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Chengdu, Sichuan, China — I thought I knew what Má Pó Dòufu (麻婆豆腐, Pock-marked Old Mother’s Tofu) was until I had the real thing in Chengdu. Going to the Asian food aisle in a Western supermarket and picking up a packet of Ma Po Tofu instant sauce to help [...]Continue Reading →
This favorite has traveled many years, far distances, and arrived at our palettes in many variations. Gōngbào Jīdīng (宫保鸡丁, Kung Pao Chicken or Spicy Diced Chicken) is named after a Gōngbào (palatial guardian) [...]Continue Reading →
When I first moved to China, I shared the same assumption many express, “It’s hard to be vegetarian in China.” I’m not a vegetarian, but I enjoy many meat-free meals. I like cold noodles as a main on a summer day, but this colorful dish is a healthy way to start any meal year round. Hán Āyí taught me this simple recipe from her home in Tōngzhōu.Continue Reading →
Beijing, China — It’s spring in Beijing and I’m back just in time to enjoy the lovely weather after traveling through Jiangsu and Shanghai to learn home-style recipes. Two weeks of eating Jiangsu and Shanghai cuisine’s light and healthy flavors and my taste buds are hankering for some Hunan chillies.Continue Reading →
On March 15, 2010 By Shanti Christensen (湘緹)
I’m having a sore-throat-congested-nose kind of day. I decided I’d doctor up a chicken soup to help cut this cold in half.
Ingredients 100 grams pumpkin, peeled and cubed (Vitamins A & C) 8 red grape tomatoes, halved [...]Continue Reading →
On February 24, 2010 By Shanti Christensen (湘緹)
Who would have thought anything other than rice could be made in my rice cooker?Continue Reading →
On February 24, 2010 By Juling He (何菊玲)
Huí Guō Ròu (回锅肉, twice-cooked pork) is pork belly, first boiled then fried with a fragrant chorus of peppers and bean pastes. Green chili pepper used during my recipe lesson was about four inches, thin, curled, wrinkly skin, and spicy. The red peppers are sweet.
This recipe of twice-cooked pork may differ from other twice-cooked [...]Continue Reading →
There are many ways to cook a dish. For a whole year, I cooked Pork Adobo from a Filipino cookbook my mom gave me when I was in college. I couldn’t figure out why it was nothing like the Adobo I loved. After much procrastination, taking the time to consult with my mom about [...]Continue Reading →
On May 30, 2009 By Shanti Christensen (湘緹)
While living in Beijing, my home was blessed with an Āyí (Chinese for aunt, another term for home helper) who could cook well. Āyí gave me my first cooking lessons in China. Hóngshāo Páigǔ is a favorite in her home and easily became one of my favorites as it had an ingredient close [...]Continue Reading →