food – Page 4 – Thomas David DuBois

Chestnut gao 栗糕 (17th century)

Fairly easy to make once you get the proportions right

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

Introducing China’s classic food writing–starting with why they’re not cookbooks

This was an unqualified success. This technique would be incredibly
attractive to ancient people.

I made these using a cup of cooked rice that I smashed up with a mortar and pestle into a sticky paste

Nine hundred year old eggplant? Bring it on!

Sour pickles on a hot summer day

The noodles didn’t taste like much, and felt somehow inorganic. Nor was their brief stay in my gut a particularly pleasant one.

so much yak, so very much yak

Can you really use sesame oil for frying? Let’s find out!