Chinese food
-
Make Chinese Shaomai and Wonton with Durum Wheat Flour, So Easy and So Yummy
Recently, 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 to make Chinese Shaomai? After experimenting several times, I confirmed that: Durum wheat flour is indeed very suitable for…
Written by
·
-
Travel｜Looking For Old Flavor Of Wonton In Shanghai
Wonton 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. This time traveling in Shanghai, we couldn’t help looking for wontons everywhere. Shanghai’s wontons are divided into two categories:…
Written by
·
-
Travel | Tasting The Most Traditional Hakka Tofu In the Youngest City Of China
This 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 in nearly all the restaurants, there cannot be without tofu cuisine on the menu- either local tofu dishes or…
Written by
·
-
Travel｜Eating Tofu At A Coastal Town In A Way Never Thought Of Before
Every Early Autumn, we drive from Beijing to Shanghai and back forth. On the trip just finished this year, we chose Rizhao as our stopover. Rizhao is a coastal town located in the eastern part of Shandong Province, named after being the earliest place where the sun can be seen rising from the sea level.…
Written by
·
-
Baking Frozen Tofu to Juicy: A Crispy-Soft Flavor Bomb from the Oven
By now, it’s probably obvious just how much we love tofu—tofu soups, tofu stews, pan-fried tofu… It’s true: tofu really is a super ingredient. It’s low in fat and sodium, with high-quality plant protein. It’s rich in minerals as well as vitamins B1, B2, K, and folate. Beyond being healthy, tofu has also an incredible…
Written by
·
-
A Winter Bowl of Comfort: Beef, Radish, Tofu, and Barley Noodles
Compared with noodles made from wheat flour, we prefer those made from highland barley. In China, many different grains can be used to make noodles. Highland barley noodles are made from a grain unique to the high plateaus — highland barley. In the past, you could only find them when traveling to the Tibetan Plateau…
Written by
·
-
A Cozy Homestyle Stir-Fry: Chili Pork with Pan-Fried Tofu
This is one of our recent home-style tofu stir-fries — a simple yet delicious dish. In Chinese cooking, “xiaochao” (小炒) is an affectionate term for quick, everyday stir-fried dishes. Unlike braising or deep-frying, it’s faster, uses fewer seasonings and less oil, yet remains just as flavorful. 🥢 The cooking method is quite straightforward: 1，cut the…
Written by
·
-
Fermented Tofu: The Secret Ingredient in Chinese Cooking
These are another kind of tofu that Chinese people love to eat — fermented tofu, or fǔrǔ. It is also made from soybeans, then transformed through fermentation. Different regions in China produce their own styles of fermented tofu, each with distinct colors, flavors, and textures. There are many ways to enjoy fǔrǔ. You can eat…
Written by
·
-
Travel | Tofu Heritage In A Small Ancient Frontier City, Yulin of Shaanxi Province
Recently we took a short trip to Yulin, a small city in northern Shaanxi Province. Historically, Yulin served as a frontier outpost in northern China and it still preserves old city walls and ancient buildings now. Especially the Yulin Grottoes, which are a group of grottoes built on red cliffs, left by Buddhist believers and…
Written by
·
-
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 for breakfast? — that’s rare. How about bring tofu’s health and simplicity to the morning table, of course delicious…
Written by
·
-
A Cozy Braise for a Slow Evening with Tofu Knots and delicious Rabbit meat
Thanks 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 say, “If you don’t know what to eat, just think about tofu,” — it’s a gateway to endless delicious…
Written by
·
-
Travel｜Heritages of Baoding: Donkey Meat Huoshao and the Revival of Lucky Film
This 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 called donkey meat huoshao (驴肉火烧). Legend has it that the dish originated as an energy-boosting meal for ancient soldiers.…
Written by
·
-
Wok Braised Noodles with Pork Ribs
During 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 small handmade iron wok newly bought. One day, we made some oil-splashing noodles. There was a small bowl left…
Written by
·
-
Only Know Mapo Tofu? Out! Try This Oven Roasted Tofu with Douban Sauce
Douban 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 are a perfect match made in Chinese cuisine. But it would be a pity to use it only for…
Written by
·
-
Tofu Plus Shrimp, Surpassing Flavor of Crab Roe
The title may sound complexing. But in fact, this dish is surprisingly simple to make. What you get is a golden, flavorful broth soup, in which tofu is tender as steamed egg custard. 🥢 Basic Ingredients (for 2 servings) one block of fresh tofu, 8 peeled shrimps, 2 slices Jinhua ham, ½ chili pepper, ½…
Written by
·
A Yummy Lab in Joy Garden 