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
Carolyn Phillips explains why she thinks there are 35 Chinese cuisines (based on her book All Under Heaven)
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
My Favorite Breakfast (Tofu Nao)
My son Tom found my favorite cold cereal at a shop in his Beijing neighborhood, but after eating a Chinese breakfast with him
Shanxi 山西 noodles in Beijing
I first tasted these honeycomb oat noodles near the Summer Palace on a cold December day a couple of years
Yunnan Mint Salad
Yunnan Mint Salad Print I had this at a Yunnanese restaurant in Beijing and was blown away by the
Sichuan Mouthwatering Chicken (Ma La Ji Pian)
Sichuan Mouthwatering Chicken (Ma La Ji Pian) Print This excellent cold dish, served in China as an appetizer, can
Sichuan Mouthwatering Beef (Ma La Niu Rou)
Sichuan Mouthwatering Beef (Ma La Niu Rou) Print This beef is best served cold either as an appetizer or
Uyghur Five-Spice Blend
Uyghur Five-Spice Blend Print Author: Laura Kelley Ingredients ¼ cup cumin seeds 1 tablespoon Sichuan peppercorns 3 tablespoons black
Uyghur Big-plate Fried Chicken
Uyghur Big-plate Fried Chicken Print Laura Kelley: This is a quintessential Uyghur dish of stir-fried chicken, potatoes, and bell
Sichuan Ma La (Spicy) Crawfish or Shrimp 麻辣小龙虾
Sichuan Ma La (Spicy) Crawfish or Shrimp 麻辣小龙虾 Print On one of my first trips to Chinatown in New