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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Kuala Lumpur, Malaysia — I discovered this little gem of a restaurant through an old entry on the Masak Masak blog site.
After a busy morning working I ride the ‘hop on, hop off’ bus to Central Market. Built [...]
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在北京时，来自湖南的美食博主小周曾邀请我参加一场美食艺术秀。记得在那场艺术秀上，几个美食名博把切好的面包片艺术地堆在一起，拍下照片，再上传到自己的博客上。她还告诉过我她很喜欢的菜是腊味合蒸。后来，我来到她的老家，从她父亲-周师傅那里学到了更多他们家人喜欢的家常菜。
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Beijing, China — Previously Juling He (aka Adeline) posted a lovely story depicting a harmonious collaboration with her husband making là cháng (腊肠, Chinese homestyle sausage). Many of our readers loved the story but wanted something a little easier to save in their recipe bookmarks.
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One month ago, just after returning to Beijing from Changsha, I was inspired to pickle chillies the way two families pickled theirs.
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Beijing, China — House smells lovely! I just made chili oil using chili flakes, chili powder, ginger, Sichuan peppercorns (both fragrant and numbing types), and sizzled it all in a Pyrex dish using a blend of peanut/sunflower/dash of sesame oil. Family meeting tomorrow; making Biáng Biáng noodles (梆梆麵). Everything from [...]
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“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.”
Adelle Davis (American Nutritionist / Writer, 1904-1974)
Beijing, China – Perfect for the 100+ºF / 38+ºC weather we’ve been having; a light summer dinner of four crisp lettuce cups filled with minced chicken sautéed with chillies, string [...]
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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 [...]
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“While cooking, we don’t measure ingredients. We cook with our heart.“ ~Yáng Hóngyǐng 杨宏影
Chengdu, Sichuan, China — In 2007, a visit to Chengdu with my nephews barely hinted at the flavors and character I had yet to discover three years later. The difference between traveling guided by a 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.
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今天早上，我到了长沙，感觉很饿。在长沙居然没有供背包客们居住的hostel，在Hostelworld.com上也找不到一个。有没有可能有人抓住这个机会开一个呢？华天之星酒店位于著名的莫泰168大厦的第五层，住在这里我有点感觉自己在北京Being John Malkovich的7½层。
因为在这个城市里没有一个认识的人，我们只好通过我们很喜欢的点评网来了解信息。长沙人似乎不太喜欢用这个网站，以至于麦当劳和肯德基排在了前25名。最终，我们找到了一个坐落在湖南大学附近的岳麓山上的一个美丽的地方-湖大印象吧，据说最适合情侣们约会。根据点评网友们的推荐，我们分享了下面三道菜。
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Changsha, Hunan, CHINA — This morning, I arrived by train, hungry. There are no hostels in Changsha, at least none to be found on Hostelworld.com. Can someone sniff this opportunity and open one? We’ve checked in to a fairly [...]
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