Chinese food

Chinese like to eat out and there are restaurants on every corner of a Chinese neighborhood, from hole-in-the-wall to multilevel banquet halls. In Beijing restaurants you can explore authentic Chinese food (not what is served as Chinese food in Western countries) or fall back on the...

Chinese food pantry-BAMBOO SHOOTS These pale yellow spears are the young beginnings of bamboo trees. In the past, fresh bamboo shoots were unavailable outside of Asia. Nowadays they are sold in many Chinese groceries, though they are often tough and fibrous and must be boiled for...

Cooking authentic Chinese food at home is a great and tasty way to immerse in the local culture. And with the right tools, ingredients and recipes, and maybe some hands-on instructions, Chinese cooking is not difficult. jiang yóu 酱油 lǎo chōu 老抽 Chinkiang black vinegar –...

Chinese food pantry-BEAN CURD, FRESH BEAN CURD, FRESH. This is the most common form of bean curd and is typically sold in 21⁄2- to 3-inch square cakes, in packages and sometimes loose. The slightly firm, custardlike cakes, known as doufu, are made from ground soybeans cooked...

We love to eat. And fortunately, my husband loves to cook. Even before we moved to China, he cooked many Chinese dishes at home – really tasty! Now in China, it is even easier than before, with easy access to cheap local ingredients. We found great...

Chinese food pantry-BEAN CURD, RED WET PRESERVED BEAN CURD, RED WET PRESERVED. Theseare cubes of reddish bean curd, fermented with salt, wine, and red rice. They are packed in jars or crocks and are labeled either “wet bean curd” or “red wet bean curd.” The cakes,...

Fuchun Teahouse is tucked away in an alley in Yangzhou City, east China’s Jiangsu Province. It’s one of those local treasures that’s a bit off the beaten path, but has a reputation big enough to keep customers coming in droves. Established in 1885, the teahouse was...

Chinese food pantry-BEAN CURD JUICE BEAN CURD JUICE. A relatively new ingredi- ent, this bottled “juice” is a boon to Chinese cooking. It is a mixture of fermented red wet bean curd liquid, rice wine, red rice, salt, and sugar—ingredients traditionally used separately to flavor and...