China's Oyster Island' The oysters produced in the waters around the city's Hengqin Island present the quintessential example of Nature's...
Chinese Cuisine
Qingkou MUSSELS FROM GUISHAN ISLAND Guishan Island is THE place to indulge in"qingkou"(blue mussels), an edible clam species living on...
Care for a taste of China's best groupers, freshest oysters and sea urchins, and the well-kept secret recipe of "seahorse...
XO sauce—a high-end condiment whose heyday in China was in the 1980s—was popularized for the home cook in Momofuku by...
Yes! Make your own! I love working with Fresno chiles (which look like red jalapeños) because they’re readily available and...
Dim sum and dumplings would be stark naked without this important condiment spooned atop their fleshy white exterior. Sure, the...
There are many reasons to go to San Dong House BBQ on Geary Street in San Francisco. For one thing,...
Stinky tofu? No thank you. Shaoxing tofu? Yes, please! Preserving tofu in Shaoxing wine gives it a “drunken” alcoholic bite,...
In one of my zillion expeditions to a certain gigantic Chinese grocery store, I came across a jar of this...
This pickle was inspired by the now-famous chef Danny Bowien of Mission Chinese Food in San Francisco. He does a...
I don’t want to offend anyone with old-fashioned words, but I think of this as a relish tray–ready, 1960s-housewife-style “Oriental...
It could be that long beans—the long and skinny green beans found in Asian markets—are not available near you, and...
This recipe scales like a champ—I’m showing you how to make one jar, but it’s easy enough to make a...
This versatile and quintessential Chinese pickle is a delicious and easy way to eat your greens. Stir-fry it simply with...
Most vegetables lose their bright color when dunked in brine for a few days, but shallots buck that trend beautifully....
This pickle is a staple—and one of the most frequent preserved vegetables found at your local Chinese grocery store. When...
I hate to compare congee (or jook, as it’s also known) to mere porridge, gruel, or Cream of Wheat, as...
These eggs are in salt water for several weeks, making them an infusion and not a fermented pickle, though they...
Our first thought about preserved lemon is that it’s a Moroccan flavor, but it is prevalent in Chinese cooking as...
This pickle is much less salty than the store-bought version, and has incredible sour flavor. You begin with what appears...