Chinese Soul Food | 2016 October
archive,date,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12,vc_responsive

October 2016

The other day, I simmered some leftover rice in water to make a quick congee for my mother. I served the congee with some century eggs (preserved duck eggs), pickled radish, pickled Chinese cabbage, and some seaweed that I plucked out of leftover miso soup....