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 Karen Christensen|2017-10-12T18:29:04+00:00October 12th, 2017|Northern Chinese, Vegetables|
My friend apologized that the area of Beijing had only local restaurants, nothing grand, but I learned long ago that
By Karen Christensen|2017-06-29T17:20:59+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 Karen Christensen|2018-12-07T09:25:03+00:00September 5th, 2016|Northern Chinese, Soups, Tidbits|
My son Tom found my favorite cold cereal at a shop in his Beijing neighborhood, but after eating a Chinese breakfast with him
By Karen Christensen|2017-09-26T16:11:24+00:00June 4th, 2015|Northern Chinese, Restaurants|
I first tasted these honeycomb oat noodles near the Summer Palace on a cold December day a couple of years
By Karen Christensen|2017-09-25T22:57:08+00:00August 28th, 2014|Southern Chinese, Vegetables|
Yunnan Mint Salad Print I had this at a Yunnanese restaurant in Beijing and was blown away by the
By Karen Christensen|2017-09-25T22:45:29+00:00August 28th, 2014|Poultry and Eggs, Southern Chinese|
Sichuan Mouthwatering Chicken (Ma La Ji Pian) Print This excellent cold dish, served in China as an appetizer, can
By Karen Christensen|2017-09-25T22:42:41+00:00August 28th, 2014|Meat, Southern Chinese|
Sichuan Mouthwatering Beef (Ma La Niu Rou) Print This beef is best served cold either as an appetizer or
By Laura Kelley|2017-09-25T22:38:16+00:00August 27th, 2014|Tidbits, Western Chinese|
Uyghur Five-Spice Blend Print Author: Laura Kelley Ingredients ¼ cup cumin seeds 1 tablespoon Sichuan peppercorns 3 tablespoons black
By Laura Kelley|2017-09-25T22:34:36+00:00August 27th, 2014|Featured, Poultry and Eggs, Western Chinese|
Uyghur Big-plate Fried Chicken Print Laura Kelley: This is a quintessential Uyghur dish of stir-fried chicken, potatoes, and bell
By Karen Christensen|2017-09-25T22:24:35+00:00August 19th, 2014|Fish and Seafood, Southern Chinese|
Sichuan Ma La (Spicy) Crawfish or Shrimp 麻辣小龙虾 Print On one of my first trips to Chinatown in New