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Tag Archives: Chinese
Recipe: Shanghai-Style Pickled Cabbage Appetizer
According to Woks of Life, Shanghai-Style Pickled Cabbage is often served complimentary in mainland restaurants. It’s a perfect palate-cleanser between courses of barbecued Chinese meats and would be at home with American BBQ as well (like maybe a smoked turkey … Continue reading
Recipe: Cantonese Restaurant Salt and Pepper Squid
Salt and pepper squid is best eaten fresh and piping hot. If your favorite Chinese restaurant is only doing takeout because of the pandemic, here’s how to make it at home. Serves 4 as an appetizer with other foods. Ingredients: … Continue reading
Recipe: Xinjiang Cumin Lamb
Xinjiang Cumin Lamb comes from the Uygur region in northwest China, but in the U.S. it’s found most often in Sichuan restaurants. With my favorite place closed due to COVID-19, I tried to replicate it by tweaking an excellent recipe … Continue reading
Let’s make Chinese takeout at home!
In upstate New York, almost all Chinese takeout places are currently closed. A local paper surveyed them* and found that most were unable to get standard ingredients, like egg roll wrappers, that are shipped from the NYC area. Hopefully that … Continue reading
Recipe: Chinese-Style Pulled Pork
Chinese-Style Pulled Pork is a natural for the Instant Pot, cooking to melting tenderness in just an hour. We started with this recipe but added a sweet-and-sour element plus star anise which gives it the funk of a HK noodle … Continue reading
Food for Thought: The Food of Sichuan by Fuchsia Dunlop
We received The Food of Sichuan for Christmas and discovered that, rather than an entirely new book, it is “a new updated version of the classic Land of Plenty”. If you didn’t get the older book on our recommendation, … Continue reading
Posted in Cooking, Eating, Food for Thought
Tagged Chinese, Fuchsia Dunlop, Sichuan, Szechuan
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Recipe: Chinese Takeout Sweet and Sour Pork, Hacked
Order sweet and sour pork at my local Chinese takeout place, and you’ll get a product that looks like the picture at the bottom of this post: individual pieces of pork battered and fried, with a tub of fluorescent sweet … Continue reading
Why we love haiga rice
Haiga rice is the equivalent of high-extraction wheat flour: it has the husk (bran) removed while retaining the germ. As a result, it is more nutritious and also (in our opinion) tastier. We’ve started using it as our go-to when … Continue reading
Food for Thought: China Sichuan Food
I ran across China Sichuan Food for the umpteenth time while researching Hand-Torn Sichuan Cabbage recipes (her recipe is here) and realized it’s an excellent idea starter for your own Sichuan dishes. The blogger, Elaine, is a China native but writes … Continue reading
Recipe: Hand-Torn Sichuan Cabbage
Hand-Torn Sichuan Cabbage is our approximation of a favorite dish at Albany’s Northeast Chinese II. It has an irresistible sweet/sour/hot flavor with the additional mala of Sichuan peppercorns. Theirs includes slices of steamed pork belly, which you can certainly add … Continue reading