The Four Erroneous Schools Of Chinese Cooking
I came across an article in yourcookingtips.com called “The Four Schools of Chinese Cooking.” It is one of the most blatantly misinformed articles about Chinese cooking styles.
Bloomin’ Chinese Chives
Photography by Ron Boszko
When I was growing up I hated the smell and taste of chives, specifically Chinese chives. I remembered encountering Chinese chives in stir-fries with ground pork or shrimp, or sprinkled on top of steamed rice cake. I would always pick the chives off carefully before eating. I do not recall when it was that my palate changed and I began to enjoy Chinese chives. Now I don’t just enjoy them; I adore them.
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Filed under: Discovery, Recipes, Stir-frying, Vegetables, Vegetarian
Posted on February 27th, 2008
Filed under: Discovery, Recipes, Stir-frying, Vegetables, Vegetarian
Posted on February 27th, 2008
First Full Moon and Tangyuan
We braved the subzero temperatures last Wednesday night to view the lunar eclipse. It was too cold to spend much time outside, but we managed to witness the beautiful red moon at its peak. This beautiful sight made me ponder the moon’s place in Chinese traditions and lore. The moon’s round shape is very appealing [...]
Red Bean Paste and Meringue?
I worked on a stir-fry technique post just before Chinese New Year, and was hoping to post it right after the banquet post. But the response to my red bean paste meringue dumpling, or Gao Li Dou Sha (高力豆沙), was so overwhelming that I decided to replace that post with a recipe for the dumpling [...]
The State of Chinese Food in America
Last Saturday Fred Ferretti wrote in a New York Times editorial about the poor state of Chinese food in America. Similarly last June Tim and Nina Zagat wrote an editorial, also in the New York Times, regarding the sorry state of Chinese restaurant food in America. These editorials highlight my biggest Chinese cooking complaints in [...]
Pretty Pink for Valentine’s Day
Valentine’s Day is not a Chinese tradition, but young Chinese are taking in droves to emulate Western culture by celebrating love every year on the 14th of February. Yet the divorce rate in China is also rising precariously. Is there a correlation here? I will let the sociologist research this problem to their hearts content. I am however more interested in what are the options for a Chinese cook to celebrate this bourgeois decadent Western festival. Read what I’d serve for this Valentine’s Day.
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Filed under: Cold Dishes, Discovery, Recipes, Vegetables, Vegetarian
Posted on February 13th, 2008
Filed under: Cold Dishes, Discovery, Recipes, Vegetables, Vegetarian
Posted on February 13th, 2008
Chinese New Year Banquet
Photography by Ron Boszko
We did it! We had a blast on Saturday night. I managed to serve the full ten-course dinner without any mishap. We even photographed each course of the meal. My friend Ron, who is a great photographer, helped me with the photography. We set up a small “studio” area in our bedroom. Each course was carefully transferred to the “studio” prior to serving. And what great guests we had, they were so patient with the entire process. I love my neighbors!
So, I am now ready to share the dinner with all of you!
Anatomy of a Chinese Banquet Menu
It was Chinese New Year’s Eve and I was in Chinatown buying last minute supplies for the family gathering. Although I had already braved throngs of holiday shoppers in Chinatown last weekend, I decided I would return to buy fresh seafood and produce on New Year’s Eve. I was pleasantly surprised that the shops were [...]
Chinese Cooking Starter Kit
Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil
A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques [...]
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