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Cucumber with Garlic and Sesame Oil

Cucumber with Garlic and Sesame Oil Author: Karen Christensen This is a simple, versatile side dish that people unfamiliar with Chinese cuisine enjoy immediately. The amount of garlic can be reduced, and the dark sesame oil and salt can be adjusted to taste. Ingredients 1 long, thin-skinned cucumber (these are called both “Armenian” and “English” cucumbers—they

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|2 Comments

Uyghur Five-Spice Blend

Uyghur Five-Spice Blend Author: Laura Kelley Ingredients 1/4 cup cumin seeds 1 tablespoon Sichuan peppercorns 3 tablespoons black peppercorns 10 dried red chilies (Japones will work but Sichuan is best) Seeds from 4-5 black cardamom pods 3-4 star anise pods (pieces are fine) Instructions Dry roast spices separately until fragrant (do not scorch or burn) Grind

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments

Sichuan Mouthwatering Beef (Ma La Niu Rou)

Sichuan Mouthwatering Beef (Ma La Niu Rou) Author: Karen Christensen This beef is best served cold either as an appetizer or in combination with other cold dishes. Ingredients ¾ lb. (325g) stewing beef or beef shin, boneless and in one piece 2 oz. (50g) ginger, unpeeled, cut into thick slices 2 spring onions, crushed slightly 2

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments

Spicy Buckwheat (Soba) Noodles

Spicy Buckwheat Noodles (Suan La Qiao Mian) Author: Karen Christensen I made these buckwheat noodles tossed in a little sesame oil to go with "Hot and Numbing Chicken." I didn't have dried buckwheat noodles on hand, but I did have Japanese soba (buckwheat) noodles. I was happy with the results. Ingredients 5 ½ oz (160g) dried

By |2024-03-15T09:03:24-04:00March 15th, 2024|China Cooks|1 Comment

Sichuan Mouthwatering Chicken

Sichuan Mouthwatering Chicken (Ma La Ji Pian) Author: Karen Christensen This excellent cold dish, served in China as an appetizer, can be treated as a super-charged chicken salad. There are many variations of the traditional Sichuan chicken in chili oil sauce. The Chinese name means “saliva chicken,” which translated into English as mouth-watering. Kou Shui Ji

By |2024-03-15T09:03:42-04:00March 15th, 2024|China Cooks|1 Comment

Chili or “Red” Oil (Hong You)

Chili or "Red" Oil (Hong You) 自製辣椒醬 Author: Karen Christensen Ingredients 2 c. peanut, corn, or other mild vegetable oil ½ c. chili flakes—these can be purchased in bulk at many supermarkets and whole-food stores, or in packets at Hispanic markets—imagine the dried red pepper in shakers at pizza places and you’ll know what you are

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|2 Comments

Celery, Tofu, and Peanut Salad

Celery, Tofu, and Peanut Salad Author: Karen Christensen This is my variation of one of the first recipes I tried from Every Grain of Rice by Fuchsia Dunlop. Easy, delicious, and surprising. I have lovage in my garden, which has a strong celery-lemon flavor, and plan to try this recipe with a little added to intensive

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|1 Comment

Simple Tofu Salad

Simple Tofu Salad Author: Karen Christensen If you keep toasted sesame seeds around, as I do, this takes just seconds to rustle up. (I toast the seeds in a glass pie plate in the microwave, checking and stirring every two minutes until they’re toasty and golden. Sesame seeds “pop” so I cover the pie plate with

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments

Yunnan Mint Salad

Yunnan Mint Salad Author: Karen Christensen I had this at a Yunnanese restaurant in Beijing and was blown away by the idea of a whole bowlful of beautiful mint leaves as a side with spicy food. The leaves were lightly dressed with oil and seasoning, and my approximation is below, along with some other ideas I’ve

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments

Chinese Summer Dishes

2014 was a summer of blockbuster sunshine, breathtaking thunderstorms, and my first forays into Chinese cooking. This was much scarier than the storms because I'm in such unfamiliar territory and yet catering for an audience, my nearest and dearest, of China hands who were frankly dubious that I could turn out an authentic-tasting dish. I offered to be a

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments


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