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Currently viewing the tag: "Chinese food"
On October 19, 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 →
Alexander Chow is a friend from my days of design at UC Davis. Last year I received a message from him saying he was moving to Beijing taking on the role of creative director at Vogue China. When we reunited on the first day it snowed in 2011, I [...]Continue Reading →
In China, it is common to see vendors sell yóutiáo (油条, deep-fried twisted dough sticks), dòujiāng (豆浆, hot soybean milk) in a plastic cup, xiàn bǐng (馅饼, buns with different fillings), or jīdàn guàn bǐng (鸡蛋灌饼, naan-like bread, grilled and stuffed with egg, lettuce, and/or or ham (火腿, huǒtuǐ). in many streets of Beijing. Many office workers eat these street snacks [...]Continue Reading →
Beijing, China — Zhu Dandan is an amazing, happy wife of a great husband and mother of two cute kids. For her, cooking is not a tiring obligation. Rather, it is her passion. One Saturday, Zhu Dandan expresses her passion by cooking an impressive feast for [...]Continue Reading →
Today, I caught up with my friend Chozie, one of Beijing’s most adored DJ’s whose talents extend to event production and collaborations with some of the world’s hippest artists. A typical conversation with Chozie spans many topics and while I would love to let you in on all our conversations, I thought I’d give you [...]Continue Reading →
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 →
Set in the historic beautiful compound of 92 Nanchizi, a former residence of the Douergun Regent 400 years ago, fashionable ladies gathered for tales and inspiration told by Joanna Riley Weidenmiller (360Fashion), Lu Liu, and Elisabeth Koch.
[...]Continue Reading →
Tucked away from the bustle of Dongsi Bei Dajie, down Xiguan Hutong, the blue sign of Xixia Fengqing beacons in the night just up the lane from Private Kitchen No 44. A red door opens into a small and homely dining room, blaring TV included.
On a chilly [...]Continue Reading →
Chengdu, Sichuan, China — Chef Yu Bo (喻波) runs Yu’s Family Kitchen, a simple, elegant restaurant on Zhǎi alley. He once dedicated his culinary studies of 10 years to studying under famous Sichuan cuisine chefs. Since then, he has won international fame for his innovative culinary prowess.
Yu [...]Continue Reading →
Beijing, China — Things are brewing in Beijing for ShowShanti and Paper, or we can say Shanti and Shauna (Cho). Sparks are flying as we mount one idea over another. Together we have common interest in organic ingredients, Chinese cuisine, healthy recipes, and the desire [...]Continue Reading →
After four days in Vancouver for a family wedding (Chinese food throughout), my appetite is satiated from banquet gatherings. I love it here! Vancouver reminds me of my favorite place in the world, San Francisco. With ocean and nature nearby, the skies are typically blue when not foggy. From one district to another, [...]Continue Reading →
Beijing, China – Wide, chewy, and over two feet long; there’s never been a more satiating noodle. I grew up in California thinking my favorite noodles were Chow Fun, but alas, there are wider and funner noodles to be had. Fun.
Biáng biáng noodles (梆梆麵) are a type of noodle found in Continue Reading →