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Thomas David DuBois

China's culinary heritage, live from Beijing

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Tag Archives: Flavoring the Pot

Pinecone pork 松果肉 (18th century)

Better than braised pork belly? Yes, it is possible!

Posted byThomas DuBoisFebruary 4, 2023March 2, 2024Posted in18th centuryTags:Flavoring the Pot, food, pork, recipe2 Comments on Pinecone pork 松果肉 (18th century)

Lixia 立夏, Summer begins

by Thomas DuBois May 5, 2025

Cuisine along China’s Grand Canal

by Thomas DuBois May 5, 2025

Xian 苋, The tasty surprise lurking in your garden

by Thomas DuBois April 12, 2025

Thomas David DuBois,

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