peppercorn (花椒, huājiāo), lends an unmistakeable fragrance to the dish tempting the chopsticks to return for more helpings.
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在北京时，来自湖南的美食博主小周曾邀请我参加一场美食艺术秀。记得在那场艺术秀上，几个美食名博把切好的面包片艺术地堆在一起，拍下照片，再上传到自己的博客上。她还告诉过我她很喜欢的菜是腊味合蒸。后来，我来到她的老家，从她父亲-周师傅那里学到了更多他们家人喜欢的家常菜。
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Beijing, China — Previously Juling He (aka Adeline) posted a lovely story depicting a harmonious collaboration with her husband making là cháng (腊肠, Chinese homestyle sausage). Many of our readers loved the story but wanted something a little easier to save in their recipe bookmarks.
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Learned from Zhōu Shifu, Xiao Zhou‘s father
shǒu sī zhúsǔn (手撕竹笋, hand-torn bamboo shoots)
Shǒu sī zhúsǔn (手撕竹笋, hand-torn bamboo shoots) is a simple dish made with fresh bamboo shoots. Canned bamboo shoots won’t do the flavor justice and may only hint of a shoe closet. Before coming to China, I thought [...]
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Baishicun, Changsha, Hunan, China — In Beijing, a fellow Beijing food blogger, Xiao Zhou, invited me to an event where several Chinese food bloggers stacked sliced bread artfully, photographed the sculptures, then uploaded the photos to their respective blogs. Xiao Zhou is from Hunan and told me of Continue Reading →
Suān là zhēng jī (酸辣蒸鸡, free-range chicken steamed with pickled chili peppers) is a popular dish in Hunan and everyone makes it differently. Varying by the cook’s style, every bowl I’ve come across is easy to make yet so delicious. Zhou Shifu‘s version is especially easy, and the most simple in flavor as it only [...]
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One month ago, just after returning to Beijing from Changsha, I was inspired to pickle chillies the way two families pickled theirs.
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A delicious light-flavored soup that never aims to steal the limelight from other dishes; one bowl of páigǔ dōngguā tāng (排骨冬瓜汤, pork rib and winter melon soup) is never enough. Juling He‘s recipe is easy to make and healthy with her addition of goji berries, another anti-oxidant like blueberries and Continue Reading →
