Easily a match for the best mapo tofu.
Author Archives: Thomas DuBois
Fermented beans 制豆豉法 (13th century)
Another recipe that seems to be missing some vital information. Or maybe not.
Jinshan temple fermented beans 金山寺豆豉 (11th century)
I used a glass fermenting vat so I could sit back and watch the show
Bamboo powder 笋粉 (17th century)
Sometimes you just have too much bamboo
Chestnut gao 栗糕 (17th century)
Fairly easy to make once you get the proportions right
Pinecone pork 松果肉 (18th century)
Better than braised pork belly? Yes, it is possible!
“In the mouth” crisps 到口酥 (17th century)
The combination of butter, sugar and flour came out great
Salt and Sichuan pepper cakes 椒盐饼(17th century)
An adventure in fried dough
Secrets of the Table 食宪鸿秘 (17th century)
Introducing China’s classic food writing–starting with why they’re not cookbooks
Ancient “beer” (except it’s not)
This was an unqualified success. This technique would be incredibly
attractive to ancient people.
Thomas David DuBois 