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Bitter winter has embraced Beijing. Heating in old apartments can not give enough warmth. At times, I feel a nip in the air, piercing through my body. One of my dearest friends who grew up eating organic lamb and beef in the grasslands of Inner Mongolia, suggested I add beef or lamb [...]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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On December 17, 2010 By Shanti Christensen (湘緹)
Friends and family gathered for a ShowShanti workshop November 28, 2010, taught by Beijing Aman Resort‘s Executive Chef, Paolo Vitaletti and his mother Pia Dell’uomo, visiting from Italy. Bringing home-style Italian flavors from home, Mamma Pia taught participants how to make the famous gnocchi from scratch. Create this delicious Italian favorite at home then [...]Continue Reading →