Chinese Soul Food | Hsiao-Ching Chou
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Author: Hsiao-Ching Chou

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....

Soup dumplings, delicate and filled with pork and piping hot broth, inspire superfandom. Who hasn’t waited an hour in line at Din Tai Fung to get a steamer basket of soup dumplings? ...

NOV. 5, POTSTICKER LOVE! For this class, students will learn the traditional pork and cabbage potstickers and two other fillings, vegetarian and lamb and leek, which will spoil you for store-bought versions....

If you’ve ever seen other diners enjoying a hot pot at a Chinese restaurant and wondered how and what to order, this is the class for you! Sitting around a steaming, bubbling hot pot is an excellent way to share a meal with family and...