About the author: Juling He, writer and translator, is married to Zuofei Yuan, a happy young man who sings songs while washing clothes and listens to music while cooking at home after returning from his research at the Chinese Academy of Science. With the spare time he had on holiday, he cooked a lot and found [...]
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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 [...]
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As I posted on G+ that I’ve sat down to write with Lapsang Souchong and moon cakes by my side… this was just brought to my attention by one of our guest bloggers, Cristina. Thanks Cristina! Looking forward to the festivities and a season enjoying moon cakes!
To [...]
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Summer cocktails Tuesday, August 23 — 7:00 – 9:00 p.m.
Please join the 85 Broads Beijing Chapter for cocktails — Buy one get one free. We welcome you to share this invitation with friends.
Mesh — At The Opposite House
11号 Sanlitun Road, Chaoyang, Beijing, China, 100027
010-64176688 | Directions
Our [...]
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I love making sangria. I learned how to make a potent sangria from an Italian friend in San Francisco. The ingredients included a lot of red wine, a bottle of brandy, sugar, bananas, apples, and whatever else I felt like throwing in from the liquor cabinet. The day before a party, [...]
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During hot and humid days, oil and smoke in the kitchen nurture an unwillingness to cook. However, we have to eat something! Steaming food is brilliant for lazy summers. Steaming is healthier than stir-frying, retaining color, aroma, and flavor of the ingredients. Its lightness is also agreeable for summer. String beans are in season!
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Twice-cooked pork is a famous Sichuan dish. It takes its name from the method of cooking the pork… twice. I learned this dish from Jiǎng Yì (蒋毅) in Chengdu. Jiǎng Yì can prepare eight recipes of twice-cooked pork. This recipe is lighter in spice and flavor than the variation usually served in a [...]
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排骨有些须糖的甜味，还有一点罗望子的味道。 Faye 特别提到罗望子的酸性能让肉变嫩，但是如果在出锅前加糖会让肉变老，要早点加。这是一道峇峇人的食谱。Lim妈妈是马来西亚土著华裔, 即娘惹。（东南亚的土著华人中，男性称为峇峇，女性称为娘惹。）
Continue Reading →这几天热的一动一身汗，面对厨房的油烟更是望而止步，但是又不得不吃饭。蒸是夏季懒人必学的一招，而且口味清淡，比炒出来的更健康呢，色香味绝对不逊色于炒出来的。眼下，正是豆角收获的季节，豆角具有很好的健脾益胃的功效，加上高蛋白的鸡肉，补充营养的同时，有很好的温补脾胃的作用。
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Faye是我在新加坡时招待我的女主人，有四分之一的娘惹血统，热爱烹饪。她喜欢在晚餐派对上给大家做Kari ayam即娘惹咖喱鸡。真的很简单！ Faye教我做这道菜的时候，不时向我传递着她内心的喜悦。咖喱鸡完美的出锅了，Faye表现得很高兴。当一个人表现出很喜欢自己做的菜的时候，有一种很好的温暖的感觉。这道菜从准备到做完只需要45分钟。
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After little more than a week of breathing cleaner air, walking under blue skies, and eating curried meals, it’s time to say goodbye. My appetite parts with a last kopi halia (coffee with ginger and condensed milk) and one last call for Hainan roast chicken rice at Maxwell’s Hawker centre.
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
My rating: 5 of 5 stars
When referencing the different points in life, there are poignant ways to highlight moments. Continue Reading →
