Cooked with Salt Pork and Bok Choy The Best Version
Fried Rice is enjoyed all over Shamghai in many versions. Really a mainstay of everyday Chinese Cuisine.This one is based on what Fuchsia Dunlop thought was the best she had eaten and is based on the way it was served in a small diner in a back alley not far from Nanjing Road. The Shiitake Mushrooms may be Continue reading →
Watercress is a fast-growing perennial vegetable native to Europe and Asia.
It is one of the oldest known left vegetables to be eaten. In Europe and North America , Watercress is a minor vegetable, appearing in salads and sometimes soups and sandwiches. In many of the cuisines of the Pacific Rim, it is Continue reading →
Cream and White Wine add French Notes Ginger Represents the Chinese Side
This interesting Fusion dish was adapted from Pierre Franey and Virginia Lee some years ago. The Cream and White Wine provide the French flavor notes, while the Ginger and general cooking style represent the Chinese side of this dish. Continue reading →
Old Wives’ Tale or Ancient Wisdom? A Cure or Just Prevention?
For centuries, Chicken Soup has enjoyed a reputation for efficacy in helping prevent or curing upper respiratory infections – in many countries and over a long time span. Is this reputation justified or is it just an Continue reading →