Clik here to view.
Learning Sichuan Cooking at the Source
There is a mystical allure about the Chinese province of Sichuan (四川) that fascinates me. I’m in awe of its endangered pandas and abundant bamboo forests. The stunning scenery at Jiuzhaigou (九寨溝)...
View ArticleClik here to view.
Chengdu Street Vendors’ Food Fight
In spite of the hazy smog that has become the norm in China’s polluted cities, all but one day of my recent trip to Chengdu (成都), the capital of Sichuan province, was clear and bright. I took full...
View ArticleClik here to view.
How the West Was Won Over by Sichuan Chili Oil
For the first century after the introduction of Chinese food to America by the first immigrants to California in the 1850’s, Cantonese cuisine reigned supreme. It was the most commonly served food in...
View ArticleClik here to view.
Be Adventurous with Wonton
Song Jiang (宋江), who is an outlaw during the Song dynasty (宋朝) around eleventh century, is also a heroic character in the classic Chinese novel Water Margin (水滸傳) written around the fourteenth...
View ArticleClik here to view.
How the Potato Invaded China
It may surprise many people to learn that China has been the world’s largest producer of potatoes since 1993. But it should not be entirely unexpected. The Chinese diet has changed drastically since...
View ArticleClik here to view.
Probiotic Pickles of China
Probiotic food is all the rage at the moment. In food and health magazines, blogs and newspapers, everywhere you turn there are articles singing the praises of tempeh, or extolling the benefit of...
View Article
