Last Updated October 21, 2021
Warm, fruity and sweet (but not too sweet), pear soup is the quintessential Chinese autumn drink. Many swear by the therapeutic effects of this drink on the respiratory system, particularly for dry coughs. A great way to enjoy the abundance of pears when they are in season.
CHECK OUT THE RECIPELast Updated October 1, 2021
A super umami vegan soup that takes only a few minutes to prepare. Another example of the classic combo of Napa cabbage (Beijing cabbage) and mushrooms that is delicious and wholesome.
CHECK OUT THE RECIPELast Updated September 22, 2021
A simple whole fish recipe using one of the signature Chinese ingredients, the Szechuan broad bean paste. Enjoy the rich and varied flavors and textures that only a whole fish could offer.
CHECK OUT THE RECIPELast Updated September 10th 2021
Sweet, zesty and ready in minutes, this salad is made with precooked chicken and fresh mangos, perfect for a quick and healthy lunch.
CHECK OUT THE RECIPELast Updated September 5th , 2021
This steamed King oyster mushroom dish is a refreshing change from the usual sautéed mushrooms. The steamed hand-torn mushroom pieces are tender, light and with umami flavor in full force. The garlic is sizzled in the serving plate with the mushrooms to bring out the aroma while keeping the heat.
CHECK OUT THE RECIPELast Updated August 25th 2021
Golden, warm, sweet and full of earthy flavors, sweet potato and millet porridge, finished with a nut topping, makes a delicious and nourishing breakfast or snack.
CHECK OUT THE RECIPELast Updated August 12th 2021
Fresh, tender light but no lack of flavors, this quick broccoli and shrimp stir-fry is always a crowd-pleaser at our dining table.
CHECK OUT THE RECIPELast Updated August 5th, 2021
This easy and quick tofu stew is seasoned with miso. Warm, hearty, and full of the goodness of soy beans!
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Known as Wood-ears in Chinese (木耳), Auricularia auricula-judae (Judae’s ear) are one of the most common culinary fungi in Chinese cuisine for its beautifully succulent texture and a multitude of health benefits.
[Read more…]Last Updated July 22nd, 2021
One of the biggest complaints about (black) Wood ear mushrooms (Auricularia auricula-judae) I hear is that they smell horrible. In fact, Wood-ears do not have any obvious smell of their own, and the pungent, nitric acid like smell is most likely from sulfur dioxide, a chemical commonly used to preserve dried fruits and other dried plant food.
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