Blog Tag - cooking

Season's Eatings: Cooking with Versatile Fresh Figs
Figs are one of the best late-summer fruits, second only to cherries in my personal rankings. While you may not necessarily associate figs with China...
Cultural Stereotypes Perpetuated as China Media Reports Foreigners Unequivocally Hate Cilantro
Food is, by far, the topic that expats in China are questioned about the most. But, strangely, it always seems to be about the same things. For...
DP Season's Eatings: Making the Most of Cherry Season in Beijing
Cherry season is my absolute favorite season in Beijing. Growing up, cherries were my favorite fruit, bar none, but imported supermarket packs were...
R Beijing's Dying Traditions: City's Oldest Dry Foodstuff Store Closes After 61 Years
This entire season has seen a sad deluge of closures all across Beijing as the city performs a "spring cleaning" on areas deemed to have violated ...
Xiangchun Peanut Salad
Spring has very decidedly sprung in Beijing, bringing with it a whole host of interesting vegetables denied to us throughout the winter months. In...
Wokipedia: T is for ... tea eggs, tong sui, twice-cooked pork
Wokipedia is a regular magazine column in which we introduce aspects of Chinese gastronomy, one letter at a time. This issue, 'T' gets the treatment...
Stock up on These Korean Pantry Staples and Make Bulgogi at Home
Korean cuisine may seem daunting to make at home if you've never done it before, but trust me when I say that it's actually pretty easy. The basic...
Get Cooking Over the Spring Festival Break with these Chinese Recipes
It's no secret that many, if not most, of Beijing's esteemed dining establishments are about to close for Spring Festival (check out our handy guide...
R2 Mexican Horchata in Beijing
A while ago I shared my recipe for Chai tea, but another drink that has recently recaptured my attention (although not quite a winter brew) is...
R Stick-to-Your-Ribs Red-Cooked Pork Belly for Winter Days
Of all the winter appropriate dishes to be found within Chinese cuisine – bubbling hot pot, a steaming bowl of Lanzhou lamian, a hearty bowl of...
Wokipedia: S is for ... shaqima, sea cucumber, shuizhu, and suanlatang
Wokipedia is a regular magazine column in which we introduce aspects of Chinese gastronomy, one letter at a time. This issue, 'S' gets the treatment...
Spice up your Meat Free Monday with These Vegetarian Dan Dan Noodles
Along with kungpao chicken, mapo tofu, and laziji, dan dan noodles are one of the classic dishes of the Sichuan culinary canon. The name comes from...
Upgrade Your Snack Game with a Batch of Chinese Tea Eggs
I love eggs in all their forms but there is a special place in my heart for that most portable of Chinese breakfast foods: the tea egg. A humble tea...
How to Make Dry-Pot Cauliflower (干锅菜花)
Dry pot (gānguō) dishes appear frequently on the menus of Hunan, Sichuan, and homestyle cuisine restaurants. Exceedingly versatile, gānguō dishes can...
Make the Most of Seasonal Fruit with this Simple Persimmon Bread
One of my favorite things about living in Beijing is that when it comes to fruit and veg, markets and shops still tend to stick with what's seasonal...