Welcome to my new series on China’s seasonal cuisine. For most of us, eating seasonally means getting the tastiest produce out of the garden. That’s a start. Think of that as the “Food network” level of understanding. But in China it means much, much more. China has a history of time and season that goesContinue reading “China’s seasonal cuisine: A tasty history of time”
Tag Archives: China
Baoding cuisine: Governor’s Tofu
It might look like any other dish of braised tofu, but Governor’s tofu is an unmistakable upgrade of the northern palate
Yak four ways!
so much yak, so very much yak
Sesame oil noodles 香油葱油面
Can you really use sesame oil for frying? Let’s find out!
辣子鸡 Chicken among the red lanterns
Includes: one recipe and one uncle joke
Tom’s big adventure
Would you like to hear about my daily trek to the coffee shop across the street? Yeah, I didn’t think so.
Heze sheep bone soup
This soup was some of the best I have ever had. The bones gave it an incredible richness and a milky white color
Tom teaches a cooking class!
Squeezed in between classes about composting and Chinese medicine, we made a basic fresh cheese, followed by two simple dishes of beets and kabocha squash
Yunnan fresh cheese — in the factory!
The woman making the cheese was a genuine expert–with her two burners running, it was like watching an 80s DJ spin turntables
Chinese dairy visit
Yesterday I visited a farm in Dali, Yunnan. The big companies buy the milk from farms like this one, which has about 100 head of dairy cattle.
Thomas David DuBois 