- Home-cooking 家常菜
- Recipes 食谱
- Travel 旅行
- Email List
My friend, Kristina Leipold, caught the mood to cook. On this particular day, she sent me her musings via email and without a note about the other matters happening in life, I felt like I could read her. Through this recipe we connect and realize there are somethings that make everything turn out okay.
Little [...]Continue Reading →
Yesterday marked the 29th birthday of a dear friend. She is surrounded by friends and family whom we might label foodies. Her brother coordinated a birthday dinner at a place I’ve been meaning to try, Private Kitchen, Afro Caribbean cuisine owned by chef Rose Zamoa. I’ve heard of private kitchens in Hong [...]Continue Reading →
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 [...]Continue Reading →
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 [...]Continue Reading →
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 [...]Continue Reading →
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 [...]Continue Reading →
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, [...]Continue Reading →
On August 9, 2011 By Juling He (何菊玲)
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!Continue Reading →
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 [...]Continue Reading →