Mention Beijing cuisine and Peking duck immediately comes to mind. It conjures the image of sumptuous palace fare and complex cooking techniques. This dish is considered the ultimate of Chinese cooking wisdom and knowhow. Perfectly roasted duck with a lacquer-like glaze covering the skin is the definitive Beijing delicacy prized by connoisseurs. But one would be hard pressed to find another dish from Beijing cuisine that stands out like the duck.
If you feel that this has been a very hot summer then you’re right. In fact this last twelve-month period is the warmest ever recorded in the U.S. according to the National Oceanic and Atmospheric Administration. To escape the heat of July and August, residents of overcrowded cities throughout the Northern hemisphere abandon their homes and flock to the nearest beach resorts. Over the last several years something else has been gathering to welcome the tourists: the jellyfish.
It was in high school when my two passions of science and food intersected in a physics lab. I was a student at the Chinese High School in Singapore, and the assignment was to take fresh duck eggs and immerse them in salt water. Through osmosis the brine would seep into the eggs and we’d measure the salt content over time. Although the science was fun, what I remember most was the delicious eggs that I took home to cook!
Also posted in Recipes
It all started with a cheery comment on my very first Chinese food and wine pairing post back in July. Kirstin, who lives in California and writes the blog Vin de la Table, wrote that she would be interested in attempting a long distance wine pairing joint-post with me. I was fascinated by her suggestion. Pairing European style wine with Chinese food, or Asian food for that matter, has always been a contentious subject among Asian food connoisseurs. Many feel that Chinese food is best paired with traditional Chinese rice wine or liquor, but many others have successfully paired grape wine. So it is with this expectation that Kirstin and I embarked on an adventure to pair wine with a few of my recipes. As part of our joint effort Kirstin created a Chinese food and wine pairing guide to accompany our posts. I hope you’ll find her guide and our posts useful.
I was living in Shanghai two years ago when two of my friends from New York came to visit. It was their first visit to China and everything was novel. On the evening of their arrival I took them to the rooftop terrace at a café called New Heights. We had a few drinks and watched the “light show” on the buildings across the river in Pudong. We then headed to dinner at Jade Garden, a Shanghainese restaurant, where I ordered braised bran dough (烤麩). You see my friends are rather well informed when it comes to dining, and rightly so because they frequently venture into New York’s many ethnic restaurants and travel extensively overseas. But they had never heard of bran dough and found it a rather curious dish. It contained tiny pieces of sponge-like dough braised in soy sauce and other ingredients. They weren’t quite sure what to expect initially, but I was confident it would be love at first bite. I was not wrong.
Also posted in Recipes, Vegetarian
Photography by Ron Boszko
When was the last time you ordered a salad or cold dish in a Chinese restaurant? In fact I bet you never have. You probably don’t even associate cold dishes with Chinese food. I can hardly blame you. The majority of Chinese restaurants in America do not even serve cold dishes although they are a staple of a Chinese meal in Asia. Learn how to make this cool cucumber salad.
Also posted in Vegetarian
Memorial Day is over and we’re now officially in the summer season again. Whites are back. So are barbeques, picnics, ice-cold beers and leisurely simple meals. It’s time to dig out our recipes for cold summer dishes. But what can you do to jazz up the boring standard fares in your recipe collection? Why not add some Chinese cold dishes to your repertoire? Drunken chicken (紹興醉雞), for one, can give your summer meals some extra pizzazz.
Also posted in Chicken, Recipes
Valentine’s Day is not a Chinese tradition, but young Chinese are taking in droves to emulate Western culture by celebrating love every year on the 14th of February. Yet the divorce rate in China is also rising precariously. Is there a correlation here? I will let the sociologist research this problem to their hearts content. I am however more interested in what are the options for a Chinese cook to celebrate this bourgeois decadent Western festival. Read what I’d serve for this Valentine’s Day.