Emperor’s Cabbage Salad: Qian Long Bai Cai 乾隆白菜
My friend apologized that the area of Beijing had only local restaurants, nothing grand, but I learned long ago that
By Ashlesha Patil|2017-10-12T15:11:05+00:00October 12th, 2017|Vegetables, Northern Chinese|
My friend apologized that the area of Beijing had only local restaurants, nothing grand, but I learned long ago that
By Ashlesha Patil|2017-06-29T14:09:22+00:00June 29th, 2017|Podcasts, Regions|
http://www.berkshirepublishing.com/wp-content/uploads/2016/06/BP2CarolynPhillips_podcast.mp3 Carolyn Phillips explains why she divides Chinese food into 35 different styles, instead of the supposedly classic four
By Ashlesha Patil|2016-09-05T10:59:41+00:00September 5th, 2016|Soups, Tidbits, Northern Chinese|
My son Tom found my favorite cold cereal at a shop in his Beijing neighborhood, but after eating a Chinese breakfast with him
By Ashlesha Patil|2015-06-04T08:34:30+00:00June 4th, 2015|Restaurants, Northern Chinese|
I first tasted these honeycomb oat noodles near the Summer Palace on a cold December day a couple of years
By Ashlesha Patil|2014-08-28T19:50:56+00:00August 28th, 2014|Southern Chinese, Vegetables|
Yunnan Mint Salad Author: Karen Christensen I had this at a Yunnanese restaurant in Beijing and was blown away by
By Ashlesha Patil|2014-08-28T18:40:27+00:00August 28th, 2014|Poultry and Eggs, Southern Chinese|
Sichuan Mouthwatering Chicken (Ma La Ji Pian) Author: Karen Christensen This excellent cold dish, served in China as an appetizer,
By Ashlesha Patil|2014-08-28T18:23:13+00:00August 28th, 2014|Meat, Southern Chinese|
Sichuan Mouthwatering Beef (Ma La Niu Rou) Author: Karen Christensen This beef is best served cold either as an appetizer
By Ashlesha Patil|2014-08-27T15:45:30+00:00August 27th, 2014|Tidbits, Western Chinese|
Uyghur Five-Spice Blend Author: Laura Kelley Ingredients 1/4 cup cumin seeds 1 tablespoon Sichuan peppercorns 3 tablespoons black peppercorns 10
By Ashlesha Patil|2014-08-27T15:37:04+00:00August 27th, 2014|Featured, Poultry and Eggs, Western Chinese|
Uyghur Big-plate Fried Chicken Author: Laura Kelley Laura Kelley: This is a quintessential Uyghur dish of stir-fried chicken, potatoes, and
By Ashlesha Patil|2014-08-19T19:33:20+00:00August 19th, 2014|Fish and Seafood, Southern Chinese|
Sichuan Ma La (Spicy) Crawfish or Shrimp 麻辣小龙虾 Author: Karen Christensen On one of my first trips to Chinatown in