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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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Tofu for Breakfast: A New Take on the Omelette
View recipe: Tofu for Breakfast: A New Take on the Omelette“What to eat for breakfast?” — it’s always a big question. The first meal of the day often decides a day’s mood. This morning, I opened the fridge and saw half a small block of tofu.Tofu…
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A Cozy Braise for a Slow Evening with Tofu Knots and delicious Rabbit meat
View recipe: A Cozy Braise for a Slow Evening with Tofu Knots and delicious Rabbit meatThanks to China’s incredible variety of soy-based foods, tofu cooking never gets boring. Beyond the basic cubic forms of tofu, we have dried tofu, tofu knots, tofu skin, yuba… the list goes on. So when we…
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Travel｜Heritages of Baoding: Donkey Meat Huoshao and the Revival of Lucky Film
View recipe: Travel｜Heritages of Baoding: Donkey Meat Huoshao and the Revival of Lucky FilmThis weekend, we took a trip to Baoding — a city about 150 kilometers south of Beijing, in Hebei Province. Historically, it was once an influential city in northern China. Its most famous local snack is…
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Wok Braised Noodles with Pork Ribs
View recipe: Wok Braised Noodles with Pork RibsDuring the holidays, we always prefer hosting at home, inviting friends to try whatever new dishes we’ve been experimenting lately. Wok Braised Noodles with Pork Ribs, is one of the signature dishes. It originated from a…
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Only Know Mapo Tofu? Out! Try This Oven Roasted Tofu with Douban Sauce
View recipe: Only Know Mapo Tofu? Out! Try This Oven Roasted Tofu with Douban SauceDouban Sauce (Doubanjiang) is one of China’s legendary condiments. Made from fermented fava beans and chilies, it’s a flavor essential that anyone who loves Mapo Tofu will instantly recognize. You could say that doubanjiang and tofu…
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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