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Trust Us — Homemade Tofu Tastes Even Better
View recipe: Trust Us — Homemade Tofu Tastes Even BetterMaking tofu at home isn’t as difficult as it may seem. In fact, if you can manage it, homemade tofu almost always tastes better than store-bought.
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Wenzhou｜ Unique Pickled Vegetables and Swimming Fish Balls in Bowl
View recipe: Wenzhou｜ Unique Pickled Vegetables and Swimming Fish Balls in BowlAt the end of 2025, we finished the last foodway trip of the year in Wenzhou. Wenzhou, located on the coast of the East China Sea, is one of the most economically developed cities in Zhejiang…
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Make Chinese Shaomai and Wonton with Durum Wheat Flour, So Easy and So Yummy
View recipe: Make Chinese Shaomai and Wonton with Durum Wheat Flour, So Easy and So YummyRecently, we used Durum wheat flour to make delicious country bread with the flavor of Xinjiang chili at home, which has a very good elasticity and texture. Then suddenly, I was inspired: can we use it…
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Travel｜Looking For Old Flavor Of Wonton In Shanghai
View recipe: Travel｜Looking For Old Flavor Of Wonton In ShanghaiWonton has always been our favorite Chinese snack. There are countless types and forms of wonton in China from the south to the north. Especially in the south, Wontons even in neighboring cities are very different.…
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Travel | Shanghai, Eating Tofu In A Sourdough Bakery
View recipe: Travel | Shanghai, Eating Tofu In A Sourdough BakeryA few days ago, we travelled to Shanghai to attend an art book fair. When we arrived, it was already at dinner time. With a bit tiresome and little appetite after a long flight, we wanted…
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Travel | Tasting The Most Traditional Hakka Tofu In the Youngest City Of China
View recipe: Travel | Tasting The Most Traditional Hakka Tofu In the Youngest City Of ChinaThis year, we started a very interesting travel dining plan, to search for restaurants based on the theme of ‘tofu’ where ever we arrive. In China, tofu is not only commonly eaten at home, but also…
Feature Food Story in 2025
Tofu is China’s magical invention, which is much more than you have known. Though mild at first bite, it leaves a gentle sweetness on the palate and is exceptionally good at absorbing flavors. For this reason, in the famous Qing-dynasty culinary classic The Suiyuan Cookbook, the gastronome Yuan Mei wrote: ‘When tofu is properly cooked, it surpasses swallow’s nest.‘ This very quality of tofu also embodies a kind of philosophy woven into everyday life in China…
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Based in Beijing, China
A photographer who loves cooking at home/A writer who is passionate about food culture/Share Chinese food with friends around the world/
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