Chinese food

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 –...

The popularity in the overseas market of Biang Biang noodles, a regional food indigenous to China’s northwestern province of Shaanxi, shows how Chinese cuisine is carving out a market for dishes representative of wider range of Chinese food culture, the BBC reported.  Biang Biang noodles, made...

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...

Chinese food pantry-BOK CHOY BOK CHOY. The best-known Chinese vegetable, bok choy, literally “white vegetable” because of its white bulbous stalk, is grown throughout China and other parts of Asia. Its crispness and inher- ent sweetness make it particularly versatile. Although often referred to as Chinese...

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-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...

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...